I just pulled this gorgeous Anne of Cleves Cake Recipe from the oven, and my kitchen smells absolutely divine.

It’s a recipe I’ve come to adore for its rich, complex flavors and surprisingly straightforward process.

This cake feels like a little piece of history, but with a modern, decadent twist that makes it perfect for any occasion.

The combination of deep chocolate, tart cherries, and creamy frosting is simply irresistible.

I’m so excited to share how I make this showstopper, and I know you’re going to love it as much as I do.

Ingredients

This recipe uses a blend of simple pantry staples to create a wonderfully rich and moist chocolate cake. Here’s what you’ll need and why each component is important.

Dry Ingredients:

2 cups All-Purpose Flour: This is the foundation of our cake, providing structure.
1 ¾ cups Granulated Sugar: For sweetness that perfectly balances the rich cocoa.
¾ cup Unsweetened Cocoa Powder: Use a good quality one for a deep, authentic chocolate flavor.
1 ½ tsp Baking Powder: This is our leavening agent, helping the cake rise and become light.
1 package Instant Vanilla Pudding Mix: My secret weapon for an incredibly moist crumb and a subtle boost of vanilla flavor.

Wet Ingredients:

4 large Eggs: They bind the ingredients together and add richness.
1 cup Milk: Adds necessary moisture to the batter.
½ cup Vegetable Oil: Ensures the cake is tender and moist, not dry.
1 tsp Vanilla Extract: A classic flavor enhancer that complements the chocolate.
¾ cup Sour Cream: This makes the cake incredibly tender and adds a slight tang that deepens the flavor profile.

Buttercream and Filling:

1 cup Unsalted Butter, softened: The base for a rich, creamy buttercream. Make sure it’s at room temperature for easy mixing.
4 cups Powdered Sugar: Sweetens and provides the smooth texture for our frosting.
⅓ cup Cocoa Powder: To turn our buttercream into a delicious chocolate frosting.
Milk or Cream, as needed: To adjust the buttercream to the perfect spreading consistency.
1 can Cherry Pie Filling: This provides a sweet and tart layer that cuts through the richness of the chocolate.

Note: The listed ingredients will yield several servings, perfect for a family gathering or special celebration.

Variations

One of the best things about this recipe is how easily you can adapt it. Here are a few ideas:

Dairy-Free: You can substitute the milk with almond, soy, or oat milk. For the sour cream, use a dairy-free yogurt alternative. A dairy-free butter substitute can be used for the frosting.
Sugar-Free: Replace granulated sugar with a cup-for-cup baking sweetener. For the powdered sugar, use a powdered sugar alternative. Be sure to use sugar-free cherry pie filling.
Flavor-Enhancing Add-ins: Add a teaspoon of espresso powder to the dry ingredients to intensify the chocolate flavor. A splash of almond extract in the batter or buttercream can also add a lovely dimension. For a bit of crunch, consider adding a cup of chopped walnuts or pecans to the batter.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Equipment You Need

Three 9-inch Cake Pans: Used to bake the individual layers of the cake.
Parchment Paper: Prevents the cake from sticking to the pans, ensuring easy removal.
Mixing Bowls: You will need a large one for combining ingredients and a separate one for the wet ingredients.
Whisk and Spatula: A whisk is for blending the wet ingredients, and a spatula is for folding the batter and scraping the bowl.
Electric Mixer (Hand or Stand): Essential for creating a smooth, creamy buttercream frosting.
Wire Cooling Rack: Allows air to circulate around the cakes so they cool down evenly and quickly.
Serving Plate and Offset Spatula: For assembling and frosting the cake with a professional-looking finish.

How to Make Anne of Cleves Cake?

Making this cake is a rewarding process that results in a truly impressive dessert. The recipe involves creating a moist chocolate cake, whipping up a rich buttercream, and assembling it all with a luscious cherry filling.

Step 1: Prepare the Oven and Pans

First things first, preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready, which is key for an even bake. While it heats up, prepare your three 9-inch cake pans. Grease them thoroughly and line the bottoms with parchment paper. This simple step guarantees your cake layers will release from the pans without any trouble.

