Chocolate Cherry Cake recipe – Easy and Delicious

Name: Chocolate Cherry Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 (15.25 ounce) package chocolate cake mix; 1 (21 ounce) can cherry pie filling; 3 large eggs; 1 cup white sugar; 5 tablespoons butter; ⅓ cup milk; 1 cup semisweet chocolate chips

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There's something so comforting about a simple homemade cake, especially when it brings together two timeless favorites-chocolate cherry cake. It's rich, moist, and full of that chocolatey goodness we all love, balanced with the sweet, juicy flavor of cherries.

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Why you'll love this chocolate cherry cake
Ingredients you'll need
Step-by-step instructions
Tips for success
Variations to try
Storing and serving suggestions
FAQ
Recipes you may like
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chocolate cherry cake recipe – easy and delicious

The best part? This recipe is easy enough for beginners and quick enough for a weeknight dessert, but still impressive enough to serve at a party. If you like this one, you might also enjoy my Chocolate Mug Cake Recipe for another crowd-pleaser.

Why you'll love this chocolate cherry cake

Super simple - starts with a boxed cake mix, but no one will ever know.
Rich and moist - the cherry pie filling keeps it soft and tender.
Chocolate frosting from scratch - a glossy, homemade frosting that takes it over the top.
Perfect for any gathering - from birthdays to Sunday dinner.

Ingredients you'll need

For the cake:

1 (15.25 ounce) package chocolate cake mix
1 (21 ounce) can cherry pie filling
3 large eggs

For the frosting:

1 cup white sugar
5 tablespoons butter
⅓ cup milk
1 cup semisweet chocolate chips

Step-by-step instructions

Step 1: Prep your pan and oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan so the cake doesn't stick.

Step 2: Mix the cake batter

In a large bowl, combine the chocolate cake mix, cherry pie filling, and eggs. Stir until everything is well blended. The batter will be thick and glossy. Pour into your prepared pan.

Step 3: Bake the cake

Bake for 35-40 minutes. You'll know it's ready when a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting.

Step 4: Make the frosting

In a small saucepan, combine the sugar, butter, and milk. Bring to a boil while stirring constantly. Let it cook for 1 minute, then remove from heat. Stir in the chocolate chips until smooth and shiny.

Step 5: Frost and serve

Spread the frosting evenly over the cooled cake. Slice into squares and enjoy!

Tips for success

Let the cake cool fully before frosting-otherwise, the frosting will slide off.
If you like extra texture, fold a handful of chopped walnuts into the cake batter.
For a stronger cherry taste, drizzle a little cherry juice on top before frosting.

Variations to try

Cupcakes: Bake in lined muffin tins for 18-20 minutes.
Gluten-free: Use a gluten-free chocolate cake mix.
Extra chocolatey: Sprinkle chocolate shavings on top of the frosted cake.
Festive twist: Add a few maraschino cherries on top of each slice for a pretty finish.

Storing and serving suggestions

Store at room temperature for up to 3 days, covered.
For longer storage, refrigerate for up to 5 days. Bring to room temp before serving.
Freeze (without frosting) for up to 3 months. Wrap tightly, thaw overnight, then frost.

FAQ

Can I use fresh cherries instead of pie filling?

Yes! Just pit and chop them, but you may want to add ½ cup sugar since pie filling is sweetened.

Can I make this cake ahead of time?

Absolutely. Bake the cake one day ahead and frost it the next day.

What's the best way to serve it?

It's delicious on its own, but also amazing with whipped cream or vanilla ice cream.

My frosting looks too thick-what can I do?

Add a splash of warm milk and stir until it's spreadable.

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