Name: Chocolate Cherry Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 225 g (1 cup minus 1 tbsp) unsalted butter room temperature, cut into chunks; 200 g (1 cup) golden caster sugar; 1 tsp vanilla extract; 1 tsp almond extract; 4 medium eggs; 200 g (1 2/3 cups) ground almonds (course almond meal); 50 g (1/2 cup) cocoa powder (gluten-free if required); 1 tsp baking powder (gluten-free if required); 100 g (3.5 oz) dark chocolate (70% cocoa), melted; 50 g (1/3 cup) chocolate chips; 300 g fresh or frozen black cherries, pitted; 2 tbsp cherry jam; Thick whipped cream

If you love the combination of rich chocolate and juicy cherries, this Chocolate Cherry Cake Recipe is going to be your new favorite indulgence. It’s a moist, almond-studded cake glazed with cherry jam and perfect with a cloud of thick whipped cream—truly irresistible.

A round dark brown cherry cake with a textured surface, studded evenly with shiny black cherries all over the top, one slice missing showing the moist crumb inside; the cake is on a white plate placed on a white marbled texture, surrounded by scattered fresh cherries and a small white bowl filled with creamy white and red swirled sauce nearby, a dark cloth partly visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cherry Cake Recipe
Top Tip
How to Serve Chocolate Cherry Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cherry Cake Recipe

Why You'll Love This Recipe

I first made this chocolate cherry cake on a cozy weekend afternoon, and it instantly became a staple in my dessert repertoire. The balance of almond, chocolate, and cherry flavors feels so sophisticated—yet it’s surprisingly simple to bake.

Rich, Moist Texture: Ground almonds add a lovely density and keep the cake wonderfully moist without any gluten.
Chocolate and Cherry Harmony: Dark chocolate melds beautifully with fresh or frozen cherries for bursts of juicy sweetness.
Elegant Finish: A glossy cherry jam glaze gives it a stunning, shiny top that’s just as delicious as it looks.
Easy to Make: No complicated techniques—just whisk, fold, and bake for about 50 minutes.

Ingredients & Why They Work

You’ll find most ingredients easily at your local supermarket, but a few tips: use good quality dark chocolate (70% cocoa is perfect) and fresh or frozen cherries for the best flavor and texture. If you need it gluten-free, just make sure your cocoa powder and baking powder are labeled accordingly.

Flat lay of chunks of creamy unsalted butter, a small mound of golden caster sugar, two small white ceramic bowls each holding a clear liquid vanilla extract and a light amber almond extract, four whole uncracked medium brown eggs, a small heap of coarse ground almonds, a small pile of rich dark brown cocoa powder, a tiny mound of fine white baking powder, a small white ceramic bowl filled with melted dark chocolate, a small white ceramic bowl with glossy dark chocolate chips, fresh black cherries whole and halved arranged cut-side-up, a small white ceramic bowl holding deep red cherry jam, and a small white ceramic bowl of thick whipped cream placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Adds richness and moisture, and creaming it with sugar helps create a fluffy batter.
Golden caster sugar: Provides sweetness with a subtle caramel note that pairs well with almonds.
Vanilla extract: Enhances the overall flavor with its warm, familiar fragrance.
Almond extract: Amp up the nutty depth and complement the ground almonds in the batter.
Eggs: Give structure and help the cake rise while keeping it tender.
Ground almonds: Replace flour for a gluten-free base and add a lovely, coarse texture.
Cocoa powder: Provides that deep, chocolatey flavor; check it’s gluten-free if needed.
Baking powder: Helps the cake rise softly and evenly.
Dark chocolate (melted): Gives an intense chocolate richness woven through the cake.
Chocolate chips: Create melty pockets of chocolate for extra indulgence.
Fresh or frozen black cherries: Juicy bursts of fruitiness to balance the chocolate.
Cherry jam: Used as a glaze, it adds a shiny finish and a touch of sweet-tart flavor.
Thick whipped cream (to serve): A creamy, cooling contrast to the decadent cake—highly recommended!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Chocolate Cherry Cake Recipe is how adaptable it is! Whether you want to tweak it for a special diet or simply add your own twist, there’s plenty of room to make this cake uniquely yours.

