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Chocolate and cherries go well together, don’t they? I’ve always believed there’s something incredibly romantic about this combination of rich chocolate, bright cherries, and sweetness with a hint of tartness. And this chocolate cherry cake brings it all together with very little effort.
My grandmother loved cherry cordial. I remember eating them at her house one Christmas. And the moment I bit into them, I immediately knew…this is not for me…haha!
Recently, my taste buds have grown considerably and I’ve come to appreciate how well cherries and chocolate go together.
This cake is incredibly moist (thank you, cherry pie filling!), so it’s the perfect crowd-pleaser for Valentine’s Day, birthdays, anniversaries, or, let’s be honest, any night you want something that feels a little special without too much fuss. Please believe me. One bite and you’ll understand why this cake keeps disappearing in this area.
Why you’ll love this easy chocolate cherry cake
If you are a chocolate lover, this cake will become your new favorite. Combine boxed chocolate cake mix and canned cherry pie filling to create a rich, moist chocolate cherry cake that’s more homemade-like without the extra effort.
Easy and Impressive: The base starts with a cake mix, so the batter is ready in minutes. Mix, bake, cool, and you’re done. It’s a dessert that gives you a special feeling without adding stress to your daily life. Extra Chocolate: The frosting doubles up on the chocolate with both melted chocolate and cocoa powder for a deep, fluffy flavor. No dry or overly sweet frosting here. Generous Frosting: This recipe makes enough frosting to create thick, dreamy layers (which is my favorite method!), but if you prefer, you can use less and stash the rest in the fridge for another dessert. A pretty finish: Sprinkle with chocolate chips or add a few cherries for color and texture. Each slice will look attractive.
Slice into squares and serve. No one needs to know how easy it is.
Materials needed
This boxed cake mix recipe couldn’t be easier to make. Here’s everything you need to make a super easy chocolate cake with cherry pie filling.
for the cake
Chocolate Cake Mix: Creates a cake base with strong chocolate flavor, structure, and softness, saving time without sacrificing flavor. Cherry Pie Filling: Adds rich cherry flavor, natural sweetness, and moisture that keeps the cake incredibly soft. It also creates juicy pockets in every bite. Eggs: Lift the ingredients together to form a soft, moist crumb into the cake. Almond Extract: Enhances the cherry flavor while adding warmth and depth to chocolate (cherries and almonds are naturally similar to each other). Semi-sweet chocolate chips: Add a rich chocolate flavor to the entire cake and melt slightly into the crumb for an extra gooey touch. Melt the chocolate and add it to the frosting too!
for frosting
Unsalted butter: forms the base of the frosting and adds richness, smooth texture, and creamy mouthfeel. Confectioners’ sugar: Sweetens and thickens the frosting, creating a silky consistency that is easy to spread. Cocoa powder: Enhances the chocolate flavor of the frosting and balances the sweetness of the sugar and cherries. Whole milk: thins the frosting to a smooth, spreadable consistency, adds creaminess and helps everything mix together. Light Corn Syrup: Adds shine and stability to the frosting, keeping it glossy and smooth instead of crusting. Vanilla Extract: Rounds out the chocolate flavor, adds warmth, and keeps the frosting from tasting flat or too sweet. Salt: Balances the sweetness and emphasizes all the chocolate and cherry notes, making the flavor richer and more defined.
How to make chocolate cherry cake (step by step)
The important thing to remember when making this chocolate cake mix recipe is to not mix the chocolate mix as directed on the package. Instead, follow these steps:
Mix: Combine cake mix, cherry pie filling, eggs, egg yolks, and vanilla. Fold: Next, fold in the chocolate chips.
Spread cake batter on a greased 9 x 13 inch baking pan and bake. Once the cherry cake has completely cooled, make the homemade chocolate frosting. Frost the cake and top with additional chocolate chips or sprinkles.
How to serve chocolate cherry cake
If you’re serving this chocolate cherry cake recipe on Valentine’s Day, here are some ideas for what to serve for the rest of your dinner. Some of our favorite easy and luxurious entrees include homemade garlic butter steak, whole roasted chicken, sausage and pepper pasta, or smoked tri-tip.
