Ingredients
1 cup all-purpose flour forms the base structure of the cake.
1/2 cup cocoa powder delivers a deep, rich chocolate flavor.
3/4 cup granulated sugar provides the perfect level of sweetness.
all-purpose flour additional as per variations.
cocoa powder extra for enhanced chocolate intensity.
granulated sugar adjust based on taste preferences.
instant espresso powder boosts the chocolate notes subtly.
baking soda helps with rising and texture.
baking powder works alongside baking soda for lift.
coarse kosher salt balances the sweetness effectively.
2 large eggs binds the ingredients and adds moisture.
large eggs if more are needed for scaling up.
1/2 cup vegetable oil keeps the cake tender and moist.
whole milk contributes to a creamy texture.
full-fat sour cream adds tang and richness.
vegetable oil for any additional moisture requirements.
1 tsp vanilla extract enhances overall flavor.
vanilla extract more if intensifying the taste.
1 cup pitted fresh or frozen cherries, chopped into 1/4-inch pieces brings tartness and texture; 1/2 cup buttermilk can also be used for tenderness as noted in variations.
unsalted butter, room temperature; substitute half with vegetable shortening for stability forms the base of the frosting.
vanilla extract adds a smooth, aromatic note.
powdered sugar sweetens and thickens the buttercream.
meringue powder helps stabilize the frosting for piping.
coarse kosher salt enhances the flavors without overpowering.
tart cherry juice (or cherry jam if not piping) infuses a fruity tang; use cherry jam for easier alternatives.
Instructions
1-Getting started: Getting started with this Lambeth Chocolate Cherry Cake is as simple as preheating your oven and measuring out your ingredients. Begin by preheating to 350°F (175°C) and greasing a 9-inch cake pan to ensure nothing sticks. This step sets the stage for a smooth baking process that even apartment dwellers or travelers can manage with basic tools.
2-Next, in a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps mix these dry ingredients evenly and prevents lumps, which is a pro tip for achieving that light crumb everyone loves. Then, in another bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
3-Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and stir gently to avoid overmixing this keeps the cake fluffy. Carefully fold in the pitted cherries to distribute them evenly without breaking them apart. Pour the batter into your prepared pan, smooth the top, and pop it into the oven for 35-40 minutes, or until a toothpick comes out clean.
4-Once baked, let the cake cool in the pan for 10 minutes before moving it to a wire rack. For the buttercream, beat the butter and vanilla until smooth, then gradually add powdered sugar, meringue powder, salt, and cherry juice on low speed. Beat on medium for 5 minutes until fluffy, adjusting as needed, and frost your cooled cakes smoothly. This follows the directions from the recipe summary, ensuring a polished finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Chill the frosted cake for 2–3 hours or freeze for 1 hour before piping decorations to ensure stability.
🧈 Use a stable buttercream by substituting half the butter with vegetable shortening when baking in warm conditions.
🎨 Practice piping designs on wax paper first and start and stop piping on the same side of the cake to hide seams and joins.
- Prep Time: 30 minutes
- Chilling Time: 2-3 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Frosting
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg