This Decadent Cherry Jam Devils Food Cake has been my go-to showstopper for birthdays, small celebrations, and the occasional indulgent Sunday when we want something truly luxurious. I first developed this version when I wanted to pair the deep, bittersweet notes of a true devils food base with the bright, slightly tart sweetness of cherries. The combination is surprisingly elegant: the cake crumb stays moist from a combination of butter, oil, and sour cream, while hot coffee and unsweetened cocoa deepen the chocolate flavor without making anything taste like coffee. The cherry jam in the center cuts through the richness, adding a lively contrast in both texture and taste.

I discovered this layered combination one winter after buying a bag of frozen cherries on impulse. We tried it that evening and every guest asked for the recipe. The frosting is intentionally simplea glossy chocolate that frames the jam rather than covering it up. When you slice into this cake the first time, the audible little sighs around the table are the best part: the layers hold together, the jam stays luscious without running, and the chocolate notes linger pleasantly on the palate. This is the kind of dessert that feels decadent yet approachableperfect for when you want to impress without being on the clock all day.

Ingredients

• Unsweetened cocoa powder (3/4 cup): Choose a high-quality, dutch-processed or natural cocoa depending on shelf acidity; dutch-processed gives a richer, darker color and a smoother chocolate note. I use Ghirardelli or Valrhona when I want an extra-deep flavor.
• All-purpose flour (2 1/2 cups): Spoon and level into the measuring cup for accuracy. Too much flour will dry the cake; weigh if you have a scale for best results.
• Leaveners and salt (baking soda, baking powder, 1 teaspoon each, and 1 teaspoon salt): Ensure your baking powder and soda are fresh; stale leaveners can yield a dense layer.
• Butter and oils (12 tbsp unsalted butter, 1/2 cup vegetable oil): The butter adds flavor while the oil contributes lasting moistness. Use unsalted butter so you can control seasoning.
• Sugars (1 1/4 cups granulated, 3/4 cup light brown): Light brown sugar brings a subtle caramel note and keeps the crumb tender; pack it into the cup when measuring.
• Hot brewed coffee (3/4 cup): Brewing strong hot coffee intensifies the cocoa. Use freshly brewed and still hot when mixing so the cocoa dissolves evenly.
• Vanilla and eggs (2 tsp vanilla, 3 large eggs): Room temperature eggs incorporate better and yield a higher rise; dont skip the vanillait rounds the chocolate and brightens the flavor.
• Sour cream (1 cup): Adds acidity and fat for a velvety crumb; full-fat sour cream gives the best texture and flavor retention.
• Frozen sweet cherries (2 cups) and sugar for jam: Frozen pitted cherries are perfect year-round; they break down predictably and hold color well when cooked into jam.
• Cornstarch and lemon juice for jam: Cornstarch helps set the filling without making it overly gelatinous; a splash of lemon brightens the fruitand balances the sweetness.
• Chocolate frosting (about 2 cups): Use your favorite store-bought or homemade frosting. For a smoother finish choose a spreadable buttercream or ganache.

