Ingredients
For the cake:
• 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 ½ cups granulated sugar
• ¾ cup cocoa powder (unsweetened)
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• ½ cup vegetable oil or melted coconut oil
• 2 tsp vanilla extract
• 1 cup hot coffee or hot water (enhances chocolate flavor)
For the cherry filling:
• 1 can (14 oz) cherry pie filling (or homemade: 2 cups cherries + ¼ cup sugar + 1 tbsp cornstarch, cooked & cooled)
• Optional: 1 tsp almond extract
For the frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 3 ½ cups powdered sugar
• ½ cup cocoa powder
• 2–3 tbsp cherry juice (from pie filling) or milk
• 1 tsp vanilla extract
• Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or line with parchment.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat on medium speed 2 minutes.
- Stir in hot coffee (batter will be thin). Pour into pans and smooth tops.
- Bake 30–35 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks.
- Make the frosting: Beat butter until creamy. Gradually add powdered sugar, cocoa powder, cherry juice, vanilla, and salt. Whip until light and fluffy. Add more liquid if needed.
- Assemble: Place one cake layer on a plate. Spread with cherry filling, leaving a border. Top with second layer. Frost top and sides.
- Optional: Garnish with fresh cherries or chocolate shavings. Chill 30 minutes before slicing for clean cuts.
✨ Perfect for birthdays, anniversaries, or any occasion that calls for chocolate-cherry bliss!
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 35 mins , Total Time : 2 hrs (includes cooling) , Servings : 12 slices , Calories : 380 , Net Carbs: 50g , Fats: 18g , Protein: 5g