There is something truly irresistible about the rich combination of chocolate and cherries, especially when those cherries have been soaked in a bit of golden rum to add a boozy, fruity depth. This Drunken Cherry Chocolate Cake Recipe brings together moist, tender chocolate layers soaked in cherry-infused syrup and topped with a luscious cream cheese frosting that’s both tangy and sweet. It’s a cake that feels elegant but is surprisingly approachable and perfect for sharing with friends and family on any special occasion or just because you deserve a treat. Get ready to dive into a dessert that’s bursting with flavor and personality in every bite!
Ingredients You’ll Need
This cake is a celebration of simple but classic ingredients, each playing a key role in crafting the perfect balance of flavor, texture, and color. From the creamy butter and rich cocoa to the fresh cherries and rum-soaked syrup, every element is essential to this decadent dessert.
- Unsalted butter (4 Tbsp for batter, plus 2 sticks for frosting): Softened to room temperature for creaminess and moisture throughout the cake and frosting.
- White granulated sugar (1 1/2 cups): Adds sweetness and helps create a tender crumb in the chocolate layers.
- Eggs (2): Provide structure and richness, binding the cake’s ingredients together.
- Vanilla extract (1 tsp): Enhances and rounds out the chocolate flavor beautifully.
- Warm milk (1 cup): Adds moisture and melts the cocoa powder evenly into the batter; 1% milk works perfectly.
- All-purpose flour (1 1/3 cups): The base of the cake, balancing structure and softness.
- Unsweetened dark chocolate cocoa powder (3/4 cup): A blend of natural and Dutched cocoa gives this cake a bold, rich chocolate taste.
- Baking powder (2 1/2 tsp): Leavens the cake, ensuring it’s light and fluffy.
- Fine sea salt (1/8 tsp for batter, plus 1/4 tsp in frosting): Enhances flavor and balances sweetness perfectly.
- Fresh pitted cherries (4 cups, about 1 lb): The star ingredient, soaked in rum to bring juicy, boozy bursts of flavor.
- Golden rum (1/2 cup): Adds warmth and a fragrant depth to the cherry syrup.
- Cold filtered water (1/4 cup): Used in the syrup to balance the rum and cherries.
- Powdered sugar (3 cups): Sweetens and thickens the smooth cream cheese frosting.
- Cream cheese (16 oz, softened and cut into pieces): The tangy richness in the frosting that perfectly offsets the sweetness of the cake and cherries.
- Reserved cherry/rum syrup (4 Tbsp): Incorporated into the frosting for an extra punch of cherry flavor.
- Semi-sweet chocolate chips: Used for creating delicate shaved chocolate garnishes.
- Fresh cherries: For decorating the top, adding color and fresh fruit brightness.
How to Make Drunken Cherry Chocolate Cake Recipe
Step 1: Prepare the Cherry Rum Syrup
Start by gently simmering the fresh pitted cherries with the golden rum and cold filtered water until the cherries soften and the mixture transforms into a fragrant syrup. This step infuses the cherries with boozy goodness that will soak beautifully into the cake layers later. Once cooled, make sure to reserve a few tablespoons of this syrup for the frosting—it makes all the difference.
Step 2: Mix the Chocolate Cake Batter
In a large bowl, cream the softened butter with the sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract for extra depth. In a separate bowl, whisk together your dry ingredients—the flour, cocoa powder, baking powder, and salt. Alternate adding the dry mix and the warm milk into the wet ingredients carefully, mixing just until combined. The warm milk helps dissolve the cocoa powder fully so your cake batter has a luxuriously smooth texture.
Step 3: Bake and Soak the Cake Layers
Divide the batter evenly into greased cake pans and bake at 350°F (175°C) for around 30 minutes or until a toothpick inserted comes out clean. Once the cakes are out of the oven and have cooled just enough to handle, brush them generously with the reserved cherry rum syrup. This soaking step gives the cake the signature moistness and boozy cherry flavor that sets this Drunken Cherry Chocolate Cake Recipe apart from ordinary chocolate cakes.
Step 4: Make the Cream Cheese Frosting and Assemble
Beat the softened cream cheese and butter together until creamy. Slowly add the powdered sugar, the reserved cherry rum syrup, and a pinch of salt. Whip until fluffy and spreadable. Layer your cakes with this frosting between each layer, covering the entire cake smoothly. To finish, garnish with shaved semi-sweet chocolate and a handful of fresh cherries for an elegant touch that invites everyone to dig in.
How to Serve Drunken Cherry Chocolate Cake Recipe
Garnishes
The topping is almost as important as the cake itself! Fresh cherries add a burst of freshness and a pop of color against the luscious cream cheese frosting. Shaved semi-sweet chocolate decorations provide a nice textural contrast and a decadent finishing flourish that makes the cake look professionally crafted.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. If you want to complement the boozy theme, a glass of sparkling cherry soda or a cherry-infused cocktail can round out the experience perfectly.
Creative Ways to Present
Try serving slices with a drizzle of the leftover cherry rum syrup or alongside a fresh cherry compote for an extra layer of flavor. For special occasions, plate individual mini versions of this cake in pretty ramekins or mason jars and top with a maraschino cherry and chocolate curls.
