Indulge in a truly exquisite dessert experience with this remarkable **Chocolate Cherry Cake**. This isn’t just any cake; it’s a wonderfully **moist chocolate cake** infused with the vibrant taste of **cherry pie filling**, making every bite a celebration of classic flavors. What truly sets this recipe apart is its incredible simplicity. Crafted with a convenient **boxed cake mix**, it bypasses complicated steps without compromising on decadent taste. The grand finale? A luscious, thick, and **fudgy chocolate frosting** that blankets the cake in pure chocolate bliss, transforming a simple mix into a gourmet delight perfect for any occasion.
Effortless Elegance: Your Go-To Easy Chocolate Cherry Cake Recipe
For anyone who adores the rich, deep flavors of chocolate cake but seeks a hassle-free baking experience, this **easy chocolate cherry cake recipe** is an absolute game-changer. It masterfully combines the convenience of a **boxed chocolate cake mix** with the fruity burst of a can of **cherry pie filling**, culminating in a dessert that tastes utterly homemade and incredibly luxurious. The melding of these two components creates a symphony of flavors and textures, ensuring that each forkful delivers both intense chocolate richness and the sweet-tart essence of cherries.
The standout feature of this particular recipe, beyond its irresistible flavor, is its unparalleled ease of preparation. Leveraging a readily available store-bought cake mix means you can whip up this indulgent treat in just a few straightforward steps. Forget about measuring multiple dry ingredients or complex mixing techniques. Simply combine the core components, and in no time, your kitchen will be filled with the intoxicating aroma of baking. After a mere 45 minutes in the oven, you’ll be on your way to enjoying a perfectly baked, incredibly **moist chocolate cake** that’s sure to impress even the most discerning palates.
But the decadence doesn’t stop there. This recipe also features a truly exceptional **homemade chocolate frosting**. Unlike many frostings that rely on a single chocolate element, ours incorporates two distinct forms of chocolate: rich melted chocolate and premium cocoa powder. This dual-chocolate approach amplifies the depth and complexity of the frosting’s flavor, creating an intensely chocolatey and undeniably fudgy topping that perfectly complements the cake’s fruit-infused base. Once your cake has cooled completely, a generous, thick layer of this irresistible frosting is applied, transforming it into a stunning centerpiece. While I personally love to use every last bit of this glorious frosting to achieve maximum indulgence, you have the flexibility to adjust the amount to your preference, saving any leftover for future culinary adventures. To complete your masterpiece, consider scattering extra **chocolate chips** or fresh **cherries** on top for added visual appeal and an extra layer of flavor. Then, simply slice into squares and serve immediately to delight your guests or treat yourself to a truly memorable dessert experience.
Essential Ingredients for Your Perfect Chocolate Cherry Cake
Creating this spectacular **chocolate cherry cake** is surprisingly simple, primarily thanks to its smart use of a **boxed cake mix**. The beauty of this recipe lies in its carefully selected components, each playing a vital role in achieving that perfect balance of moisture, flavor, and texture. Here’s a detailed look at everything you’ll need to assemble this deliciously easy **chocolate cake with cherry pie filling**, along with insights into why each ingredient is essential:
- **Boxed Chocolate Cake Mix (15-ounce):** This is the foundation of our easy recipe. Opt for a high-quality chocolate cake mix, such as Devil’s Food or a rich dark chocolate variety, for the best flavor outcome. The mix provides the dry ingredients, but we’ll be deviating from the package instructions for a unique, ultra-moist result.
- **Cherry Pie Filling (21-ounce can):** The star fruit component! This canned filling not only delivers a burst of sweet and tart cherry flavor but also provides the necessary moisture and liquid to transform the cake mix. Do not drain the liquid; the entire can goes into the batter.
- **Large Eggs (2):** Eggs are crucial for structure, binding the ingredients together, and contributing to the cake’s richness and moisture. They help create a tender crumb.
- **Egg Yolk (1):** Adding an extra egg yolk enhances the richness and moistness of the cake even further, giving it a more luxurious texture.
- **Almond Extract (½ teaspoon):** This “secret ingredient” truly elevates the cherry flavor. Almond extract has a magical ability to intensify the natural taste of cherries, making them even more prominent and delicious in the cake. Be sure to measure carefully, as a little goes a long way.
- **Semi-Sweet Chocolate Chunks (1 cup, or chocolate chips):** These chunks melt slightly during baking, creating pockets of intense chocolate flavor throughout the cake, adding another layer of indulgence to the already rich base.
