Heavenly Chocolate Cherry Pound Cake Recipe

Imagine sinking your teeth into a decadent, rich, moist cake that is loaded with luscious chocolate and tangy cherry flavors. Are you drooling yet? Well, it’s time to make your taste buds skip with joy with this Chocolate Chocolate Cherry Pound Cake recipe.

This cake is no ordinary homemade dessert. It is a masterpiece that will impress even the toughest critics. Its buttery texture combined with cocoa powder, dark chocolate chunks, and juicy cherries will make you forget all about calorie counting.

This pound cake recipe has been perfected over time to create the quintessential sweet and tangy taste of cherries and the classic indulgence of chocolate in one elegant slice. The beauty of this cake is that it’s not too sweet, nor too heavy. Instead, its balance of flavors and textures make it perfect for any occasion, from a casual family gathering to an elegant dinner party.

You won’t regret giving this Chocolate Chocolate Cherry Pound Cake recipe a chance to impress your taste buds. Follow these easy steps, and soon everyone around you will fall in love with this cake’s dense texture and intensely chocolaty flavor. Trust me; it will be worth every single calorie.

Why You’ll Love This Recipe

Chocolate Chocolate Cherry Pound Cake
Chocolate Chocolate Cherry Pound Cake

Listen up, foodies! I’ve got a recipe for all the chocolate and cherry lovers out there that’ll knock your socks off. This Chocolate Chocolate Cherry Pound Cake Recipe is not like any other cake recipe you’ve tried before. Believe me when I say, you won’t find a tastier combination of flavors than in this rich and decadent cake.

What’s not to love about a cake that combines two of the most delicious ingredients known to man? Dark chocolate and tart cherries. The moist and tender crumb of the pound cake topped with the sweet glaze will have you swooning with every bite. The perfect balance of chocolate and fruit flavors makes this cake hard to resist.

This recipe is perfect for every occasion. It’s easy enough to whip up on a weeknight after dinner or fancy enough to serve at a party. And guess what? This cherry pound cake is so versatile that you can even make it into different shapes! You can bake it in a loaf pan or bundt pan and, either way, it’ll come out looking classy and appetizing.

Trust me when I say that this Chocolate Chocolate Cherry Pound Cake Recipe is the answer to all your dessert cravings. Whether you’re serving it at your next gathering or just making it for yourself, this cake will not disappoint. So gather up the ingredients, preheat the oven to 350°F, and let’s get baking!

Ingredient List

 Indulge in a triple dose of chocolatey goodness with this decadent chocolate cherry pound cake!
Indulge in a triple dose of chocolatey goodness with this decadent chocolate cherry pound cake!

Ingredients for Chocolate Chocolate Cherry Pound Cake Recipe

Here are the ingredients you need to make this indulgent, moist Chocolate Chocolate Cherry Pound Cake:

  • 3 cups (360 g) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 1/2 cup (120 ml) heavy cream, at room temperature
  • 3/4 cup (130 g) dried tart cherries, chopped
  • 1 cup (170 g) dark chocolate chips or chunks
  • 1 cup (170 g) chopped maraschino cherries, drained and patted dry

Note: For a simpler version of this recipe, you can use a chocolate cake mix instead of making the cake batter from scratch. However, I highly recommend that you make the pound cake recipe as it produces a more pronounced flavor and texture.

The Recipe How-To

 These beautiful cherries are not just a pretty garnish – they add a delicious burst of tart sweetness in every bite.
These beautiful cherries are not just a pretty garnish – they add a delicious burst of tart sweetness in every bite.

Now, let’s move on to the chocolate chocolate cherry pound cake recipe!


  • Preheat oven to 350°F (175°C).
  • Grease a bundt pan with butter, then dust lightly with flour.

Making the Cake Batter

  1. In a large mixing bowl, cream together 1 and ½ cups of granulated sugar and 1 and ½ cups of unsalted butter until light and fluffy.
  2. Add in 4 eggs, one at a time, beating well after each addition.
  3. Add in 1 tsp of vanilla extract, and then set the mixture aside.
  4. In another mixing bowl, mix together 2 cups of unbleached all-purpose flour, 2 tsp of baking powder, and 1 tsp of salt.
  5. Add the flour mixture to the butter mixture, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture.
  6. Beat until well combined.

