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5 from 15 votes

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. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 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

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