This cake began as a celebration centerpiece and quickly became a ritual whenever I wanted to impress without fuss. I first developed this version of the dessert during a chilly winter weekend when fresh cherries were out of season and I craved something both nostalgic and luxurious. The idea of pairing a dense devils food base with a tart-sweet cherry filling came from a jar of high-quality sour cherries I found in the pantry. After a few trials I landed on a version that balances intense chocolate with bright fruit, a combination that always draws a second helping.

The texture is what keeps people coming back: a moist, tender crumb thanks to sour cream and a bit of oil, contrasted by the pleasantly sticky cherry jam that soaks into the center but doesnt make the cake soggy. Tasting notes are straightforwardrich chocolate, a hint of caramel from the brown sugar, and that clean pop of cherry acidity. Ive brought this to birthdays, winter holidays, and casual Sunday dinners; its one of those desserts that looks fancy but is completely approachable to make at home.

Ingredients

• Unsweetened cocoa powder (3/4 cup): Choose a Dutch-processed cocoa for a darker, smoother chocolate taste; natural cocoa works too but will shift acidity slightly. Keep a tablespoon extra to dust the pans so layers release cleanly.
• All-purpose flour (2 1/2 cups): Spoon and level when measuring for accurate structure; using cake flour will lighten the crumb but may make the cake less sturdy for layering jam.
• Leaveners and salt: 1 teaspoon baking soda and 1 teaspoon baking powder provide lift; 1 teaspoon salt balances sweetness and enhances chocolate notes.
• Fats and sugars: 12 tablespoons unsalted butter, 1 1/4 cups granulated sugar, 3/4 cup packed light brown sugar, and 1/2 cup vegetable oil create a tender, moist crumb and glossy browning.
• Wet flavor boosters: 3/4 cup hot brewed coffee and 2 teaspoons vanilla add depth; the warm liquid dissolves cocoa and blooms flavor. Use freshly brewed strong coffee or instant espresso dissolved in hot water.
• Eggs and sour cream: 3 large eggs and 1 cup sour cream (both at room temperature) provide richness, stability, and moisture; sour cream keeps the crumb soft while balancing sweetness.
• For the jam: 2 cups frozen pitted sweet cherries, 2/3 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons corn starch. Frozen cherries are consistent year-round and release great flavor when cooked down.
• Assembly: Approximately 2 cups chocolate frosting (homemade ganache or store-bought buttercream both work well) to coat and finish the cake.

Instructions

Prepare the pans: Preheat the oven to 3506F (1756C). Grease two 9-inch round cake pans with nonstick spray and dust lightly with cocoa powder. Press a circle of parchment on the bottom for guaranteed release. Proper pan prep ensures even baking and easy removal. Combine dry ingredients: Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt in a medium bowl. Sifting is optional but helps ensure there are no lumps and distributes leaveners evenly. Cream butter and sugars: In a large mixing bowl, beat 12 tablespoons softened unsalted butter with 1 1/4 cups granulated sugar, 3/4 cup packed light brown sugar, and 1/2 cup vegetable oil until the mixture becomes light and fluffy, about 2 minutes. Scrape the bowl to keep texture consistent; this aeration gives the cake a tender crumb. Bloom the cocoa: In a separate bowl, whisk together 3/4 cup unsweetened cocoa powder, 3/4 cup hot brewed coffee, and 2 teaspoons vanilla until smooth. The hot liquid blooms the cocoa, unlocking deep chocolate flavor. Add this to the butter-sugar mixture and mix until fully incorporated. Finish the batter: Add 3 large eggs one at a time, mixing briefly after each to maintain emulsion. Add half of the dry ingredients, then 1 cup sour cream, then the remaining dry ingredients. Mix just until smooth; over-mixing develops gluten and can toughen the cake. Bake: Divide batter evenly between the two prepared pans. Bake for 2510 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through for even browning. Let the layers cool in their pans for 10 minutes, then invert onto a wire rack to cool completely. Make the cherry jam: In a saucepan over medium heat, combine 2 cups frozen pitted cherries, 2/3 cup granulated sugar, and 1 tablespoon lemon juice. Cook until the cherries soften and release juices, about 80 minutes. Mix 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry, then stir into the cherry mixture. Continue cooking until thickened, about 2 minutes, then remove from heat and cool completely; chill to firm up if needed before assembling. Assemble the cake: Place one cooled layer on your serving plate. Spread the cherry jam evenly over the surface, leaving a small border to prevent overflow. Top with the second layer and use about 2 cups chocolate frosting to ice the top and sides. Chill briefly to set the frosting before serving, or pipe decorative borders if desired.

Storage Tips

Keep the cake covered in the refrigerator in an airtight cake carrier or wrapped with plastic wrap to prevent drying and absorption of other odors. The cherry filling helps retain moisture, so slices remain tender for 3 to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. If frosting firms too much after refrigeration, let the cake sit at room temperature for 3060 minutes to soften for best texture.

Ingredient Substitutions

If you prefer a dairy-free version, substitute vegan butter and a nondairy sour cream alternative and use a plant-based frosting; note texture will be slightly different. For a lighter crumb, swap 1 cup of all-purpose flour for cake flour. If frozen cherries arent available, use canned sour cherries drained and reduce added sugar by 2 to 3 tablespoons because canned fruit is often sweetened. For an intensified chocolate coat, replace some frosting with a ganache made from equal parts heavy cream and chopped dark chocolate.

Serving Suggestions

Serve slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to add creaminess. A dusting of cocoa or a few fresh cherries on top makes for a pretty garnish. This cake works well for birthdays or dinner parties; keep slices small when serving after a heavy meal, as the cake is quite rich. Pair with a robust black coffee or a glass of ruby port for an elevated experience.

Cultural Background

The combination of chocolate and cherries is a classic pairing in many European desserts, famously embodied by the Black Forest cake. This version leans into the deep cocoa profile of American devils food cakes while borrowing the fruit-forward fill that brings brightness and contrast. Over the decades, home bakers have adapted the pairing to include jam, fresh fruit, or kirsch liqueur; my adaptation uses a simple jam approach that is accessible and seasonally flexible.

Seasonal Adaptations

In summer, swap frozen cherries for fresh pitted cherries cooked briefly to preserve more texture; reduce sugar if cherries are very sweet. For winter celebrations, stir a splash of bourbon into the cooled jam for warmth, or fold a pinch of cinnamon into the jam for holiday notes. Swap the cherry jam for raspberry or plum preserves if you want a different tangy contrast that still cuts through rich chocolate flavors.

Meal Prep Tips

Make the jam up to 3 days ahead and store it in the refrigerator. Bake layers a day ahead and wrap tightly; on the day, assemble and frost. If youre short on time, use high-quality store-bought frosting and freshen it with a tablespoon of melted dark chocolate for depth. When transporting, place the cake in a snug box and chill briefly to firm up the frosting so decor stays intact.

Finishing this cake always feels like a small victory: the contrast of dark chocolate and bright cherry makes it both comforting and celebratory. Share it with friends, and dont be surprised when everyone asks for the recipe.