This decadent chocolate Cheerwine cake layered with whipped cream and cherries in a Cheerwine caramel sauce was crafted by Spoonfed Kitchen and Bakeshop Pastry Chef Lynn Damron. It’s a treat you’ll get asked to make again!


Chocolate Cheerwine Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups mini chocolate chips
  • 1 ¼ cups Cheerwine
  • ½ cup vegetable oil
  • 1 cup sour cream
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • Whipped cream
  • Cocoa powder (optional garnish)
  • Shaved chocolate (optional garnish)

Cheerwine Caramel Sauce

  • 3 cups Cheerwine, room temperature
  • ¼ cups water
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 stick (4 ounces) butter
  • ⅔ cup heavy cream
  • 2 pounds pitted cherries (fresh, frozen-drained, or maraschino)


Chocolate Cheerwine Cake

  1. Preheat oven to 350°F. Spray jelly roll pan with nonstick cooking spray and line with parchment paper to easily remove cake after baking.
  2. In a large mixing bowl, add flour, sugar, cocoa powder, baking soda, baking powder, salt, and mini chocolate chips. Whisk to combine and set aside.
  3. In a separate mixing bowl, add together Cheerwine, vegetable oil, and sour cream. Whisk until the sour cream is smooth. Add eggs and vanilla extract. Whisk to combine.
  4. Pour the wet ingredients into bowl with dry ingredients and whisk until the batter is smooth or combine with a hand mixer.
  5. Pour into pan and bake for about 25 minutes, turning halfway through, or until a toothpick inserted comes out clean.
  6. Allow cake to cool completely before assembling trifle.

Cheerwine Caramel Sauce

  1. Pour Cheerwine into a saucepan. Heat on medium heat until soda reduces to half its volume. Set aside.
  2. In another saucepan, combine water and granulated sugar. Heat to boiling; cook until mixture turns amber in color. Add brown sugar and butter. Remove from heat and stir with a wire whisk. Add cream and reduced Cheerwine and continue to cook until it becomes a syrupy consistency. Stir with wire whisk as the caramel cools down; add cherries and combine.

Trifle Assembly

Trifles can be made either in 8 individual serving glasses, or one large trifle dish.

  1. Using a knife or round cookie cutter, cut out portions of cake and add a layer of cake to the trifle dish or individual glasses.
  2. Top cake layer with a layer of the cherry Cheerwine caramel sauce mixture, followed by a layer of whipped cream. Continue layering until you reach the top of the dish or glasses (ending with a whipped cream layer). Dust with cocoa powder or top with chocolate curls and a cherry for garnish.

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