• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Valya's Taste of Home logo

  • Home
  • Recipe Index
  • About
  • Shop
  • Work with Us
    • Privacy Policy
    • Copyright
    • Disclosure
  • Contact Us
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Shop
  • Work with Us
    • Privacy Policy
    • Copyright
    • Disclosure
  • Contact Us
  • Subscribe
  • Let's Connect

    • Email
    • Facebook
    • Instagram
    • Twitter
    • YouTube
  • ×
    Home > Desserts > Cakes

    Cherry Chocolate Cake

    Published: Jun 7, 2024 · Modified: Jun 7, 2024 by Valya's Taste of Home · This post may contain affiliate links · 46 Comments

    418 shares
    • Facebook
    • Twitter
    • LinkedIn
    • Email
    Jump to Recipe Print Recipe

    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.

    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.
    Table of Contents
    • Why You'll Love This Recipe
    • Key Ingredients
    • Substitutions and Variations
    • How to Make Cherry Chocolate Cake
    • Serving Suggestions
    • Frequently Asked Questions
    • How to Store Leftovers
    • Recipe
    • Recipe Card
    • Cherry Chocolate Cake
    • Comments

    Why You'll Love This Recipe

    Who doesn't love a good, rich chocolate cake? Well, I've taken it to the next level with this decadently moist Cherry Chocolate Cake. Here's why you'll love this recipe:

    • Fresh Cherry Flavor: This recipe uses fresh cherries to make a chunky cherry syrup that infuses the cake with a burst of fresh cherry flavor. It's just as delicious as my Cherry Cupcakes.
    • Chocolate Sponge: The cake layers are made with a super moist and fluffy chocolate sponge cake that's just the right balance of rich chocolate and sweetness.
    • Decadently Creamy: The layers of this cake are filled with a light and creamy cherry filling that's also incredibly easy to make.
    • Easy to Assemble: Despite how impressive this cake looks, it's actually really easy to assemble.
    • Perfect for Special Occasions: With its stunning appearance and amazing flavor, this cake is perfect for special occasions, birthdays, and holidays.
    This recipe uses fresh cherries to make a chunky cherry syrup that infuses the cake with a burst of fresh cherry flavor.

    Key Ingredients

    • Fresh Cherries – Fresh cherries are the star of this recipe. They add a burst of fruity sweetness that complements the rich chocolate flavors. They're also used to top the cake, adding a beautiful, natural decoration and a burst of fresh cherry flavor.
    • Sugar – We use organic sugar to sweeten the cherry syrup and the chocolate sponge. It's a natural sweetener that adds a lovely, subtle sweetness.
    • Eggs – Eggs are essential in the chocolate sponge. They provide structure and help the cake rise, resulting in a light and fluffy texture.
    • Heavy Cream – Heavy cream is used to make the cream for this cake. It's rich and luxurious, and when whipped, it holds its shape beautifully.
    This Drunken Cherry Cake Recipe is loaded with two pounds of lightly cooked cherries, topped with a pound of fresh cherries, caramel cream, and fluffy chocolate cake sponge, and finally sprinkled with shaved best-tasting organic chocolate, it’s fair to say that self-control takes a little more effort around this exquisite goodness. #drunkencherrycake #freshcherries #caramelcream #valyastasteofhome
    This Drunken Cherry Cake Recipe is loaded with two pounds of lightly cooked cherries, topped with a pound of fresh cherries, caramel cream, and fluffy chocolate cake sponge, and finally sprinkled with shaved best-tasting organic chocolate, it’s fair to say that self-control takes a little more effort around this exquisite goodness. #drunkencherrycake #freshcherries #caramelcream #valyastasteofhome
    This Drunken Cherry Cake Recipe is loaded with two pounds of lightly cooked cherries, topped with a pound of fresh cherries, caramel cream, and fluffy chocolate cake sponge, and finally sprinkled with shaved best-tasting organic chocolate, it’s fair to say that self-control takes a little more effort around this exquisite goodness. #drunkencherrycake #freshcherries #caramelcream #valyastasteofhome

    Substitutions and Variations

    This cherry chocolate cake is a showstopper, and here are some of my favorite ways to make it your own:

    • Make it a Black Forest Cake: This recipe is already a play on the classic Black Forest Cake. The chunky cherry syrup adds a rustic touch and extra freshness. But if you want to take it a step further, try adding a splash of kirsch (cherry brandy) to the chunky cherry syrup. It’s the traditional way to make the German dessert.
    • Use Dark Chocolate: If you prefer your desserts on the less sweet side, you can definitely use dark chocolate in this recipe. It will pair wonderfully with the sweet chunky cherry syrup and the lightly sweetened whipped cream.
    • Try Different Flavors: The great thing about this recipe is that it’s so versatile. You can try using different fruits and flavorings. Raspberry syrup with a handful of fresh raspberries would be a delicious twist.