Adding the Chocolate and Cherries

  1. Fold in 1 cup of chopped dried tart cherries, as well as 1 and ½ cups of roughly chopped dark chocolate or chocolate chips (whichever you prefer!)
  2. Pour the batter into the prepared bundt pan.


  1. Bake for about an hour or until a toothpick inserted into the center comes out clean.
  2. Let cool in pan for about 20 minutes before removing it from pan.

Making the Ganache Glaze

  1. While waiting for the cake to cool in the pan, make your ganache glaze by heating 1 cup of heavy cream in a saucepan over medium heat.
  2. Remove from heat just before it starts boiling.
  3. Add in 16 oz of sweet chocolate (finely chopped or chocolate chips) and whisk it in until it’s melted and smooth.
  4. Add in 1 tsp of cherry syrup for flavor.
  5. Let the ganache cool and thicken slightly before glazing the cake.

Glazing the Cake

  1. After removing the cake from the pan, spoon the chocolate ganache glaze over it.
  2. Top with a handful of maraschino cherries for decoration.


This cake is best served at room temperature. You can slice it up and serve it as is or with a dollop of whipped cream on top. It pairs perfectly with a cup of coffee, tea or a glass of red wine.

Give this recipe a try! This chocolate chocolate cherry pound cake is moist and decadent, with just the right amount of sweetness from the cherries and chocolate.

Substitutions and Variations

 If you're a chocoholic, this pound cake should definitely be at the top of your baking list.
If you’re a chocoholic, this pound cake should definitely be at the top of your baking list.

Are you feeling adventurous and want to switch things up with this Chocolate Chocolate Cherry Pound Cake Recipe? Don’t be afraid to experiment with substitutions and variations! Here are a few ideas to get you started:

1. Change up the chocolate: If you prefer a lighter taste, swap out the dark chocolate for semi-sweet or milk chocolate. Alternatively, if you’re a true chocoholic, add some white chocolate chips or chunks for extra decadence.

2. Mix in some nuts: For additional texture and flavor, try adding some chopped nuts like pecans, walnuts, or almonds to your batter. Toasting the nuts first will bring out their nutty flavor even more.

3. Switch to cherry pie filling: If you’re short on time but still want that delicious cherry flavor, simply add a can of cherry pie filling to your cake mix instead of using dried cherries. This also adds a lovely pop of color!

4. Make it gluten-free: For those who follow a gluten-free diet, you can easily make this cake by swapping out the unbleached all-purpose flour with a gluten-free flour blend.

5. Make it vegan or dairy-free: Use non-dairy substitutes like oat milk or almond milk instead of buttermilk and heavy cream. Swap out the unsalted butter with vegan butter and use an egg replacer like flax egg.

Whatever substitution or variation you choose, don’t forget to adjust cooking times and keep track of measurements accordingly. Enjoy customizing this Chocolate Chocolate Cherry Pound Cake recipe to make it your own!

Serving and Pairing

 Can you smell the rich aroma of chocolate and cherries wafting through your kitchen? It's time to start baking!
Can you smell the rich aroma of chocolate and cherries wafting through your kitchen? It’s time to start baking!

Now that you have a freshly baked, warm and moist Chocolate Chocolate Cherry Pound Cake in front of you, it’s time to think about how to serve and pair it perfectly. This cake is all about rich chocolate and sweet cherries, which means it pairs best with something that doesn’t overpower those flavors.

Firstly, you can serve each slice of cake as is, without any toppings or sides. The dense texture of the cake makes it quite filling and satisfying on its own. However, if you’d like to take it up a notch, I’d recommend making a simple but delicious whipped cream by whisking together some heavy cream and powdered sugar until soft peaks form. This will add a light and airy contrast to the moist pound cake.

Alternatively, you could also pour some chocolate ganache over the top of the cake for an extra decadent touch. To make the ganache glaze, simply heat up some heavy cream in a saucepan until simmering, then pour over chopped dark chocolate in a mixing bowl. Mix until smooth and glossy, then drizzle over the cooled cake.

If you want to pair this cake with something drinkable, there are quite a few options. A classic cup of coffee or tea would work well to balance out the sweetness of the cherries and intensity of the chocolate. A glass of cold milk also pairs really well with this dessert.

For something on the adult side, a glass of red wine or cherry liqueur would be a great pairing as well. The sweetness from either drink would complement the flavors in the cake perfectly.