Make Ahead and Storage
Storing Leftovers
Store any leftover Drunken Cherry Chocolate Cake Recipe covered tightly in the refrigerator to keep the frosting fresh and the layers moist. The cherries and rum syrup will maintain their flavor overnight, ensuring each slice stays delicious for up to 3 days.
Freezing
This cake freezes wonderfully. Wrap it securely in plastic wrap and then aluminum foil before placing in the freezer. You can freeze the whole cake or individual slices for up to 2 months. To enjoy, thaw in the refrigerator overnight before serving.
Reheating
If you want your cake slightly warm, allow it to come to room temperature first. You can gently warm slices in the microwave for 10–15 seconds, but be careful not to overheat and melt the cream cheese frosting.
FAQs
Can I use frozen cherries instead of fresh?
Absolutely! Just make sure to thaw and drain the cherries well to avoid excess moisture, which could affect the cake’s texture. Frozen cherries will still soak beautifully in the rum syrup, giving that wonderful boozy cherry flavor.
Is there a non-alcoholic substitution for the rum?
If you prefer to avoid alcohol, substitute the golden rum with cherry juice or apple juice mixed with a splash of vanilla extract. The syrup won’t have the same kick, but it will still be delicious and full of cherry flavor.
Can I use Dutch-processed cocoa powder only?
Yes, Dutch-processed cocoa works great for this cake. It tends to be smoother and less acidic, so your cake will have a rich chocolate flavor and a beautiful deep color.
How long does this cake take from start to finish?
The entire process, including prep, baking, soaking, and frosting, takes about 2 hours. The soaking step and frosting time are worth the wait for such a show-stopping result.
Can I make this cake gluten-free?
With some adjustments, yes! Swap the all-purpose flour for a good gluten-free baking blend. You might need to tweak the baking powder slightly and test the cake’s doneness, but the flavors will remain amazing.
Final Thoughts
This Drunken Cherry Chocolate Cake Recipe is truly one of those desserts that feels like a warm hug and a little celebration all at once. It’s rich, moist, and bursting with flavor layers that dance on your palate. I can’t wait for you to try it and make it your own—it’s perfect for sharing, savoring, and making memories. Go ahead and bake up a storm, your taste buds are in for a delightful treat!
Print
Drunken Cherry Chocolate Cake Recipe
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 to 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Drunken Cherry Chocolate Cake is a rich and indulgent dessert featuring moist chocolate cake layers infused with a golden rum and cherry syrup. Topped with a smooth cream cheese frosting blended with cherry rum syrup, it is garnished with shaved semi-sweet chocolate and fresh cherries for a beautiful finish. Perfect for special occasions or decadent gatherings.
Ingredients
Cake
- 4 Tbsp unsalted butter, softened to room temperature
- 1 1/2 cups white granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup warm milk (1% fat recommended)
- 1 1/3 cups all-purpose flour
- 3/4 cup unsweetened dark chocolate cocoa powder (blend of natural and Dutched cocoa)
- 2 1/2 tsp baking powder
- 1/8 tsp fine sea salt
Cherry Rum Syrup
- 4 cups fresh pitted cherries (about 1 lb)
- 1/2 cup golden rum (e.g., Bacardi Gold)
- 1/4 cup cold filtered water
Cream Cheese Frosting
- 2 sticks (1 cup or 16 Tbsp) unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 1/4 tsp fine sea salt
- 16 oz (2 blocks) cream cheese, softened to room temperature and cut into 16 pieces
- 4 Tbsp reserved cherry/rum syrup
Garnish
- Semi-sweet chocolate chips for shaving
- A handful of fresh cherries for topping
Instructions
- Prepare Cherry Rum Syrup: In a saucepan, combine the fresh pitted cherries, golden rum, and cold filtered water. Simmer gently over medium heat until the cherries soften and release their juices, creating a flavorful syrup. Strain and reserve the syrup, while you can optionally keep the cherries aside for layering or garnish.
- Make the Chocolate Cake Batter: In a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy. Beat in the eggs one at a time, then blend in the vanilla extract. Alternately add the warm milk and the sifted mixture of all-purpose flour, cocoa powder, baking powder, and sea salt, mixing gently just until combined to create a moist chocolate batter.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into prepared cake pans and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and fine sea salt, blending well. Incorporate the cream cheese pieces, beating until smooth and fluffy. Finally, fold in 4 tablespoons of the reserved cherry/rum syrup to infuse the frosting with fruity and boozy notes.
- Assemble the Cake: Place one cake layer on a serving plate. Optionally brush with additional cherry rum syrup for extra moisture. Spread a generous layer of the cherry rum cream cheese frosting over the cake. Repeat with remaining layers, finishing with a frosting coat on top and sides. Garnish the top with shaved semi-sweet chocolate made from chocolate chips and a handful of fresh cherries to enhance both texture and presentation.
Notes
- Ensure the butter and cream cheese are softened to room temperature for a smooth frosting texture.
- You can substitute Bacardi Gold with any golden or spiced rum you prefer.
- For a more intense cherry flavor, soak the cake layers with reserved cherry rum syrup before frosting.
- Use fresh cherries in season for the best taste, or thaw frozen pitted cherries if fresh are unavailable.
- Shaving chocolate can be done using a vegetable peeler on semi-sweet chocolate chips or a chocolate bar.
