Chocolate Cherry Cake With Almond Extract

Ever had one of those days where you need chocolate AND cherries AND something that makes people think you have your life together? Well, buckle up, buttercup—this Chocolate Cherry Cake with Almond Extract is about to become your new signature “I definitely didn’t just learn how to bake this yesterday” recipe. It’s like the dessert equivalent of putting on real pants when you work from home—surprisingly satisfying and weirdly impressive.

Why This Recipe is Awesome

Let me count the ways this cake is life-changing (or at least day-improving). First, it’s that perfect balance between “looks fancy” and “won’t cause a nervous breakdown to make.” The chocolate-cherry-almond combo is basically the dessert version of those three friends who shouldn’t get along but somehow create magic when they’re together.

Also? This cake is practically foolproof. I once made it while simultaneously watching a true crime documentary AND texting my mom, and it still turned out Instagram-worthy. Plus, it works for basically any occasion—birthdays, dinner parties, Tuesday nights when you’re questioning your life choices… you know, the usual.

Ingredients You’ll Need

For the cake:

• 1¾ cups all-purpose flour (the regular stuff, nothing fancy)
• 1½ cups granulated sugar (because adulting is hard enough without measuring out exactly 1 cup)
• ⅔ cup unsweetened cocoa powder (the good stuff, not the sad dusty kind from the back of your pantry)
• 1½ teaspoons baking powder (yes, it’s different from baking soda, don’t even start with me)
• 1½ teaspoons baking soda
• 1 teaspoon salt (table salt works fine, save your fancy flakes for when you’re trying to impress people)
• 2 large eggs (room temperature, meaning you remembered to take them out an hour ago… or did the warm water bath shortcut like the rest of us)
• 1 cup buttermilk (or regular milk with a splash of vinegar if you’re not the kind of person who keeps buttermilk on hand)
• ½ cup vegetable oil (keeps it moist without requiring a stand mixer—you’re welcome)
• 2 teaspoons pure almond extract (the secret weapon—don’t skip this!)
• 1 cup hot coffee (yes, really—it makes the chocolate taste more chocolatey, trust me)
• 1½ cups fresh cherries, pitted and halved (or frozen ones, thawed and drained—I won’t tell)

For the frosting:

• 1 cup unsalted butter, softened (actually softened, not still cold with a slightly dented corner)
• 3½ cups powdered sugar (approximately—frosting is more art than science)
• ¼ cup cocoa powder
• 1 teaspoon almond extract (again with the secret weapon!)
• 3-4 tablespoons heavy cream
• Pinch of salt
• Fresh cherries for decoration (because we’re fancy like that)

Step-by-Step Instructions

1. Prep mode activated: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans. Or use one pan and bake twice if you’re still building your bakeware collection—no judgment here.
2. Mix the dry squad: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Break up any cocoa clumps—those little monsters will ruin your smooth cake texture.
3. Wet ingredients enter the chat: In another bowl, beat the eggs, then add buttermilk, oil, and that magical almond extract. Mix until they’re all friendly with each other.
4. Bring everyone together: Pour the wet ingredients into the dry ingredients and mix just until combined. Don’t overmix—this isn’t a stress-relief exercise.
5. Coffee time: Stir in the hot coffee. Yes, the batter will look concerningly thin. No, you didn’t mess up. This is how it’s supposed to be.
6. Cherry bomb: Gently fold in most of the cherries, saving some pretty ones for decoration because we all know eating with your eyes first is a thing.
7. Bake it till you make it: Pour the batter into your prepared pan(s) and bake for 30-35 minutes, or until a toothpick comes out with just a few crumbs. Not wet batter, but not completely clean either—we want moist cake, not chocolate chalk.
8. Patience, young padawan: Let the cakes cool in the pans for 10 minutes, then flip them onto a wire rack to cool completely. I know it’s tempting to frost them warm, but resist—unless you want a frosting landslide.
9. Frosting magic: Beat the softened butter until fluffy. Gradually add powdered sugar and cocoa powder, then mix in the almond extract, heavy cream, and salt. Beat until you get clouds of chocolatey goodness.
10. Assembly required: Place one cake layer on your serving plate, spread a generous layer of frosting, add the second layer, then frost the top and sides. Decorate with those reserved cherries like you’re on a baking show or something.

