Talk about amazing. This Chocolate Cake with Red Wine Chocolate Covered Cherries is going to knock your socks off! Pairing a wonderfully rich red wine with chocolate is a fantastic way to excite your taste buds!

Chocolate Cake with Red Wine Chocolate Covered Cherry Cake
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How to Make Chocolate Cake

Chocolate Cake Recipe 

Red wine chocolate covered cherry recipe (below)

Chocolate buttercream

White buttercream (1/2 recipe)

Baker’s Corner maraschino cherries (this is for between the layers of cake, not for the chocolate covered cherries)

Red Wine (Such as Pinot Noir)

1 cup Baker’s Corner powdered sugar

pastry bags

#808 large open round tip

chocolate jimmies (optional)

Chocolate Cake with Red Wine Chocolate Covered Cherry Cake

Red Wine Chocolate Covered Cherries

Begin by preparing the Red Wine Chocolate Covered Cherries. (Recipe below)

This can take several hours due to the chilling times. You can prepare the Chocolate Covered Cherries a day or two in advance, just make sure they remained chilled. (Remember to save all the juice from your maraschino cherries, you will be using it as a simple syrup for the cake!)

Bake the chocolate cake in 8-inch round cake pans. When done baking, allow cakes to cool to room temperature.

Prepare chocolate buttercream.

Prepare white buttercream. I used approximately 2 cups for this cake, so you can safely halve this recipe.

Place one layer of cake on the cake stand. Generously brush on maraschino cherry juice (leftover from your chocolate-covered cherries). I used about 2 tablespoons.

Pipe out chocolate buttercream around the edge of the cake. Fill in the center of the cake with white buttercream. Cover in maraschino cherries. Place the next layer of cake on top. Brush with cherry juice. Cover cake with chocolate buttercream.

Chocolate Cake with Red Wine Chocolate Covered Cherry Cake

Assembling Chocolate Cake and Red Wine Chocolate Covered Cherries

Place the remaining white buttercream in a pastry bag fitted with a #808 tip. Pipe out dollops around the edge of the cake.

Set a red wine chocolate-covered cherry on each dollop.

Prepare cherry juice glaze. Add 1 cup of powdered sugar and 1 teaspoon of cherry juice. (You can use up to 3 teaspoons depending on how runny you want to glaze.) Stir until smooth. Place in pastry bag and cut off a very small portion of the tip. Pipe lines over the chocolate covered cherries.

Chill until ready to serve!

Chocolate Cake with Red Wine Chocolate Covered Cherry Cake

Let me tell you the most wonderful part of this cake. There is only a small portion of wine used in the actual recipe, which means the rest is for drinking! 😂 I only cook with wines that are good enough for drinking, and this happens to be one of my favorite labels.

HOMEMADE Red Wine Chocolate Covered Cherries!

I hope you love these red wine chocolate covered cherries as much as I did. It really is hard to eat just one! They are delicious and can most definitely be a snack all on their own! (Just maybe not for the kiddies!)

You can omit the red wine if you prefer. 🙂

HOMEMADE Red Wine Chocolate Covered Cherries!

Chocolate Covered Cherries with Red Wine

Prep Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 10 minutes
It’s always better when homemade! These Red Wine Chocolate Covered Cherries are delightful!


  • 3 cups (375 g) confectioner's sugar, sifted
  • ¼ cup (½ stick / 57 g) unsalted butter
  • ¼ cup sweetened condensed milk
  • 1 tablespoon Red Wine, like Pinot Noir
  • 16 ounces (1 jar) maraschino cherries, drained (save all juice!)
  • 6 ounces semi-sweet chocolate, for coating


  • Combine confectioners' sugar, butter, sweetened condensed milk, and wine until well blended and smooth. (It is best to use a handheld mixer here.) Place in fridge until firm.
  • Meanwhile, spread out the drained cherries on a cookie sheet and freeze for at least 1 hour.
  • When ready to assemble, scoop out about 1-2 teaspoons of filling and form into a ball around frozen cherry. (If your filling does not seem thick enough, you can add up to ½ cup more of confectioners' sugar.)
  • Place on a parchment lined cookie sheet and freeze for 1 hour after you have formed them all.
  • Melt semi-sweet chocolate in a microwave safe bowl. Heat for 1 minute, stir, then heat in 15-second increments until smooth. Using a fork, dip each chilled filling covered cherry in warm chocolate. Shake until excess chocolate is removed.
  • Set on the parchment lined cookie sheet and chill in the fridge until chocolate is solid.
  • Best served chilled.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Do the cherries stand on their own? How annoying would it be to make a lot of them to bring to a party (without the cake)?

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