This soft and moist Cherry Chocolate Chip Cake is studded with juicy cherries and melty, gooey chocolate chips. Easy to make, this simple buttery cake is a delight, perfect for a sweet afternoon treat or dessert!
Inspired by my fresh cherry cake, this fabulous loaf cake puts cherries and chocolate chips front and center to make it feel a little extra special. And we all know that cherries and chocolate are a divine combo!
If you love this combination, do try my chocolate cherry muffins, chocolate cherry mug cake, chocolate cherry cake, chocolate cherry madeleines!
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Why You'll Love This Recipe
✨Chocolate and cherry are a match made in heaven! Fruity, rich, and just irresistible!
✨This cake bakes up beautifully! With a soft, tender crumb, jammy cherries, and soft puddles of melted chocolate, it's a lovely balance of flavors and textures.
✨Easy to make, with simple ingredients, this cake can be whipped up any time you feel like treating yourself!
✨Wonderful with a cup of masala chai, a chilled glass of Korean strawberry milk, or with a scoop of vanilla ice cream, this cherry chip cake is perfect for any occasion!
Recipe Ingredients
Flour: I used all-purpose flour for this recipe. But you can easily switch to wholewheat flour as well.
Butter: I used softened salted butter. If you're using unsalted butter, please add 1/4 teaspoon of salt to the dry ingredients.
Sugar: Regular granulated sugar works well, but you can swap it with cane or raw sugar too.
Chocolate: Chunks, chips, or mini chocolate chips—whatever is lying in your pantry (or catches your fancy) works in this recipe for cherry chip cake. My only advice, which I’d urge you to follow, is to find good-quality baking chocolate.
Cherries: Fresh or frozen, it doesn’t matter. The cake is worth the bake with both. Just remember, there is no need to thaw the frozen cherries.
Eggs: Provide structure and help create a light texture. Replace the egg with a flax egg (see coconut pineapple cake) or with buttermilk, like I did for my strawberry lemon bundt cake.
Milk: Adds moisture and flavor to the cherry chip cake.
See the recipe card for full information about the ingredients and quantities.
How To Make Cherry Chocolate Chip Cake
Step 1: Sift your flour, baking powder, and baking soda. Add salt, mix, and set aside.
Step 2: Whisk softened butter and caster sugar until nice and fluffy.
Step 3: Beat in the eggs and vanilla extract.
Step 4: Now add the dry ingredients to the wet, and you’ll get a thick cake batter.
Step 5: Pour some warm milk into the batter and continue gently mixing till it’s smooth and lump-free.
Step 6: Toss the cherries and chocolate chips in a teaspoon of flour and fold them into the batter.
Step 7: Transfer the cake batter to your baking tin. Top with more cherries and chocolate chips. Then bake until a skewer inserted into the center comes out clean.
Step 8: Let the cherry cake sit in the pan for 10-15 minutes, before turning it out on a cooling rack.
Final step: Cut only after it is completely cool, and then serve.
Top Tips
- Toss your cherries with some flour before you fold them into the batter. This way, they will not sink to the bottom, and you get a bit of juicy red berry in every bite. FYI, this trick works for any fruit cake!
- For the neatest slices, you really need to wait for it to cool before you slice. I had no patience, so mine were a bit crumbly!
- If there are leftovers, store them in an air-tight container and refrigerate. They will stay well for 3-4 days.
- Cold or warm, the cake is super soft either way. But feel free to microwave leftovers for 10 seconds.
- Use room temperature ingredients. This helps in blending them better and gives a better texture.
How To Serve
Studded with ruby-red cherries, this fruity chocolate chip cherry cake looks stunning and so inviting.
You can:
- Serve it as-is, it looks so pretty!
- Although there is always scope for a scoop of vanilla ice cream, it’s a fantastic dessert cake thanks to the pockets of dark chocolate!
How did we enjoy the fresh cherry chocolate cake? Me with my trusty cup of evening tea. And the kid who’s very quickly turning into a young man with Vietnamese iced coffee!
📖 Recipe
Best Cherry Chocolate Chip Cake
Ingredients
- 1 3/4 cup All-purpose flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 cup Butter, softened I used salted butter. If using unsalted butter, add 1/4 tsp salt to the flour mixture.
- 1/2 cup Caster sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 1/4 cup Milk
- 1 cup Cherries, pitted and chopped Tossed in 2 tsp all-purpose flour
- 1/2 cup Chocolate chips
Toppings
- Cherries ( pitted and chopped) and chocolate chips
Instructions
- Preheat your oven to 180C. Grease a loaf pan, 8" * 4" very well.
- Whisk together the all-purpose flour, baking soda, and baking powder in a bowl.
- In another bowl, beat the softened butter along with the caster sugar until light and fluffy.
- Add the eggs and vanilla extract. Mix well.
- Mix in the flour mixture and milk until a thick, smooth batter is formed.
- Toss the cherries in 2 tsp of flour. Fold the cherries and chocolate chips into the batter.
- Transfer the batter to your prepared pan. Sprinkle some chopped cherries and chocolate chips on top.
- Bake at 180 C for 45-50 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for a few minutes before turning it out on a cooling rack to cool completely.
- Slice and serve. Enjoy!
Video
Notes
- Toss your cherries with some flour before you fold them into the batter. This way, they will not sink to the bottom, and you get a bit of juicy red berry in every bite. FYI, this trick works for any fruit cake!
- For the neatest slices, you really need to wait for it to cool before you slice. I had no patience, so mine were a bit crumbly!
- If there are leftovers, store them in an air-tight container and refrigerate. They will stay well for 3-4 days.
- Cold or warm, the cake is super soft either way. But feel free to microwave leftovers for 10 seconds.
- Use room temperature ingredients. This helps in blending them better and gives a better texture.
Rena Osakoda says
I'm making a 2 layer cake. Would lemon curd filling go good with this cake?
Natasha Minocha says
Hi Rena, a 2 layer cherry chocolate cake sounds amazing! Lemon curd could be interesting here or maybe try chocolate filling like in my buckwheat chocolate cake.Here's the link to the recipe - https://www.tashasartisanfoods.com/blog/buckwheat-chocolate-layer-cake-w-salted-dark-chocolate-frosting/.
Hope this helps. I'd love to hear how the cake turned out for you! Happy baking!xx
Almohadasinhueso says
Hi Natasha! If using buttermilk instead of eggs, should we use the same quantity as mentiones in the bundt cake above? (3/4 cup milk + 1 TBSP vinegar)? Thank you!
Natasha Minocha says
Hello, the cherry cake cake uses slightly less quantity of flour than the strawberry bundt cake, so I would start with 1/2 cup buttermilk and add the balance 1/4 cup only if the batter feels too dry or very thick. Hope this helps. 🙂
almohadasinhueso says
Thank you <3