14 Delicious Cherry Devils Food Cake Recipes

Zesty, rich, and irresistibly chocolatey, cherry devil’s food cake is the ultimate treat for those who dare to indulge. Whether you’re celebrating a special occasion or simply satisfying a sweet craving, our roundup of 14 delicious recipes promises to guide you through creating the perfect dessert. From classic to creative twists, each recipe is a testament to the joy of baking. Ready to dive into decadence? Let’s get started!

Cherry Devils Food Cake with Cream Cheese Frosting

Zesty and rich, this Cherry Devils Food Cake with Cream Cheese Frosting is a delightful twist on the classic chocolate cake, perfect for those who love a tangy contrast to deep, dark cocoa flavors. Let’s dive into creating this decadent dessert with ease and precision.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsweetened cocoa powder (the darker, the better for a rich flavor)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (I prefer sea salt for its subtle mineral notes)
• 1 cup buttermilk (room temperature blends smoother)
• 1/2 cup vegetable oil (a neutral oil lets the chocolate shine)
• 2 large eggs (room temperature eggs incorporate better)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup cherry preserves (look for ones with whole cherries for texture)
• 8 oz cream cheese, softened (for the frosting, softness is crucial)
• 1/4 cup unsalted butter, softened (I like to leave mine out overnight)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (again, pure is best)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients, mixing until just combined to avoid overworking the batter.
4. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake cools, beat the softened cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla extract, beating until fluffy.
6. Once the cake is completely cool, spread the cherry preserves evenly over the top, then frost with the cream cheese mixture.
7. Chill the cake for at least an hour before serving to allow the flavors to meld and the frosting to set.

Heavenly in its contrast, the moist, chocolatey base pairs beautifully with the tart cherry layer and creamy frosting. Serve chilled slices with a drizzle of chocolate syrup or fresh cherries on the side for an extra special touch.

Chocolate Cherry Devils Food Cake

Very few desserts can rival the decadent combination of chocolate and cherries, especially when baked into a moist, rich devil’s food cake. This recipe is designed to guide you through creating this indulgent treat with ease, ensuring perfect results every time.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter cake)
• 3/4 cup unsweetened cocoa powder (Dutch-processed gives a deeper chocolate flavor)
• 1 tsp baking soda (freshness is key for the right rise)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup packed light brown sugar (adds a hint of molasses depth)
• 1/2 cup vegetable oil (a neutral oil ensures the chocolate shines)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup buttermilk (for tenderness and a slight tang)
• 1 cup pitted cherries, chopped (I prefer fresh, but thawed frozen work in a pinch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until smooth.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the flour mixture and buttermilk to the sugar mixture, beginning and ending with the flour mixture, mixing just until combined.
6. Gently fold in the chopped cherries until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Perfectly moist with a rich chocolate flavor punctuated by bursts of sweet cherry, this cake is a showstopper. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to complement the deep chocolate notes.

Cherry Filled Devils Food Cake

Preparing a Cherry Filled Devil’s Food Cake is an adventure in balancing rich, chocolatey flavors with the tart sweetness of cherries. This guide will walk you through each step to ensure your cake is as decadent as it is delightful.

Ingredients

• 1 3/4 cups all-purpose flour (I always sift mine for a lighter texture)
• 3/4 cup unsweetened cocoa powder (the darker, the better for that intense chocolate flavor)
• 2 cups granulated sugar (for that perfect sweetness)
• 1 1/2 tsp baking soda (freshness is key, so check the date)
• 1 tsp salt (I prefer sea salt for its subtle minerality)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 cup buttermilk (it adds a lovely tang and tenderness)
• 1/2 cup vegetable oil (a neutral oil lets the chocolate shine)
• 2 tsp vanilla extract (pure extract makes all the difference)
• 1 cup boiling water (helps bloom the cocoa powder)
• 1 can cherry pie filling (look for one with whole cherries for the best texture)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
4. Carefully pour in the boiling water and stir until the batter is smooth. The batter will be thin, but that’s normal.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. Once cooled, spread the cherry pie filling over the top of one cake layer. Place the second layer on top and press down gently.
8. For an extra touch, dust the top with powdered sugar or drizzle with chocolate ganache before serving.

