Name: Cherry Chocolate Dream Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 2 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil or melted butter; 1 cup buttermilk; 1 tsp vanilla extract; 1 cup hot water or brewed coffee; 1 can (21 oz) cherry pie filling or 2 cups pitted cherries in syrup; 1 tbsp cornstarch (if thickening); 1 tbsp lemon juice; 1 tbsp Kirsch (optional); 6 oz semi-sweet or dark chocolate, chopped; 1/2 cup heavy cream; 1 tbsp butter; Whipped cream; Fresh cherries; Chocolate curls or shavings

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Cherry Chocolate Dream Cake is an indulgent, decadent dessert that combines rich chocolate cake layers with luscious cherry filling and smooth chocolate ganache. It’s a dream come true for anyone who loves the classic pairing of chocolate and cherries—sweet, slightly tart, and deeply satisfying in every bite.

Cherry Chocolate Dream Cake Recipe

Why I Love This Recipe

I love this cake because it blends bold chocolate flavor with juicy cherries in the most luxurious way. Each layer is moist and flavorful, and the combination of textures—from the soft cake to the syrupy cherries and velvety ganache—makes it feel like a true celebration. It’s one of those show-stopping desserts that feels special but is actually simple to make at home. Whether I’m baking for a birthday, Valentine’s Day, or just a cozy weekend treat, this cake always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Eggs
Granulated sugar
Brown sugar
Vegetable oil or melted butter
Buttermilk
Vanilla extract
Hot water or brewed coffee (to enhance chocolate flavor)

For the cherry filling:

Canned cherry pie filling or pitted cherries in syrup
Cornstarch (if thickening is needed)
Kirsch (cherry liqueur, optional)
Lemon juice (for brightness)

For the chocolate ganache:

Semi-sweet or dark chocolate
Heavy cream
Butter (for a glossy finish)

Optional toppings:

Whipped cream
Fresh cherries
Chocolate shavings or curls

Directions

I preheat the oven to 350°F (175°C) and grease and line two or three 8-inch cake pans.
In a bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, I beat the eggs, sugars, oil, buttermilk, and vanilla until well combined.
I add the dry ingredients to the wet, mixing just until smooth, then stir in the hot water or coffee.
I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes cool, I prepare the cherry filling. If I’m using cherry pie filling, I stir in lemon juice or Kirsch to brighten the flavor. If using cherries in syrup, I heat them in a saucepan and thicken with cornstarch if needed.
For the ganache, I heat cream until just simmering, pour it over chopped chocolate, and stir until smooth. I whisk in butter for shine.
Once the cakes are completely cool, I level them if necessary. I layer the cakes with cherry filling in between.
I pour ganache over the top layer, letting it drip slightly down the sides.
I garnish with fresh cherries, whipped cream, or chocolate curls before serving.

Servings and timing

This recipe serves 10 to 12 people.
Prep time: 30 minutes
Bake time: 25–30 minutes
Cooling and assembly time: 45 minutes
Total time: Approximately 1 hour 45 minutes

Variations

I sometimes soak the cake layers with a splash of cherry syrup or Kirsch for extra moisture and flavor.
For a shortcut, I use a boxed chocolate cake mix and elevate it with homemade cherry filling and ganache.
I make it as a sheet cake when I want something more casual and easy to transport.
To lighten it up, I use whipped cream in place of ganache and reduce the sugar in the cake.
I love making mini versions of this cake using cupcake tins and a cherry hidden in the center.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 30 minutes to soften the ganache and cake. I freeze individual slices by wrapping them tightly and storing them in an airtight container for up to 2 months. To thaw, I leave them in the fridge overnight or on the counter for a few hours. No reheating is necessary—this cake is best enjoyed cool or at room temp.

FAQs

Can I use fresh cherries instead of canned?

Yes, I often use fresh cherries when they’re in season. I pit them, cook them down with a bit of sugar and lemon juice, and thicken the mixture slightly for the filling.

Can I make this cake ahead of time?

Definitely. I bake the cake layers and prepare the filling a day ahead. I assemble and chill the cake before serving—it actually tastes better after sitting for a few hours.

What kind of chocolate works best for ganache?

I prefer semi-sweet or dark chocolate for a rich flavor that balances the sweetness of the cherry filling. I avoid milk chocolate, which can make the cake too sweet.

Can I skip the ganache?

Yes, I sometimes use whipped cream frosting or dust the cake with powdered sugar if I want something lighter. The cherry filling still gives it plenty of flavor.

Is this cake overly sweet?

Not at all. The dark chocolate and tartness from the cherries help balance the sweetness. I also control the sugar in the cake and ganache to keep it just right.

Cherry Chocolate Dream Cake Recipe

Conclusion

Cherry Chocolate Dream Cake is a dessert that lives up to its name—rich, elegant, and full of flavor. I love how the sweet cherries play off the intense chocolate, and the ganache brings it all together in the most indulgent way. Whether I’m baking for a special event or simply treating myself, this cake always makes the moment feel extraordinary.