    How to Make Cherry Chocolate Cake

    Step 1
    Cut each cherry in half, remove pits, and place them in a pot with sugar. Bring to a boil, then let it simmer for 30 minutes.

    Cut each cherry in half, remove pits, and place them in a pot with sugar. Bring to a boil, then let it simmer for 30 minutes.

    Step 2
    Combine dry ingredients in a bowl. In a separate bowl, beat eggs and sugar for 5 minutes. Carefully fold dry ingredients into the egg mixture.

    Combine dry ingredients in a bowl. In a separate bowl, beat eggs and sugar for 5 minutes. Carefully fold dry ingredients into the egg mixture.

    Step 3
    Pour the batter into a greased pan and bake for 25 minutes. Once cooled, slice the sponge in half. Remove the soft part in chunks, leaving the outer shell intact.

    Pour the batter into a greased pan and bake for 25 minutes. Once cooled, slice the sponge in half.
    This Drunken Cherry Cake Recipe is loaded with two pounds of lightly cooked cherries, topped with a pound of fresh cherries, caramel cream, and fluffy chocolate cake sponge, and finally sprinkled with shaved best-tasting organic chocolate, it’s fair to say that self-control takes a little more effort around this exquisite goodness. #drunkencherrycake #freshcherries #caramelcream #valyastasteofhome
    This Drunken Cherry Cake Recipe is loaded with two pounds of lightly cooked cherries, topped with a pound of fresh cherries, caramel cream, and fluffy chocolate cake sponge, and finally sprinkled with shaved best-tasting organic chocolate, it’s fair to say that self-control takes a little more effort around this exquisite goodness. #drunkencherrycake #freshcherries #caramelcream #valyastasteofhome

    Step 4
    For the cream, beat the heavy cream until it thickens. Add half a can of Dulce de leche and beat. In a separate bowl, reserve a third of the cream for the outer coating.

    For the cream, beat the heavy cream until it thickens. Add half a can of Dulce de leche and beat.

    Step 5
    Add the sponge chunks to the cream and mix until combined. Then add the strained cherries and mix gently.

    Add the sponge chunks to the cream and mix until combined. Then add the strained cherries and mix gently.

    Step 6
    Soak the top and bottom cake crusts with the reserved strained cherry syrup. Place the bottom of the sponge cake on a platter. Cover with the cream filling and top crust.

    Soak the top and bottom cake crusts with the reserved strained cherry syrup. Place the bottom of the sponge cake on a platter.

    Step 7
    Ice the top and sides of the cake with the reserved cream. Garnish with a pound of fresh cherries and chocolate shavings. Refrigerate for at least 8 hours before slicing and serving.

    he cake layers are made with a super moist and fluffy chocolate sponge cake that's just the right balance of rich chocolate and sweetness.

    For full list of ingredients and instructions, see recipe card below.

    Serving Suggestions

    • This cake is delicious on its own, but you can take it to the next level by serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
    • For a special occasion, dust the cake with powdered sugar or cocoa powder before serving.
    • If you're serving this cake for a party or special event, consider adding some fresh cherries or a drizzle of chocolate sauce on the side of each slice for a beautiful presentation.
    The layers of this cake are filled with a light and creamy cherry filling that's also incredibly easy to make.

    Frequently Asked Questions

    What type of cherries should I use for the chunky cherry syrup?

    You can use any type of fresh cherries for the chunky cherry syrup. If you have canned cherries in juice, those will work best. Otherwise, you can use any fresh cherry variety of your choice.

    How do I prevent the sponge pieces from becoming too soggy when mixing them with the cream?

