Name: One-Bowl Fudgy Chocolate Cherry Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon fine sea salt; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups frozen pitted cherries; 1/4 cup unsalted butter; 1/4 cup unsweetened cocoa powder; 1 1/2 cups powdered sugar; 3 tablespoons whole milk; pinch of salt

This fudgy chocolate cherry cake comes together in one bowl and bakes up impossibly moist, studded with juicy cherry pockets. It tastes like a cross between a brownie and a classic snack cake.

No creaming butter, no mixer, and no thawing the fruit. Just a whisk, a bowl, and a half hour in the oven.

Why This Chocolate Cherry Cake Works

One bowl means less cleanup and fewer chances to forget something. The batter starts with buttermilk and oil instead of butter, so the crumb stays soft for days.

Frozen cherries sink into the rich cocoa base without turning it soggy. They keep their shape and add a bright, tart pop against all that dark chocolate.

When the warm chocolate glaze hits the cooled cake, it sets into a glossy, crackly top that shatters just a little when you slice it. That contrast of silky icing and tender cake is what makes me pull this recipe out whenever I want something easy but impressive.

Ingredients

For the cake

2 cups all-purpose flour: spooned and leveled, not scooped
1 cup granulated sugar: gives the crumb a fine, even sweetness
3/4 cup unsweetened cocoa powder: natural or Dutch-process both work
1 1/2 teaspoons baking soda: provides lift against all that acid and cocoa
1/2 teaspoon fine sea salt: balances the chocolate
1 cup buttermilk: the tang deepens the chocolate flavor and tenderizes the crumb
1/2 cup vegetable oil: keeps the cake moist without dairy
2 large eggs: cold or room temperature, both work
1 teaspoon vanilla extract: rounds out the cocoa
1 1/2 cups frozen pitted cherries: do not thaw

For the glaze

1/4 cup unsalted butter: cut into pieces so it melts evenly
1/4 cup unsweetened cocoa powder: sift if it’s lumpy
1 1/2 cups powdered sugar: no need to sift for this quick glaze
3 tablespoons whole milk: plus a splash more if the glaze stiffens
pinch of salt: cuts through the sweetness

Variations / Substitutions

Swap fresh cherries: pit and halve 1 1/2 cups. The cook time stays the same and the fruit stays plump.
Use Greek yogurt: plain full-fat yogurt can replace the buttermilk in equal measure. Thin it with a tablespoon of water first.
Add almond extract: replace half the vanilla with 1/2 teaspoon almond extract for a cherry-almond note.
Skip the cocoa glaze: dust with powdered sugar or lean on a vanilla glaze instead. A simple confectioners’ sugar and milk drizzle keeps the chocolate from overwhelming.
Go dark: substitute a few tablespoons of the cocoa with black cocoa if you have it. The color turns deep mahogany.
For a similar vibe with raspberries, try our classic chocolate raspberry loaf.

How to Make One-Bowl Fudgy Chocolate Cherry Cake

Step 1: Mix the Wet Ingredients

Preheat your oven to 350°F (175°C) and grease a 9×13 inch metal baking pan. In a large bowl, whisk the 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is pale yellow and a little frothy. That smooth emulsion is what carries the cocoa evenly through the batter later.

The oil separates less than melted butter would, so the mixture stays unified even if you set it aside for a minute.

Step 2: Stir in the Dry Ingredients and Fold in the Cherries

Tumble the 2 cups flour, 1 cup sugar, 3/4 cup cocoa powder, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt right into the bowl. Stir with a spatula just until no dry streaks remain, about 30 seconds; do not overmix. Then fold in the 1 1/2 cups frozen cherries gently until they are scattered throughout.

The batter will be thick and dark, with little lumps of cherry peeking through. A few fine streaks of flour are fine. Overworking it here would toughen the crumb, so stop once the white disappears.

Step 3: Bake the Cake

Scrape the batter into the prepared pan and spread it evenly to the corners. Bake on the center rack for 30 to 35 minutes, until a toothpick inserted in the middle comes out with a few moist crumbs attached but no wet batter.

The top will spring back lightly when pressed and the edges will have pulled away from the pan by a hair. If you hit a cherry with the toothpick you might see red smears; test in a second spot to be sure.

Step 4: Make the Chocolate Glaze

While the cake cools in the pan on a wire rack, make the glaze. In a small saucepan over low heat, melt the 1/4 cup butter. Stir in the 1/4 cup cocoa powder and cook for about 1 minute, just until it smells deeply chocolatey. Pull the pan off the heat, then whisk in the 1 1/2 cups powdered sugar, 3 tablespoons milk, and a pinch of salt. Keep stirring until the glaze is glossy and smooth.

The glaze thickens as it sits, so you’ll want to pour it while it’s still warm and fluid. If it stiffens before you’re ready, stir in another splash of milk.

Step 5: Pour and Swirl the Glaze

Pour the warm glaze over the cooled cake and spread it gently with a spatula, nudging it toward the edges so it drips down the sides just a little. Let it set for about 10 minutes, then slice and serve.

The glossy dark topping will crack slightly when you press a fork into it, and each square shows off bright cherry chunks knotted into the cake.

Tips for a Cherry-Packed, Tender Cake

Use frozen cherries straight from the freezer.: Thawing them adds extra liquid that can make the cake gummy and stain the batter. Frozen fruit is drier when it hits the heat, so it holds its shape.
For a deeper chocolate flavor, reach for Dutch-process cocoa.: It lends an almost Oreo-like richness without extra bitterness. Any unsweetened cocoa works, but this swap makes a noticeable difference.
Let the cake cool completely before glazing.: A warm cake will melt the butter in the glaze, causing it to soak in and lose that glossy finish. Give it at least 45 minutes on a rack.
If you find yourself without buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup whole milk and let it sit for 5 minutes. The acid level is close enough to lift the cake beautifully.

If you’re using a different pan, bake times shift a bit:

Pan Size	Material	Bake Time
9×13 inch	metal	30 to 35 minutes
9-inch round	metal	35 to 40 minutes
8×8 inch	metal or glass	40 to 45 minutes

Storing Leftover Cake

Refrigerate: Keep the cake tightly covered. It stays moist at room temperature for up to 3 days and in the fridge for up to a week. Cold cake slices have an almost fudgy density that’s really good.
Reheat: A 10 to 15-second trip through the microwave softens the glaze and warms the cherries just enough to make it taste like it came from the oven.

Frequently Asked Questions

Can I use fresh cherries instead of frozen?

You can. Pit and halve 1 1/2 cups fresh cherries and fold them in the same way. The bake time stays identical and the fruit stays plump without bursting.

Is there a way to make this cake gluten-free?

Yes, substitute a measure-for-measure gluten-free all-purpose flour blend that includes xanthan gum. The texture will be slightly more tender but just as fudgy.

Can I skip the glaze and still get a great cake?

Absolutely. The cake is moist enough on its own. A dusting of powdered sugar, a drizzle of melted dark chocolate, or even a dollop of barely sweetened whipped cream all work beautifully.

Can I freeze this cake?

You can freeze individual slices wrapped well in plastic and then foil for up to 2 months. Thaw at room temperature without unwrapping so condensation stays on the outside.