Chocolate Cherry Amaretto Cake

A Short Story About the Recipe

I still remember the first time I baked this Chocolate Cherry Amaretto Cake — the aroma of chocolate mingling with cherries filled my kitchen with warmth and anticipation. It was meant to be a simple dessert for a family gathering, but it turned into an unforgettable centerpiece. Each slice carried the perfect balance between deep chocolate richness and the sweet-tart burst of cherries. Over time, this cake became one of my most requested recipes, not only for special occasions but also for quiet afternoons with a cup of coffee.

This cake holds a special place in my heart because it combines everything I love about baking — texture, flavor, and emotion. The soft crumb of the chocolate layers embraces the juicy cherries, while a subtle almond essence adds a touch of sophistication. It’s the kind of dessert that speaks to comfort and elegance all at once.

Why You Will Love This Recipe

You’ll love this Chocolate Cherry Amaretto Cake because it’s indulgent yet surprisingly easy to make. The chocolate flavor is deep without being overpowering, and the cherries add a natural sweetness that keeps every bite balanced. The almond essence brings an aromatic note that makes the cake taste like something from a high-end bakery. Whether you serve it as a birthday treat, a holiday dessert, or a weekend indulgence, this cake always impresses.

It’s also a recipe that works beautifully for both beginners and experienced bakers. The steps are straightforward, and the ingredients are easy to find. Plus, it’s a crowd-pleaser — everyone loves a moist chocolate cake with a fruity twist.

Versatile

This recipe is adaptable to any occasion. You can prepare it as a layer cake for celebrations, bake it in a bundt pan for a rustic look, or even serve it as cupcakes for portion control. You can replace the cherries with raspberries or strawberries for a fresh variation.

Affordable

Despite its luxurious taste, the ingredients are budget-friendly. Basic pantry staples like flour, sugar, eggs, and cocoa powder form the foundation, while cherries and a hint of almond flavor elevate it into something special without extra cost.

Ingredients for the Recipe

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Vegetable oil

• Milk

• Cherry preserves or pitted cherries

• Almond extract (as an alternative to amaretto)

• Dark chocolate (for frosting or drizzle)

How to Prepare This Recipe

Step-by-Step Instructions for Preparation

Preparing this Chocolate Cherry Amaretto Cake is simple, enjoyable, and rewarding. The process fills your kitchen with the comforting scent of cocoa and cherries, creating anticipation for a decadent slice of cake that never disappoints.

Step 1: Prepare the baking tins
Start by preheating your oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake tins with parchment paper. This step ensures the cake releases easily after baking and keeps the edges smooth.

Step 2: Mix the dry ingredients
In a large bowl, sift together 2 cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1½ teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Sifting helps to aerate the mixture and guarantees that the cocoa blends evenly with the flour, giving the cake a tender texture.

Step 3: Combine the wet ingredients
In another bowl, whisk 1½ cups of granulated sugar with 2 large eggs until the mixture becomes pale and slightly thick. Add ½ cup of vegetable oil and continue whisking until the batter turns glossy and smooth. Stir in 1 teaspoon of almond extract and 1 cup of milk. The almond extract provides a fragrant depth similar to amaretto but without alcohol.

Step 4: Combine wet and dry mixtures
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing; doing so ensures a light, moist crumb.

Step 5: Add the cherries
Fold in 1 cup of pitted cherries or ½ cup of cherry preserves. The cherries should be evenly distributed throughout the batter. They provide pockets of moisture and sweetness that balance the chocolate perfectly.

Step 6: Bake the cake
Divide the batter evenly between the prepared tins. Smooth the tops with a spatula, then bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Prepare the chocolate glaze or frosting
In a heatproof bowl, melt 150 g of dark chocolate with 3 tablespoons of milk over a pot of simmering water, stirring until smooth and glossy. Remove from the heat and let it cool slightly before spreading. The glaze adds shine and enhances the richness of the cake.

Step 8: Assemble the cake
Place one layer on a serving plate and spread a thin layer of cherry preserves over the top. Add a portion of the chocolate glaze, then place the second cake layer on top. Pour the remaining glaze over the cake, letting it drip slightly down the sides for a rustic yet elegant look. You can garnish with extra cherries or chocolate shavings.

Quick and Easy

Although it looks impressive, this Chocolate Cherry Amaretto Cake is quick to prepare. From mixing to baking, the entire process takes less than an hour. The batter comes together in minutes, and the ingredients are simple. You don’t need any advanced baking skills — just follow the steps, and you’ll achieve a bakery-quality cake right in your own kitchen.

It’s a recipe that suits both weekday treats and special events. Even when time is short, you can bake it ahead of time and keep it fresh by covering it well. The flavors deepen as it rests, making it even better the next day.

Customizable

One of the reasons I love this recipe is its flexibility. You can adapt it based on your preferences or what you have in your pantry. If you prefer a lighter texture, use buttermilk instead of regular milk. For a more intense chocolate flavor, add a handful of chocolate chips to the batter. You can also swap cherries for raspberries or strawberries for a refreshing summer version.

For frosting, a whipped cream topping works beautifully if you want something lighter than chocolate glaze. You can even layer it with cherry compote for extra fruitiness.

Popular with Many People

This cake has become one of the most beloved desserts among my family, friends, and customers. Its combination of flavors appeals to nearly everyone — chocolate enthusiasts, fruit lovers, and even those who usually prefer lighter desserts. The balance between sweetness and tartness keeps it from being too rich, while the almond aroma adds a sophisticated touch.

When I serve this cake at gatherings, it never fails to draw compliments. Guests often ask for seconds and request the recipe. It’s that perfect blend of comfort and class — simple enough for everyday enjoyment yet elegant enough for any celebration.

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FAQs

Can I use frozen cherries instead of fresh ones?
Yes, frozen cherries work very well in this recipe. Thaw them first and drain any excess liquid before folding them into the batter. This prevents the cake from becoming too moist.

Can I make this cake without almond extract?
Absolutely. If you prefer a nut-free version, simply omit the almond extract and replace it with vanilla extract. You’ll still enjoy a rich, chocolatey flavor with a pleasant cherry aroma.

Can I turn this recipe into cupcakes?
Yes, you can easily adapt the recipe to make cupcakes. Pour the batter into lined muffin tins, filling each cup about two-thirds full, and bake for 18–20 minutes. The texture remains soft, and the flavor stays just as delightful.

How can I store the cake?
Keep the cake covered at room temperature for up to two days, or refrigerate it for up to five days. For longer storage, wrap individual slices in plastic wrap and freeze for up to one month.

Can I make it ahead of time?
Yes, this cake tastes even better the next day as the flavors blend beautifully. Bake it a day ahead, and frost it just before serving.