For the Decadent Fudgy Chocolate Frosting:
- **Semi-Sweet Chocolate (8 ounces, melted and cooled):** This is where the deep, authentic chocolate flavor for the frosting comes from. Melting the chocolate first ensures a smooth, glossy texture in the final frosting. Make sure it’s cooled to avoid melting the butter.
- **Unsalted Butter (1 ½ cups, softened to room temperature):** The backbone of any good buttercream, softened butter whips up beautifully to create a light and fluffy base for our **chocolate frosting**. Using unsalted butter allows you to control the salt content precisely.
- **Confectioners’ Sugar (3-4 cups):** Also known as powdered sugar, it provides sweetness and fine texture to the frosting. Starting with 3 cups and adding more to reach desired consistency and sweetness is recommended.
- **Cocoa Powder (1 cup):** For that intense, rich chocolate color and flavor. Choose a good quality unsweetened cocoa powder for the best results.
- **Whole Milk (¼ cup):** Adds liquid to achieve the perfect creamy, spreadable consistency for the frosting. Whole milk contributes to a richer flavor.
- **Light Corn Syrup (¼ cup):** A key ingredient for a truly professional-looking **fudgy chocolate frosting**. Corn syrup adds a lovely sheen, helps prevent crystallization, and contributes to the smooth, rich mouthfeel.
- **Pure Vanilla Extract (2 teaspoons):** Vanilla enhances the overall chocolate flavor, adding warmth and depth to the frosting.
- **Salt (¼ teaspoon):** A pinch of salt is crucial for balancing the sweetness of the sugar and intensifying the chocolate notes in the frosting, preventing it from tasting overly sweet.
Gathering these ingredients is the first exciting step towards creating a truly memorable **chocolate cherry cake** that will become a beloved staple in your baking repertoire.
Step-by-Step Guide: Crafting Your Ultimate Chocolate Cherry Cake
Making this **easy chocolate cherry cake** is a joyful and straightforward process, but there’s one crucial detail to remember: for the cake batter itself, you will **NOT** follow the instructions printed on the **boxed chocolate cake mix** package. Our unique method, incorporating the **cherry pie filling**, replaces the liquids typically called for, resulting in an exceptionally **moist chocolate cake**. Follow these simplified steps to create your delicious dessert:
For the Moist Chocolate Cherry Cake:
- **Prepare Your Oven and Pan:** Begin by preheating your oven to 350°F (175°C). Next, take a 9×13-inch baking pan and prepare it thoroughly. Grease the bottom and sides with butter or cooking spray, then dust lightly with flour, tapping out any excess. This crucial step ensures your cake doesn’t stick and releases cleanly after baking. Set the prepared pan aside.
- **Combine Cake Ingredients:** In a large mixing bowl, combine the entire contents of the **boxed chocolate cake mix** (15 ounces), the full can of **cherry pie filling** (21 ounces, undrained), the two large eggs, the additional egg yolk, and the ½ teaspoon of almond extract. Use a sturdy spoon or a rubber spatula to stir these ingredients together until they are just combined and no dry streaks of cake mix remain. Avoid overmixing, as this can lead to a tough cake.
- **Fold in Chocolate Chips:** Gently fold in the 1 cup of semi-sweet chocolate chunks (or chips) into the batter. Distribute them evenly throughout the mixture. These will create delightful pockets of melted chocolate within your cake.
- **Bake to Perfection:** Pour the prepared cake batter evenly into your greased and floured 9×13-inch baking pan. Transfer the pan to the preheated oven and bake for approximately 35-40 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the cake; if it comes out clean or with a few moist crumbs attached, the cake is ready.
- **Cool Completely:** Once baked, remove the cake from the oven and place it on a wire rack to cool in the pan for about 15-20 minutes. After this initial cooling, carefully invert the cake onto the wire rack to cool completely. This step is vital! The cake must be thoroughly cool before you even think about frosting it, otherwise, your beautiful **fudgy chocolate frosting** will simply melt.
For the Rich and Fudgy Chocolate Frosting:
- **Whip the Butter:** While your cake is cooling, prepare the **homemade chocolate frosting**. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the 1 ½ cups of softened unsalted butter on high speed for 2-3 full minutes. This extended whipping is essential to incorporate air, making the butter light, fluffy, and pale in color, which is key for a truly smooth and airy frosting.
- **Add Dry Ingredients Gradually:** Reduce the mixer speed to low. Gradually add the 3-4 cups of confectioners’ sugar and the 1 cup of cocoa powder to the whipped butter. Beat for another 2-3 minutes until the mixture is well combined and fluffy. Start with 3 cups of sugar and add more as needed to reach your desired sweetness and consistency.
