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Picture of Chocolate Cherry Layer Cake Recipe
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5629 kcal 281 %
  • Fat 347 g 534 %
  • Saturated 178 g 892 %
  • Carbs 604 g 201 %
  • Fiber 47 g 190 %
  • Protein 108 g 216 %
  • Cholesterol 1513 mg 504 %
  • Sodium 3573 mg 149 %
  • Calcium 895 mg 90 %
  • Magnesium 1284 mg 306 %
  • Potassium 4161 mg 89 %
  • Iron 35 mg 194 %
  • Zinc 22 mg 196 %
  • Phosphorus 2880 mg 411 %
  • Vitamin A 3123 µg 347 %
  • Vitamin C 53 mg 59 %
  • Thiamin (B1) 4 mg 307 %
  • Riboflavin (B2) 4 mg 346 %
  • Niacin (B3) 15 mg 93 %
  • Vitamin B6 3 mg 219 %
  • Folate equivalent (total) 805 µg 201 %
  • Vitamin B12 3 µg 120 %
  • Vitamin D 15 µg 99 %
  • Vitamin E 9 mg 59 %
  • Vitamin K 28 µg 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chocolate Cherry Layer Cake Recipe

Ingredients

  • 4 1/2 ounces all-purpose flour, such as Gold Medal (about 1 cup, spooned; 125g)
  • 4 ounces high-fat cocoa powder, natural or Dutch (about 1 1/3 cups; 115g)
  • 8 ounces sugar (about 1 cup plus 2 tablespoons; 225g)
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon almond extract
  • 4 large eggs, straight from the fridge (about 7 ounces; 200g)
  • 6 ounces neutral oil, such as safflower or sunflower (about 3/4 cup plus 2 tablespoons; 170g)
  • 6 ounces pure, unsweetened tart cherry juice (3/4 cup; 170g) (see note)
  • 2 ounces freeze-dried cherries (about 1 cup; 55g), plus more for garnishing (see note)
  • 3 1/2 ounces sugar (about 1/2 cup; 100g)
  • 24 ounces heavy cream (3 cups; 680g)
  • 1/8 teaspoon almond extract, optional

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