    To prevent the sponge pieces from becoming too soggy, mix them into the cream until just combined. Be gentle and try to keep the sponge pieces from getting mashed. You want to maintain their texture and size in the cake.

    How to Store Leftovers

    • Storing: If you have any leftover cherry chocolate cake, you can store it in an airtight container at room temperature for up to 3 days.
    • Freezing: This cake also freezes well. Once it has cooled completely, you can wrap it in plastic wrap and store it in the freezer for up to 3 months.
    • Thaw: When you're ready to enjoy your frozen cake, simply let it thaw at room temperature. This will take about 2-3 hours.
    • Reheating: If you prefer your cake warm, you can reheat individual slices in the microwave for about 15-20 seconds.
    This Drunken Cherry Cake Recipe is loaded with two pounds of lightly cooked cherries, topped with a pound of fresh cherries, caramel cream, and fluffy chocolate cake sponge, and finally sprinkled with shaved best-tasting organic chocolate, it’s fair to say that self-control takes a little more effort around this exquisite goodness. #drunkencherrycake #freshcherries #caramelcream #valyastasteofhome

    Recipe

    Recipe Card

    Drunken Cherry Cake Recipe

    Cherry Chocolate Cake

    Valya's Taste of Home
    This Cherry Chocolate Cake is loaded with cherries in every bite. A fluffy chocolate sponge cake filled with caramel cream and shaved chocolate on top.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 25 minutes mins
    8 hours hrs
    Total Time 9 hours hrs 10 minutes mins
    Course Cake
    Cuisine Ukrainian
    Servings 12

    Ingredients
      

    For the Chunky Cherry Syrup:

    • 2 lbs. fresh cherries
    • ½ cup sugar

    For the Chocolate Sponge:

    • 5 eggs large, room temperature
    • 1 cup sugar
    • 1 tsp. baking powder
    • ½ tsp. baking soda
    • 3 tbsp. cocoa powder
    • 1 cup all-purpose flour

    For the Cream:

    • 5 cups heavy cream
    • ½ can Dulce de Leche
    • 1 lb. fresh cherries for garnishing
    • ½ chocolate bar
    Read More

    Instructions
     

    How to Chunky Cherry Syrup

    • Cut each cherry in half, remove cherry pits, and place them into a small pot. Add sugar and bring to a boil on high, stirring constantly.
    • Reduce heat to low and let it simmer for 30 minutes, stirring occasionally. Remove from the stove top and cool completely.

    How to Make the Chocolate Sponge

    • Preheat the oven to 350 F (180 C). Sift dry ingredients: flour, cocoa, baking powder and baking soda into a small bowl. Combine and set aside.
    • Beat eggs and sugar on high-speed for 5 minutes.
    • Add dry ingredients into egg mixture in two separate additions, stirring very carefully not to deflate too many air bubbles.
    • Bake the sponge for 25 minutes. Remove from the oven, then spring pan and cool completely.
    • Slice cooled sponge in half.
    • Remove the softness of the sponge in chunks, leaving the crisp outer shell intact.
    • Set the sponge pieces aside until ready for use.

    How to Make the Cream

    • Beat heavy cream just until it thickens. Add ½ can Dulce de Leche and beat just until combined. Scrape down the sides of the bowl and mix again for about 15-20 seconds (do not over mix).
    • Reserve ⅓ of the cream and place it in a separate bowl for the outer coating.
    • Strain the chunky cherry syrup. Set aside until ready for use.
    • Add sponge pieces into the cream and mix them in until just combined (try to keep the sponge pieces not mashed).
    • Then add strained cherries and mix just until combined. Do not over mix to keep sponge pieces and cherries large and visible in the end-result.

    How to Assemble the Cake

    • Soak the top and bottom cake crusts with the reserved strained cherry syrup.
    • Place the bottom of the sponge cake onto a cake platter. Pack all of the cream/sponge/cherry fillings and cover with the top crust of the cake sponge. Ice the top and sides of the cake with the reserved cream.
    • Grace the cake a with the one-pound pile of fresh cherries. Sprinkle the top and sides of the cake with chocolate shavings. (I use a potato peeler to shave the chocolate bar.) Refrigerate for 8 hours or overnight for best results.

