Start by making sure all your ingredients are ready to go. This helps everything come together smoothly. Here’s what you need to do:

Preheat your oven to 350°F (175°C).

Grease and flour two 8-inch cake pans, or line them with parchment paper for easy cake removal.

Sift together your dry ingredients: flour, unsweetened cocoa powder, and baking soda. This ensures no lumps and helps create a smooth batter.

In a large bowl, cream the butter and sugar together using an electric mixer. Beat until the mixture is light and fluffy—about 3-4 minutes. This step helps create a soft, tender crumb in your cake.

Pro Tip: Make sure your butter is at room temperature to get the best texture when creaming.

Once your butter and sugar are well mixed, add the eggs one at a time. Beat well after each addition. Then, add the vanilla extract and mix until smooth. The eggs help bind the ingredients together, and the vanilla enhances the cake’s flavor.

Now, it’s time to combine your dry ingredients with the wet mixture. Begin by adding a portion of the dry ingredients to the batter, followed by some of your buttermilk or milk. Mix gently until incorporated, and repeat until all ingredients are combined.

Pro Tip: Be careful not to overmix. Mix gently until just combined to prevent the cake from becoming dense.

Now comes the fun part—folding in the cherries! Gently stir the chopped fresh cherries (or thawed frozen cherries) into the batter. This adds bursts of sweetness and a beautiful texture to the cake.

Pro Tip: If you’re using fresh cherries, make sure to pat them dry before adding them to the batter to avoid extra moisture.

Split the batter evenly between the two prepared pans. Smooth the tops with a spatula, then bake for 30-35 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean.

Pro Tip: If you’re baking this as cupcakes, reduce the baking time to 18-22 minutes.

Once your cakes are baked, let them cool in the pans for about 10 minutes. Next, gently take the cakes out of the pans and allow them to cool completely on a wire rack. Cooling is essential to prevent the frosting from melting and to help the cake maintain its shape.