- **Incorporate Liquid Flavorings:** Next, add the 8 ounces of melted and cooled semi-sweet chocolate (ensure it’s cooled, not warm!), followed by the ¼ cup of whole milk, ¼ cup of light corn syrup, 2 teaspoons of pure vanilla extract, and ¼ teaspoon of salt. Beat the mixture on low speed for 1 minute until everything is fully incorporated.
- **Achieve Fudgy Perfection:** Increase the mixer speed to medium-high and beat the frosting for another 3 full minutes. This final whipping step ensures the frosting becomes incredibly light, airy, and truly fudgy in texture, ready to be spread onto your cake.
- **Frost and Serve:** Once the cake is completely cool, use an offset spatula or knife to spread a generous layer of the rich **fudgy chocolate frosting** evenly over the top. For an extra touch of visual appeal and flavor, sprinkle with additional **chocolate chips** or decorative sprinkles. Now, simply slice into delectable squares and serve your magnificent **Chocolate Cherry Cake** to rave reviews!
Frequently Asked Questions About Chocolate Cherry Cake
Can I Use Another Type of Canned Pie Filling?
Absolutely! While **cherry pie filling** is the star here, this **easy chocolate cake recipe** is incredibly versatile. We encourage you to experiment with other canned fruit pie fillings. Imagine the delightful combinations: a luscious blueberry pie filling for a chocolate blueberry cake, or a tart raspberry pie filling to complement the rich chocolate. Peach or apple pie filling could also create interesting flavor profiles. The key is to use a standard 21-ounce can of filling, ensuring you don’t drain the liquid, as it’s essential for the cake’s unique moisture and texture. If you try a different fruit, we’d love to hear how it turns out in the comments below!
Can I Use Another Flavor of Boxed Cake Mix?
Yes, you certainly can! The primary consideration is to stick with a standard 15-ounce **boxed cake mix**. For best results, “regular” cake mixes work best, such as plain yellow cake, white cake, or even a different type of chocolate cake mix (like dark chocolate or milk chocolate). These types of mixes have a similar base composition that integrates well with the **cherry pie filling**. We strongly advise against using specialty cake mixes like angel food cake, pound cake, or muffin mixes, as their unique formulations won’t yield the same desired **moist chocolate cake** texture when combined with the pie filling. While we’ve only tested this specific recipe with chocolate cake mix, the concept is quite adaptable, and a yellow cake could offer a lovely contrast to the cherry and chocolate frosting.
How to Store Chocolate Cherry Cake?
Proper storage ensures your **chocolate cherry cake** remains fresh and delicious. For short-term enjoyment, you can store the cake at room temperature for up to three days. Make sure it’s covered tightly with plastic wrap or placed in an airtight cake container to prevent it from drying out. If you need to store it for longer, or prefer a chilled cake, it will keep beautifully in the refrigerator for up to one week. Again, airtight storage is crucial. For those planning far in advance, this **moist chocolate cake** freezes exceptionally well! You can bake the cake, allow it to cool completely, wrap it tightly in multiple layers of plastic wrap and then a layer of aluminum foil, and freeze for up to 2-3 months. When ready to serve, simply defrost the cake in the refrigerator overnight, then bring it to room temperature before frosting and serving. This makes it a fantastic make-ahead **dessert** option.
What are the Best Toppings for Chocolate Cherry Cake?
While the **fudgy chocolate frosting** is a magnificent topping on its own, adding extra garnishes can elevate your **chocolate cherry cake** both visually and gastronomically. Classic choices include fresh whole cherries (pitted, if preferred) for a pop of color and fresh fruit flavor, or a scattering of extra **chocolate chips** or chocolate shavings for intensified chocolate goodness. For a more festive look, vibrant sprinkles can add a playful touch, especially for birthdays or celebrations. A dollop of freshly whipped cream or a dusting of cocoa powder can also provide an elegant finish and a delightful textural contrast. Don’t hesitate to get creative with your garnishes!
Can I Make This Cake From Scratch?
While this recipe prides itself on its simplicity and use of **boxed cake mix** for an `easy chocolate cake recipe`, the core flavor combination of chocolate and cherry is timeless and can certainly be adapted for a scratch recipe. If you prefer to bake entirely from scratch, you would typically prepare your favorite homemade moist chocolate cake batter, then carefully fold in the **cherry pie filling** (perhaps a homemade version, or even fresh cherries cooked down with sugar) before baking. The same principles of cooling the cake thoroughly before applying the **homemade chocolate frosting** would apply. This particular recipe, however, is designed for maximum convenience without sacrificing flavor or moistness, making it accessible to bakers of all skill levels.
