Chocolate Cherry Cake I: Sweet Simplicity with a Decadent Twist
Easy prep yields a tender treat with pantry staples topped with silky frosting.
Image: HearthJunction Design Team
If you’re searching for an effortless, crowd-pleasing dessert, look no further than Chocolate Cherry Cake I. With just a handful of pantry staples—boxed chocolate cake mix, cherry pie filling, and a small set of basic ingredients—this cake comes together quickly and delivers both bold flavor and a moist, tender crumb. Even better, it’s topped with a glossy chocolate frosting you whip up in minutes. Whether you’re baking for a party, a potluck, or simply to satisfy a weeknight craving, this is a dessert to keep in your rotation.
Table of Contents
- Introduction
- Ingredients
- Step-by-Step Instructions
- Tips for Best Results
- Creative Variations
- Serving Suggestions
- Storage and Make-Ahead Advice
- Nutritional Information
- Frequently Asked Questions (FAQs)
Introduction
Chocolate Cherry Cake I is a beloved classic for good reason. By combining a chocolate cake mix with the fruitiness of cherry pie filling and a rich homemade frosting, you end up with a cake that’s both nostalgic and luxurious. This recipe is particularly popular for its simplicity—there’s no need for a mixer, and the ingredients list is short and easily customizable. Each bite is moist and chocolatey, accented by bursts of cherry, and finished with an ultra-creamy chocolate frosting.
Ingredients
One of the greatest strengths of this recipe is its brief, accessible list of ingredients. Here is what you’ll need for both the cake and the homemade frosting:
- 1 (15.25 ounce) package chocolate cake mix
- 1 (21 ounce) can cherry pie filling
- 3 large eggs
- 1 cup white granulated sugar
- 5 tablespoons unsalted butter
- 1/3 cup milk
- 1 cup semisweet chocolate chips
These ingredients are easy to find and can be kept on hand for last-minute dessert needs.
Step-by-Step Instructions
Follow these clear instructions for the perfect cake every time:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan to prevent sticking.
- Mix the Cake Batter:
- In a large bowl, combine the chocolate cake mix, cherry pie filling (do not drain), and three eggs.
- Stir or beat until well blended. You can do this by hand or with a mixer on low speed, but it’s easy enough to mix by hand.
- Bake the Cake:
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 35 to 40 minutes. Test for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
- Let the cake cool completely in the pan before frosting.
- Prepare the Chocolate Frosting:
- In a medium saucepan, combine sugar, butter, and milk.
- Bring this mixture to a boil over medium heat, stirring constantly to dissolve the sugar and prevent burning.
- Once boiling, cook for 1 minute, continuing to stir.
- Remove from heat and immediately stir in chocolate chips until melted and the mixture is smooth.
- Frost the Cake:
- Spread the warm frosting evenly over the cooled cake using an offset spatula or the back of a spoon.
- Allow the frosting to set for at least 15–20 minutes before slicing.
Tips for Best Results
- Don’t overmix: Stir just until combined to keep the cake light and fluffy.
- Use high-quality chocolate chips: This will make your frosting smoother and more flavorful.
- Make sure the cake cools completely: If the cake is warm when you frost it, the frosting may melt and become runny.
- Grease and flour the pan well: This prevents sticking and makes serving easier.
- Room temperature eggs: For a smoother batter, use eggs at room temperature.
Creative Variations
Chocolate Cherry Cake I is wonderfully adaptable. Try these creative twists to make the recipe your own:
- Add almond extract: Stir 1/2 teaspoon almond extract into the batter for a classic Black Forest cake flavor.
- Rum or brandy: Add a tablespoon of rum or cherry brandy to enhance the cherry notes.
- Mix in nuts: Fold in 1/2 cup chopped walnuts or pecans for extra crunch.
- Swap frosting: Top the cake with whipped cream or a simple dusting of powdered sugar instead of chocolate frosting.
- Cupcakes: Bake the batter in cupcake pans for individual treats—adjust baking time to 18–22 minutes for standard cupcakes.
- Double chocolate: Sprinkle extra chocolate chips on the batter before baking for gooey pools of chocolate in every bite.
Serving Suggestions
This cake shines both as a casual treat and an impressive dessert for entertaining. Here are some tasty ways to serve it:
- With whipped cream: A dollop of lightly sweetened whipped cream balances the cake’s richness.
- Vanilla ice cream: Serve warm cake slices with a scoop of vanilla ice cream for the ultimate comfort dessert.
- Fresh cherries: Garnish each slice with fresh pitted cherries or maraschino cherries for a festive touch.
- Chocolate shavings: Sprinkle chocolate curls or shavings over the frosted cake for added elegance.
Storage and Make-Ahead Advice
Chocolate Cherry Cake I is just as delicious the next day and stores well:
- Room temperature: Cover the cake tightly and store at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate the cake covered for up to 5 days. Allow slices to come to room temperature for best texture.
- Freezing: Wrap individual slices or the whole (unfrosted) cake in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature and frost before serving.
What others are reading
Nutritional Information
| Nutrient | Approximate per Serving |
|---|---|
| Calories | ~285 |
| Total Fat | 11g |
| Saturated Fat | 5g |
| Carbohydrates | 43g |
| Sugar | 28g |
| Protein | 3g |
These values are estimates and will vary based on specific ingredients and serving size.
Frequently Asked Questions (FAQs)
Can I use a different flavor of cake mix?
Yes! While chocolate cake mix is traditional, you can experiment with devil’s food or dark chocolate cake mixes for a deeper flavor. Yellow cake mix will make the cherry flavor more prominent.
Can I use homemade cherry filling?
Absolutely. Substitute 2–2.5 cups of homemade cherry pie filling for the canned version to control sweetness and add a personal touch.
Is the frosting required?
No, but it adds a rich, glossy finish that complements the cake beautifully. For a lighter option, serve the cake plain or dusted with powdered sugar.
How do I keep the cake moist?
The cherry pie filling naturally keeps the cake moist, even after several days. Be sure to store leftover cake tightly covered.
Can I make this cake gluten-free or dairy-free?
For a gluten-free version, use your favorite gluten-free chocolate cake mix. To make it dairy-free, use plant-based butter, dairy-free milk, and allergen-safe chocolate chips for the frosting.
Conclusion
Chocolate Cherry Cake I stands out for its convenience, consistent results, and irresistible flavor profile. With its short ingredients list, simple mixing method, and luxurious homemade frosting, it’s a dessert that anyone can make—yet it tastes like you spent far more time in the kitchen. Whether you’re a baking novice or a seasoned home cook, this cake will quickly become a new family favorite.
References
- https://www.allrecipes.com/recipe/7281/chocolate-cherry-cake-i/
- https://www.allrecipes.com/recipe/277007/chocolate-cherry-dump-cake/
- https://www.pinterest.com/pin/chocolate-cherry-cake–144115256818537900/
- https://www.allrecipes.com/recipe/8327/chocolate-cherry-chip-cake/
- https://www.allrecipes.com/recipe/7294/chocolate-cherry-upside-down-cake/
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