This Black Cherry Cake has a moist chocolate cake sponge, soaked with black cherry syrup, and is layered with light cream and cocoa powder on top. Incredibly delicious!
Table of Contents
Why You'll Love This Recipe
We love a good cherry cake, and this Black Cherry Cake takes the cake (pun intended)! Here's why you'll love it:
- Showstopper: The contrast of the deep red cherries against the creamy white layers of this cake is simply stunning. It’s a cake that looks as good as it tastes.
- Cherry Season: We love recipes that make the most of in-season fruit, and this one does just that. When cherries are in season, we also love making our Cherry Chocolate Cake.
- Perfect Amount of Sweet: The cherries bring a natural sweetness that isn’t overpoweringly sweet. The cream layers are perfectly balanced with the tart cherries.
- Impressive Presentation: This cake is a stunner on any dessert table. It’s the perfect cake for special occasions.
Key Ingredients
- Chocolate Sponges – These sponges form the base of our black cherry cake. Refer to my Chocolate Sponge recipe to make them. If you're in a hurry, you can also use store-bought chocolate cake as a time-saving alternative.
- Fresh or Frozen Cherries – We use a whopping 2 lbs of fresh cherries, but frozen cherries work well, too. Their juicy, sweet-tart flavor is the star of our cake, providing a burst of fruity freshness in every bite.
- Homemade Syrup – We make a simple syrup using white granulated sugar to enhance the natural sweetness of the cherries and keep the sponges moist. It's a crucial step that takes this cake to the next level.
- Sweetened Heavy Cream – Our frosting consists of a luxurious blend of heavy cream and powdered sugar, which is stabilized and given a slight tang with the addition of sour cream. This cream not only frosting but also keeps the cake moist and delicious.
Substitutions and Variations
Here are a few of our favorite variations and substitutions to make this recipe your own:
- Cherries: We love the sweet and tart flavor of fresh cherries in this cake. However, you can definitely use frozen cherries if that's what you have on hand. Just be sure to thaw and drain them before using.
- Chocolate Sponges: I used my favorite chocolate sponge cake recipe for this cake, but you can use any chocolate cake recipe you like. If you prefer a lighter option, a regular vanilla sponge cake would work beautifully as well.
- Almond Flavor: If you're a fan of almond flavors, consider adding a teaspoon of almond extract to the syrup for an extra layer of flavor.
- Nuts: Chopped almonds or even pistachios would be a great addition to the cream for some extra crunch and flavor, similar to this Almond Coffee Cake.
How to Make Black Cherry Cake
Step 1
Mash pitted cherries with sugar in a saucepan and bring to a boil. Allow it to simmer for 15 minutes. After cooling completely, strain the syrup and set it aside.
Step 2
Prepare the cake sponges according to the Chocolate Sponge recipe instructions. While the sponges are cooling, make the cream by whipping the heavy cream, adding powdered sugar, and then sour cream.
Step 3
Cut the top off each sponge and soak both bottom sponges with cherry syrup. Place one sponge on the cake platter and cover it with a layer of cream.
Step 4
Add torn cake pieces, a layer of cherry chunks, and another layer of cream. Place the second sponge on top and soak it with cherry syrup.
Step 5
Crumb coat the cake with some cream and refrigerate it for an hour.
Step 6
After an hour, cover the cake with the remaining cream. Sprinkle cocoa powder on top and decorate as desired. Place fresh cherries on top and refrigerate the cake for at least 4 -6 hours before serving.
For full list of ingredients and instructions, see recipe card below.
Serving Suggestions
- Freshly whipped cream or a scoop of vanilla ice cream are perfect accompaniments to this cake.
- If you want to add some extra pizzazz, try making a simple cherry compote to drizzle over individual slices of cake.
- A hot cup of homemade latte or tea is a great way to round out this dessert. The flavors of the cake pair well with a variety of hot beverages.
- If you're serving this cake on a special occasion, like a birthday or anniversary, consider adding a candle on top of each slice for a festive touch.
- You can easily turn this cake into a decadently delicious dessert by serving it with a dollop of whipped cream or a scoop of your favorite ice cream.
Frequently Asked Questions
What type of cherries should I use for this black cherry cake?
You can use either fresh cherries or frozen cherries for this recipe. Just make sure to remove the stems, rinse the cherries thoroughly, and remove the pits before using them in the cake.
Can I make the cherry syrup in advance?
Yes, you can make the cherry syrup in advance. In fact, it's even better if you make it the night before you plan to bake, so the syrup has plenty of time to cool. Once the cherry syrup cools, pour it through a strainer to separate the cherry chunks from the syrup. Then, you can set it aside until you're ready to use it.
How to Store Leftovers
- Storing: Once the black cherry cake has cooled, store it in an airtight container. It can be kept at room temperature for up to three days.
- Freezing: If you want to enjoy this cake at a later time, it can be frozen. Once it has completely cooled, wrap it in plastic wrap and place it in a freezer-safe bag. It can be stored in the freezer for up to 2 months.
- Thaw: When you're ready to enjoy the cake, simply let it thaw at room temperature. This will take about 2-3 hours.
- Reheating: If you prefer to enjoy the cake warm, simply reheat individual slices in the microwave for about 15-20 seconds. Be careful not to overheat, as this can cause the cake to become dry.