Common Mistakes to Avoid

Let’s talk about how not to sabotage your cake success:

• Skipping the almond extract. I mean, it’s in the title. That would be like watching The Office without Michael Scott—technically possible but why would you do that to yourself?
• Overmixing the batter. This isn’t therapy; don’t beat your problems (or your batter) to death. Mix until just combined, then step away from the spoon.
• Using cold ingredients. Room temperature eggs and butter mix better. If you forgot, the microwave is your friend (for the butter, not the eggs—exploding eggs are not part of this recipe).
• Opening the oven door too early. I know you’re excited, but your cake will sink faster than my motivation on Monday mornings.
• Frosting a warm cake. Unless “melted avalanche” is the aesthetic you’re going for, wait until that cake is completely cool. I’m talking room temperature, not “oh it’s probably fine” temperature.

Alternatives & Substitutions

Because we’re all rebels in the kitchen sometimes:

• No fresh cherries? Use frozen (thawed and drained) or even canned cherries in a pinch. Just don’t use maraschino cherries unless you want your cake to taste like cough syrup’s fancy cousin.
• Not a coffee drinker? Use hot water instead. You’ll lose some depth of chocolate flavor, but your cake will still be delicious. FYI, you can’t taste the coffee in the final product—it just makes the chocolate more chocolatey.
• Gluten concerns? Swap in your favorite cup-for-cup gluten-free flour blend. The cake might be slightly less fluffy, but with all that cherry-chocolate-almond action happening, nobody will notice.
• Vegan version? Replace eggs with flax eggs, use plant milk with a splash of vinegar instead of buttermilk, and find a good vegan butter for the frosting. It’s 2023—we have the technology.
• Hate almond extract? First, who hurt you? Second, vanilla extract works too, but you might want to rename your cake so people aren’t confused.

FAQ (Frequently Asked Questions)

Can I make this cake in advance?
Absolutely! The cake layers can be baked a day ahead and wrapped tightly in plastic wrap. The fully assembled cake will hold up nicely in the fridge for 2-3 days. Just let it come to room temperature before serving, because cold chocolate cake is sad chocolate cake.

Will this work as cupcakes?
You bet your mixing bowls it will! Fill cupcake liners about ⅔ full and bake for approximately 18-22 minutes. This recipe should make around 24 cupcakes, which means you can make friends with your entire office.

My cherries sank to the bottom! What gives?
Ah, the old fruit sink-a-roo. Toss your cherries in a tablespoon of flour before adding them to the batter. This gives them a little life jacket so they don’t drown.

Can I use cherry pie filling instead of fresh cherries?
Technically yes, but drain it well and use about half the amount. It’s sweeter and wetter than fresh cherries, so your cake might end up tasting like it’s trying too hard at a high school dance.

Do I really need two types of leavening agents?
Yes, baking powder and baking soda are doing different jobs here, like a chemical version of good cop/bad cop. They work together to give you that perfect rise and texture.

My frosting is too stiff/too runny! Help!
Frosting consistency is all about balance. Too stiff? Add a splash more cream. Too runny? More powdered sugar. Add either in small amounts—you can always add more, but you can’t take it out once it’s in there.

Final Thoughts

There you have it—a chocolate cherry cake that’s basically the dessert equivalent of a warm hug after a long day. It’s fancy enough for company but easy enough that you won’t need a nap after making it. The almond extract is that unexpected plot twist that makes people go “Wow, what IS that amazing flavor?” which is exactly the kind of culinary mystery we all want to be known for.

So go on, whip this up and watch people’s eyes roll back in their heads with pure dessert joy. Take all the credit. Become the person friends text when they need a cake recipe. You’ve earned those bragging rights—especially if you managed not to eat all the cherries during the prep phase. That’s real self-control right there.