    Notes

    • Always use fresh cherries if you can. They provide the best flavor and texture for your chunky cherry syrup, which is a key component of this cake.
    • Room temperature eggs are a must for the chocolate sponge. They incorporate more easily and help the cake rise properly.
    • When adding the dry ingredients to the egg mixture for the chocolate sponge, do so in two separate additions. This helps to keep the batter smooth and prevents overmix, which can lead to a dense cake.
    • When making the cream, don't overbeat it. Once it's thickened, gently fold in the dulce leche for a smooth, creamy texture.
    • Don't rush the cake assembly. Let the sponge soak up the cherry syrup, and allow the assembled cake to chill for at least 6 hours. This allows the flavors to meld and the sponge to soften, giving you a perfectly moist cake.
    Enjoy this recipe? Leave a review (click the stars above) and let me know! I ❤️ to hear from you!
    Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!
    LIKE FOLLOW

    Thank you for following me on Instagram, Facebook, and Pinterest!

    The post may contain affiliate links. Read my disclosure.

    More Cakes

    • Strawberry coffee cake is a type of cake coffee cake that features the delicious flavor of fresh strawberries with everything we love about coffee cakes.
      Strawberry Coffee Cake (with Banana and Strawberry Chunks)
    • Raspberry mini cakes are delectable, mini desserts that combine the sweet and tangy flavors of raspberries with a rich and creamy frosting.
      Raspberry Mini Cakes (Perfect Recipe for Special Occasions!)
    • This Boccone Dolce is an Italian dessert that’s truly heaven on a plate with crunchy meringue layers, whipped cream, and fresh berries. Here’s a make-ahead-friendly version!
      Boccone Dolce (Meringue Cake with Caramel Frosting)
    • This snowflake cake recipe is straightforward and simple. With just a few steps, you can have this cake batter ready to bake in the oven. 
      Snowflake Cake (Perfect Winter Cake Recipe)
    418 shares
    • Facebook
    • Twitter
    • LinkedIn
    • Email

    Reader Interactions

    Comments

    1. Alina Azeem says

      May 19, 2024 at 7:56 pm

      5 stars
      Made this cake for a friend’s birthday. It was so delicious and fairly easy to make. Everyone loved how light and fluffy the cream was. I couldn’t find the Dulce de Leche so I used snickers caramel and it was so good.
      Thank you for the recipe.

      Reply
      • Valya's Taste of Home says

        May 21, 2024 at 11:04 pm

        Hi Alina! I an so happy to hear that you loved this cake. I love this non-alchoholic version of this cake very much too. Thank you for an amazing five star review!

        Reply
    2. Reet says

      May 14, 2024 at 3:31 pm

      This cake looks amazing & i would love to make it. Unfortunately we can't readily get Dulce De Leche here in Australia. There are a few specialty stores carry it, but it's extremely expensive. Our govt banned the importation of Argentinian Dulce De Leche a few years ago & though we have caramel substitutes i don't think it would be the same. What would you suggest?
      With kindest regards
      Reet

      Reply
      • Valya's Taste of Home says

        May 14, 2024 at 6:23 pm

        You can make your own Dulce De Leche by cooking condensed milk for 15 minutes in the Instant Pot or on the stove for an hour and half. I hope this helps.

        Reply
    3. Lily says

      February 03, 2020 at 3:38 pm

      Hi Valya!
      This looks delish!
      How many cans of store bought cherries do I use? 1 or 2 can?

      Reply
      • Valya of Valya's Taste of Home says

        February 03, 2020 at 6:40 pm

        It depends on how big the jars/cans are. Since cherries are not in season right now I would use frozen cherries to make the syrup (Costco sells frozen cherries). I hope this helps.

        Reply
    4. marina says

      August 01, 2019 at 8:28 am

      Hi Valya, the ingredients part of the recipe is coming up in code language. I am trying to get a list of ingredients to buy and I’m having hard time reading it. Thank you for taking a look. I’m excited to try this cake.

      Reply
      • Valya of Valya's Taste of Home says

        August 01, 2019 at 2:22 pm

        Hi Marina! Thank you for bringing that to my attention. I'm not sure what caused some of the recipe cards do that, but I've got it fixed now. If you notice any other recipes that have that issues I would love to know so I can get that fixed as well. I hope you love this recipe as much as I do! Happy baking! 🙂

        Reply
    5. Alla says

      July 20, 2019 at 2:12 pm

      Thank you:)

      Reply
      • Valya of Valya's Taste of Home says

        July 20, 2019 at 6:53 pm

        You are very certainly welcome!

