Go Back
Moist Chocolate Cherry Cake

Moist Chocolate Cherry Cake

This moist chocolate cherry cake is rich, soft, and bursting with juicy cherries and deep cocoa flavor. It’s easy to make with simple ingredients and bakes to perfection every time. Whether for a cozy evening or a celebration, this cake is a true crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4 People
Course: Breakfast, Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 200g granulated sugar
  • ¾ cup 90g all-purpose flour
  • ½ cup 45g unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • ½ cup 120ml milk
  • ¼ cup 60ml vegetable oil
  • 1 tsp vanilla extract
  • ½ cup 120ml hot water or brewed coffee
  • 1 cup 170g pitted cherries (fresh or frozen)
  • Optional: ½ cup 90g chocolate chips or chunks

Equipment

  • 8-inch round or square cake pan
  • Mixing bowls (2)
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Measuring cups and spoons
  • Oven
  • Nutrition (per slice, based on 9 servings):
  • Calories: 290 kcal
  • Carbohydrates: 39g
  • Sugar: 24g
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Cholesterol: 25mg
  • Sodium: 160mg
  • Fiber: 3g
  • Protein: 4g

Method
 

  1. Preheat oven to 175°C (350°F). Grease and line an 8-inch round or square cake pan.
  2. In a bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, mix egg, milk, oil, and vanilla until combined.
  4. Add wet mixture to dry ingredients and stir gently until smooth.
  5. Stir in hot water or coffee—batter will be thin.
  6. Fold in cherries and optional chocolate chips.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
  9. Cool in pan for 10 minutes, then transfer to a wire rack.
  10. Dust with powdered sugar or drizzle with chocolate if desired.

Notes

For enhanced cherry flavor, soak cherries in warm vanilla syrup before folding into the batter.
You can use frozen cherries—just dust lightly with flour before adding to prevent sinking.
Store leftovers in an airtight container for up to 3 days or freeze slices individually for up to 2 months.
Reheat slices in the microwave for 10–15 seconds for a soft, just-baked texture.