Easy Cherry Chocolate Cake Tutorial

There’s something about a slice of this zucchini swirl cake that just feels like home. I remember helping my grandma in her tiny kitchen, sneaking tastes of perfectly sweet batter while she gently layered in the zucchini. The smell alone—warm, buttery, with just a hint of citrus—would bring everyone running. Honestly, I always do this when I want a sweet treat that’s a little healthier but still hits all the right notes. This recipe is my go-to on busy nights when I need a quick, cozy dessert, or when I want to wow friends without spending hours in the kitchen. My kids ask for this all the time — it disappears in minutes at my house. And trust me, this isn’t just another zucchini bread; it’s a playful swirl of flavors with a bright, tangy glaze that makes every bite special. If you love moist cakes with a little secret ingredient—well, you’re in for a treat, because zucchini is the hero here. Ready to get baking? Let’s do this! And don’t worry: it’s easier than it sounds, I promise.

What is Zucchini Swirl Cake?

Think of this zucchini swirl cake as a happy marriage between a classic loaf and a luscious layered dessert. It’s essentially a tender, moist cake with ribbons of shredded zucchini, swirling through every bite. The name comes from the way the zucchini is gently folded into the batter before swirling in a contrasting layer, creating a visual and textural surprise. It’s like a secret garden tucked inside a simple cake—it keeps things moist and adds a mild vegetable sweetness without overpowering the overall flavor. The topping or glaze is what makes it sing — a simple lemon glaze that brightens up every slice and elevates this humble treat to something truly special. I love how versatile it is, too. You can serve it as a quick breakfast on the go, a charming brunch centerpiece, or a cozy after-dinner dessert. Honestly, over the years, this has become one of those recipes I keep coming back to — it’s a little nostalgic, a little indulgent, and a lot delicious.

Why you’ll love this recipe?

Oh, where do I even start? This zucchini swirl cake has been a staple in my kitchen for years, and what I love most about it is how it balances taste and simplicity. The flavor is subtly sweet with a hint of citrus zest from the glaze — enough to make you smile with every bite, but gentle enough that you can serve it to kids and grown-ups alike. The moistness? Unbeatable. Over the years, I’ve tested different types of zucchinis, and honestly, the fresh ones from my garden are the best, but store-bought works just as well. Trust me on that; no need to overthink. And here’s a little secret—this cake is a lifesaver on busy nights because you just mix and swirl, then bake. No fuss, no complicated steps. Plus, it’s budget-friendly with simple pantry staples—it’s a great way to use up those extra zucchinis hiding in the fridge. What I love most is how versatile it is: serve it warm for breakfast, pair it with coffee, or top with a dollop of whipped cream for a fancy dessert. It’s honestly one of those recipes that never fails to make my kitchen smell amazing, and my family always asks when the next batch is coming out of the oven.

How do I make Zucchini Swirl Cake?

Quick Overview

This cake starts with a simple batter made from pantry staples—flour, sugar, eggs, and butter. You fold in freshly grated zucchini, then swirl a portion of the batter with a sweet cinnamon-spiced mixture. Layer it in your prepared pan, swirl gently, and bake until golden and moist. The icing or glaze is just a quick mix of powdered sugar and lemon juice, poured over the warm cake for the perfect finish. It’s the kind of recipe that looks fancy but is actually super forgiving. The key is not overmixing once you add the zucchini and swirling gently to create those pretty ribbons. I always do this when I want a guaranteed hit of flavor without spending hours fussing—just mix, layer, bake, and enjoy!

Ingredients

For the Main Batter:

• 2 cups all-purpose flour — I prefer unbleached for better flavor.
• 1 cup granulated sugar — feel free to reduce if you like it less sweet.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract — freshly poured, for that warm aroma.
• 3 large eggs — at room temperature for easier mixing.
• 1/2 cup melted unsalted butter — or olive oil if you want a different twist.
• 1 cup freshly grated zucchini — moist, tender, and minimally dried out.
• Zest of one lemon — adds brightness and freshness.