        Reply
    6. Alla says

      July 18, 2019 at 2:40 pm

      Hi Valya 🙂 I have a question ,you baked two round cake but you said cut in half and look like you used only one sponge ???im confused 🙁

      Reply
      • Valya of Valya's Taste of Home says

        July 18, 2019 at 5:17 pm

        Hi, Alla! I just checked the recipe and I did not find where it says I baked 2 round cake. There is a collage showing one cake sponge unbaked and one baked. Is it what you're refering too? You only need one chocolate cake sponge for this recipe. I hope that clarifies 🙂 Happy baking!

        Reply
        • Alla says

          July 19, 2019 at 12:15 pm

          Thank you Valya for reply:) yes that pictures confused me ,thank you again,will make it tonight:)

          Reply
          • Valya of Valya's Taste of Home says

            July 19, 2019 at 2:06 pm

            Happy we got it clarified. Let me know how it goes.

            Reply
            • Alla says

              July 20, 2019 at 6:02 am

              One more question 🙂 how do you make chocolate sprinkle so perfect,what do you use to make that pretty ?or you buy in store ?I tried many different think but still can’t find anything to make it nice 🙁

            • Valya of Valya's Taste of Home says

              July 20, 2019 at 10:48 am

              It's super easy to make them. Using a potato peeler shave chocolate going from top to bottom (like you would peel a potato) on a chocolate bar. While sliding the potato peeler down the chocolate bar, shaved chocolate should fold into a cylinder swirls. The chocolate bar cannot be super soft or refrigerated to get the best results. I hope that helps! 🙂

    7. Nataliia says

      October 17, 2018 at 11:20 pm

      What size of baking pan did you use? 9”?

      Reply
      • Valya of Valya's Taste of Home says

        October 18, 2018 at 9:12 am

        Both 9” or 10” will work well. Thanks for asking.

        Reply
    8. Vicki B. says

      June 28, 2018 at 1:51 pm

      Hi Valya! Thank you for your yummy recipes! I have a question, when baking my cake the cake caved in the middle. 🙁 What could be the cause of that? Also, is it ok to still use it even though it caved in? Thank you!

      Reply
      • www.valyastasteofhome.com says

        June 28, 2018 at 2:12 pm

        Hi Vicki. One of the problems is over mixing the batter and deflating the air bubbles. Another problem could be shacking right after baking (I usually let the cake sponge cool to warm temperature before removing from a pan; especially chocolate cake sponges, they tend to be a little more delicate). Yes, it is still ok to use it. Just be careful when cutting off the top part of the cake sponge.

        Reply
        • Vicki B. says

          June 28, 2018 at 2:20 pm

          Thank you for the prompt reply!

          Reply
          • www.valyastasteofhome.com says

            June 28, 2018 at 2:31 pm

            You are more than welcome! I hope these tips help you in the future baking having better results. 🙂

            Reply
    9. Nat says

      September 16, 2017 at 6:11 pm

      5 stars
      This is just too cute to cut!

      Reply
      • www.valyastasteofhome.com says

        September 17, 2017 at 10:08 pm

        Thank you :D, it's one tasty cake!

        Reply
    10. Tatyana S. says

      August 24, 2017 at 5:10 pm

      I made this cake and I really enjoy the taste of it, love chocolate cakes overall?
      I was wondering what is better taste with canned cherries or to make the syrup with fresh? I'm just wondering if it's worth trying with canned cherries cuz I made it this time with fresh cherries...
      Looking forward to making this cake again for family gatherings?

      Reply
      • www.valyastasteofhome.com says

        August 24, 2017 at 8:27 pm

        If the cherries canned the Slavic way in a jar then its better with canned cherries, but if you are using American canned cherries, then you better off with fresh or frozen cherry syrup.

        Reply
    11. Peter says

      August 01, 2017 at 5:21 am

      5 stars
      Wow Valya! You've done it again, another fantastic recipe! Photo looks amazing, and such a great cake! 🙂

      Reply
      • valya'stasteofhome.com says

        August 01, 2017 at 9:43 am

        Thank you for kind words Peter! This is one of those old recipes that never gets old. 😀

        Reply
    12. Nataliya says

      July 31, 2017 at 5:02 pm

      5 stars
      Absolutely love the quality of this picture. its a must try kind of look.

