Ingredients
Dry Ingredients (Cake)
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients (Cake)
- ½ cup neutral oil (canola or vegetable)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup milk, room temperature
Add-Ins (Optional)
- ½ cup chocolate chips or chopped dark chocolate
Cherry Jam
- 1 ½ cups pitted cherries, fresh or frozen
- ¼ cup granulated sugar
- 2 teaspoons lemon juice
Cream Cheese Frosting
- 2 cups full-fat cream cheese, cold (about 16 oz)
- ½ cup unsalted butter, room temperature
- 2 to 2 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons cooled cherry jam from above
- Optional: 1 tablespoon cornstarch or milk powder for stability
- ½ lemon juiced
Instructions
- Prepare Cherry Jam: In a small saucepan, combine 1 ½ cups pitted cherries, ¼ cup granulated sugar, and 2 teaspoons lemon juice. Cook over medium heat, stirring occasionally, until the cherries break down and the mixture thickens to a jam-like consistency, about 15-20 minutes. Remove from heat and strain if desired for a smoother jam. Allow cooling completely before using.
- Mix Dry Ingredients: In a large mixing bowl, sift together 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Combine Wet Ingredients: In the same or a separate large bowl, whisk together ½ cup neutral oil, 1 cup granulated sugar, 2 large room-temperature eggs, 1 teaspoon vanilla extract, and ¾ cup room-temperature milk until well combined and smooth.
- Make Cake Batter: Gradually add the dry ingredient mixture to the wet ingredients while stirring gently until just combined. Avoid overmixing to keep the cake tender. Fold in optional ½ cup chocolate chips or chopped dark chocolate if using.
- Bake the Cake: Preheat your oven to 350°F (175°C). Prepare four 6-inch round cake pans by greasing and lightly flouring them or lining with parchment paper. Divide the batter evenly among the pans. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: Beat together 2 cups cold full-fat cream cheese and ½ cup room-temperature unsalted butter until creamy and smooth. Gradually add 2 to 2 ½ cups sifted powdered sugar, beating until fluffy. Mix in 1 teaspoon vanilla extract, a pinch of salt, and 2–3 tablespoons of cooled cherry jam. Add ½ lemon juice and optional 1 tablespoon cornstarch or milk powder to stabilize the frosting, beating until well combined.
- Assemble Cake: Once cake layers are completely cooled, level the tops if needed. Place one layer on a serving plate and spread a thin layer of cherry jam and cream cheese frosting. Repeat with remaining layers. Frost the entire cake with the remaining cream cheese frosting, decorating as desired.
- Chill and Serve: Refrigerate the cake for at least 1 hour to allow the frosting to set before slicing. Serve at room temperature for best flavor.
Notes
- Room temperature ingredients ensure a smooth batter and even baking.
- You can substitute neutral oil with melted coconut oil for a different flavor.
- Use fresh or frozen cherries for the jam; if using frozen, no need to thaw before cooking.
- Optional chocolate chips add extra texture and chocolate bursts in the cake.
- For a more stable frosting, incorporate the optional cornstarch or milk powder.
- This cake is best enjoyed within 2-3 days refrigerated.
- Allow the cake to come to room temperature before serving for optimal creaminess.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
