Decadent Chocolate Cherry Cake That’s Lightened Up

This Chocolate Cherry Cake combines rich chocolate and summer cherries into a light, fluffy dessert perfect for warm days.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Cooling Time 1

Total Time 2 20

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups all-purpose flour or gluten-free flour for a gluten-free version
2 teaspoons baking powder
1 cup granulated sugar can be reduced for a low-sugar option
½ cup salted butter or unsalted for better salt control
2 large eggs or flax eggs for vegan option
1 cup plain Greek yogurt can be substituted with low-fat yogurt or kefir
1 teaspoon pure vanilla extract imitation vanilla is an alternative

For the Fruit

1 cup fresh cherries or frozen cherries after thawing and draining
½ cup chocolate chips or chunks dark chocolate offers a richer flavor

For Serving

to taste powdered sugar for dusting on top before serving

Equipment

9x3-inch springform pan
Mixing Bowls
Electric mixer
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (180°C) and prepare a 9x3-inch springform pan by lining the bottom with parchment paper.
In a medium bowl, whisk together 2 cups of all-purpose flour and 2 teaspoons of baking powder until well combined.
In a large bowl, combine 1 cup of granulated sugar, ½ cup of melted butter, and 2 large eggs. Mix until light and fluffy, then blend in 1 cup of Greek yogurt and 1 teaspoon of vanilla.
Slowly add the dry flour mixture to the wet ingredients, stirring until just combined.
Gently fold in 1 cup of halved fresh cherries and ½ cup of chocolate chips, saving some for decoration.
Pour the batter into the prepared pan and top with reserved cherries and chocolate. Bake for 45 to 60 minutes.
Let the cake cool in the pan for 40 to 60 minutes before removing it. Dust the top with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

This cake is versatile enough for a dessert or a breakfast treat, and its low-sugar nature makes it a guilt-free indulgence.

Tried this recipe?

Let us know how it was!