Chocolate Cake with Cherry Filling

3-layer 6-inch chocolate cake with cherry swiss meringue buttercream filling.


Chocolate Cake

  • 1/2 cup butter (melted)
  • 2 eggs
  • 1.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking powser
  • 2 tsp baking soda
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup unsweeted dark cocoa powder
  • 1.75 cup all-purpose flour
  • 1 cup buttermilk
  • 1 cup boiling water

Cherry Swiss Meringue Buttercream

  • 3 egg whites
  • 1 cup granulated sugar
  • 1.5 cup unsalted butter (softened)
  • 1/3 cup cherry puree
  • red gel food coloring


Chocolate Cake

  1. Grease and line 3 6" cake pans and pre-heat your oven to 350°F

  2. Blend together eggs and sugar until light and fluffy

  3. Continuing to mix at high speed, slowly pour in melted butter

  4. Mix in vanilla extract, salt, baking powder, and baking soda

  5. Mix in 1/2 cup of unsweetened cocoa powder, and 1/4 cup of dark cocoa powder. (If you don't have dark cocoa powder, you can just use regular unsweetened cocoa powder for all 3/4cup.)

  6. Add in buttermilk

  7. Mix in 1 cup of all-purpose flour

  8. Add in boiling water

  9. Add the last of the flour

  10. Pour into your 3 cake pans, and bake for ~25min or until a toothpick comes out clean

Cherry Swiss Meringue Buttercream

  1. Beat together egg whites and sugar on a double boiler

  2. Continue beating until the mixture reaches 150°F

  3. Whip to stiff peaks and allow to cool for 10min

  4. Mix in butter in chunks

  5. Continue beating until the texture resembles frosting

  6. Add 1/3 cup of cherry puree

  7. Add food coloring until it reaches your desired color