This Chocolate Cherry Loaf Cake is rich, soft, and incredibly moist with deep cocoa flavor and juicy cherries in every bite. I love this recipe because it can be made any time of the year, and the cherries release natural juice while baking, making the loaf extra soft and tender. The cherries melt beautifully into the chocolate batter, creating a bakery-style texture that stays delicious for days.

Why You’ll Love This Recipe

Super moist chocolate loaf cake
Rich cocoa flavor in every bite
Juicy cherries make the loaf extra soft
Easy beginner-friendly recipe
Bakery-style texture at home
Perfect with coffee or tea

What Makes This Loaf So Moist

The cherries release natural juices while baking, which keeps the loaf incredibly soft and tender. Kefir also helps create a rich bakery-style crumb with deep chocolate flavor.

Tools You’ll Need

9×5 loaf pan
Mixing bowls
Hand mixer or whisk
Silicone spatula
Measuring cups and spoons
Cooling rack
Parchment paper (recommended)

I like using parchment paper because it makes removing the loaf much easier and helps keep the edges soft and beautiful.

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.

Tips for the Best Chocolate Cherry Loaf

Do not overmix the batter
Use room temperature ingredients
Pat cherries dry slightly before adding
Do not overbake the loaf
Let the loaf cool before slicing

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FAQ

Can I use frozen cherries?

Yes. Thaw and lightly drain them first.

Why did my loaf turn dry?

It was likely overbaked or the batter was overmixed.

Can I freeze chocolate cherry loaf?

Yes. Freeze slices individually for easy serving later.

What cocoa powder works best?

Unsweetened cocoa powder with deep chocolate flavor works best.

Can I use kefir instead of milk?

Yes. Kefir helps create a softer and more tender loaf.