Chocolate Cherry Cake With Flowers

Chocolate and cherries, sitting in a cake, K-I-S-S-I-N-G! That’s right, folks—we’re making a cake so pretty you’ll hesitate before cutting into it, but so delicious you’ll get over that hesitation real quick. This chocolate cherry cake with edible flowers is what happens when your taste buds and eyeballs want to party at the same time. It’s a little bit fancy, a little bit rustic, and a whole lot of yum.

Why This Recipe is Awesome

Let me count the ways this cake will change your life (or at least your afternoon):

First, it’s a chocolate cake. Need I say more? Second, we’re adding cherries which automatically makes you fancy. And finally, we’re decorating with edible flowers because we’re not regular bakers, we’re cool bakers.

This cake is basically the dessert equivalent of that friend who looks effortlessly put-together but is also down to earth. You know the one—gorgeous but will still help you move apartments and eat pizza on your floor afterward.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1 ¾ cups granulated sugar (sweet like your personality)
• ¾ cup unsweetened cocoa powder (the darker, the better—like your soul)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs (room temperature, please—cold eggs are so antisocial)
• 1 cup buttermilk (or regular milk with a splash of lemon juice if you forgot to buy buttermilk… again)
• ½ cup vegetable oil (keeps things moist—sorry if you hate that word)
• 2 teaspoons vanilla extract (the real stuff, not the imitation garbage)
• 1 cup hot coffee (hot like your ex—kidding!)
• 2 cups fresh cherries, pitted and halved (or frozen in a pinch)

For the frosting:

• 1 cup unsalted butter, softened (patience, grasshopper—truly soft butter is worth waiting for)
• 4 cups powdered sugar (yes, that much)
• ½ cup unsweetened cocoa powder
• ¼ cup cherry preserves (the chunkier, the better)
• 3-4 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt (to keep things from being tooth-achingly sweet)

For decoration:

• Handful of edible flowers (make sure they’re actually edible, not just pretty—we’re not sending anyone to the ER today)
• Fresh cherries with stems (for that “I’m so effortlessly elegant” vibe)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). I know you want to skip this step, but don’t. Grease and line two 9-inch cake pans with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make it rain dry ingredients!
3. In another bowl, beat the eggs, then add buttermilk, oil, and vanilla. Mix until you’ve got a smooth, slightly questionable-looking yellow mixture.
4. Slowly add the wet ingredients to the dry ingredients, mixing on low speed. Don’t overmix—we’re making cake, not bread.
5. Add the hot coffee and stir gently. Yes, the batter will be thin. No, you didn’t mess up. Trust the process!
6. Fold in 1 ½ cups of the cherries. Save the rest for decorating or midnight snacking—I don’t judge.
7. Pour the batter evenly into the prepared pans. Tap them on the counter a few times to release air bubbles (and frustration).
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Not wet batter, not completely clean—we want moist crumbs, people!
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. If you frost them while warm, you’ll have a melty disaster on your hands.
10. For the frosting, beat the butter until creamy. Gradually add powdered sugar and cocoa, alternating with heavy cream. Add cherry preserves, vanilla, and salt. Beat until fluffy and spreadable.
11. Once cakes are completely cool, place one layer on a cake stand. Spread a generous amount of frosting on top.
12. Place the second layer on top and frost the entire cake. Get artistic or just slap it on—either way, it’ll taste amazing.
13. Decorate with remaining cherries and edible flowers. Arrange them however you want—there’s no flower police here.
14. Stand back and admire your masterpiece before someone inevitably asks “Can we eat it now?”

Common Mistakes to Avoid

Even the best of us mess up sometimes. Here are some potential cake catastrophes to avoid:

• Using hot coffee straight from the pot – “Hot” doesn’t mean “boiling lava temperature.” Let it cool for a minute or your eggs will scramble.
• Forgetting to pit your cherries – Nothing says “I don’t really like you” like letting your friends chip a tooth on cherry pits.
• Frosting a warm cake – Patience! Unless you’re going for the “melted snowman” aesthetic.
• Using random flowers from your garden – Some flowers are toxic. Google before you garnish, friends!
• Overmixing the batter – You’re not churning butter here. Mix until just combined, then step away from the mixer.

Alternatives & Substitutions

Life happens. Ingredients go missing. Here’s how to adapt:

No fresh cherries? Frozen work fine for the cake part. Just thaw and drain them first, or your cake will be swimming. For decoration, you could use maraschino cherries in a pinch, though they’re basically candy masquerading as fruit.

Can’t find edible flowers? Use chocolate shavings, sprinkles, or just extra cherries. Or leave it plain—the cake is already a showstopper even without flowers.

Don’t drink coffee? Use hot water or hot chocolate instead. The coffee doesn’t make the cake taste like coffee, FYI, it just enhances the chocolate flavor. But you do you.

Gluten issues? A good quality 1:1 gluten-free flour blend usually works well here.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! The cake layers can be made 1-2 days ahead and wrapped tightly in plastic wrap. The assembled cake will hold up nicely in the fridge for 2-3 days, though the flowers might start looking sad after day one.

Will this work as cupcakes?
Yes, and they’ll be adorable! Fill cupcake liners about 2/3 full and bake for approximately 18-22 minutes. Top each with a swirl of frosting, one cherry, and a tiny flower for maximum cuteness.

Where do I find edible flowers?
Specialty grocery stores, farmers’ markets, or you can grow your own! Common edible varieties include pansies, violets, nasturtiums, and certain rose varieties. When in doubt, check with a pro—your stomach will thank you.

Does it need to be refrigerated?
With that cream-based frosting? Yes, unless you enjoy food poisoning as a hobby. It’ll be fine at room temp for a few hours during serving though.

Can I use cherry pie filling instead of fresh cherries?
You could, but drain it really well or you’ll end up with pink cake soup. Also, those cherries are usually much sweeter, so you might want to reduce the sugar a bit.

Will my cake look exactly like the picture?
LOL, maybe! Or maybe it’ll look like it was decorated by a blindfolded toddler. Either way, it’ll taste amazing, and that’s what really counts.

Final Thoughts

Congratulations! You’ve just created a cake that’s equal parts delicious and Instagram-worthy. Whether you’re serving it at a fancy garden party or eating it straight out of the fridge at midnight while questioning your life choices, this chocolate cherry cake with flowers delivers on all fronts.

Remember, the flowers are technically optional, but they do make you look like you have your life together. And isn’t that what baking is really about? Creating delicious illusions?

Now go forth and accept compliments graciously when people ask if you bought this cake from a professional bakery. You earned it, you domestic goddess/god, you!