Instructions

Prepare the pans: Preheat the oven to 350F (175C). Grease two 9-inch round pans with nonstick spray and dust lightly with unsweetened cocoa powder. The cocoa dust prevents white flour lines on the cake edge and enhances the finished appearance. Mix dry ingredients: Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt in a medium bowl. Aerating the flour helps create an even crumb and ensures even leavening. Cream butter and sugars: In a large bowl, beat 12 tablespoons softened unsalted butter, 1 1/4 cups granulated sugar, 3/4 cup packed light brown sugar, and 1/2 cup vegetable oil until light and fluffy, about 2 minutes. Proper creaming traps air that helps structure the crumb. Add chocolate mixture: Whisk 3/4 cup hot brewed coffee with 3/4 cup cocoa powder and 2 teaspoons vanilla until smooth. Add to the butter-sugar mixture and mix to combine. The heat helps bloom the cocoa for a darker, richer batter. Finish the batter: Add 3 large eggs one at a time, mixing after each until incorporated. Mix in half of the dry ingredients, then 1 cup sour cream, followed by the remaining dry ingredients. Mix just until smooth to avoid overworking the gluten. Bake: Divide the batter evenly between prepared pans and bake 2530 minutes, or until a toothpick inserted into centers comes out clean or with a few moist crumbs. Allow cakes to cool completely in pans for 10 minutes, then turn out to a rack to finish cooling. Make the cherry jam: In a saucepan over medium heat, combine 2 cups frozen pitted cherries, 2/3 cup granulated sugar, and 1 tablespoon lemon juice. Cook until cherries soften and release juices, about 8
2 minutes. Stir cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) into the cherries and simmer until thickened. Remove from heat and cool completely; chilling for 30 minutes helps it set to the right spreadable consistency. Assemble and frost: Place one layer on a serving plate. Spread cooled cherry jam evenly over the surface, leaving a 1/4-inch border to prevent jam from squeezing out. Add the second layer and frost the entire cake with about 2 cups chocolate frosting. Chill briefly to set the frosting before slicing for cleaner cuts.

Storage Tips

Store the cake covered in the refrigerator to preserve freshness and prevent the frosting from sweating. Place the cake in a cake carrier or cover with a large inverted bowl; alternatively, chill uncovered for 15 minutes to firm the frosting, then tent loosely with foil. For longer storage, freeze slices wrapped tightly in plastic and foil; individual slices thaw in the refrigerator overnight. If you want the best texture on serving day, remove the cake from the fridge 30 minutes prior to serving to allow flavors to bloom.

Ingredient Substitutions

If you dont have sour cream, full-fat Greek yogurt is a close substitute at a 1:1 ratio and will maintain richness. For dairy-free options, use a plant-based sour cream and substitute butter with plant-based sticks; note the flavor will shift slightly. Swap frozen cherries for fresh pitted cherries when in season, using the same volume; fresh fruit may cook down a touch faster. For a less-sweet filling, reduce the jam sugar to 1/2 cup and add an extra teaspoon of lemon juice to brighten flavors.

Serving Suggestions

Serve slices at room temperature for the best flavor balance; a small scoop of vanilla ice cream or lightly sweetened whipped cream complements the dense chocolate. Garnish with a few fresh cherries or chocolate shavings for an elegant presentation. For brunch-style gatherings, pair a modest slice with strong coffee or espresso to mirror the cakes flavor profile.

Cultural Background

Devils food cake emerged in early 20th-century America as a darker, richer counterpart to traditional chocolate cake, often achieved by using more cocoa and sometimes baking soda to interact with acidic ingredients. Pairing chocolate with fruit fillings is a classic technique in many European traditions, where fruit preserves were layered into gateaux to add brightness and moisture. This hybrid highlights American richness with a nod to European fruit-sweet pairings.

Seasonal Adaptations

In summer, swap frozen cherries for freshly pitted Bing cherries and reduce cooking time slightly to retain some shape. In winter, use sour cherries for a tarter contrast and increase jam sugar by 1 to 2 tablespoons to balance acidity. For holiday variations, add a pinch of cinnamon or a splash of kirsch to the jam for warmth and depth.

Meal Prep Tips

Make the jam up to three days ahead and refrigerate. Bake the layers a day ahead and keep them wrapped at room temperature if assembled the next day, or refrigerate if you plan to assemble later. Frost the pie early in the day of service and let the cake sit chilled for at least 30 minutes before slicing. Transport the cake on a chilled serving board when bringing to events to keep the filling and frosting stable.

This cake is one of those recipes that rewards small investments of time: blooming the cocoa, cooling the jam, and a gentle hand when mixing. Make it your own by adjusting the jam sweetness or the frosting sheen, and enjoy the proud faces around your table when you bring out this elegant, indulgent centerpiece.