Devilishly moist and rich, this cake pairs the deep chocolate notes with bursts of cherry for a truly indulgent experience. Serve it at room temperature to appreciate all its flavors, or slightly warmed with a scoop of vanilla ice cream for contrast.

Cherry Devils Food Cupcakes

Now, let’s dive into making these irresistibly moist Cherry Devils Food Cupcakes, a perfect blend of rich chocolate and tart cherries that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup water (room temperature blends better)
• 1/3 cup vegetable oil (a neutral oil keeps the chocolate front and center)
• 1 tbsp white vinegar (trust me, it works wonders)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup pitted cherries, chopped (fresh or frozen, but pat them dry if using frozen)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can lead to dense cupcakes.
4. Gently fold in the chopped cherries, distributing them evenly throughout the batter.
5. Fill each cupcake liner about 2/3 full with batter. This ensures they rise beautifully without overflowing.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them after 15 minutes to avoid overbaking.
7. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Velvety and rich, these cupcakes boast a tender crumb punctuated by juicy cherry bits. Serve them dusted with powdered sugar or topped with a dollop of whipped cream for an extra indulgent treat.

Gluten-Free Cherry Devils Food Cake

Perfect for those who love a rich, chocolatey dessert but need to avoid gluten, this Gluten-Free Cherry Devil’s Food Cake is a dream come true. Packed with juicy cherries and deep cocoa flavors, it’s a showstopper that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups gluten-free flour blend (I swear by Bob’s Red Mill for its perfect texture)
• 3/4 cup unsweetened cocoa powder (the darker, the better for that devilish depth)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I like using fine sea salt for its clean taste)
• 1 cup granulated sugar (organic cane sugar adds a nice touch)
• 1/2 cup packed light brown sugar (for that hint of molasses warmth)
• 1/2 cup vegetable oil (extra virgin olive oil can add a fruity note if you’re feeling adventurous)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup buttermilk (for tenderness; no substitutes here)
• 1 cup fresh cherries, pitted and halved (frozen works in a pinch, but fresh is best)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Line the bottom with parchment for foolproof removal.
2. In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, and salt until no lumps remain.
3. In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil on medium speed until well combined, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough cake, so fold gently.
6. Gently fold in the halved cherries, then pour the batter into the prepared cake pan.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

When you slice into this cake, you’ll find a moist, dense crumb studded with bursts of cherry sweetness. For an extra indulgent twist, serve each slice with a dollop of whipped coconut cream and a few fresh cherries on top.

Vegan Cherry Devils Food Cake

Perfect for those who love indulging in desserts without the guilt, this Vegan Cherry Devils Food Cake combines rich chocolate flavors with the tartness of cherries for a delightful treat. Follow these steps to create a dessert that’s as satisfying to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter cake)
• 1 cup granulated sugar (organic is my preference for a cleaner taste)
• 1/3 cup unsweetened cocoa powder (the darker, the better for that deep chocolate flavor)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I use sea salt for a subtle mineral note)
• 1 cup water (room temperature blends better with dry ingredients)
• 1/3 cup vegetable oil (I opt for canola oil for its neutral taste)
• 2 tsp vanilla extract (pure extract makes all the difference)
• 1 tbsp apple cider vinegar (this reacts with baking soda to lift the cake)
• 1 cup pitted cherries (fresh or frozen, but thawed if using frozen)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the water, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Stir until just combined; avoid overmixing to keep the cake tender.
4. Gently fold in the cherries, distributing them evenly throughout the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cake properly prevents it from falling apart when slicing.
8. Once cooled, dust with powdered sugar or frost with your favorite vegan frosting for an extra special touch. Tip: For a glossy finish, warm your frosting slightly before applying.

Lusciously moist with a rich chocolate base and bursts of cherry, this cake is a dream come true for vegan dessert lovers. Serve it with a dollop of coconut whipped cream or alongside a glass of almond milk for the ultimate indulgence.

