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This easy cherry chocolate cake is a fluffy and moist cherry cake smothered with chocolate frosting and topped with gooey cherry pie filling! The recipe starts with a box of white cake mix and it’s ready for the oven in minutes.
If you love the chocolatey cherry flavors in this easy cake recipe, you need to try these fudgy black forest brownies, next!
I think of this chocolate cherry cake as a chocolate-covered cherry cordial in cake form. It’s rich, gooey, and full of fruity, chocolatey goodness. The bright cherry sweetness in the fluffy, moist cake gets put into overdrive by a creamy layer of the BEST chocolate frosting and a heaping scoop of ooey cherry pie filling. If you’re looking for an easy dessert to take to a potluck (or to make just because), this is the recipe!
Why I Love This Chocolate Cherry Cake
- Only 10 minutes of prep. I love a dessert that’s THIS delicious and THIS hands-free! It takes minutes to mix up the sweet cherry cake batter. Just pop it in the oven and let the delicious smells of cake baking take over your kitchen!
- Easy ingredients. I owe a lot of this recipe’s quick prep time to a box of white cake mix. It makes this dessert so easy and keeps the ingredients list nice and short. No one will ever guess that it comes from a box!
- Fruity, chocolatey flavors. The finished cake is light, sweet, and packed with cherry flavor. Topped with a thick layer of homemade chocolate frosting? It’s to die for.
What You’ll Need
We’ll start with the ingredients for the cherry cake batter, then move on to the chocolate frosting. Scroll down to the printable recipe card for the full amounts and recipe details.
For the Cake
- White Cake Mix – Use your preferred brand of boxed cake mix. I use a 16.25-ounce box. If you’re using a different-sized/smaller cake mix you’ll need to make up the difference with all-purpose flour (just add enough flour to make it 16.25 ounces).
- Cherry Pie Filling – I bake cherry filling into the cake batter and also pick up a second can of pie filling to use as a topping.
- Eggs – Lightly beaten.
- Vegetable Oil – Choose a neutral-flavored oil, like canola.
- Vanilla Extract – For the best flavor, make sure it’s real vanilla extract and not artificial vanilla.
For the Frosting
- Chocolate Chips – I used semisweet chocolate chips, but any kind will work. Try to use high-quality baking chips if you can, as better-quality chocolate tends to melt down more smoothly.
- Evaporated Milk – Not to be confused with sweetened condensed milk. Make sure you’re picking up the right can!
- Butter – Salted or unsalted.
- Vanilla Extract
- Powdered Sugar – Also called confectioner’s sugar.
How to Make a Chocolate Cherry Cake
This cherry chocolate cake takes just a few minutes to prep before I leave the rest of the work to my oven. Then, it’s a matter of waiting while the cake cools enough for frosting. Here are the steps:
- Mix the cake batter. Combine the white cake mix with 1 can of cherry pie filling, eggs, oil, and vanilla to make the batter.
- Bake. Pour the batter into a greased and lined 9×13″ baking pan. Bake at 350ºF for 35-40 minutes, then take the cake out and let it cool completely.
- Make the frosting. Melt chocolate chips with evaporated milk, butter, and vanilla in the microwave, then whisk until it’s smooth. Next, whisk in the powdered sugar.
- Frost the cake. Spread the chocolate frosting all over the cooled cherry cake. Crack open a fresh can of cherry pie filling to dollop over top, and serve!
Recipe Tips
- Spread the frosting while it’s warm. The chocolate frosting for this cake works best if you spread it while it’s still warm. If it cools off before you’re ready to use it, put it in the microwave for a few seconds and stir it before you spread it over the cake.
- Slice the cake before you add the topping. I always cut the cake before I add the cherry pie filling over the chocolate frosting. This way, each slice gets an even helping of cherry pie topping.
- Serve the topping on the side. Instead of adding the cherry filling beforehand, let people add it themselves. Put out a bowl of warmed cherry pie filling when serving so everyone can dress their own slice. The pie filling also has a better texture and taste when it’s warm.
Variation Ideas
- Different frosting. Use chocolate chips with a higher cacao content if you’d like a more intense flavor in the frosting. Or, try white chocolate chips for a sweeter, lighter flavor. Cream cheese frosting also tastes great, for a cherry cheesecake vibe!
- Mix-ins. Bump up the chocolate flavor by mixing chocolate chips into the cherry cake batter. You can also add a splash of almond extract or a handful of toasted almonds.
- Add ganache. If you want to really lean into the cherry cordial idea, add a thin layer of chocolate ganache between the frosting and the cherries.
