chocolate cherry cake on a cake stand with a piece of cake on a plate
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Chocolate Cherry Cake

This chocolate cherry cake is a classic yellow cake, tender and buttery, made pink and pretty with maraschino cherries and a rich chocolate glaze.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 630kcal
Author Ann Otis

Ingredients

For the cake

  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • 2 tablespoons maraschino cherry syrup
  • 1 tablespoon pure vanilla extract
  • 1 1/8 cups unsalted butter (2 1/4 sticks) at room temperature
  • 2 cups sugar
  • 3 eggs, plus one egg yolk
  • 2-3 drops red food coloring (optional)
  • 1 cup roughly chopped maraschino cherries
  • 1 cup dark chocolate chips

For the chocolate glaze

  • 1/2 cup plus one tablespoon heavy cream
  • 3 tablespoons light corn syrup
  • 6 oz dark chocolate chopped
  • 1/4 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350 degrees F. Butter and flour a 12-cup non-stick bundt pan.
  • In a medium bowl, whisk together the flour, salt, baking powder and baking soda. 
  • In a separate bowl, whisk together the buttermilk, cherry syrup and vanilla extract.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and sugar until light and fluffy, about 4-5 minutes. Add eggs and yolk and beat until well combined, scraping down the sides of the bowl as needed.
  • To the mixer bowl, add 1/3 of the flour mixture and mix on low speed until just combined. Add 1/2 the buttermilk mixture and continue to mix. Continue to alternate flour and buttermilk until just combined. Remove from the mixer and give the batter a good stir by hand. Add a couple drops of red food coloring if you want a stronger pink color. Stir in the cherries and chocolate chips to distribute evenly. 
  • Scoop the batter into the prepared bundt pan and even out the top with a rubber spatula. Rap the pan on the counter a few times to make sure it gets into all the nooks and crannies of the pan. 
  • Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean. Place the pan on a cooling rack and cool for about 10 minutes in the pan. Turn the cake out onto a serving platter and cool completely (1 hour or so).
  • Make the glaze: In a small saucepan, heat the cream, corn syrup, and chocolate, stirring constantly until chocolate is melted and smooth. Remove from heat and stir in the vanilla. Let cool at room temperature until slightly thickened, 20 minutes or so.
  • Slowly pour the glaze over the top of the cake, allowing it to dribble down the sides.

Nutrition

Calories: 630kcal | Carbohydrates: 79g | Protein: 7g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium: 298mg | Potassium: 307mg | Fiber: 2g | Sugar: 49g | Vitamin A: 695IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 3.6mg