Chocolate Cherry Cake

This moist chocolate cherry cake is topped with rich chocolate buttercream. This dessert is foolproof and easy to whip up whenever the craving strikes.

Chocolate and cherry is such a classic combination. Who doesn’t love a chocolate-covered cherry?! This cake is perfect for the chocolate lover, and holidays like Valentine’s Day! It is sure to wow friends and family alike. It only requires a few ingredients and no special equipment. Just like our Reese’s and Twix cakes this recipe starts with a chocolate cake mix.

This cake is out of this world, I dare you to stop at just one slice. It is wonderful for dessert or as an after-school snack. It also goes over really well at parties, potlucks, and picnics.

Serve as is or with a cup of hot coffee, cherry vanilla ice cream, or a glass of cold milk.

Why I Love This Cake

Easy: This cake comes together in no time, and doesn’t require any fancy techniques.

No Equipment needed: You’ll just need a cake pan and a wooden spoon.

Quick: Cake and frosting ready in under an hour? yes, please!

Ingredient Notes

• Cake Mix: I like Duncan Hines’ triple chocolate cake mix, but feel free to use your favorite.
• Cherry Pie Filling: Strawberry would also be tasty!
• Chocolate Extract: Optional but highly encouraged this adds great concentrated flavor.
• Chocolate Curls: Easily make chocolate curls by using a block of chocolate and a vegetable peeler.

Fun Variations

1. From Scratch: Homemade cherry pie filling can be used in place of pre-made filling and can be adjusted for your desired sweetness level. Using fresh cherries alone (i.e. not in a pie filling recipe) is not suggested as there will not be enough liquid.
2. Add 1 cup of chocolate chips to the batter, yummy!
3. Use up the cake mix and fruit varieties: Some yummy ideas would be Vanilla cake + peach pie filling, Spice Cake + apple pie filling, or lemon cake mix + blueberry pie filling.

How To Make Chocolate Cherry Cake

Prep Work: Preheat your oven to 350 degrees. Prepare a 9×13 pan by coating it with non-stick baking spray or greasing with butter.

Make Cake: In a large bowl, combine the cake mix, cherry pie filling, and eggs. Whisk until combined, then pour batter into baking pan.

Bake: Bake the cake for 30-35 minutes or until done (see our methods for checking if your cake is done below). If the cake is not done after 35 minutes, bake for additional 5-minute increments. Once done, remove the cake from the oven and let the cake cool completely.

Make the frosting: While the cake is cooling, make the chocolate frosting by mixing all ingredients until smooth. Be sure to scrape the sides of the bowl frequently.  Frosting should appear thick and creamy.  If it is too thin, add ¼ cup of powdered sugar at a time until you reach your desired consistency.

Decorate: Spoon frosting onto the baked cake and spread evenly. Use an offset spatula to smooth any peaks. Garnish with chocolate shavings and cherries.

Leftovers

Freezing: This cake may be stored in the freezer for up to 3 months. When you’re ready, just pull the cake from the freezer, defrost, and enjoy. I recommend just freezing the cake itself, and frosting just before serving.

Storage
This cake can be kept covered on the counter at room temperature for up to three days, or you may store it in an airtight container in the refrigerator for up to one week.

Tips

1. Check for Doneness: Use a toothpick by inserting the toothpick or knife into the middle and checking for when it comes out clean). You can also check for doneness by lightly pressing on the cake. If it feels springy, the cake is cooked. Finally, you can also look at the sides of the cake; they should begin to shrink away from the sides of the pan when it is done. Don’t overbake or you’ll end up with a dry cake.
2. Cool completely before frosting or it may melt off. Around an hour on a cold stovetop burner should do the trick.
3. Make-Ahead: You can make this cake a day in advance. Letting the cake sit for twenty-four hours will allow the cherry flavoring to really seep into the chocolate cake, giving it a deeper cherry flavor.

Craving More Cake?

Strawberry Dump Cake

Chocolate Coca Cola Cake

Oreo Poke Cake

Cannoli Cake 

Strawberry Poke Cake

Chocolate Cherry Cake

This moist chocolate cherry cake is topped with rich chocolate buttercream. This dessert is foolproof and easy to whip up whenever the craving strikes. 

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 Slices

Calories: 505kcal

Author: Krystle Smith

Ingredients

For the Cake

• ▢ 1 Box Chocolate Cake Mix
• ▢ 1 12 Ounce Can Cherry Pie Filling
• ▢ 3 Eggs

For the Chocolate Frosting

• ▢ 1 Cup Butter Softened
• ▢ 1 Cup Cocoa Powder
• ▢ 3 ½ Cups Powdered Sugar
• ▢ ¼ Cup Heavy Whipping Cream
• ▢ 1 Teaspoon Vanilla Extract
• ▢ 1 Teaspoon Chocolate Extract
• ▢ Pinch of Salt
• ▢ Cherries and Chocolate Shaving If Desired

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Instructions

For the Cake

• Preheat oven to 350 degrees F. Spray a 9x13 inch pan with nonstick cooking spray.
• In a large bowl, combine cake mix, cherry pie filling, and eggs until just combined. Do not overmix.
• Evenly spread into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool completely.

For the Chocolate Frosting

• In a large bowl, mix butter, cocoa powder, salt, and extracts until smooth. Add powdered sugar a little at a time until just combined. Add heavy cream as needed until you reach your desired consistency.
• Spoon frosting onto the cake, and smooth out with an offset spatula.
• Garnish with chocolate shavings and cherries if desired.

Notes

Ingredient Notes

• Cake Mix: I like Duncan Hines' triple chocolate cake mix, but feel free to use your favorite. 
• Cherry Pie Filling: Strawberry would also be tasty!
• Chocolate Extract: Optional but highly encouraged this adds great concentrated flavor.
• Chocolate Curls: Easily make chocolate curls by using a block of chocolate and a vegetable peeler. 

Tips

1. Check for Doneness: Use a toothpick by inserting the toothpick or knife into the middle and checking for when it comes out clean). You can also check for doneness by lightly pressing on the cake. If it feels springy, the cake is cooked. Finally, you can also look at the sides of the cake; they should begin to shrink away from the sides of the pan when it is done. Don't overbake or you'll end up with a dry cake. 
2. Cool completely before frosting or it may melt off. Around an hour on a cold stovetop burner should do the trick. 
3. Make-Ahead: You can make this cake a day in advance. Letting the cake sit for twenty-four hours will allow the cherry flavoring to really seep into the chocolate cake, giving it a deeper cherry flavor. 

Nutrition

Calories: 505kcal

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