Variation: For a nut-free version, try substituting the ground almonds with an equal amount of gluten-free oat flour or coconut flour. I once made this swap for a friend with nut allergies, and it was just as moist and delightful!
Seasonal twist: Swap the black cherries for other berries like raspberries or blueberries when cherries aren’t in season. I love how the tartness of raspberries pairs beautifully with the rich chocolate.
Extra indulgence: Add a swirl of cream cheese frosting on top or between layers if you want to turn it into a show-stopper celebration cake. Personally, the thick whipped cream topping keeps it light yet indulgent for me.

Step-by-Step: How I Make Chocolate Cherry Cake Recipe

A dark brown chocolate cake slice with a soft, moist texture and visible cherries baked into it sits on a white plate. On top of the cake is a thick layer of white cream that drips slightly over the sides, with red cherry sauce drizzled on the cream. A whole shiny red cherry with its stem sits in the center on top. Around the plate, there are scattered dark brown chocolate chips and several whole red cherries with stems. The background is a white marbled texture with a larger portion of the chocolate cake blurred in the back. photo taken with an iphone --ar 2:3 --v 7

Step 1: Getting the Oven and Tin Ready

I always start by preheating the oven to 170°C (325°F) fan and lightly greasing a 23cm diameter loose-bottomed flan tin. This tin shape works perfectly to hold the rich batter while giving the cake a beautiful presentation. Greasing generously ensures the cake releases easily once baked, so take a moment here — it’s worth it!

Step 2: Creaming the Butter and Sugar

Pop the unsalted butter chunks and golden caster sugar into a large bowl. I like using an electric whisk or stand mixer here to beat them together until fluffy and pale — this usually takes about 3 to 4 minutes. The texture at this stage makes a big difference in the lightness of the cake, so don’t rush it!

Step 3: Adding Extracts and Eggs

Next, stir in the vanilla and almond extracts for that warm, aromatic base flavor. Then add the eggs one by one, whisking well after each addition. The batter may look a little split or curdled temporarily, but hang in there — it always comes back to a smooth mixture once fully combined. This step builds the cake’s rich and moist structure.

Step 4: Folding in the Dry Ingredients

Now, gently fold in the ground almonds, cocoa powder, and baking powder. Be careful here — you want to maintain as much air in the batter as possible, so fold slowly until everything is just combined. The ground almonds add a lovely nutty texture which really makes this cake stand out from your typical chocolate cake.

Step 5: Incorporating Melted Chocolate and Chips

Fold the melted dark chocolate and chocolate chips into the batter. The melted chocolate integrates giving the cake a luxurious depth, while the chips add irresistible pockets of gooey chocolate throughout. Make sure they’re evenly mixed so you get that chocolatey goodness in every bite!

Step 6: Arranging the Cherries

Spoon the batter into your prepared tin and level the surface with the back of a spoon. Then slice half of your cherries in half and leave the rest whole. Arrange these over the cake batter—placing the halved ones cut-side up—and gently press them just slightly into the batter. This creates a beautiful mosaic on top and infuses every slice with juicy cherry bursts.

Step 7: Baking to Perfection

Pop the tin into the preheated oven and bake for about 50 minutes. You’ll know it’s done when a skewer inserted into the center comes out clean. The cake will have a lovely slightly risen dome with soft but set edges. I love how the cocoa and cherries fill the kitchen with a cozy scent as it bakes!

Step 8: Finishing with a Cherry Jam Glaze

While the cake is still warm, mix your cherry jam with 2 tablespoons of cold water and gently brush this over the top. This glaze gives the cake a glossy, shiny finish and adds an extra hit of fruity sweetness that perfectly complements the chocolate and cherries beneath. This little step always feels like a special finishing touch.

