Chocolate Cherry Cake
Chocolate Cherry Cake is a delicious dessert that combines rich chocolate cake mix with sweet cherry pie filling for a moist and flavorful treat. Enhanced with almond extract, the cake offers a subtle, nutty note. Topped with a creamy, homemade chocolate frosting made from butter, cocoa, and vanilla, this cake delivers a perfect balance of sweetness and indulgence. Ideal for gatherings.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- Electric mixer or hand whisk
- 9×13 inch baking pan,
- Spatula
- Measuring cups and spoons
- Sifter (for powdered sugar)
- Cooling rack
Ingredients
For the Cake:
- 1 can cherry pie filling
- 1 box chocolate cake mix any standard 15.25 oz box
- 2 large eggs
- 1 teaspoon almond extract or vanilla extract
For the Frosting:
- ½ cup 1 stick unsalted butter, melted and cooled slightly
- ½ teaspoon almond extract
- ⅓ cup milk
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla bean paste or pure vanilla extract
Instructions
Preheat the oven and prepare the pan
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or nonstick spray. Set aside.
Mix the cake batter
- In a large bowl, combine the chocolate cake mix, cherry pie filling, eggs, and almond extract. Using an electric mixer or hand whisk, blend the ingredients until fully incorporated. The batter will be thick and speckled with cherries.
Bake the cake
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a cooling rack. Let it cool completely before frosting.
Prepare the frosting base
- In a medium bowl, whisk together the melted butter, milk, almond extract, and cocoa powder until smooth.
Add powdered sugar
- Gradually sift in the powdered sugar, one cup at a time, whisking continuously to prevent lumps. Stir in the vanilla bean paste and mix until the frosting is smooth and spreadable. If the frosting is too thick, add a splash more milk; if too thin, add more powdered sugar.
Frost the cooled cake
- Once the cake is fully cooled, spread the chocolate frosting evenly over the top using a spatula or the back of a spoon. Work quickly, as the frosting can set up fast.
Serve and enjoy
- Slice into 12 squares and serve as-is, or with a scoop of vanilla ice cream for an extra indulgent treat. Store leftovers covered at room temperature for up to 3 days.
Notes
Baker’s Notes
Almond extract brings out the cherry flavor beautifully, but you can substitute vanilla extract if preferred. The cherry pie filling already contains sugar, so no need to add extra sweetener to the cake batter. For a richer texture, fold in a handful of chocolate chips or chopped nuts into the batter before baking.Nutritional Facts Chocolate Cherry Cake
| Nutrition | Amount |
|---|---|
| Calories | 420 |
| Fat | 22g |
| Cholesterol | 90mg |
| Sodium | 270mg |
| Carbohydrates | 53g |
| Fiber | 4g |
| Sugar | 34g |
| Protein | 6g |