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Chocolate Cherry Cake

One-Bowl Fudgy Chocolate Cherry Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 340
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch metal pan. Whisk buttermilk, oil, eggs, and vanilla in a large bowl until smooth.
  2. Add flour, sugar, cocoa powder, baking soda, and salt to the bowl. Stir just until no dry streaks remain, then gently fold in the frozen cherries.
  3. Pour batter into the pan, spread evenly, and bake 30 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.
  4. For the glaze, melt butter in a small saucepan over low heat. Stir in cocoa powder and cook 1 minute. Remove from heat and whisk in powdered sugar, milk, and salt until glossy.
  5. Pour the warm glaze over the cooled cake and spread to the edges. Let set about 10 minutes before slicing.

Notes

This cake tastes even more chocolaty the next day, so it's a great make-ahead dessert. If you bake it in a glass pan, knock the oven temperature down by 25°F and expect a slightly longer bake. The frozen cherries can go straight from the freezer to the batter, no thawing.