This Black Forest-Inspired Chocolate Cherry Cake is a dreamy twist on the classic German dessert.
With layers of fluffy chocolate cake, boozy cherries, and creamy cherry-spiked frosting, it’s a decadent showstopper perfect for special occasions—or any time you’re craving something extraordinary.
Why You’ll Love This Recipe
Deep chocolate flavor with dark cocoa
Rum-soaked cherries for an irresistible fruity burst
Silky cream cheese frosting with cherry syrup
Ideal for birthdays, holidays, or just celebrating life
Make-ahead friendly—chill and frost later
What You’ll Need (Ingredient Highlights)
Butter, sugar, eggs, milk – The base of a tender cake batter
Dark cocoa powder – For intense chocolate depth
Fresh cherries + golden rum – Sweet and boozy filling
Cream cheese + powdered sugar – A rich, tangy frosting
Vanilla + cherry syrup – Flavors that tie it all together
Pro Tips Before You Start
Use room temperature ingredients for smooth batter and frosting
Don’t overmix the cake batter—fold until just combined
Chill the frosting for 15–30 minutes if it gets too soft
Slice cake layers just before assembling to prevent drying
Save a bit of cherry syrup for brushing and extra cherry punch
How to Make Chocolate Cherry Cake
Step 1: Booze Up the Cherries
Pit and chop 4 cups fresh cherries. Soak in ½ cup golden rum for 1 hour.
Drain and reserve both cherries and syrup.
Step 2: Make the Cake
Preheat oven to 350°F. Butter and flour two 8-inch round pans.
In a mixer, beat 4 Tbsp butter, 1½ cups sugar, 2 eggs, and 1 tsp vanilla on high for 7 minutes.
Add 1 cup warm milk and whisk until smooth.
In a bowl, sift together 1⅓ cups flour, ¾ cup cocoa, 2½ tsp baking powder, ⅛ tsp salt.
Gently fold into the wet mixture.
Divide between pans and bake for 30 minutes. Let cool completely.
Step 3: Make the Frosting
Beat 1 cup butter, 3 cups powdered sugar, and ¼ tsp salt until fluffy.
Add 16 oz cream cheese, one piece at a time, beating until smooth.
Mix in 4 Tbsp reserved cherry syrup. Chill until ready to frost.
Step 4: Build the Cake
Slice cake layers in half to make 4 total layers.
Mix remaining cherry syrup with ¼ cup water.
Place first layer on a stand, brush with syrup, spread with frosting, and top with ⅓ of chopped cherries. Repeat for next two layers.
Stack the final layer on top (no syrup or cherries).
Chill for 15–20 minutes, then frost top and sides.
Step 5: Decorate and Serve
Top with chocolate shavings and fresh cherries. Slice and enjoy!
Serving Suggestions
Pair with coffee or red wine for a bold finish
Add a scoop of vanilla bean ice cream
Decorate with edible flowers for a fancy touch
Storage & Make-Ahead Tips
Fridge – Store covered for up to 4 days
Freezer – Wrap individual slices and freeze for up to 1 month
Frosting – Can be made 1–2 days ahead and chilled
FAQs
Can I use frozen cherries?
Yes—thaw and drain before soaking in rum.
Can I make this without alcohol?
Soak cherries in cherry juice or a cherry-flavored soda.
Can I use regular cocoa powder?
Yes, but a blend with Dutch-processed adds depth.
Do I need a stand mixer?
No, but a hand mixer makes things faster and fluffier.
How long does it need to chill?
Chill at least 15–20 minutes before final frosting.
Final Thoughts
This Chocolate Cherry Layer Cake is a stunning dessert that looks fancy but is surprisingly simple to pull off.
Each slice bursts with rich chocolate and boozy cherry goodness—perfect for when you want to impress and indulge.