For the Filling (Swirl):

• 1/4 cup brown sugar
• 1 teaspoon cinnamon

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• Optional: a pinch of vanilla or a splash of milk for thinner glaze

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C). Grease your 9-inch loaf pan generously with butter or spray, then dust with flour—this helps the cake come out cleanly. Trust me, nothing’s worse than struggling to lift a hot, sticky cake!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Mixing these first ensures everything is evenly distributed, giving you a fluffy, uniform crumb. I always sift those dry ingredients just to keep things light and airy.

Step 3: Mix Wet Ingredients

In another bowl, beat the eggs with sugar until light and slightly frothy. Add the melted butter, lemon zest, and vanilla. Mix until smooth—this is the fragrant base that makes the cake shine. I like doing this step separately; it helps prevent lumps and makes sure everything’s well combined before the dry ingredients come in.

Step 4: Combine

Pour the wet mixture into the dry ingredients and gently fold together with a spatula. Don’t overmix! A few lumps here and there are okay; overmixing can make the cake dense. Now, fold in the grated zucchini—I squeeze out excess moisture with a clean kitchen towel to prevent sogginess—that tiny trick saves a lot of mess later.

Step 5: Prepare Filling

Mix the brown sugar and cinnamon in a small bowl. Set aside. This will form the swirl inside, giving each slice a little surprise. If you’re feeling adventurous, a pinch of nutmeg or cardamom works beautifully in this filling too.

Step 6: Layer & Swirl

Pour half the batter into your prepared pan. Sprinkle half the cinnamon-sugar mixture evenly on top. Add the remaining batter, then dollop the rest of the cinnamon sugar over the surface. Using a toothpick or skewer, swirl through the batter in gentle circles — don’t overdo it; you want nice ribbon effects, not a muddy mess.

Step 7: Bake

Pop it into the oven and bake for about 40-45 minutes. Check doneness by inserting a toothpick in the center—it should come out clean with just a few moist crumbs. If it browns too quickly, tent with foil around the 30-minute mark. Every oven is different, so keep an eye on it!

Step 8: Cool & Glaze

Let the cake cool in the pan for about 15 minutes—this helps it set and prevents cracking. Whisk together your glaze ingredients until smooth. Pour over the slightly warm cake for a shiny, tangy finish. The lemon juice not only flavors it but also cuts through the sweetness beautifully.

Step 9: Slice & Serve

Once cooled completely, slice with a serrated knife—slow and gentle. Serve as is or with a dollop of whipped cream or fresh berries. I love it slightly warm, especially with a cup of coffee or tea. Pretty, tasty, and a little bit nostalgic—this cake always gets rave reviews at my house.

What to Serve It With

This zucchini swirl cake is incredibly versatile. For breakfast, I love pairing it with a freshly brewed coffee or a tall glass of milk. It’s perfect for brunch with some fruit on the side, maybe a dollop of Greek yogurt for extra richness. As a dessert, I serve it with a scoop of vanilla ice cream or a drizzle of extra lemon glaze. My family’s favorite, though, is giving it a quick reheating in the microwave—just enough to warm it up and make that glaze even more irresistible. On lazy weekends, I often add sliced almonds or a sprinkle of shredded coconut on top before baking for a bit of crunch. It’s one of those recipes that feels fancy enough for guests but easy enough to whip up when you’re craving something sweet and homemade.

Top Tips for Perfecting Your Zucchini Swirl Cake

Over the years, I’ve learned a few tricks to make this cake even better. First, prep your zucchini well—grate it finely and squeeze out as much moisture as possible to keep the batter from becoming soggy. I’ve tested with both grated raw zucchini and lightly steamed; honestly, raw keeps more moisture but steaming takes some of the raw flavor out, so I float between the two depending on what I have. Be gentle when folding in the zucchini; overstir can develop gluten and toughen the crumb.

