Ah, the magic of holiday baking! There’s just something about the smell of warm chocolate wafting through the house that instantly puts me in the festive spirit. This Chocolate Cherry Christmas Cake has been a cherished tradition in my family for years. I remember the first time I made it with my grandmother, her laughter filling the kitchen as we mixed the ingredients, and the way the cherries danced with the rich chocolate, creating a symphony of flavors. It’s become a staple at our Christmas celebrations, bringing smiles and sweet moments to the table. Trust me, this cake isn’t just a dessert; it’s a joyful celebration of the season, perfect for sharing with loved ones or enjoying with a cup of hot cocoa. So, let’s dive into this delightful recipe that’s sure to make your holidays even sweeter!
Ingredients for Chocolate Cherry Christmas Cake
Gather these delightful ingredients to create your very own Chocolate Cherry Christmas Cake. Each component plays a crucial role in making this cake a festive masterpiece!
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 cup butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted and chopped
- 1/2 cup chocolate chips
Make sure your butter is nice and soft for easy mixing, and don’t forget to chop those cherries into bite-sized pieces for the best flavor in every slice. Now, let’s get ready to bake some holiday magic!
How to Prepare Chocolate Cherry Christmas Cake
Now that we’ve gathered our ingredients, let’s get started on making this incredible cake! Follow these steps, and I promise you’ll be rewarded with a dessert that’s perfect for any holiday celebration.
Prepping Your Oven and Pans
First things first: preheat your oven to 350°F (175°C). While that’s warming up, grab two 9-inch round cake pans. Grease them generously with butter or a non-stick spray, and then sprinkle a bit of flour to coat the insides. This will help your cakes slide right out once they’re baked—no sticky situations here!
Mixing the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Sifting the cocoa powder and flour together is a great way to avoid any lumps and ensure a smooth batter. Trust me, it makes a difference!
Creaming Butter and Sugar
Next up, in another bowl, cream the softened butter and sugar until it’s light and fluffy—about 3-5 minutes should do the trick. This step is crucial because it helps incorporate air into the batter, giving your cake that lovely light texture.
Adding Eggs and Wet Ingredients
Now, let’s add the eggs one at a time. Make sure to mix well after each addition; this helps the eggs blend seamlessly into the batter. After that, stir in the vanilla extract and buttermilk until everything is combined. The buttermilk adds moisture and a slight tang, which balances the sweetness beautifully!
Combining Dry and Wet Ingredients
Gradually add the dry mixture to the wet mixture. I like to do this in three parts, mixing gently until just combined. Be careful not to overwork the batter; you want it to be smooth but still tender!
Folding in Cherries and Chocolate Chips
Now comes the fun part! Gently fold in the chopped cherries and chocolate chips. This is where you get that delightful burst of flavor. Just be careful not to break the cherries—no one wants cherry mush in their cake!
Baking the Cake
Once everything is mixed, divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end, as oven temperatures can vary!
Cooling the Cake
After baking, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely. This step is essential; it prevents soggy bottoms and ensures your cake has the best texture possible.
Tips for Success with Chocolate Cherry Christmas Cake
To ensure your Chocolate Cherry Christmas Cake turns out perfectly every time, here are some handy tips! First, make sure your ingredients are at room temperature, especially the butter and eggs. This helps them blend better for a smoother batter. When measuring flour, spoon it into your measuring cup and level it off with a knife—don’t scoop directly from the bag, as that can pack it down and lead to a dry cake.
Timing is key, so keep an eye on your cakes as they bake. Ovens can vary; if your cakes are browning too quickly, you can cover them loosely with foil. Lastly, be patient during the cooling process. Letting the cakes cool completely before frosting is crucial for a beautiful, mess-free finish!
Nutritional Information for Chocolate Cherry Christmas Cake
Let’s talk about the delightful, but crucial, nutritional information for our Chocolate Cherry Christmas Cake. Keep in mind that these values are estimates and can vary based on specific ingredients used and portion sizes. But here’s what you can expect per slice:
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 150mg
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 25g
- Protein: 5g
So, while this cake is definitely a treat, it can still be enjoyed in moderation during the festive season. Happy baking and indulging!
FAQ about Chocolate Cherry Christmas Cake
Got questions about making your Chocolate Cherry Christmas Cake? Don’t worry, I’ve got you covered! Here are some of the most common queries I get, along with my best answers. Let’s dive in!
Can I use frozen cherries?
Absolutely! Frozen cherries work just fine in this recipe. Just make sure to thaw them and pat them dry to remove excess moisture before adding them to the batter. This will help prevent your cake from getting too soggy.
How do I store leftovers?
If you have any leftovers (though I doubt it!), store them in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to three months. Just remember to let it thaw in the fridge overnight when you’re ready to enjoy it again!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, no worries! You can easily make a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and voilà! You’ve got a perfect buttermilk replacement.
Can I make this cake ahead of time?
Yes, you can definitely make this cake ahead of time! Bake it a day or two in advance and store it in an airtight container at room temperature. If you’re planning to freeze it, wrap each layer in plastic wrap and foil after they’ve cooled completely. This way, you can pull them out whenever you’re ready to frost and serve!
Why You’ll Love This Recipe
- Rich chocolate flavor perfectly complemented by juicy cherries
- Festive and visually stunning, making it a showstopper at any gathering
- Easy to prepare with straightforward steps—perfect for bakers of all levels
- Great for making ahead of time, so you can enjoy the holidays stress-free
- Deliciously moist and tender, every bite is a delightful treat
Serving Suggestions for Chocolate Cherry Christmas Cake
To elevate your Chocolate Cherry Christmas Cake experience, consider pairing it with a dollop of freshly whipped cream or a drizzle of rich chocolate ganache. For a festive touch, serve it alongside a scoop of vanilla ice cream—it’s a match made in dessert heaven! And don’t forget a warm cup of coffee or a spiced holiday tea to complement the flavors beautifully. Each bite is even more delightful with these cozy accompaniments, making your holiday gatherings truly special!
Print
Chocolate Cherry Christmas Cake: 5 Reasons to Adore It
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious Chocolate Cherry Christmas Cake for festive celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 cup butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted and chopped
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, cocoa powder, baking powder, and baking soda.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla and buttermilk.
- Gradually add dry ingredients to the wet mixture.
- Fold in chopped cherries and chocolate chips.
- Divide the batter between the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to three months.
- Decorate with whipped cream or chocolate ganache if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Chocolate Cherry Christmas Cake