
A luxurious, moist chocolate layer cake filled with homemade cherry jam and finished with silky chocolate frosting, perfect for celebrations or an indulgent treat.

This rich, indulgent chocolate layer cake with tart cherry jam has been my go to for birthdays and special gatherings for years. I first developed this combination one rainy afternoon when I wanted something dramatic enough to mark a small victory but simple enough to make from pantry staples. The result was a deep chocolate crumb that stays tender thanks to a touch of vegetable oil and sour cream, layered with a glossy cherry filling that cuts the sweetness and adds a bright, festive color. Every time I serve it, people linger at the table a little longer and ask for the recipe.
What makes this version special is the balance of textures and flavors. Hot brewed coffee is folded into the cocoa to intensify the chocolate without leaving any coffee taste. The butter and sugars are creamed to introduce air for lift, while the sour cream keeps the crumb soft for days. The cherry jam is simple, using frozen cherries, a touch of lemon for brightness, and cornstarch for a jam like set. When assembled and covered with a silky chocolate frosting, the cake becomes a showstopper that slices cleanly and photographs beautifully.
My family always looks forward to this cake. I remember slicing it at a small anniversary party and watching guests savor the cherry notes that peek through the chocolate. It became the recipe people request when they want something impressive but not fussy.
My favorite aspect of this cake is the way the tart cherries lift the chocolate. At a recent dinner party I watched guests close their eyes after the first bite, smiling at the bright cherry note. The jam keeps the cake festive and the layers hold together cleanly which makes slicing and serving stress free.
Store the cake covered in the refrigerator if you live in a warm climate or if you used a perishable frosting. Use a cake dome or an airtight container to prevent drying. Slices keep well for three days chilled. For longer storage freeze the whole cake wrapped in plastic wrap and then foil, it will keep up to three months. Thaw in the refrigerator overnight and bring to room temperature before serving. If you sliced the cake before freezing, separate layers with parchment and store in a shallow airtight container so they thaw quickly and evenly.
You can substitute plain Greek yogurt for sour cream in equal measure if you prefer a slightly tangier profile and lower fat content. For a dairy free version use a nondairy yogurt and replace the butter with a vegan stick margarine, note the texture will be slightly different. Swap the frozen cherries for fresh when in season using the same weight and cook time. If you prefer a thicker jam use an extra one tablespoon cornstarch but cook a few minutes longer to eliminate any starchy taste.
Serve slices with a dollop of unsweetened whipped cream or a scoop of vanilla bean ice cream to balance the richness. Garnish with a few whole cherries or a light dusting of cocoa powder for an elegant finish. For a festive presentation add toasted flaked almonds around the base for crunch. This cake pairs well with a medium roast coffee or a glass of dessert wine when you are celebrating.
Devil style chocolate cakes trace back to the twentieth century when bakers embraced intense cocoa flavors and tender crumbs. Layering fruit with chocolate is a classic technique, seen in many European traditions where tart berries are used to enliven rich chocolate confections. This version brings those ideas together in a modern form that is easy to make at home, translating bakery style decadence to a family table.
In summer use ripe fresh cherries and reduce the cooking time slightly to preserve the bright flavor. For winter, try warming spices like a quarter teaspoon cinnamon stirred into the cherry jam for holiday notes. You can also fold chopped toasted hazelnuts into the frosting for a nutty twist that evokes classic European pairings.
Make the cherry jam two to three days ahead and refrigerate. Bake the layers the day before and wrap them tightly to keep moisture. On the day you serve assemble and frost the cake two hours before guests arrive so flavors settle and the frosting firms slightly. Keep any decorations minimal until just before serving to preserve a fresh look.
This cake is a celebration of contrasts, the deep chocolate and bright cherries complement each other and create a dessert that feels both sophisticated and comfortingly familiar. I hope you make it for your next special occasion and enjoy the reactions it brings.
Allow the cake layers to cool completely before assembling so the jam does not run.
Use hot brewed coffee to bloom the cocoa powder and intensify chocolate flavor without adding coffee taste.
Chill the cherry jam until it is fully cooled and slightly thickened before spreading to prevent sliding.
This nourishing decadent cherry jam devil’s food cake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, the cherry filling can be made up to three days in advance and stored in the refrigerator in an airtight container.
You can use store bought frosting, but a simple ganache made from chocolate and cream gives a silkier finish.
This Decadent Cherry Jam Devil’s Food Cake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350 F (175 C). Grease two nine inch round cake pans and dust with cocoa powder. This helps the layers release cleanly.
In a bowl whisk together the flour, baking soda, baking powder, and salt to distribute leaveners and aerate the flour.
Beat the softened butter, granulated sugar, brown sugar, and oil until light and fluffy, about two minutes, to trap air for lift.
Whisk hot brewed coffee, cocoa powder, and vanilla until smooth, then add to the butter mixture to bloom the cocoa and intensify chocolate flavor.
Add eggs one at a time, then half the dry ingredients, sour cream, and the rest of the dry ingredients, mixing just until smooth to avoid overworking gluten.
Divide batter between pans and bake 25 to 30 minutes until a toothpick comes out clean. Cool ten minutes in pans then turn out onto a rack to cool completely.
Cook cherries, sugar, and lemon juice until cherries soften and release juices. Stir in cornstarch slurry and cook until thickened, then cool completely.
Place one layer on a serving plate, spread cooled cherry jam evenly, top with second layer, and frost the entire cake with chocolate frosting.
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.
Leave a comment & rating below or tag
@savoryte on social media!


Flaky pan-seared tilapia topped with a velvety lemon butter sauce. Quick to cook, bright with citrus, and weeknight-easy yet dinner-party special.

Start your morning with veggie-loaded, protein-packed egg muffins at just 50 calories each. Perfect for make-ahead breakfasts, freezer-friendly, and easy to customize.

Crispy, cheesy, and ready in minutes, this viral tortilla fold layers bacon, egg, avocado, and melty cheese into a perfectly portable triangle.

Leave a comment & rating below or tag @savoryte on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.