Chocolate Cherry Cake with Cream Cheese Frosting – Easy Layered Dessert Recipe

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.