Cherry chocolate chip cake

Cherry chocolate chip cake


44 people made this

About this recipe: This is a wonderful chocolate cake that's studded with chocolate chips and chopped cocktail cherries, then iced with buttercream. If you don't want to use cocktail cherries, use any other type of cherries.

Michelle C. Williams

Serves: 24 

  • 250g plain flour
  • 400g caster sugar
  • 65g unsweetened cocoa powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 225ml strong filter coffee
  • 250ml milk
  • 120ml vegetable oil
  • 2 teaspoons vanilla extract
  • 1 (225g) jar cocktail cherries, drained and chopped
  • 340g plain chocolate chips
  • Buttercream icing
  • 110g butter, softened
  • 500g icing sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vanilla extract
  • 4 tablespoons milk, as needed

Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm (9x13 in) tin.
  2. In a large bowl, mix flour, sugar, cocoa, baking powder, bicarb and salt.
  3. Add eggs, coffee, milk, oil and vanilla. Beat until smooth (mixture will be thin).
  4. Fold in cherries and chocolate chips. Pour cake mixture into prepared tin.
  5. Bake at 180 C / Gas 4 for 35 minutes or until skewer inserted into centre comes out clean. It's best to leave it in the tin, because the chips and the cherries sort of sink to the bottom and solidify and will stick! Ice with buttercream.
  6. For the buttercream icing: In a large bowl, combine butter, icing sugar, 1/2 teaspoon salt and vanilla. Cream with an electric mixer. Add milk by the tablespoon until icing is smooth.


You can use two 23cm or three 20cm round cake tins instead. Simply bake at the same temperature and adjust baking time as needed.

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