Mom’s Chocolate Cake With Cherry Filling And Buttercream Frosting – Heaven On A Dessert Dish

I don’t think I’ve ever tasted a moister cake than this, guys. The cake and homemade frosting are so supremely good that it almost makes me want to cry. You don’t expect cakes like this to come out of your kitchen. You expect them to come out of a bakery. That is seriously just how amazingly good this cake is. I think I may have to have two pieces instead of just one to satisfy my sweet tooth 🙂


Who doesn’t like a light and fluffy cake with cherries inside of it?



for the cake:

all-purpose Gold Medal flour – 2 cups

Domino sugar – 2 cups

Toll House unsweetened cocoa powder – 1 cup

baking powder – 2 tsp

Morton salt – 1 tsp

buttermilk – 1 cup

Wesson vegetable oil – 1/2 cup

eggs – 3

McCormick vanilla extract – 1 tsp

brewed coffee – 1 cup, hot

sweet cherries – 2 15oz cans, pitted

for the icing:

Kerrygold butter – 1 cup softened

unsweetened cocoa powder – 3/4 cup

milk – 1/4 cup

powdered sugar – 1 lb

vanilla extract – 1 tsp


Make the cake:

Preheat oven to 350º F and grease and lightly flour a 9×13″ casserole dish.

Put the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk together until combined.

In a separate bowl, put the buttermilk, vegetable oil, eggs and vanilla extract and use an electric mixer to blend together.

Pour the wet mixture into the hot and use your mixer to blend until combined. With the mixer running, add the hot coffee and mix on high speed for about 1 – 2 minutes.

Pour the batter into the prepared pan, and bake for about 35 – 40 minutes, or until a toothpick test comes back clean.

Allow to cool for about 10 minutes in the pan, then remove from the pan and allow to cool completely.

Make the icing:

Use your electric mixer to cream together the butter and cocoa powder. Add the milk and powdered sugar in 3 separate additions, blending until combined, then mix in the vanilla.

If the frosting is too dry, you can add a tbsp of milk at a time until it reaches the perfect consistency. If it’s too wet, you can add a little more powdered sugar at a time until it reaches the perfect thickness.

When the cake is completely cooled, use a large serrated knife to cut in in half horizontally.

Drain the can of cherry pie filling in a strainer, and shake it a bit to remove most of the juice. Spread a thin layer of icing over the top of the inside layer of the cake, then spread the drained cherries on top. Replace the top layer of the cake and spread the remaining icing across the top and sides.





Quick Tip: Serve this yummy cake with a scoop or two of your favorite ice cream.