Chocolate Cherry Cake: A Delightful Dessert Experience

Name: Chocolate Cherry Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (15.25 oz) chocolate cake mix; 3 large eggs, room temperature; ½ cup (120 g) sour cream, room temperature; 1 teaspoon almond extract; 1 (21 oz) can cherry pie filling; 1 cup mini chocolate chips (optional); 3 oz chocolate chips; 3 tablespoons unsalted butter; 1½ – 2 cups (180 – 240 g) powdered sugar; 1 teaspoon vanilla extract; 3 – 4 tablespoons (45 – 60 ml) warm milk

There’s something truly magical about the combination of chocolate and cherries, and this Chocolate Cherry Cake captures that perfect harmony in every bite. Rich and moist, this cake is made from a convenient chocolate cake mix that gets elevated with the addition of cherry pie filling and creamy almond extract. The result is a luscious dessert with a soft texture, a beautiful aroma, and a hint of nuttiness that makes it irresistibly comforting. This cake is perfect for celebrations, family gatherings, or simply as a delightful treat to brighten your day. Whether served warm or at room temperature, it pairs wonderfully with a dollop of whipped cream or an extra sprinkle of cherries on top.

Ingredients

1 (15.25 oz) chocolate cake mix: This convenient base saves time while providing rich chocolate flavor.
3 large eggs, room temperature: Eggs help bind the cake, contributing to moisture and richness.
½ cup (120 g) sour cream, room temperature: Adds density and moisture, enhancing the cake’s texture.
1 teaspoon almond extract: Infuses a lovely, nutty aroma that pairs beautifully with chocolate and cherries.
1 (21 oz) can cherry pie filling: Provides sweetness and tartness that complements the chocolate perfectly.
1 cup mini chocolate chips (optional): For extra chocolatey goodness throughout the cake.
3 oz chocolate chips: Used in the icing, these deliver a rich chocolate flavor.
3 tablespoons unsalted butter: Adds creaminess to the icing for a smooth texture.
1½ – 2 cups (180 – 240 g) powdered sugar: Sweetens the icing and gives it the right consistency.
1 teaspoon vanilla extract: Enhances the flavor profile of the icing.
3 – 4 tablespoons (45 – 60 ml) warm milk: Helps adjust the consistency of the icing for easy spreading.

Step-by-Step Instructions

Preheat your oven to 350°F (177°C) and prepare a 9 x 13 inch baking pan by lightly greasing it or lining it with parchment paper.
In a large mixing bowl, combine the eggs, sour cream, almond extract, and chocolate cake mix. Mix until the batter is smooth and well blended.
Gently stir in the cherry pie filling and mini chocolate chips, if using, ensuring the cherry filling is evenly distributed.
Pour the cake batter into the prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
After baking, allow the cake to cool in the pan for about 1 hour. Meanwhile, prepare the icing by melting the chocolate chips and butter together in a small saucepan over low heat. Once melted, remove from heat and stir in the powdered sugar, vanilla extract, and warm milk, mixing until you achieve your desired icing consistency.
Once the cake is completely cooled, spread the icing evenly over the top. For an extra treat, serve with additional cherries if desired.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 45 minutes
Servings: 12-16 slices
Calories: Approximately 250 per serving

Tips, Storage & Variations

Tips: Ensure your eggs and sour cream are at room temperature for best mixing results. You can also line the baking pan with parchment paper for easier removal.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
Freezing: This cake freezes well. Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Flavor Variations: Try adding chopped nuts or coconut flakes to the batter for extra texture. You can also swap the almond extract for cherry extract for an intensified cherry flavor.

FAQ Section

1. Can I use homemade chocolate cake batter instead of a mix?
Yes, you can use your favorite homemade chocolate cake recipe, but ensure it is designed for a 9 x 13 inch pan.

2. How do I make the cake less sweet?
Reduce the amount of powdered sugar in the icing or omit the mini chocolate chips.

3. Can I add other fruits to the cake?
Yes, you can mix in other fruits like blueberries or raspberries, but be mindful of the moisture content.

4. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached.

5. Can I make this cake a day ahead?
Absolutely! The flavors will meld beautifully overnight, and you can frost it just before serving.

6. What can I serve with this cake?
This cake pairs well with whipped cream, vanilla ice cream, or an extra drizzle of chocolate sauce.

Conclusion

This Chocolate Cherry Cake is not just a dessert; it’s an experience that invites smiles with every slice. With its rich flavors and easy preparation, it’s a fantastic choice for any occasion. Don’t hesitate to give this recipe a try and share your delicious results with friends and family. Your kitchen will be filled with warmth and joy as you savor each delightful bite. Enjoy!

Chocolate Cherry Cake

Print Recipe

A delightful dessert experience that combines rich chocolate flavor with tart cherry filling, creating a moist and flavorful cake.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 75 minutes
Yield: 12-16 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 (15.25 oz) chocolate cake mix
3 large eggs, room temperature
½ cup (120 g) sour cream, room temperature
1 teaspoon almond extract
1 (21 oz) can cherry pie filling
1 cup mini chocolate chips (optional)
3 oz chocolate chips
3 tablespoons unsalted butter
1½ – 2 cups (180 – 240 g) powdered sugar
1 teaspoon vanilla extract
3 – 4 tablespoons (45 – 60 ml) warm milk

Instructions

Preheat your oven to 350°F (177°C) and prepare a 9 x 13 inch baking pan by lightly greasing it or lining it with parchment paper.
In a large mixing bowl, combine the eggs, sour cream, almond extract, and chocolate cake mix. Mix until the batter is smooth and well blended.
Gently stir in the cherry pie filling and mini chocolate chips, if using, ensuring the cherry filling is evenly distributed.
Pour the cake batter into the prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
After baking, allow the cake to cool in the pan for about 1 hour. Meanwhile, prepare the icing by melting the chocolate chips and butter together in a small saucepan over low heat. Once melted, remove from heat and stir in the powdered sugar, vanilla extract, and warm milk, mixing until you achieve your desired icing consistency.
Once the cake is completely cooled, spread the icing evenly over the top. For an extra treat, serve with additional cherries if desired.

Notes

Ensure your eggs and sour cream are at room temperature for best mixing results. Store leftover cake in an airtight container at room temperature for up to 3 days. This cake freezes well, wrap slices tightly for freezing.