Step 9: Cooling and Serving

Let the cake cool in the tin for 20 minutes so it firms up a bit, then carefully remove and transfer to a wire rack to cool further if you prefer. I adore serving this cake slightly warm with thick whipped cream—swirled with a little cherry jam for extra indulgence—and a few fresh cherries on top for color and texture. It’s a dessert that’s true comfort food in every slice.

Top Tip

Mastering this Chocolate Cherry Cake Recipe is all about small details that make a big difference. These tips will help you get a beautifully moist, rich cake with perfectly studded cherries every time.

Cherry Prep: Whether you use fresh, frozen, or tinned cherries, make sure to drain any excess liquid if they're thawed or canned. This keeps your cake batter from becoming too wet and dense.
Egg Addition: Add your eggs one at a time and whisk well after each. The batter might look split halfway through, but patience here results in a smooth, fluffy mixture that bakes evenly.
Cherry Placement: Arranging the halved cherries cut-side up not only looks elegant but also allows those juicy bursts to shine through after baking.
Baking Check: Don’t rush the skewer test—insert it right at the center at 50 minutes. If it’s not clean, give the cake a few more minutes; underbaking can make the texture heavy rather than moist.

How to Serve Chocolate Cherry Cake Recipe

The image shows a clear glass mixing bowl on a wooden table, filled with dry ingredients for baking. Inside the bowl, there are three main piles: a light beige powder that looks like almond flour on the right side, a dark cocoa powder on the left side, and a small white pile of salt placed between and slightly above the other two. The inside of the bowl has some traces of a darker wet ingredient around the edges. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

This cake truly shines when topped with thick whipped cream—feel free to swirl a little cherry jam into the cream for a subtle fruity kick. Add a few fresh cherries on top to echo the cake’s fruity elements and add a pop of color. For an extra touch, sprinkle some shaved dark chocolate or a dusting of cocoa powder to enhance that chocolatey goodness.

Side Dishes

Serve your Chocolate Cherry Cake slightly warm with a scoop of vanilla or cherry ice cream for a cool contrast. A simple espresso or rich black tea pairs beautifully, balancing the sweetness with bold flavors. If you want something a little lighter, a fresh fruit salad with berries complements the richness perfectly.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, cover the cake well and store it at room temperature for up to 3 days. This keeps it moist and delicious without drying out. If your kitchen is warm, storing it in a cool spot away from direct sunlight helps maintain freshness.

Freezing

This Chocolate Cherry Cake Recipe freezes beautifully. After the cake is completely cooled, cover it tightly with cling film and foil, then freeze. When you’re ready to enjoy it, defrost overnight in the refrigerator and bring to room temperature before serving. You can also reheat individual slices gently in the microwave if you prefer it warm.

Reheating

To warm slices, place them in the microwave for 10–15 seconds, just enough to bring out the rich chocolate aromas without drying the cake. Reheating adds a lovely comfort factor, especially when served with whipped cream or ice cream.

Frequently Asked Questions:

Can I use frozen cherries directly in the cake?

Absolutely! You can use frozen cherries either still frozen or thawed. If thawed, just be sure to drain any excess liquid to prevent the batter from becoming too wet.

Is this Chocolate Cherry Cake Recipe gluten free?

Yes, this cake is naturally gluten free, thanks to ground almonds and cocoa powder. Just ensure your cocoa powder and baking powder are gluten free if you have a sensitivity.

How long will the cake keep fresh?

Stored covered at room temperature, the cake stays fresh for up to 3 days. For longer storage, freezing is your best option.

Can I make this cake ahead of time?

Yes! It’s actually great made ahead—just bake, cool, cover, and keep it at room temperature for 3 days or freeze for longer storage.

Final Thoughts

There’s something truly comforting about a slice of this Chocolate Cherry Cake Recipe—the rich almond and chocolate flavors marry beautifully with the juicy cherries for a dessert that feels both indulgent and special. Whether it’s a cozy afternoon treat or a showstopper at your next gathering, I hope this recipe brings as much warmth and joy to your table as it does to mine. Happy baking, and even happier eating!