Chocolate Cherry Whipped Cream Cake
This Chocolate Cherry Whipped Cream Cake is a simple chocolate layer cake with a black cherry whipped cream and fresh cherries! This stunning summer cake is incredibly easy making it the perfect bake for any summer night!
If you're looking for more summer cakes, be sure to try some of my other favorites like Strawberry Snack Cake, Sourdough Lavender Lemon Bundt Cake, Eggless Strawberry Zucchini Cake, Neapolitan Icebox Cake, Banoffee Icebox Cake, or Raspberry Lemon Snack Cake.
A Quick Look At The Recipe
- Recipe Name: Chocolate Cherry Whipped Cream Cake
- Ready In: 1 hour 35 minutes
- Makes: 3 layer 6-inch cake
- Main Ingredients: cane sugar, Dutch cocoa, cake flour, heavy whipping cream, cherries
- Flavor Profile: rich chocolate with sweet cherry
- Dietary Info: gluten free or no seed oil swaps available
- Difficulty: Easy!
- Why You’ll Love It: stunning chocolate cherry cake that's quick and easy!
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Why You'll Love This Recipe
- Decorated for a Birthday: Today is Delaney's birthday! And his favorite kind of cake is any kind of whipped cream cake, haha. That means any cake as long as it has Homemade Whipped Cream Frosting. He loves my Organic Strawberry Shortcake With Homemade Whipped Cream and he loves cherries even more than strawberries and chocolate more than vanilla, so I came up with this black cherry cake for his birthday. Plus, I think the cherries on top really make a statement, it's a perfect birthday celebration cake!
- Chocolate + Cherry: If you are a fan of chocolate and cherry dessert, then you will love this black cherry cake. This moist and fluffy chocolate cake is layered with black cherry whipped cream frosting in between layers of fluffy chocolate cake, and lots of fresh cherries!
- Whipped Cream Frosting: Whipped cream frosting is the lightest and sweetest frosting there is! And this one is a black cherry whipped cream frosting, making it even sweeter!
- Organic Cake: When you make your own homemade cherry cake, you can choose organic ingredients. This makes it so much better than anything store bought!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- What is a whipped cream cake?
- What’s the difference between whipped cream and whipped cream frosting?
- Ingredients
- Baker’s Tips for Chocolate Cherry Whipped Cream Cake
- How to Make a Chocolate Cherry Whipped Cream Cake
- Recipe FAQ’s
- More Cherry Recipes to Love
- Chocolate Cherry Whipped Cream Cake
- The Bake Shop
What is a whipped cream cake?
A whipped cream cake is any cake made with Homemade Whipped Cream Frosting! They are one of my favorite types of cakes, because they are incredibly light thanks to the whipped cream frosting.
What's the difference between whipped cream and whipped cream frosting?
Traditional whipped cream is usually made up of three ingredients: heavy whipping cream, cane sugar, and vanilla extract. The sugar in whipped cream is minimal, and I truly mean that when I say it. It's only like a teaspoon per 2 cups of whipped cream, which is basically nothing! Homemade whipped cream is light and fluffy and delicious! If you've never made homemade whipped cream before, it's incredibly easy! Read my post How to Make Homemade Organic Whipped Cream for a full tutorial.
But, whipped cream frosting is also made up of three slightly different ingredients: heavy whipping cream, powdered sugar, and vanilla extract. Check out my favorite Homemade Whipped Cream Frosting recipe.
There is more sugar in whipped cream frosting, and because I'm using powdered sugar, it gives it stability. So you can get more coverage on a cake than you would with traditional whipped cream. Using more powdered sugar in whipped cream frosting also makes it bright white and creamier in texture as opposed to airy like traditional whipped cream. It's also a little sweeter, as frosting should be!
You can use Homemade Whipped Cream Frosting recipe on any sheet cake or rustic naked cake, such as this. Try it on Chocolate Cupcakes Without a Mixer, Small Batch Chocolate Cake With Sourdough Discard, Sourdough Carrot Snack Cake, or even on Eggless Coconut Sheet Cake for a lighter take on these cake recipes.
Ingredients
- Canola Oil: I use organic canola oil as it's the most neutral oil for cakes. But, if you are avoiding seed oils, feel free to use avocado oil or extra virgin olive oil too. I personally love an EVOO chocolate cake!
- Cake Flour: I use my Homemade Organic Cake Flour, but store bought also works.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate cake.
- Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Black Cherry Extract: I use organic black cherry extract in the whipped cream frosting. This gives this organic cake a true cherry flavor.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Chocolate Cherry Whipped Cream Cake
- Always weigh ingredients for the best results.
