This Chocolate Cherry Cake is soft, moist, and rich with real cocoa and juicy cherries. An easy one-bowl recipe that comes together in minutes and tastes like a bakery-style dessert—perfect for weekends, holidays, or when you need a quick chocolate treat

INGIDIENTS:

Unsalted butter — ½ cup (1 stick / 4 oz / 115 g), room temperature
Sugar — ¾ cup (5.3 oz / 150 g)
Eggs — 3 large
Cocoa powder — ¼ cup (0.9 oz / 25 g)
All-purpose flour — 1 ¾ cups (7.8 oz / 220 g)
Baking powder — 2 tsp
Milk or kefir — ¼ cup (2 fl oz / 60 ml)
Pitted cherries (fresh or frozen, drained) — 2 ½ cups (14 oz / 400 g)
Salt — a pinch
Vanilla extract (optional) — 1 tsp

Instructions:

All ingredients must be at room temperature.

1. Beat butter and sugar until fluffy and light.

2. Add eggs, one by one, mixing well each time.

3. In a separate bowl, mix all dry ingredients: flour, baking powder, cocoa powder, salt, and vanilla.

4. Add dry ingredients to wet ingredients alternately with milk (or kefir) — just until combined.

5. Pour into a greased or parchment-lined baking pan.

6. Spread cherries evenly on top

7. Bake at 350°F (180°C) for 40–50 minutes, until a toothpick comes out clean.

Tips for best flavor:

If you like it richer and darker, add 1 extra tbsp of cocoa powder.
For a softer, moister texture, replace 2 tbsp of butter with 2 tbsp of vegetable oil.
Dust with powdered sugar or drizzle with melted chocolate after cooling.