More Cherry Recipes You'll Enjoy
- Cherry Chocolate Cake - This Cherry Chocolate Cake is loaded with cherries in every bite. It’s a fluffy chocolate sponge cake with a layer of caramel cream and shaved chocolate on top.
- Cherry Cheesecake Pie - Cherry Cheesecake Pie features the most delicious crust that perfectly complements the creamy and tangy cheese filling.
- Cherry Cheesecake - Try this recipe and you’ll end up with a smooth and creamy cheesecake! Its sweetness is balanced with the sourness of the cherry pie filling to give you incredible flavors that you wouldn’t believe!
- Cherry Cupcakes - Bursting with juicy fruit and topped with a creamy frosting, these cupcakes are a perfect treat for any occasion.
Recipe Card
Easy Black Cherry Cake
Black Cherry Cake has a moist chocolate cake sponge, soaked with black cherry syrup, and is layered with light cream and cocoa powder on top.
Ingredients
For the Syrup:
- 2 lbs. fresh cherries or frozen cherries
- ½ cup white granulated sugar
For the Cream:
- 4 cups heavy cream
- 1 cup powdered sugar
- 1 cup sour cream
Instructions
How to Make Black Cherry Syrup
- Remove the stems, rinse cherries thoroughly and remove the pits. Transfer cherries into small sauce pan. Add sugar. Mash cherries with a potato masher.
- On a stove burner bring the mashed cherries to a boil on high. Reduce heat to low and let it simmer for 15 minutes. Remove cherries from the burner and let it cool completely before use. (I like to make the syrup the night before I plan to bake, so the syrup has had plenty of time to cool.) After the cherry syrup cools, pour it through a strainer to separate the cherry chunks from the syrup. Set aside until ready for use.
How to Make the Batter
- Make the batter using How to Make Chocolate Sponge instructions. While cake sponges are cooling, make the cream.
How to Make the Cream
- Pour heavy cream into mixer bowl. Beat it on high for 1 minute or until it becomes thick. Add powdered sugar, beat for another minute. Then add sour cream and beat for one minute. Scrape down the sides of the bowl and mix in left out cream for one more minute. Refrigerate the cream until ready for use.
How to Assemble Cake
- Cut off about ¼ “ from the top of each sponge.
- Soak both bottom sponges with cherry syrup. Place a sponge on a cake platter. Cover the soaked sponge with a generous amount of cream (about 2 cups).
- Tear the trimmed tops into several large pieces and place them on top of the cream. Then cover it with a thick layer of cooked black cherry chunks. Press the top sponge down a bit, if necessary, to level the cherries.
- Place another 2 cups of cream over cherries and even out the cream. Place a second cake sponge on top of the cream. Soak the top of the sponge with the remaining cherry syrup, and then crumb coat the cake with some cream. Place the cake and the remaining cream into the fridge (you should have about 3 cups left) for an hour.
- Remove the cake and reserved cream from the fridge. Beat the cream for 30 seconds to fluff. Cover the cake with cream. Sprinkle the top with cocoa powder and decorate however you like.
- Place fresh cherries on top of the cake for a touch of freshness and decor. Refrigerate the cake for 4 hours or overnight.
- Slice it up and enjoy with tea or coffee!
Notes
- Using fresh cherries will give your black cherry cake a vibrant and juicy flavor, but if they're not in season, frozen cherries can be a great alternative.
- When making your cherry syrup, be sure to let it cool completely before using it on your cake. This allows the cake to soak up the syrup without becoming soggy.
- Cut off about ¼ inch from the top of each sponge before assembling your cake. This will help the cake to absorb the cherry syrup and also make it easier to layer and assemble.
- Soak both bottom sponges with cherry syrup, but be careful not to oversoak them. You want the sponges to be moist, but not falling apart.
- When assembling your cake, don't be shy with the cream and cherry filling. A generous amount of both will make your cake moist and delicious.
- After assembling your cake, refrigerating it for at least 4 hours or overnight is crucial. This allows the flavors to meld together and the cake to set, giving you a perfect slice every time.
- This cake turns out soft and moist when stored in a covered container overnight.
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Irina says
This cake looks delicious! Do you know if it’s possible to make cherry syrup with either frozen or canned cherries? Would it have same taste effect as fresh?
Valya of Valya's Taste of Home says
Fresh frozen cherries should work as well. Canned cherries will give a different taste.
Trivia says
Ok gr8 cool will keep that in mind also is the cake best stored overnight or maybe for an hour or so if I wanna serve the same day thanx @ always lovely lady
valya'stasteofhome.com says
Its best when stored overnight. Thanks
Trivia says
Wow omg beautiful yummy cake valya darlin must try sometime can I make the cherry syrup in advance like a day or two and then make the cake the next day pr so and also does it freeze really well love chocolate and cherries what a gr8 combo
valya'stasteofhome.com says
Yes you can. I think I mentioned that in the post. Thanks Trivia
Julie says
Amazing looking cake! Do you think I'll have same results with sour cherries? Thanks!!!
valya'stasteofhome.com says
It should be fine. It's probably going to be a little sour though. Let me know how it turns out for you. Thanks for your comment Julie.