Name: Cherry Chocolate Tiramisu Cake
Prep time: 30 min
Cook time: 25 min
Total time: 155 min
Ingredients: 4 large Eggs, room temperature (Room temperature helps your sponge turn out extra fluffy!); 1 cup Granulated Sugar (For the perfect sweet base.); 1 cup All-Purpose Flour (Sifted for a lighter cake.); 1 tsp Baking Powder (To ensure the cake rises correctly.); 1/2 tsp Vanilla Extract (Adds warmth and depth.); 1 tsp Vanilla Extract (For extra flavor.); 1 1/2 cups Heavy Cream, chilled (Whips beautifully when cold.); 1 cup Mascarpone Cheese, softened (The heart of a good tiramisu!); 1/2 cup Powdered Sugar (For a lump-free cream filling.); 1/2 cup Espresso or strong coffee, cooled (For soaking the cake.); 2 tbsp Cherry Liqueur, optional (Adds a grown-up twist.); 1/2 cup Dark Chocolate, shaved or grated (For a classic bittersweet finish.); 1/2 cup Chocolate Syrup (Drizzle generously.); Fresh Cherries whole With stems for garnish (Choose the glossiest, freshest cherries.); Fresh Mint Leaves For garnish (Adds a pop of color.)

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A Cherry Chocolate Tiramisu Cake to Remember

If I close my eyes and think about my childhood summers, I can almost taste the sweet burst of cherries paired with a hint of dark chocolate. My grandma used to make these gorgeous cherry-studded cakes for every family gathering. But recently, after a spontaneous coffee date with my best friend, I found myself dreaming up something even more decadent: a Cherry Chocolate Tiramisu Cake. Think all the lusciousness of Italian tiramisu, but layered with fresh cherries, creamy mascarpone, and swirls of chocolate. It’s the kind of easy, crowd-pleasing dessert that instantly puts everyone in a good mood (trust me, you’ll want to make this for every special occasion—or just when you’re craving something truly special).

Why You’ll Adore This Cherry Chocolate Tiramisu Cake

This cherry chocolate tiramisu cake isn’t just a treat—it’s a whole experience. Here’s why you’ll fall in love after one bite:

Decadence Meets Freshness: Rich mascarpone cream and dark chocolate pair beautifully with the juicy, tart pop of fresh cherries. It’s just the right balance—never too heavy, always a little irresistible.
No-Fuss, Fancy Feel: This cake brings that “wow” factor without the stress. You can bake the sponge or make it extra easy with store-bought ladyfingers.
Perfect Make-Ahead Dessert: It actually tastes better after a few hours in the fridge, making it ideal for prep beforehand.
Versatile & Crowd-Pleasing: Whether you’re serving kids, adults, or choosy eaters, the familiar flavors of tiramisu and chocolate cake, mixed with cherry liqueur (if you’d like!), make this a true crowd-pleaser.

Honestly, anytime I bring this cherry chocolate tiramisu cake to a potluck, I end up handing out the recipe. There’s just something magical about those layers!

Ingredients You’ll Need for Cherry Chocolate Tiramisu Cake

Let’s talk about what you’ll need (and a few quick tips I’ve picked up over the years):

Eggs (4 large, room temp): Room temperature helps your sponge turn out extra fluffy!
Sugar (1 cup): Regular granulated sugar for the perfect sweet base.
All-Purpose Flour (1 cup): Simple and classic. Sift it, and your cake will be lighter.
Baking Powder (1 tsp): Makes sure your cake rises just right.
Vanilla Extract (1/2 tsp + 1 tsp): Adds warmth and depth—go for real vanilla if you can.
Heavy Cream (1 1/2 cups, chilled): Cold cream whips up beautifully for the fluffiest texture.
Mascarpone Cheese (1 cup, softened): The heart of a good tiramisu! Let it soften a bit so it blends smoothly.
Powdered Sugar (1/2 cup): Sifts in easily for a lump-free, velvety cream filling.
Espresso or Strong Coffee (1/2 cup, cooled): Coffee soaks into the cake, giving tiny hints of tiramisu.
Cherry Liqueur (2 tbsp, optional): Adds a grown-up twist. You can skip this if kids are around!
Dark Chocolate (1/2 cup, shaved or grated): For that classic bittersweet finish (and beautiful texture, too).
Chocolate Syrup (1/2 cup): Don’t be shy—drizzle it everywhere.
Fresh Cherries (whole, with stems): Choose the glossiest, freshest cherries you can find. They’re the star on top!
Fresh Mint Leaves: A little pop of green makes the cake extra eye-catching.

If you need to save time, feel free to use store-bought ladyfingers instead of baking the sponge. I promise, your cherry chocolate tiramisu will be just as dreamy.

