This cake began as a celebration centerpiece the first time I tested it on a rainy afternoon when I wanted something that felt luxurious but still approachable. I had a jar of frozen cherries in the freezer and a craving for deep chocolate, so I adapted my favorite devil's food batter to include a layer of bright, slightly tart cherry jam. The result is a cake that balances intense cocoa with a fruity lift — moist crumb, glossy frosting, and a jam layer that cuts through the richness. That first time, the neighbors stopped by for a slice and ended up staying for coffee; the cake became the reason we lingered. Over the years this combination has become my go-to for birthdays and small gatherings. The texture is what keeps people coming back: a tender, fine crumb from the butter and sour cream, a fudgy backbone from unsweetened cocoa and hot coffee, and a jam layer that stays soft but not runny when fully cooled. I discovered that using hot brewed coffee actually deepens the chocolate without leaving a coffee taste, and that chilling the jam before assembly prevents it from bleeding into the frosting. When you make this, give yourself the satisfaction of slow, mindful steps — the cake rewards patience.

Ingredients

• Cocoa powder: Use 3/4 cup unsweetened cocoa powder for the batter and extra for dusting the pans. I prefer natural unsweetened cocoa like Hershey's for its straightforward chocolate flavor that blends well with coffee.
• All-purpose flour: 2 1/2 cups; spoon into the cup and level with a knife for accurate measurement to maintain cake texture and avoid a dense crumb.
• Leavening and salt: 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt to ensure lift and balance the sweetness.
• Butter & oil: 12 tablespoons unsalted butter, softened, plus 1/2 cup vegetable oil for both flavor and moistness — butter adds richness while oil keeps the cake tender.
• Sugars: 1 1/4 cups granulated sugar and 3/4 cup packed light brown sugar for depth and a tender crumb.
• Hot brewed coffee: 3/4 cup hot coffee to bloom the cocoa and intensify the chocolate without tasting like coffee.
• Eggs & vanilla: 3 large eggs and 2 teaspoons vanilla extract for structure and aroma.
• Sour cream: 1 cup at room temperature to enrich the batter and produce a moist, fine crumb.
• Cherry jam filling: 2 cups frozen sweet cherries (pitted), 2 tablespoons cornstarch, 2/3 cup granulated sugar, and 1 tablespoon lemon juice — frozen cherries are convenient and give a consistent flavor year-round.
• Assembly: About 2 cups chocolate frosting, homemade or store-bought — a silky buttercream or chocolate ganache both work depending on how rich you want the finish.

Instructions

Prepare the pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with nonstick spray and dust the inside lightly with cocoa powder so chocolate cakes don’t show flour specks. Line the bottom with parchment rounds if you prefer an extra-sure release. Set aside. Mix dry ingredients: In a medium bowl whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt until evenly distributed. This ensures the leaveners are not concentrated in one area. Cream butter and sugars: In a large bowl or stand mixer fitted with the paddle, 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. Scrape the bowl as needed to avoid overworking local areas. Add chocolate mixture: Whisk 3/4 cup hot brewed coffee, 3/4 cup cocoa powder, and 2 teaspoons vanilla extract in a separate bowl until smooth. Slowly add to the butter and sugar mixture and beat until combined; the coffee will loosen the batter and bloom the cocoa. Finish the batter: Add the 3 large eggs one at a time, mixing briefly after each addition to incorporate. Add half of the dry ingredients, then 1 cup sour cream, then the remaining dry ingredients. Mix just until smooth — overmixing develops gluten and can make the cake tough. The final batter should be glossy and pourable. Bake: Divide batter evenly between the two prepared pans. Smooth the tops with an offset spatula. Bake 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the pans on a wire rack for 10 minutes, then turn cakes out onto the rack and cool completely before assembling. Make the cherry jam: In a small saucepan over medium heat combine 2 cups frozen sweet cherries, 2/3 cup granulated sugar, and 1 tablespoon lemon juice. Cook until cherries soften and release their juices, about 6 to 8 minutes. Whisk 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, then stir into the bubbling cherries. Continue to simmer until the mixture thickens, about 1 to 2 minutes. Remove from heat and cool completely to room temperature, then chill in the refrigerator to set; this prevents bleeding into the frosting at assembly. Assemble the cake: Place one cooled layer on your serving plate. If the top is domed, trim gently so it sits flat. Spread the cooled cherry jam evenly across the layer, leaving a 1/4-inch border. Top with the second layer and apply a thin crumb coat of chocolate frosting to seal crumbs, chill 15 minutes, then finish with remaining frosting. Decorate with fresh cherries or chocolate shavings if desired.

Storage Tips

Keep the finished cake covered in the refrigerator on a cake stand with a dome or tightly wrapped with plastic wrap. This prevents drying and keeps the jam layer stable. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving. If you plan to decorate for a party, assemble and crumb-coat the night before, chill, and apply the final frosting on the day of serving for the cleanest finish.

Ingredient Substitutions

If you need a dairy-free version, substitute vegan butter and a dairy-free sour cream alternative, and use a dairy-free frosting. For a lower-sugar filling, reduce the jam sugar by 25% and add 1 tablespoon of chia seeds at the end of cooking to help thicken while the jam cools. Swap frozen cherries for fresh in season (about the same weight), and if you prefer a lighter crumb, replace half the butter with applesauce, though the texture will be slightly different.

Serving Suggestions

Serve slices at room temperature with a small scoop of vanilla ice cream or a dollop of softly whipped cream. For an elegant dessert, garnish with chocolate curls and a few halved fresh cherries. This cake pairs beautifully with black coffee or a cherry-forward red wine. For brunch, present smaller slices alongside fruit salad to balance the richness.

Cultural Background

Devil's food is an American classic that dates back to early 20th century cookbooks as a richer counterpart to the conventional chocolate cake — famed for its moist texture and intense flavor. The addition of fruit preserves or fresh fruit became popular in mid-century desserts, offering a bright contrast to heavy chocolate. The cherry filling in this version echoes that tradition of pairing chocolate with preserved fruit, a combination celebrated in many European confections as well.

Seasonal Adaptations

In summer, use fresh pitted cherries for the jam and consider adding a splash of kirsch for depth. During winter holidays, spice the jam with a pinch of cinnamon and substitute dark rum for a boozy touch. For Valentine’s Day, layer on extra ganache and decorate with edible gold leaf for a dramatic, festive presentation.

Meal Prep Tips

Make the jam up to 3 days ahead and refrigerate. Bake the layers a day in advance and wrap them tightly; this makes slicing and decorating faster and reduces crumbs for a cleaner finish. When baking ahead, keep the frosting at room temperature for easy spreading. Assemble just a few hours before serving for the best texture, or crumb-coat overnight and finish the final decoration the next day.

This cake is a joyful project that rewards careful steps: bloom your cocoa, cool the jam, and finish with patience. Share slices with friends or tuck away a slice for a quiet celebratory moment at home — it’s one of those desserts that makes ordinary days feel special.