Step 2: Combine the Batter

In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, and baking powder. Sifting helps to aerate the ingredients and removes any lumps, leading to a lighter cake. In a separate bowl, whisk together the eggs, milk, vegetable oil, vanilla extract, and sour cream until they are well blended. Gradually add the dry ingredients to the wet ingredients, mixing only until they are just incorporated. Be careful not to overmix, as this can develop the gluten and result in a tough cake.

Step 3: Bake and Cool the Layers

Divide the prepared batter evenly among your three lined cake pans. Smooth the tops with a spatula. Place the pans in the preheated oven and bake for 25-30 minutes. You can check for doneness by inserting a toothpick into the center of a cake; if it comes out clean, they are ready. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely.

Step 4: Make the Frosting and Assemble

While the cake layers are cooling, prepare your chocolate buttercream. In a large bowl using an electric mixer, cream the softened unsalted butter until it’s light and fluffy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined, then increasing the speed. Add milk or cream, one tablespoon at a time, until you reach a smooth, spreadable consistency. To assemble, place one cake layer on your serving plate. Top it with a layer of chocolate buttercream, followed by an even layer of the cherry pie filling. Repeat this with the second layer, and then top with the final cake layer. Frost the top and sides of the entire cake with the remaining buttercream.

Step 5: Garnish and Serve

For a final decorative touch, you can create chocolate curls by running a vegetable peeler along the side of a milk chocolate candy bar. Sprinkle these curls over the top of the cake. You can also add fresh berries for a pop of color and freshness. Let the cake sit for a little while to allow the frosting to set. Then, slice and serve this rich and decadent treat!

Additional Tips for Making this Recipe Better

Having made this cake a few times, I’ve picked up a couple of tricks to make it even better.

I always let my eggs and sour cream come to room temperature before mixing. This helps them incorporate more smoothly into the batter, creating a more uniform texture in the final cake.
Don’t be afraid to be generous with the cherry filling. I find that a thick layer of cherry pie filling in the middle adds the perfect amount of tartness to balance the rich chocolate.
For an extra moist cake, I sometimes brush each cake layer with a little simple syrup before assembling. It’s an optional step but adds a little something special.
When making the buttercream, I sift the powdered sugar and cocoa powder first. This ensures the frosting is perfectly smooth and free of lumps.

How to Serve Anne of Cleves Cake?

This cake is a statement piece on its own, but a few simple touches can elevate its presentation. Serve slices on dessert plates with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement the rich chocolate. For a beautiful garnish, place a few fresh cherries or raspberries next to each slice and dust lightly with powdered sugar just before serving. A sprig of fresh mint can also add a lovely touch of color.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this cake.

Calories: 550-650 kcal
Protein: 8g
Carbohydrates: 80g
Fat: 25g

Make Ahead and Storage

This cake is great for making ahead of time, which is perfect when you’re planning for an event. Here’s how to store it properly.

Storing

Once assembled, you can store the cake in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and deepen overnight, making it even more delicious on the second day. Let it sit at room temperature for about 30 minutes before serving to take the chill off.

Freezing

This cake freezes beautifully. You can freeze individual slices or the entire cake. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 3 months. To thaw, simply place it in the refrigerator overnight.

Reheating

There’s no need to reheat this cake. It is best served at room temperature or slightly chilled. If you are serving a slice that has been in the refrigerator, allowing it to sit on the counter for 20-30 minutes will bring it to the perfect temperature and texture.

Why You’ll Love This Recipe?

Here are just a few reasons why this Anne of Cleves Cake recipe is sure to become a favorite in your home.

Incredibly Rich Flavor: The combination of deep chocolate cake, tangy sour cream, and a tart cherry filling creates a complex and satisfying dessert that isn’t overly sweet.
Wonderfully Moist Texture: Thanks to the oil, sour cream, and instant pudding mix, this cake has a tender, moist crumb that stays fresh for days.
Impressive for Any Occasion: It’s a three-layer cake that looks like it came from a professional bakery, making it perfect for birthdays, holidays, or any special celebration.
Easy to Customize: You can easily swap ingredients to fit dietary needs or add different extracts and fillings to create your own unique version of this classic cake.

Anne of Cleves Cake Recipe