Cherry Devils Food Cake with Chocolate Ganache

Baking a Cherry Devils Food Cake with Chocolate Ganache is a delightful way to indulge in the rich flavors of chocolate and cherry. This guide will walk you through each step to ensure your cake turns out perfectly moist and decadent.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for a lighter texture)
• 3/4 cup unsweetened cocoa powder (the darker, the better for that deep chocolate flavor)
• 1 tsp baking soda (freshness is key for the perfect rise)
• 1/2 tsp salt (I always use fine sea salt for even distribution)
• 1 cup granulated sugar (for that just-right sweetness)
• 1/2 cup packed light brown sugar (adds a lovely moisture and depth)
• 1/2 cup vegetable oil (a neutral oil that lets the chocolate shine)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup buttermilk (for a tender crumb)
• 1 cup cherry pie filling (the star that adds fruity bursts)
• 1 cup heavy cream (for the ganache, cold is best)
• 8 oz semisweet chocolate chips (high-quality chips melt smoother)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use parchment paper at the bottom for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, then the vanilla, mixing well after each addition.
4. Alternately add the dry ingredients and buttermilk to the sugar mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough cake.
5. Fold in the cherry pie filling gently to distribute evenly without breaking the cherries.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the ganache, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips in a heatproof bowl, let sit for 2 minutes, then stir until smooth.
9. Pour the ganache over the cooled cake, spreading it to the edges with a spatula for a glossy finish.

The cake boasts a moist, dense texture with pockets of tart cherries, all enveloped in a silky chocolate ganache. Serve it slightly warmed with a scoop of vanilla ice cream for an irresistible contrast.

Cherry Almond Devils Food Cake

Unveiling the secrets to a decadent Cherry Almond Devil’s Food Cake, this recipe is a perfect blend of rich chocolate and fruity cherry, with a nutty almond twist. Follow these steps carefully to create a dessert that’s as delightful to make as it is to devour.

Ingredients

• 1 cup all-purpose flour (I always sift mine for a lighter cake)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that devilish color)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (I use sea salt for a subtle crunch)
• 1/2 cup unsalted butter, room temperature (softened butter creams better)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large eggs, room temperature (they incorporate more smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup buttermilk (adds a slight tang and moisture)
• 1/2 cup cherry preserves (I prefer ones with whole cherries for texture)
• 1/2 cup sliced almonds (toasted lightly for extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Fold in the cherry preserves and half of the sliced almonds until just distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the remaining almonds over the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

With its moist crumb and bursts of cherry, this cake is a chocolate lover’s dream. The toasted almonds add a delightful crunch, making it a standout dessert for any occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich flavors.

Cherry Devils Food Cake with Whipped Cream

First, let’s dive into creating a decadent Cherry Devils Food Cake with Whipped Cream, a perfect blend of rich chocolate and tart cherries topped with light, fluffy cream. This recipe is designed for beginners, with each step carefully outlined to ensure success.

Ingredients

• 1 cup all-purpose flour (I always sift mine for a lighter cake)
• 1/2 cup unsweetened cocoa powder (dark cocoa powder adds depth)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (room temp blends smoother)
• 1 cup granulated sugar
• 2 large eggs (room temperature eggs incorporate better)
• 1 tsp vanilla extract
• 1/2 cup buttermilk (this is my secret for moist cakes)
• 1 cup pitted cherries, chopped (fresh or frozen, but thawed if frozen)
• 2 cups heavy cream, chilled (cold cream whips up faster)
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to incorporate all the sugar.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Fold in the chopped cherries gently to distribute them evenly throughout the batter.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. While the cake cools, whip the chilled heavy cream and powdered sugar until stiff peaks form. This usually takes about 3-4 minutes. Tip: Chill your mixing bowl and beaters for best results.
10. Spread the whipped cream over the cooled cake and garnish with additional cherries if desired.

Serve this Cherry Devils Food Cake with Whipped Cream chilled for a refreshing contrast between the rich, moist cake and the light, airy cream. The tart cherries cut through the sweetness, making each bite perfectly balanced.

Cherry Devils Food Cake with Cherry Buttercream

Baking a Cherry Devils Food Cake with Cherry Buttercream is a delightful way to combine the rich depth of chocolate with the bright, tangy sweetness of cherries. This recipe guides you through each step, ensuring a moist, flavorful cake topped with a smooth, cherry-infused buttercream that’s perfect for any occasion.

