1-First, preheat your oven to 350°F (175°C) and get two 9-inch cake pans ready by greasing and lightly flouring them with cocoa powder. This step helps prevent sticking and sets the stage for even baking.

2-Next, in a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to make sure everything mixes evenly without lumps.

3-In another bowl, whisk the eggs and sugar until they’re light and fluffy, which adds air and makes the cake tender. Gradually stir in the melted butter and buttermilk, blending it all well for a smooth base. Slowly add the dry ingredients to the wet ones, stirring gently just until combined overmixing can make the cake dry, so be careful here, especially at high altitudes.

4-Fold in the pitted cherries carefully to spread them out in the batter without crushing them. Divide the batter equally between your prepared pans and pop them in the oven. Bake for 25-30 minutes, checking with a toothpick to see if it comes out clean that’s your sign it’s done.

5-Once baked, let the cakes cool in the pans for about 10 minutes before moving them to wire racks. For assembly, layer them with whipped cream and cherry filling, then top with chocolate shavings and extra cherries. If you’re looking for more baking inspiration, our simple peach cobbler dump cake offers another easy way to enjoy fruity desserts. Chill the cake before serving to let the flavors blend perfectly, giving you a moist and delicious result every time.