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+ servings

Chocolate Cherry Cake Torte

Made from scratch chocolate cake with homemade cream filling and topped with cherry pie filling!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Inactive 30 minutes
Total Time 1 hour 25 minutes
Servings 16 slices



  • cups flour
  • cups sugar divided
  • ½ cup cocoa powder
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • ½ cup olive oil
  • 1 cup buttermilk
  • 2 eggs yolks and whites separated
  • 1 tsp. vanilla extract

Cream Filling:

  • cup whipping cream
  • tbsp. powdered sugar
  • tsp. vanilla extract

Cherry Topping:

  • 1 cup cherry pie filling
  • ¼ tsp. almond extract


  • Preheat your oven to 350°. Prepare 2 9-inch layer cake pans - see notes below. Have a chilled bowl in the fridge.


  • Sift all dry ingredients together in a mixing bowl. I use my Kitchen Aid bowl.
  • Add the oil, buttermilk, egg yolks, and vanilla to the dry ingredients, beating until smooth.
  • Beat egg whites until foamy, then gradually add sugar, and beat until stiff peaks form. Using a rubber spatula fold this into the batter.
  • Pour the batter into the prepared pans and bake at 350° for 20-25 minutes. When cake is done it should spring back when touched lightly. Cool in pans for 5 minutes then turn out onto cooling racks and cool completely.

Cream Filling:

  • Combine in a CHILLED bowl and whip until stiff.
  • Spread ⅔'s of the cream filling on the first layer, reserving the remaining ⅓. Add the second layer of cake.

Cherry Topping:

  • Mix the cherry pie filling and almond extract. Spoon the pie filling on top of the top layer leaving a 1-inch edge around the cake. Using the reserved cream filling, pipe a decorative edge around the top outer edge of the cake.


I like to make parchment paper insert to use in my pans. You can trace the bottoms of your pans and cut-out rounds, or you can use this handy trick to make it even easier. This method makes the cake practically fall right out of the pan, and you never have to worry about the cake sticking.