Chocolate Cherry Whipped Cream Cake
This moist chocolate cake is filled with black cherry whipped cream frosting and it's topped with fresh cherries for the best chocolate and cherry dessert! This cake looks seriously impressive, but it's incredibly easy to make!
Equipment
- Digital Food Scale
- Stand Mixer
- 6-inch Cake Pans
- Parchment Paper Cake Rounds
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
Tips
- 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
Calories: 509kcalCarbohydrates: 63gProtein: 7gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 76mgSodium: 217mgPotassium: 221mgFiber: 3gSugar: 41gVitamin A: 536IUVitamin C: 2mgCalcium: 80mgIron: 1mg
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