For the swirl, I’ve experimented with different patterns. Simple is best—just pour, add the cinnamon sugar, then swirl lightly with a toothpick. If you want a more marbled look, try using a spoon or small spatula to create more intricate designs. My secret tip: sprinkle a few chopped nuts or mini chocolate chips in the filling for extra texture. As for baking, I always position my rack in the middle and check doneness early if my oven runs hot. And jaw-droppingly, I tested this with a splash of vanilla in the glaze—it adds a subtle, almost floral note that makes the whole thing pop.

If you want to customize the sweetness, cut back on sugar or swap in natural sweeteners like honey or maple syrup—just reduce the liquid slightly. For a dairy-free version, use coconut oil instead of butter and almond or oat milk for a creamier result. Each change tweaks the texture or flavor just enough to keep things interesting. Honestly, I’ve made this so many times, I could probably do it with my eyes closed. Every batch teaches me a little more, and I love sharing it with friends and family — it’s a recipe that truly feels like a hug in cake form.

Storing and Reheating Tips

This cake keeps well for a few days when stored properly. Once cooled completely, wrap it tightly with plastic wrap or store in an airtight container. At room temperature, it stays fresh for about 2 days—just keep it away from direct sunlight. If you want to keep it longer, pop it into the fridge for up to a week—make sure it’s well covered to prevent it from drying out. I actually prefer it chilled, as the flavors intensify. For freezing, wrap slices individually in plastic wrap and store in a zip-top bag—this prevents freezer burn. When you’re ready to enjoy, let it thaw at room temp for about 15 minutes, then warm it slightly in the microwave or oven for that just-baked feel. For the glaze, I usually add it on just before serving—if I’m storing it for later, I leave the glaze off and add it fresh when ready to eat. And if I forget? No worries—just sprinkle some powdered sugar on top or add a splash of fresh lemon juice right before serving for an instant refresh.

Frequently Asked Questions

Final Thoughts

This zucchini swirl cake is one of those recipes that has truly become a family favorite. It’s simple enough for a weeknight treat but special enough to serve when guests drop by. Every bite is a little celebration—moist, flavorful, with that charming swirl of cinnamon sugar, topped with a bright lemon glaze that’s impossible to resist. I love how versatile it is; I’ve experimented with different fillings, toppings, and even swapped ingredients to suit different diets. Yet, no matter what variation I try, it always brings a warm smile to my face—and to everyone who tastes it. If you’re looking for a recipe that’s cozy, satisfying, and makes your kitchen smell like a bakery, this is it. I’d love to hear how yours turns out—please leave me a comment or share your favorite twists. Happy baking, friends! And may your kitchen always be filled with love and good smells!

Chocolate Cherry Cake

A delightful chocolate cake infused with the sweet and tart flavor of cherries, topped with a rich chocolate glaze. Perfect for any celebration!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Cake Batter

• 2.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.75 cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water
• 1.5 cups chopped maraschino cherries drained

Chocolate Glaze

• 4 tablespoons unsalted butter
• 0.5 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 0.33 cup milk
• 1 teaspoon vanilla extract

Method

 

Preparation Steps

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Gradually add the hot water, mixing until the batter is smooth.
6. Gently fold in the chopped maraschino cherries.
7. Pour the batter evenly into the prepared cake pans.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. While the cakes are cooling, prepare the chocolate glaze. In a medium saucepan, melt butter over medium heat. Whisk in cocoa powder until smooth.
11. Gradually whisk in powdered sugar and milk, alternating between them, until the glaze is smooth and reaches your desired consistency.
12. Stir in vanilla extract.
13. Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of glaze over the top. Place the second cake layer on top and spread the remaining glaze over the top and sides of the entire cake.
14. Let the glaze set before slicing and serving.

Notes

For an extra touch of flavor, you can add a splash of cherry liqueur to the cake batter. Ensure cherries are well-drained to avoid a soggy cake.