Pro Tips for an Unforgettable Chocolate Cherry Cake
To ensure your **chocolate cherry cake** turns out perfectly every time, keep these expert tips in mind. They’ll help you achieve that desirable **moist chocolate cake** texture and a truly exceptional **fudgy chocolate frosting**:
- **Handle Almond Extract with Care:** As mentioned in the ingredients, almond extract is incredibly potent. While it brilliantly enhances the cherry flavor, using too much can quickly overpower the delicate balance of the cake, leading to an almond-dominant taste. Always measure ½ teaspoon accurately and resist the temptation to add extra. It’s a powerful flavor enhancer, not a primary flavor.
- **The Secret to Fluffy Frosting is Whipping:** The key to achieving that smooth, creamy, and truly fluffy **homemade chocolate frosting** lies in how you beat the butter. Don’t cut corners on this step! Beat the softened unsalted butter on high speed for a full 2-3 minutes. You’ll notice it transforming from a dense yellow to a much lighter, almost pale, and airy consistency. This aeration is what makes the frosting light and prevents it from being too heavy or dense. Repeat this vigorous whipping once you’ve added the powdered sugar; the longer you beat it (within reason), the more air is incorporated, resulting in an irresistibly cloud-like texture.
- **Patience is a Virtue: Cool Cake Completely:** This is perhaps the most critical tip for frosting success. It is absolutely essential that your **chocolate cherry cake** is completely, thoroughly cooled before you even think about applying the **fudgy chocolate frosting**. If the cake is even slightly warm, the butter in your frosting will melt, causing the frosting to slide off, create a messy glaze, or simply lose its beautiful texture. Plan ahead and allow ample cooling time – sometimes several hours – for the best results.
- **Perfect Pan Preparation:** Don’t underestimate the importance of properly preparing your baking pan. Generously greasing and flouring your 9×13-inch pan ensures that your **moist chocolate cake** releases easily and cleanly. For an extra layer of assurance, you can also line the bottom with parchment paper after greasing, then flour the sides. This simple step prevents sticking and frustration when it’s time to unmold your beautiful cake.
- **Quality Ingredients Make a Difference:** While this recipe relies on a **boxed cake mix** for ease, choosing a high-quality mix and other ingredients can significantly impact the final taste. Opt for a reputable brand of chocolate cake mix, and use good quality cocoa powder and semi-sweet chocolate for the frosting. Better ingredients translate to a richer, more nuanced flavor in your finished **chocolate cherry cake**.
More Decadent Chocolate Cake Recipes to Explore:
- Chocolate Molten Lava Cakes
- Flourless Chocolate Cake
- Double Chocolate Zucchini Cake
- Chocolate Texas Sheet Cake
- Peppermint Chocolate Snack Cake
- Fudgy Peanut Butter Brownie Cake
- Wacky Chocolate Cake
- Simple Chocolate Peppermint Cake
- ALL OF OUR CAKE RECIPES!
Chocolate Cherry Cake
Chocolate Cherry Cake
WhatMollyMade
15 mins
45 mins
1 hr 45 mins
18
This **chocolate cherry cake** is a **moist chocolate cake** that’s made with **cherry pie filling**. It’s easy to make, with **boxed cake mix**, and topped with a thick and fudgy **chocolate frosting!**
Ingredients
- 1-15 Ounce Box Chocolate Cake Mix
- 1-21 Ounce Can Cherry Pie Filling
- 2 Large Eggs
- 1 Egg Yolk
- ½ teaspoon Almond Extract
- 1 Cup Semi-Sweet Chocolate Chunks , (or chocolate chips)
Frosting:
- 8 Ounces Semi-Sweet Chocolate, melted and cooled
- 1 ½ Cups Unsalted Butter, softened to room temperature
- 3-4 Cups Confectioners’ Sugar
- 1 Cup Cocoa Powder
- 1/4 Cup Whole Milk
- 1/4 Cup Light Corn Syrup
- 2 teaspoons Pure Vanilla Extract
- 1/4 teaspoon Salt
Instructions
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Preheat oven to 350°F.
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Grease and flour a 9×13-inch baking pan. Set aside.
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Combine cake mix, cherry pie filling, eggs, egg yolk, and almond extract.
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Add the chocolate chips and stir to combine.
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Pour in prepared baking pan and bake for 35-40 minutes.
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Once cooled, make the frosting. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter on high speed until light and fluffy, for 2-3 full minutes.
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On low speed, gradually add the confectioners sugar and cocoa powder and beat for another 2-3 minutes.
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Then add the melted chocolate, followed by the milk, corn syrup, vanilla, and salt. Beat for 1 minute.
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Then turn the mixer up to medium-high speed and beat for 3 full minutes.
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Frost cooled cake and top with sprinkles.
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Slice and serve.
Recipe Notes
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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