- Make sure your cakes are cool before removing from the cake pans. I like to freeze them for a little bit (like 15 to 20 minutes) so they are solid. This way, they come out easily and I can handle the cakes without worry of breaking them!
- I use a black cherry extract, but cherry extract also works too.
- Makes sure to use delicious ripe cherries! You can use traditional cherries, rainier cherries, or even strawberry cherries. All of them would be delicious on top of this cake!
- Make sure to store this in the refrigerator if you don't eat it all, as whipped cream frosting needs to be stored in the fridge. It's also best to keep in an airtight container since the cake is naked (no frosting on the sides), as this will keep the cake moist.
- Gluten Free — Replace the cake flour with 127 grams (¾ cup plus 1 tablespoon) gluten free flour blend.
- High Altitude — Bake at 350°F for 17 minutes or until a toothpick inserted in the center comes out clean.
How to Make a Chocolate Cherry Whipped Cream Cake
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper. In a large mixing bowl, add the canola oil, cane sugar, vanilla extract, milk, and eggs.
- Whisk together until combined.
- Add in the cake flour, cocoa powder, baking powder, and salt.
- Fold together with a spatula until you have a smooth cake batter.
- Transfer the batter to the prepared baking pans, each will weigh about 250 grams.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and cherry extract.
- Mix on low and gradually increase speed, as the mixture starts to thicken, until you are full speed. Whisk until stiff peaks form.
- To assemble: Place the first cake layer on a cake plate. Top with a third of the frosting, and spread evenly.
- Add the second layer and repeat.
- Then, add the third layer and the remaining frosting and spread evenly.
- Top the cake with fresh cherries.
Recipe FAQ's
Yes, feel free to use strawberries, blueberries, raspberries, blackberries, mulberries, apricots, peaches… they would all be delicious on top instead of cherries. If you are going to change the fruit, I would use vanilla extract in place of the black cherry extract in the frosting.
Yes, you can make the cake layers ahead of time. But, I'd recommend putting the cake together the day of your party. If you want to bake the cake ahead of time, just wrap the cake layers in plastic wrap to keep them from drying out. The day of the party, just make the frosting and assemble the cake.
Naked cakes need to be stored under a cake dome or in an airtight container because the sides are exposed. And, because this cake has a whipped cream frosting, it needs to be stored in the fridge.
More Cherry Recipes to Love
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Chocolate Cherry Whipped Cream Cake
Equipment
- Digital Food Scale
- Stand Mixer
Ingredients
Batter
- ½ cup canola oil
- 226 grams cane sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 large eggs
- 197 grams cake flour
- 43 grams Dutch cocoa powder (sifted)
- ¾ teaspoon baking powder
- ½ teaspoon salt
Frosting
- 1 cup heavy whipping cream
- 71 grams powdered sugar
- 1 teaspoon black cherry extract
Topping
- 170 grams cherries
Instructions
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- In a large mixing bowl, add the canola oil, cane sugar, vanilla extract, milk, and eggs. Whisk together until combined.
- Add in the cake flour, cocoa powder, baking powder, and salt.
- Fold together with a spatula until you have a smooth cake batter.
- Transfer the batter to the prepared baking pans, each will weigh about 250 grams.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and cherry extract.
- Mix on low and gradually increase speed, as the mixture starts to thicken, until you are full speed. Whisk until stiff peaks form.
- To assemble: Place the first cake layer on a cake plate. Top with a third of the frosting, and spread evenly.
- Add the second layer and repeat.
- Then, add the third layer and the remaining frosting and spread evenly.
- Top the cake with fresh cherries.
- Store in an airtight container in the fridge for up to 3 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your cakes are cool before removing from the cake pans. I like to freeze them for a little bit (like 15 to 20 minutes) so they are solid. This way, they come out easily and I can handle the cakes without worry of breaking them!
- I use a black cherry extract, but cherry extract also works too.
- Makes sure to use delicious ripe cherries! You can use traditional cherries, rainier cherries, or even strawberry cherries. All of them would be delicious on top of this cake!
- Make sure to store this in the refrigerator if you don't eat it all, as whipped cream frosting needs to be stored in the fridge. It's also best to keep in an airtight container since the cake is naked (no frosting on the sides), as this will keep the cake moist.
- Gluten Free — Replace the cake flour with 127 grams (¾ cup plus 1 tablespoon) gluten free flour blend.
- High Altitude — Bake at 350°F for 17 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
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My husband loved this cake so much!