Chocolate Cherry Cake Slices
This chocolate cherry cake is a simple, sliceable dessert with a soft cocoa crumb and bursts of cherry flavor in every bite. It bakes neatly in a loaf pan, cools cleanly for easy slicing, and finishes with fresh cherries on top for an inviting, home-baked look. Serve it for an afternoon treat, a casual dinner dessert, or a make-ahead sweet that keeps well for a few days.
Original recipe: 10 slices.
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How much are you cooking?
10 portions · 1 full batch · 2 portions now · 8 for later
Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.
For the original batch: Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup plain Greek yogurt or sour cream
- 1/2 cup neutral oil, such as canola or vegetable
- 2 teaspoons vanilla extract
- 1/2 cup hot strong coffee or hot water
- 3/4 cup cherry preserves
- 1 cup pitted cherries, chopped if large
- 1 tablespoon all-purpose flour, for tossing the cherries
- Butter or nonstick spray, for the pan
Optional glaze
- Optional: 1 cup powdered sugar
- Optional: 2 to 3 tablespoons milk or cream
- Optional: 1/2 teaspoon vanilla extract
Method
Recipe by Heather Schiefelbein.
- Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with a parchment sling for easy lifting.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate large bowl, whisk the eggs, yogurt or sour cream, oil, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. The batter will be thick.
- Stir in the hot coffee or hot water. The batter will loosen and look glossy.
- Toss the cherries with 1 tablespoon flour, then fold them into the batter along with the cherry preserves. Do not overmix; a few streaks of preserves are fine.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. If the top browns too quickly, tent it loosely with foil for the last 10 to 15 minutes.
- Cool the cake in the pan for 15 minutes, then lift it out and cool completely on a rack before slicing. The crumb firms as it cools, which helps the slices hold together.
- If using the glaze, whisk the powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled cake and let it set for 10 minutes.
- Top with fresh cherries just before serving, then slice with a serrated knife for the neatest edges.
Serving, later meals and useful notes
Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
The finished cake should feel springy in the center, with edges that pull slightly from the pan. A few moist crumbs on the tester are ideal. If the middle still jiggles or the tester comes out coated in batter, bake for 5 more minutes and check again. Because the cake contains fruit, a fully cooled rest is important for tidy slices.
These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.