Ingredients

• 1 3/4 cups all-purpose flour (I always sift mine for a lighter texture)
• 3/4 cup unsweetened cocoa powder (dark cocoa powder adds an intense chocolate flavor)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 1 1/2 tsp baking soda (freshness is key for rise)
• 1/2 tsp baking powder
• 1 tsp salt (I prefer sea salt for its clean taste)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 cup buttermilk (adds moisture and a slight tang)
• 1/2 cup vegetable oil (a neutral oil that doesn’t overpower)
• 2 tsp vanilla extract (pure extract makes all the difference)
• 1 cup boiling water (intensifies the chocolate flavor)
• 1/2 cup cherry preserves (for the buttercream, choose a quality brand with real fruit)
• 1 cup unsalted butter, softened (for buttercream, softness is crucial for smoothness)
• 4 cups powdered sugar (sifted to avoid lumps)
• 2 tbsp heavy cream (adjusts consistency beautifully)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
4. Carefully stir in the boiling water with a spatula. The batter will be thin; this is normal.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the buttercream, beat the softened butter on medium speed until creamy, about 2 minutes.
8. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
9. Mix in the cherry preserves and heavy cream until the buttercream is smooth and spreadable.
10. Once the cakes are cool, spread a layer of cherry buttercream on top of one cake layer, then place the second layer on top and frost the entire cake with the remaining buttercream.

So there you have it, a Cherry Devils Food Cake that’s as stunning as it is delicious. The cake is incredibly moist with a deep chocolate flavor, perfectly complemented by the sweet and tangy cherry buttercream. For an extra touch, garnish with fresh cherries or chocolate shavings before serving.

Cherry Devils Food Cake with Dark Chocolate Frosting

Preparing a Cherry Devils Food Cake with Dark Chocolate Frosting is a delightful way to indulge in the rich, deep flavors of chocolate combined with the tart sweetness of cherries. This recipe is perfect for those who appreciate the art of baking and are eager to create something truly special.

Ingredients

• 1 1/2 cups all-purpose flour – for a lighter texture, sift it twice.
• 3/4 cup unsweetened cocoa powder – I prefer Dutch-processed for its smoother flavor.
• 1 1/2 cups granulated sugar – organic cane sugar adds a nice depth.
• 1 1/2 tsp baking soda – ensure it’s fresh for the best rise.
• 3/4 tsp baking powder – aluminum-free is my choice.
• 3/4 tsp salt – a pinch of sea salt enhances the chocolate.
• 2 large eggs – room temperature eggs blend more smoothly.
• 3/4 cup buttermilk – full-fat buttermilk makes the cake incredibly moist.
• 3/4 cup strong brewed coffee – cooled, it intensifies the chocolate flavor.
• 1/4 cup vegetable oil – a neutral oil like canola works best.
• 2 tsp vanilla extract – pure vanilla extract is worth the splurge.
• 1 cup pitted cherries – fresh or frozen, but thaw and drain if using frozen.
• 1 cup dark chocolate chips – for the frosting, 60% cacao is ideal.
• 1/2 cup heavy cream – cold cream whips up the best frosting.

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
3. Add the eggs, buttermilk, coffee, oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth, about 2 minutes. Tip: Scrape the bowl’s sides to ensure all ingredients are fully incorporated.
4. Gently fold in the cherries with a spatula, being careful not to overmix.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, heat the heavy cream until it just begins to simmer. Pour over the dark chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth. Tip: Allow the frosting to cool and thicken slightly before spreading for easier handling.
8. Once the cakes are cool, spread a layer of frosting on top of one cake, place the second cake on top, and frost the top and sides.

Best enjoyed when the cake is rich and moist, with the dark chocolate frosting providing a luxurious contrast to the tart cherries. Serve with a dusting of cocoa powder or fresh cherries on top for an elegant presentation.

