There’s something about the blend of chocolate and cherries that feels both decadent and comforting. When you add in a hint of amaretto, you get a dessert that dazzles both the taste buds and the eyes. The Chocolate Cherry Amaretto Cake is the perfect treat to make for any occasion, whether it’s a family gathering or a cozy night in.

Why You Will Love This Recipe

This recipe is a great choice for those who enjoy baking from scratch without spending hours in the kitchen. It’s perfect for celebrations like birthdays, anniversaries, or even just a casual gathering with friends. The combination of moist chocolate cake, sweet cherries, and a creamy frosting makes it a hit with both kids and adults. Plus, it’s a wonderful way to showcase fresh cherries when they are in season!

Preparing Chocolate Cherry Amaretto Cake

Ingredients:

2 cups flour
2 cups sugar
1 cup Dutch process cocoa powder
2 tsp baking soda
1 tsp salt
2 eggs
1 cup buttermilk
1 cup vegetable or canola oil
1 1/2 tsp vanilla
1 cup boiling water
1 cup sliced and pitted fresh cherries
1 cup water
1/2 cup sugar
3 Tbs amaretto syrup
2 cups butter
1 Tbs almond extract
10 Tbs cocoa
8-10 cups powdered sugar
5-6 Tbs amaretto syrup
3-4 Tbs milk
Shaved unsweetened chocolate (optional)

Directions:

Preheat your oven to 300°F (150°C).
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
Add the eggs, buttermilk, oil, vanilla, and boiling water to the dry ingredients, stirring gently until everything is nicely blended.
Prepare three 8-inch cake pans by greasing them and lightly flouring.
Divide the cake batter evenly among the three prepared pans.
Bake in the preheated oven for about 30 minutes, or until the center is set and a toothpick comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for about 5 minutes. Then, transfer them to wire racks to cool completely.
Meanwhile, in a saucepan, combine the sliced cherries, water, sugar, and amaretto syrup. Bring this mixture to a boil and let it simmer for about 5 minutes to soften the cherries. Afterward, drain and pat them dry.
For the frosting, beat the butter in a large bowl until smooth. Add the almond extract and amaretto syrup, mixing until blended.
Gradually add the cocoa powder, then sift in the powdered sugar one cup at a time until you reach your preferred consistency. Mix in milk as needed to achieve the right texture.
To assemble the cake, place one layer on a cake stand. Spread about 1 cup of frosting over the top and layer half of the cherries on top of that.
Add the second cake layer and repeat the frosting and cherry layering. Finish with the last cake layer on top.
Frost the sides and top of the cake with the remaining frosting and decorate as desired, perhaps with some shaved chocolate for a special touch.

How to Serve Chocolate Cherry Amaretto Cake

Slice and serve the Chocolate Cherry Amaretto Cake at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delightful with a cup of coffee or tea.

How to Store Chocolate Cherry Amaretto Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze slices of the cake wrapped tightly in plastic wrap and then foil for up to three months.

Tips to Make Chocolate Cherry Amaretto Cake

Be sure to measure your ingredients accurately for the best result.
Allow your eggs and buttermilk to come to room temperature before mixing to help the batter combine better.
Use fresh, ripe cherries for the best flavor. Frozen cherries can work, but be sure to thaw and drain them well.
If you prefer a less sweet frosting, adjust the sugar to your taste.

FAQs

Can I use other types of cherries?

Yes, you can use frozen cherries or even jarred cherries if fresh ones aren’t available. Just make sure to drain them well before using.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers in advance and store them wrapped tightly in plastic. Just assemble and frost it when you’re ready to serve.

What can I do if I don’t have amaretto syrup?

You can substitute it with a mixture of almond extract and simple syrup or a splash of almond liqueur for similar flavor notes.

The Chocolate Cherry Amaretto Cake is a delightful mix of flavors and textures that is sure to impress. Enjoy every slice!

Chocolate Cherry Amaretto Cake

A delightful mix of moist chocolate cake layered with sweet cherries and creamy frosting, enhanced with a hint of amaretto. Perfect for celebrations or cozy gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the cake

2 cups flour
2 cups sugar
1 cup Dutch process cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs at room temperature
1 cup buttermilk at room temperature
1 cup vegetable or canola oil
1.5 tsp vanilla
1 cup boiling water

For the cherry filling

1 cup sliced and pitted fresh cherries substitutes allowed
1 cup water
1/2 cup sugar
3 Tbs amaretto syrup

For the frosting

2 cups butter softened
1 Tbs almond extract
10 Tbs cocoa
8-10 cups powdered sugar to taste
5-6 Tbs amaretto syrup
3-4 Tbs milk to achieve desired consistency
Shaved unsweetened chocolate optional for decoration

Method

Preparation

Preheat your oven to 300°F (150°C).
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
Add the eggs, buttermilk, oil, vanilla, and boiling water to the dry ingredients, stirring gently until everything is nicely blended.
Prepare three 8-inch cake pans by greasing and lightly flouring them.
Divide the cake batter evenly among the three prepared pans.

Baking

Bake in the preheated oven for about 30 minutes, or until the center is set and a toothpick comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for about 5 minutes. Then, transfer them to wire racks to cool completely.

Cherry Filling

In a saucepan, combine the sliced cherries, water, sugar, and amaretto syrup. Bring this mixture to a boil and let it simmer for about 5 minutes to soften the cherries.
Afterward, drain and pat the cherries dry.

Frosting

Beat the butter in a large bowl until smooth. Add the almond extract and amaretto syrup, mixing until blended.
Gradually add the cocoa powder, then sift in the powdered sugar one cup at a time until you reach your preferred consistency. Mix in milk as needed to achieve the right texture.

Assembly

To assemble the cake, place one layer on a cake stand. Spread about 1 cup of frosting over the top and layer half of the cherries on top.
Add the second cake layer and repeat the frosting and cherry layering. Finish with the last cake layer on top.
Frost the sides and top of the cake with the remaining frosting and decorate as desired, perhaps with some shaved chocolate.

Notes

Slice and serve at room temperature. Pairs wonderfully with vanilla ice cream or coffee. Store leftovers in an airtight container for up to three days or in the refrigerator for up to a week.