      Reply
      • valya'stasteofhome.com says

        July 31, 2017 at 5:29 pm

        Thank you Nataliya! 🙂

        Reply
    13. Nina says

      July 31, 2017 at 2:26 pm

      One of favorite cakes! So beautiful and delicious. Thanks for another great cake. Keep 'em coming!

      Reply
      • valya'stasteofhome.com says

        July 31, 2017 at 2:34 pm

        You are very welcome! I'm glad you liked it. Thank you for amazing review 🙂

        Reply
    14. Thao @ In Good Flavor says

      July 30, 2017 at 6:06 pm

      This is such an unusual and gorgeous cake! The stack of cherries on top are a showstopper!

      Reply
      • valya'stasteofhome.com says

        July 30, 2017 at 8:36 pm

        Thank you! Yes, it's unusual and very special to me. Reminds me of my childhood. Thank you very much for stopping by and commenting 🙂

        Reply
    15. Becky says

      July 30, 2017 at 3:28 pm

      5 stars
      I made this today and it is uhh-may-zing! Came back to say huge appreciation for the great recipes and all your hard work. You're awesome cook and baker!

      Reply
      • valya'stasteofhome.com says

        July 30, 2017 at 8:33 pm

        I'm glad to hear that you like the recipe. Thank you kindly for coming back an sharing your experience with me I really appreciate it.

        Reply
    16. Nicole Branan says

      July 30, 2017 at 10:35 am

      5 stars
      Wow, this cake is heaven on a pedestal!

      Reply
      • valya'stasteofhome.com says

        July 30, 2017 at 8:30 pm

        It definitely has its place in my top 10 cakes. It's very special to me and I'm tickled that you loved it too. Thank you! ?

        Reply
    17. Nellie says

      July 29, 2017 at 6:27 pm

      5 stars
      I made this cake today and it's sooo good. I recommend this recipe to anyone. Struggling with self control right now, it's that good! Thanks for such a great recipe, it's one of our fav now 😀

      Reply
      • valya'stasteofhome.com says

        July 29, 2017 at 9:39 pm

        That's awesome!!! I'm glad to hear that! I agree, this cake is one delicious dessert. Thank you kindly for an amazing review! 🙂

        Reply
    18. Rimma says

      July 28, 2017 at 4:00 pm

      Hello, when to add baking soda? Also, there is salt in the instructions but not in the ingredients. Thank you

      Reply
      • valya'stasteofhome.com says

        July 28, 2017 at 4:31 pm

        I meant to say baking soda not salt. I corrected it. Thanks for catching it, really appreciated it. 😉

        Reply
        • Rimma says

          July 29, 2017 at 7:13 am

          I made it! It turned out perfect, very light and tasty! Thank you for the recipe.

          Reply
          • valya'stasteofhome.com says

            July 29, 2017 at 12:59 pm

            I'm so happy to hear that! Thank you for sharing your experience with me 😀

            Reply
    19. Tina says

      July 28, 2017 at 8:55 am

      oh my this looks mouthwatering! I'm drooling just by looking at this!! Definitely makes it for my week menu!!

      Reply
      • valya'stasteofhome.com says

        July 28, 2017 at 9:59 am

        Thank you Tina! This one is one delicious cake loved by most people. Enjoy! 🙂

        Reply
    5 from 8 votes (1 rating without comment)

    Tried this recipe? Leave your review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet the Author

    Valya with cake

    A food blogger, recipe developer, photographer, editor, and author behind Valya’s Taste of Home website. Sharing family-proven tasty recipes with step-by-step photos and videos. Read more...

    Footer

    Footer

    ↑ back to top ↑

    HOME · ABOUT · CONTACT · SHOP · PRIVACY POLICY

    SIGN UP! For Emails and Updates

    Valya's Taste of Home is a Participant in the Amazon Services LLC Associates Program · Disclosure

    Copyright © 2025 Valya's Taste of Home LLC - All Rights Reserved

    418 shares
    • Facebook
    • Twitter
    • Pinterest
    • LinkedIn
    • Email

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.