Cherry Devils Food Cake with Fresh Cherries

Yield to the temptation of combining the rich, deep flavors of devil’s food cake with the bright, juicy burst of fresh cherries. This recipe is a delightful journey through baking, perfect for those who love to follow clear, step-by-step guidance to create something truly special.

Ingredients

– 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
– 1 cup granulated sugar (for that perfect sweetness)
– 1/2 cup unsweetened cocoa powder (the darker, the better in my book)
– 1 tsp baking soda (freshness is key, so check the date)
– 1/2 tsp salt (I use sea salt for a cleaner taste)
– 1/3 cup vegetable oil (extra virgin olive oil can add a nice twist)
– 1 cup water (room temperature blends better)
– 1 tbsp white vinegar (apple cider vinegar works in a pinch)
– 1 tsp vanilla extract (pure extract makes all the difference)
– 1 1/2 cups fresh cherries, pitted and halved (the star of the show)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Make three wells in the dry ingredients; pour oil into the first, vinegar into the second, and vanilla into the third.
4. Pour water over all and mix until just combined; overmixing leads to a tough cake.
5. Gently fold in the halved cherries, reserving a few for garnish.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Not only does this cake boast a moist, tender crumb, but the fresh cherries add a pop of color and a tart contrast to the rich chocolate. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cherry Devils Food Cake with Maraschino Cherries

Sometimes, the best desserts come from combining classic flavors with a twist. This Cherry Devils Food Cake with Maraschino Cherries is a perfect example, blending rich chocolate with the sweet tang of cherries for a dessert that’s both familiar and exciting.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for a lighter cake)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for a deep chocolate flavor)
• 1 tsp baking soda (essential for rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 cup water (room temperature works best)
• 1/3 cup vegetable oil (I prefer canola for its neutral taste)
• 1 tbsp white vinegar (a secret ingredient for moisture)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup maraschino cherries, chopped (plus extra for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. Tip: Use parchment paper at the bottom for easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
4. Fold in the chopped maraschino cherries gently to distribute them evenly throughout the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Start checking at 30 minutes to avoid overbaking.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Garnish with additional maraschino cherries before serving for an extra pop of color and flavor.

With its moist crumb and bursts of cherry sweetness, this cake is a chocolate lover’s dream. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.

Cherry Devils Food Cake with Cherry Compote

Every baker knows the joy of combining rich chocolate with the tartness of cherries, and this Cherry Devils Food Cake with Cherry Compote is no exception. Let’s dive into creating this decadent dessert, perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter cake)
• 3/4 cup unsweetened cocoa powder (the darker, the better for that deep chocolate flavor)
• 1 tsp baking soda (freshness matters, so check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup granulated sugar (for just the right sweetness)
• 1/2 cup packed brown sugar (adds a lovely moisture)
• 1/2 cup vegetable oil (a neutral oil works best here)
• 2 large eggs (room temperature eggs blend more smoothly)
• 2 tsp vanilla extract (pure extract makes all the difference)
• 1 cup buttermilk (for tenderness and a slight tang)
• 1 cup fresh cherries, pitted and halved (plus more for garnish)
• 1/4 cup water (for the compote)
• 1/4 cup granulated sugar (for the compote)
• 1 tbsp lemon juice (brightens the cherry flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Tip: A stand mixer makes this step a breeze.
4. Add the eggs one at a time, then the vanilla, beating well after each addition.
5. Alternately add the dry ingredients and buttermilk to the sugar mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough cake.
6. Fold in the halved cherries gently, then pour the batter into the prepared pan.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
8. For the compote, combine the cherries, water, sugar, and lemon juice in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until thickened.
9. Once the cake is cool, top with the cherry compote and garnish with additional fresh cherries if desired.

Kindly note, this cake boasts a moist, rich texture with bursts of juicy cherries, balanced by the deep chocolate flavor. Serve it slightly warm with a dollop of whipped cream for an extra indulgent treat.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 14 cherry devil’s food cake recipes is a treasure trove for anyone looking to indulge in rich, chocolatey goodness with a fruity twist. Whether you’re a baking novice or a seasoned pro, there’s something here to satisfy your sweet tooth. Don’t forget to try your favorites, share your thoughts in the comments, and pin the love on Pinterest!