Overall, this Chocolate Chocolate Cherry Pound Cake is versatile enough to be enjoyed on its own or paired with various accompaniments.

Make-Ahead, Storing and Reheating

 I added a secret ingredient to make this pound cake extra moist and fluffy – can you guess what it is?
I added a secret ingredient to make this pound cake extra moist and fluffy – can you guess what it is?

Once you have prepared this chocolate chocolate cherry pound cake, you may want to store it for later use or reheating. You can store it at room temperature in an airtight container for up to three days.

However, for longer storage of up to five days, you should refrigerate the cake. Before placing it in the fridge, wait until it has fully cooled to room temperature. Wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container.

To reheat the cake, preheat your oven to 350°F (175°C) and then place the pound cake on a baking sheet lined with parchment paper. Cover the top of the pound cake with foil, leaving only the edges exposed so that it will not burn. Then, place it in the oven and heat for 10-15 minutes until warmed through.

You can also choose to microwave a slice of the cake for about 15-20 seconds on high power. However, be careful not to overheat lest it becomes rubbery.

Remember, when reheating pound cakes such as this chocolate cherry bundt cake recipe be cautious not to overheat lest they become gummy or rubbery.

Tips for Perfect Results

 This pound cake pairs perfectly with a cup
This pound cake pairs perfectly with a cup

Now that you have the recipe for the perfect Chocolate Chocolate Cherry Pound Cake, there are a few tips and tricks that I’d like to share with you to ensure that your final product turns out perfectly delicious. I’ve made this cake multiple times over the years, and I’ve picked up some valuable insights along the way.

First, when measuring your dry ingredients, be sure to spoon the flour into the measuring cup and level it off with a knife. This will help prevent your cake from becoming too dense or gummy.

Second, use room temperature ingredients when possible. This allows them to blend together seamlessly, resulting in a lighter and fluffier cake. Take your eggs and butter out of the fridge about 30 minutes before baking.

Third, do not overmix your batter. Overmixing can cause your cake to become tough and chewy. Mix just until everything is combined.

Fourth, make sure your oven is preheated to 350°F before baking your cake. This ensures that the cake will bake evenly throughout and won’t sink in the middle.

Fifth, if you’re going to add extras like chocolate chips or cherries (or both!), toss them with a small amount of flour before incorporating them into the batter. This will prevent them from sinking to the bottom of the cake.

Sixth, once baked, let your cake cool completely in the pan on a wire rack before removing it from the pan. If you try to remove it too soon, it may fall apart or stick to the pan.

Finally, don’t skimp on toppings! Whether you choose a chocolate ganache or cherry syrup glaze or top it off with maraschino cherries and whipped cream, these finishing touches make all the difference in elevating this already-delicious dessert.

By keeping these tips in mind, you’ll be well on your way to creating a perfect Chocolate Chocolate Cherry Pound Cake every time!


As a chef, I understand that sometimes there may be uncertainties or questions that arise during the cooking process. That’s why I have compiled a list of frequently asked questions regarding this Chocolate Chocolate Cherry Pound Cake recipe to help you achieve the best results possible.

How do you mess up a pound cake?

When adding eggs to your batter, it’s important to beat them in one at a time and only until the yolk disappears. Overbeating the eggs can have negative effects on your cake. It may cause the batter to overflow during baking, resulting in a mess in your oven. Moreover, it can form a vulnerable crust that crumbles and separates from the cake as it cools. So, it’s always a good idea to be gentle with the eggs and not to overdo it.

Why do you put baking soda in pound cake?

A classic cake that is known for its dense and decadent texture is the pound cake. Traditionally baked in a loaf pan, this cake derives its name from the original recipe that called for a pound of butter, eggs, sugar, and flour each. In today’s age, baking powder is also added to the recipe to help the cake rise.

What causes a pound cake to be gummy?

If you have come across gummy streaks in your pound cake, there might be some reasons behind it. The problem can arise if the butter and sugar are creamed too fast or too much. Such a scenario results in the cake rising and then collapsing due to which the cake ends up having dense and gluey areas. Thus, it is highly recommended that you refrain from increasing the speed of your mixer beyond medium speed to avoid such issues.

What is Elvis Presley pound cake?