Frequently asked questions about chocolate cherry cake
I’m sure it will be delicious! I feel like canned fruit pie filling can be used in place of cherry pie filling. If you used a different type of pie filling in this easy chocolate cake recipe, please leave a comment below to let me know how it turned out.
As long as you buy a 15-ounce boxed cake mix, this cherry cake recipe should be fine. I think you should use a “regular” cake mix (i.e. plain yellow, white, or chocolate cake) and avoid specialty cake mixes like angel food cake. I’ve only ever made this recipe with chocolate cake mix, so I can’t say for sure.
no! Please use it as is. The juice will help keep the cake even more moist.
yes!
Cupcakes: ~18 to 22 minutes
Bunt: Approximately 40 to 55 minutes
2 round loaves: approximately 23-27 minutes
Always check early. Every oven is a little different.
Tips for making chocolate cherry cake
Be careful not to add more almond extract than necessary in the recipe below. Be careful in this Chocolate Cherry Cake, as the almond extract can quickly overpower the other flavors. The key to a smooth, creamy frosting is to beat the butter long enough. Mix the butter for 2-3 minutes until light and fluffy. I’m going to do the same thing once I add the powdered sugar. The longer you beat the frosting, the more air it will contain and the fluffier it will become. Once removed, make sure the cake is completely cool before starting the frosting. Otherwise, you’ll end up with melted frost all over the place.
Make ahead, store and freeze
Chocolate cake with cherries is perfect for making ahead of time! If you cover it tightly, it will stay moisturized for 2-3 days. The flavor deepens if you let it sit overnight.
Cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.
If you want to make it far in advance, you can make the cake and freeze it for up to 2-3 months, then thaw and frost when you’re ready to eat.
Whether you’re slicing this up for Valentine’s Day or sneaking your fork out of the pan in the middle of the night (don’t judge, we’ve all been there), this chocolate cherry cake is one of those desserts you’ll never forget. It’s rich without being heavy, has a slightly tangy sweetness, and tastes even better the next day…assuming you have any leftover.
Other easy chocolate cake recipes:
See how to make moist chocolate cherry cake…
cooking modePrevent the screen from going dark
Preheat oven to 350°F.
Grease and flour a 9-by-13-inch baking pan. Let’s set it aside.
Combine cake mix, cherry pie filling, eggs, egg yolks, and almond extract.
1 box of chocolate cake mix, 1 can cherry pie filling, 2 large eggs, 1 egg yolk, 1/2 teaspoon almond extract
Add chocolate chips and mix.
1 cup semisweet chocolate chunks
Pour into the prepared baking sheet and bake for 35-40 minutes.
for frosting
Once the cake has cooled, make the frosting. Using a stand mixer or a handheld mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, 2 to 3 minutes.
1 1/2 cups unsalted butter
On low speed, gradually add confectioners’ sugar and cocoa powder and mix for an additional 2 to 3 minutes.
3-4 cups confectioners’ sugar, 1 cup cocoa powder
Next, add the melted chocolate, followed by the milk, corn syrup, vanilla, and salt. Beat for 1 minute.
8 ounces semisweet chocolate, 1/4 cup whole milk; 1/4 cup light corn syrup, 2 teaspoons pure vanilla extract 1/4 teaspoon salt
Then increase the mixer to medium-high speed and beat for 3 full minutes.
Frost and cool the cake, then top with sprinkles.
Slice and enjoy.
Any leftovers can be stored, tightly covered, in the refrigerator for up to a week.
Provided by: 1slice, calorie: 589kcal, carbohydrates: 73g, protein: 6g, fat: 33g, Saturated fat: 18g, Polyunsaturated fats: 3g, Monounsaturated fats: 10g, Trans fat: 1g, cholesterol: 83mg, sodium: 286mg, potassium: 376mg, fiber: 5g, sugar: 46g, Vitamin A: 677IU, Vitamin C: 1mg, calcium: 83mg, iron: 4mg
Nutritional information is automatically calculated and should only be used as a rough guide.
