Drunken Cherry Chocolate Cake Recipe – Indulge in a decadent and flavorful chocolate cake with cherry filling, featuring a rich boozy rum soak for the cherries and a creamy cream cheese frosting. This easy homemade cake is perfect for any special occasion, including birthdays, holidays, and celebrations. With a mix of moist chocolate layers, rum-soaked cherries, and velvety frosting, this cherry chocolate cake will satisfy your dessert cravings. Whether you’re looking for a chocolate cherry cake recipe or a cherry cake with alcohol, this recipe is a showstopper. Try it today for a memorable dessert experience!

A rich and decadent chocolate cake paired with a boozy cherry filling and creamy frosting, perfect for those who enjoy a little extra kick in their desserts. This indulgent cake is sure to impress at any special occasion or celebration.

Ingredients

For the Cake Batter:

4 Tbsp unsalted butter, softened to room temperature
1 1/2 cups white granulated sugar
2 eggs
1 tsp vanilla extract
1 cup warm milk (I used 1%)
1 1/3 cups all-purpose flour
3/4 cup unsweetened dark chocolate cocoa powder (a blend of natural and dutched cocoa works best)
2 1/2 tsp baking powder
1/8 tsp fine sea salt

For the Filling:

4 cups (1 lb) fresh pitted cherries
1/2 cup golden rum (Bacardi Gold recommended)
1/4 cup cold filtered water

For the Frosting:

2 sticks (1 cup or 16 Tbsp) unsalted butter, softened to room temperature
3 cups powdered sugar
1/4 tsp fine sea salt
16 oz (2 blocks) cream cheese, softened and cut into 16 pieces
4 Tbsp reserved cherry/rum syrup

To Decorate:

Semi-sweet chocolate chips (for shaved chocolate)
A handful of fresh cherries (for the top)

Instructions

1. Boozing up the Cherries:

Rinse, drain, and pit your cherries. Roughly chop the pitted cherries and place them in a medium bowl with the golden rum. Let sit at room temperature for about an hour. Afterward, drain the cherries in a sieve over a bowl to collect the syrup. Set both the cherries and syrup aside.

2. Making the Chocolate Cake Layers:

Preheat your oven to 350°F (175°C). Butter and flour two 8-inch round cake pans and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat together the softened butter, granulated sugar, eggs, and vanilla extract on high speed for about 7 minutes until the mixture is light and fluffy.
Gradually mix in the warm milk until smooth.
Sift together the flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the wet batter until just combined.
Divide the batter evenly between the two prepared cake pans and bake for 30 minutes, or until a toothpick inserted comes out clean.
Once baked, allow the cakes to cool in the pans for a few minutes, then transfer them to wire racks to cool completely.

3. Making the Frosting:

In the bowl of a stand mixer, beat the softened butter with powdered sugar and salt on low speed for about a minute until combined.
Increase the speed to medium-high and continue beating for another 2 minutes until the mixture is pale and fluffy.
Add the cream cheese, one piece at a time, mixing until fully incorporated before adding the next piece. Continue to beat for an additional minute.
Gradually add the reserved cherry syrup, 1 tablespoon at a time, mixing well after each addition. Once the syrup is incorporated, refrigerate the frosting until you’re ready to assemble the cake.

4. Assembling the Cake:

Once the cakes have cooled, carefully slice each layer horizontally in half to create four even layers.
In a small bowl, stir together the remaining cherry rum syrup with the cold water.
Place the first cake layer on a cake stand or platter. Brush the top generously with 1/3 of the cherry rum syrup mixture. Spread a layer of frosting over the syrup-soaked cake and top with 1/3 of the boozy cherries.
Repeat with the remaining layers, stacking the cakes as you go, but do not add syrup or frosting over the final top layer.
Refrigerate the cake for 15-20 minutes to allow it to set before applying the final layer of frosting on top and around the sides.
Decorate with chocolate shavings and fresh cherries, and serve to your loved ones.

Tips

Don’t Slice Early: It’s best to slice your cakes after they’ve fully cooled to prevent them from drying out.
Proper Frosting Consistency: Ensure the frosting is chilled before use to make it easier to spread and prevent it from becoming too runny.
Use a Serrated Knife: When slicing the cakes horizontally, a serrated knife will help you get even, clean cuts.

Variations and Substitutions

Non-Alcoholic Version: If you prefer a non-alcoholic cake, replace the rum with cherry juice or a mixture of fruit juice and a splash of vanilla extract.
Different Fruit: Swap cherries for other fruits like raspberries or blackberries for a different flavor profile.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.

FAQs

Can I use frozen cherries?
Yes, frozen cherries will work as well! Just make sure to thaw and drain them thoroughly before use to avoid excess moisture.

How long can I store the cake?
The cake can be stored in the refrigerator for up to 5 days. Be sure to cover it well to prevent it from drying out.

Can I freeze this cake?
Yes, you can freeze the cake layers wrapped tightly in plastic wrap and stored in an airtight container for up to 3 months. Thaw in the fridge before assembling and frosting.

Serving Suggestions

This cake is perfect for a special occasion like a birthday, anniversary, or holiday celebration. Serve it with a side of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Why You’ll Love This Recipe

Rich and Flavorful: The combination of moist chocolate cake, rum-soaked cherries, and creamy frosting creates a mouthwatering dessert experience.
Perfect for Entertaining: Its beautiful presentation and unique flavors make it an ideal cake to serve at your next gathering.
Easy to Customize: Whether you prefer a non-alcoholic version or want to swap in different fruits, this recipe is versatile and can be tailored to your tastes.