- Change up the pie filling. Not a huge fan of cherries? Try using a different flavor of pie filling instead! Strawberry would go great with the semisweet chocolate frosting, while blueberry or peach would pair well with white chocolate frosting.
- Add a chocolate cherry on top. The best way to pay your respects to the cherry cordial is to swap out the second can of cherry pie filling with actual cherry cordial candies! Try topping each slice with one of those instead.
How to Store
- Storing at room temp: This chocolate cherry cake is fine to store covered at room temperature for up to 2 days. I recommend leaving off the cherry pie filling if you plan to store the cake.
- In the fridge: This cake will last an additional 3 days in the fridge. I like to let it come back to room temperature for serving.
- Freezing: You can freeze the baked cherry cake frosted or unfrosted, without the cherry topping. It can stay in the freezer for up to 3 months. Crack open a new can of pie filling when you’re ready to thaw out the cake.
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Chocolate Cherry Cake
This chocolate cherry cake is a fluffy and moist cherry cake smothered with creamy chocolate frosting and topped with gooey cherry pie filling.
Ingredients
For the Cherry Cake
- 1 box (16.25 ounces) white cake mix
- 2 cans (21 ounces per can) cherry pie filling, divided
- 2 eggs, lightly beaten
- 1/3 cup vegetable oil
- 2 teaspoons pure vanilla extract
For the Chocolate Frosting
- 1 cup semisweet chocolate chips
- 1/4 cup canned evaporated milk
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
For the Cake
- Prep. Preheat oven to 350ºF. Lightly grease a 9×13 baking pan and line with parchment paper; set aside.
- Make the cake batter. In a large mixing bowl combine the cake mix, 1 can cherry pie filling, eggs, oil, and vanilla; mix until thoroughly combined.
- Bake. Pour the cake batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to completely cool before frosting.
For the Frosting
- Melt the chocolate. Combine chocolate chips, evaporated milk, butter, and vanilla in a microwaveable bowl. Microwave for 30 seconds. Remove from microwave and whisk until mixture is smooth.
- Make the frosting. Add powdered sugar and continue whisking until smooth.
- Frost the cake. Spread it over the entire cake. Top the cake with the other can of cherry pie filling, and serve!
Notes
- To Store: Store cake at room temperature for up to 2 days wrapped in plastic inside an airtight container before adding the cherry pie topping. Keep opened cans of pie topping wrapped in plastic in the fridge. Cake will last an additional 3 days in the fridge.
- To Freeze: Freeze up to 3 months with or without frosting, but don’t add the topping. Open a new can of pie filling when you’re ready to thaw out the cake.
Nutrition
Serving: 1slice | Calories: 372kcal | Carbohydrates: 59g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 236mg | Potassium: 199mg | Fiber: 1g | Sugar: 25g | Vitamin A: 245IU | Vitamin C: 2.7mg | Calcium: 93mg | Iron: 1.8mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Kate this is my kind of cake and dessert! I always have cherry pie filling and cake mix in my pantry. Definitely trying this one. 🙂
This looks crazy good, Kate. This would have helped much to relieve my sorrows for my 49ers not winning. Oh, well. They played a great game! 🙂
Whoaaaaaaa, girl. This cake looks like perfection! I’ll be taking my slice now…
hehe 🙂 Thanks, Ashley!!
Mmmm…such a luscious looking cherry chocolate cake, Kate! I am working on a fun chocolate cherry recipe this week as well. Who doesn’t love chocolate and cherries? xo
Chocolate cake and fast?! Yes!
Kate,
I love chocolate and cherry too. You can’t go wrong with that combination, and this cake looks divine. And so easy! I love that part, too.
Thanks!
I am still sad my 49ers lost, so proud of my boys! Oh my your cake might make me feel better, it looks awesome!!! Yum-O:-) Hugs, Terra
Pretty cake, Kate! Perfect for Valentine’s Day! 🙂
HOLY AMAZING!!!!!!!! This may be the best cakes I’ve seen in ages! The frosting, the cake itself, the drippy cherries, I am in heaven. Pinning!
Chocolate and cherry are one of my favorite combinations!
By the way, I finally got around to doing my rendition of your pizza sandwich:http://scrumptiousgruel.wordpress.com/2013/02/03/second-annual-un-pizza-week-day-seven-crunchy-french-toasted-pizza-sammich/
Thanks for the inspiration!
That’s great!! Thanks Ellen! Your version is healthier…I need to try it!