Step-by-Step Guide: Making the Perfect Cherry Chocolate Tiramisu Cake

Let’s walk through it together! Here’s how I make my cherry chocolate tiramisu cake (and you can absolutely do the same):

Bake the Sponge Cake:
Preheat your oven to 175°C (350°F). Grease and line your favorite rectangular baking pan—parchment paper makes removal so much easier! Beat your eggs and sugar until they’re pale, thick, and fluffy (about 5–6 minutes—your arm might get a workout if doing this by hand). Gently fold in the sifted flour and baking powder, then stir in the vanilla. Pour the batter in, smooth it out, and bake for 20–25 minutes. Cool completely and then slice into layers. (Shortcut lover? Use ladyfingers!)
Prepare the Cream Filling:
In a chilled bowl, whip the heavy cream until stiff peaks form—cold is key here! In another bowl, beat the mascarpone with powdered sugar and the rest of your vanilla extract until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture (don’t rush—think clouds, not bricks).
Layer the Cake:
Place your bottom layer of sponge (or ladyfingers) on the serving plate. Mix your cooled espresso with cherry liqueur, and brush generously over the cake—don’t forget those edges! Spread on a divine layer of cream filling, add another sponge layer, and repeat. Top everything with more of that lush cream, smoothing it over with the back of your spoon.
Add the Finishing Touches:
Drizzle chocolate syrup all over the cake. Toss over generous handfuls of shaved dark chocolate, and crown the cake with fresh cherries and mint.
Pro tip: Chill for at least 2 hours—this sets the flavors and makes slicing a breeze.

Every time I assemble this cherry chocolate tiramisu cake, I get a little giddy waiting for the flavors to meld (and yes, I always “taste test” before serving!).

My Secret Tips and Tricks for Cherry Chocolate Tiramisu Success

Over the years, a few little tricks have become my go-to secrets for a showstopping cherry chocolate tiramisu cake:

Let the Cake Rest: If you give it those full two hours (or even overnight), the espresso, cherry, and chocolate flavors really come alive.
Go All-In with Cherries: When cherries are in season, nothing beats using them fresh. Don’t have any? Thawed frozen cherries will also work, just pat them dry so your cake doesn’t get soggy.
Use Real Mascarpone: I’ve tried cream cheese as a swap, but mascarpone gives you that silky old-school tiramisu cream we all crave.
Shave Your Chocolate: Big, uneven curls are best (I just use a veggie peeler). They melt in your mouth, giving every bite pure chocolate bliss.
Espresso is Key: If you don’t have espresso, strong brewed coffee will still work wonders for that signature tiramisu flavor.

Whether you’re making a traditional tiramisu or putting your own spin on this cherry chocolate tiramisu cake, these little tweaks make all the difference.

Creative Variations and Ingredient Swaps

Sometimes you just want to mix things up! Here’s how you can customize this cherry chocolate tiramisu cake for your crew:

Berry Bliss: Swap cherries for raspberries or strawberries. Mixed berries also taste fantastic with chocolate and mascarpone.
Gluten-Free: Use gluten-free sponge cake or gluten-free ladyfingers (they’re popping up at more grocery stores now!).
Alcohol-Free: Skip the cherry liqueur—add a splash of cherry juice or extra coffee instead.
Nutty Crunch: Sprinkle toasted almonds or hazelnuts between the layers for a fun texture.
Vegan Version: Sub in plant-based whipped cream and a dairy-free cream cheese for a vegan tiramisu twist.

Don’t be afraid to get creative—the classic flavors of tiramisu, cherries, and chocolate work with almost anything that makes your heart happy.

How to Serve and Store Your Cherry Chocolate Tiramisu Cake

I always recommend chilling this cake for at least two hours before slicing—overnight if you’re disciplined enough!
To serve, slice into generous squares (nobody wants a tiny piece!) and add a few extra fresh cherries and a sprig of mint for maximum “wow” factor.

Storing Leftovers:

Keep any leftovers in an airtight container in the refrigerator for up to three days.
I don’t recommend freezing this cake, since the mascarpone cream doesn’t always thaw well.

If you’re bringing cherry chocolate tiramisu cake to a picnic, keep it chilled in a cooler (trust me, everyone will thank you).

FAQs: Your Top Questions About Cherry Chocolate Tiramisu Cake Answered

Can I use store-bought ladyfingers instead of making the sponge?
Totally! That’s my go-to shortcut when I’m in a rush—just layer, soak, and you’re done.

Do I have to use cherry liqueur? Is it safe for kids?
Cherry liqueur adds a fun twist for adults, but you can skip it or use cherry juice/extra coffee for a family-friendly version.

What’s the best way to pit cherries?
If you don’t have a cherry pitter, use a sturdy straw or chopstick to poke out the pit (over a bowl, it can get juicy!).

Can I make this tiramisu cake ahead?
Yes! In fact, cherry chocolate tiramisu tastes even better the next day as the flavors come together.

**How can I make it look extra

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