As per the Sterns, pound cake held a special place in Elvis Presley’s heart, particularly the ones baked by his childhood friend, Janelle McComb. In 1987, on the 10th anniversary of Elvis’s death, McComb shared the recipe for her famous pound cake with the Sterns. The Sterns explain that McComb had a tradition of baking two loaves of pound cake every Christmas and bringing them to Graceland.

Bottom Line

In conclusion, this Chocolate Chocolate Cherry Pound Cake recipe is an excellent addition to any dessert table. With its moist and tender crumb, bursts of juicy cherries, and decadent chocolate flavor, it’s a must-try for all dessert lovers. This recipe is easy to make with simple ingredients that you probably already have in your kitchen. With the flexibility to adapt the recipe according to your preferences, it’s perfect for any occasion. The steps are straightforward and easy to follow, making it an option even for inexperienced bakers. To take it up a notch, add a drizzle of chocolate ganache or cherry syrup glaze on top. Serve it warm or cold with a dollop of whipped cream or a scoop of vanilla ice cream for a delectable dessert experience.

So go ahead and try my Chocolate Chocolate Cherry Pound Cake recipe, it’s sure to be a crowd-pleaser! You can make it ahead of time and store it for later or indulge right away. It’s an ideal cake to have on hand for guests, celebrations, or just as a treat after dinner. It has the perfect balance of sweetness that’s not overpowering but lingers in your mouth long after each bite. The classic pairing of chocolate and cherries truly shines through in this recipe. So don’t hesitate, give this recipe a try, and I guarantee you won’t regret it!

Chocolate Chocolate Cherry Pound Cake

Chocolate Chocolate Cherry Pound Cake Recipe

Macrina bakery. The texture improves if the cake is allowed to sit overnight.
Course Dessert
Cuisine American
Keyword < 4 Hours, Cherries, Dessert, For Large Groups, Fruit
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Calories 440.8kcal


  • 2 cups dried tart cherries
  • 2 cups dark cocoa
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 12 ounces unsalted butter, at room temperature
  • 3 1/2 cups granulated sugar
  • 5 eggs
  • 1 1/4 cups buttermilk
  • 1 cup semi-sweet chocolate chips

Chocolate Glaze

  • 1 cup heavy cream
  • 2 cups semi-sweet chocolate chips


  • Cover dried cherries with warm water and set aside to plump.
  • Preheat oven to 325 degrees F. Prepare 12-cup bundt pan (or 2 loaf pans) by brushing lightly with canola oil or cooking spray.
  • Sift cocoa powder, flour, baking powder, and salt in a medium bowl. Set aside.
  • Combine butter and sugar in the bowl of a stand mixer and using the paddle attachment, mix on low for 1 to 2 minutes. Increase speed to medium and mix for about 5 minutes more to cream the butter. The mixture will become smooth and pale in color. Add eggs, one at a time, mixing each one fully before adding another. Scrape down the sides of the bowl with a rubber spatula as needed. Next, add alternating portions of the dry ingredients and buttermilk, one quarter at a time. Remove from the mixer and scrape down the sides.
  • Drain the plumped cherries and set aside 8 for garnish. Add the remainder to the batter. Pour in the chocolate chips and fold the ingredients in with a rubber spatula. Spread the batter evenly into the prepared pan(s). Bake cake on center rack of oven for 1 ½ to 2 hours, then test the center with a skewer to make sure it’s done. Let cool on a wire rack for about an hour.
  • Run a sharp knife around the sides of the pan to release the cake. Place a serving plate, upside down, on top of cooled bundt pan, and invert the pan to remove the cake. Let the cake cool completely. Drizzle chocolate glaze over the top of the cake, allowing the glaze to run down the sides. Top with the remaining plumped cherries and serve. The cake will last for 2 days in an airtight container wrapped with plastic wrap. Store at room temperature.
  • Glaze:
  • Pour cream into a medium saucepan and place over medium heat. As soon as cream begins to boil, turn off the heat and add chocolate chips. Mix constantly with a whisk until chocolate has melted. Let cool slightly.


Serving: 127g | Calories: 440.8kcal | Carbohydrates: 56.9g | Protein: 5.5g | Fat: 23.4g | Saturated Fat: 13.7g | Cholesterol: 88.6mg | Sodium: 140.7mg | Fiber: 3.1g | Sugar: 42.4g

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