There’s something magical about that first slice of cherry chocolate cake — the way the rich cocoa scent floats through the kitchen, mixing with hints of cherry without ever feeling too sweet. I remember baking this for my mom’s birthday when I was a teenager, completely nervous but totally smitten with how it came together. The moist chocolate crumb intertwined with bursts of cherry reminded me a bit of a Black Forest cake, but without all the fuss of layers and syrups. Honestly, it’s the perfect balance of indulgence and simplicity. Whenever the craving hits for something fruity yet chocolatey, this cake dives straight to the top of my list — my kids even fight over the last slice! If you’ve ever enjoyed a chocolate cake that’s just a little extra special, this cherry chocolate cake will feel like a welcomed old friend ready to brighten up your day.
What is a cherry chocolate cake?
Think of cherry chocolate cake as the lovechild of two classic flavors — rich, deep chocolate meets bright, juicy cherries — baked into one comforting dessert. It’s essentially a moist chocolate cake that’s studded or layered with cherries (fresh, canned, or even preserved), which bring a lovely tartness to cut through the sweetness. The name’s pretty straightforward, but it’s the combo that makes it somehow feel both nostalgic and decadent. You don’t need to be a pro baker to whip this up, honestly. It’s one of those cakes that feels fancy when served but comes together with surprisingly simple ingredients you probably already have in your kitchen. Plus, it’s versatile enough to be dressed up with a glaze or frosting or enjoyed just as is.
Why you’ll love this recipe?
What I love most about this cherry chocolate cake is how it hits every note — it’s got the comfort of a familiar chocolate cake with the surprise pop of tart cherries that makes every bite interesting. You don’t often find something so easy to make that also feels a bit special, but this does the trick. It’s a lifesaver on busy nights when the craving for dessert hits, but you don’t want to spend hours in the kitchen. The ingredients are super wallet-friendly: basic pantry staples like cocoa powder, flour, eggs, and a jar of cherries or fresh fruit when in season. So it’s easy on both your time and budget, which is a rare combo when it comes to cakes.
Another thing is how adaptable it is — whether you want to keep it simple with a quick powdered sugar dusting or get fancy with a chocolate glaze and whipped cream, the base recipe holds up beautifully. My family especially loves it slightly warm, straight from the oven, paired with a scoop of vanilla ice cream. It reminds me a lot of my grandmother’s cherry almond cake, but this one feels more modern and just a little more chocolatey, which we all adore. Baking this is like a little tradition at home now; the cherry element makes it feel so thoughtful, like you’re serving something with love baked right in.
How do I make a Cherry Chocolate Cake?
Quick Overview
The beauty of this cherry chocolate cake is how straightforward the process is — start with mixing your dry and wet ingredients separately, then combine them gently to keep the cake tender. You layer or fold in cherries towards the end, pour it into your prepared pan, and bake until the edges pull away and a toothpick comes out almost clean. The cherry layer gives it a slightly moist, juicy surprise as you eat. It’s forgiving enough for new bakers and reliable enough for the seasoned pros who want something homey and classic.
Ingredients
For the Main Batter:
- 1½ cups all-purpose flour – I always sift mine for a lighter texture
- ¾ cup unsweetened cocoa powder – go for a good quality Dutch-processed for richer flavor
- 1½ teaspoons baking powder – ensures a nice, fluffy rise
- ½ teaspoon baking soda – adds tenderness
- ½ teaspoon salt – balances the sweetness
- 1 cup granulated sugar – adjust to taste; I often use a touch less when cherries are super sweet
- 2 large eggs – room temperature eggs help with better mixing
- ½ cup vegetable oil – keeps it extra moist, but you can swap with melted coconut oil for a subtle twist
- 1 teaspoon pure vanilla extract – never skip the vanilla, it’s magic here
- ¾ cup buttermilk or whole milk – buttermilk adds a lovely tang, almond milk has been a fun swap that makes it creamier
For the Filling:
- 1½ cups pitted cherries – fresh when in season, or use jarred (drained if in syrup) for convenience
- 2 tablespoons sugar – to sweeten the cherries slightly, adjust based on their natural sweetness
- 1 tablespoon cornstarch – helps thicken the cherry juices while baking
- 1 teaspoon lemon juice – brightens the cherry flavor without overpowering
For the Glaze:
- ½ cup powdered sugar – sifted for smoothness
- 2 tablespoons unsweetened cocoa powder – for that chocolate hit without weight
- 2-3 tablespoons milk or cream – add slowly until you reach a pourable consistency
- ½ teaspoon vanilla extract – optional but recommended
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). I always line an 8-inch round cake pan with parchment paper and lightly grease the sides—this makes clean-up a breeze and helps the cake slide right out without breaking. Having a well-prepped pan is one of those little things I swear by, especially when the batter is luscious and moist like this one.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting really makes a difference here; it prevents lumps and ensures everything is evenly distributed. I learned the hard way that skipping this step can leave you with little clumps of cocoa that don’t bake properly, and nobody wants a bitter bite!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar and eggs until the mixture is slightly pale and thick. Add the oil, vanilla, and buttermilk, mixing just until combined. It’s tempting to over-mix, but try to stop as soon as everything looks smooth to keep the cake tender.
Step 4: Combine
Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated. I like to use a rubber spatula and fold from the bottom up so I don’t knock out the air you worked so hard to build. The batter will be thick, shiny, and give off that gorgeous cocoa aroma already — trust me, you’re almost at frosting-time.
Step 5: Prepare Filling
Toss your pitted cherries with sugar, cornstarch, and lemon juice in a small bowl. The sugar kicks up their natural sugars, the cornstarch thickens their juices during baking, and the lemon adds a little zing that wakes up the whole cake. If you want, feel free to swap cherries for raspberries or even strawberries when you’re feeling creative.
Step 6: Layer & Swirl
Pour half the chocolate batter into your pan and spread it out evenly. Dot half the cherry mixture over the batter, then spoon the remaining batter on top. Finish with the rest of the cherries. Using a butter knife, swirl the cherries and batter gently to create that marbled look everyone loves. It’s subtle but oh-so-pretty and promises cherry through every bite.
Step 7: Bake
Bake for about 40-45 minutes, but start checking at 35 minutes just in case your oven runs hot. The cake is ready when the edges begin to pull away and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter!). If your cherries are extra juicy, give yourself a little extra time; just keep an eye so it doesn’t dry out.
Step 8: Cool & Glaze
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. The glaze is super quick — just whisk together powdered sugar, cocoa, milk, and vanilla until smooth and pourable. Drizzle the glaze generously over the cooled cake; watch it drip softly down the sides like icing on a homemade celebration cake.
Step 9: Slice & Serve
Use a sharp knife warmed under hot water and wiped dry for neat slices. Serve slightly warm or at room temperature with a dollop of whipped cream or ice cream for that next-level comfort. Every slice is a little piece of heaven wrapped in nostalgia and rich flavor.
What to Serve It With
For Breakfast: Honestly, pairing a slice with a strong morning coffee or oat milk latte works wonders — the chocolate and cherry flavors brighten up the start of the day with just enough sweetness to satisfy any early sweet tooth.
For Brunch: Serve on a pretty cake stand with fresh fruit alongside fresh-squeezed orange juice or sparkling rosé for a bit of shimmer. It pairs beautifully with light quiches or fluffy scrambled eggs in your brunch spread.
As Dessert: After dinner, I like to serve this cake with a scoop of vanilla bean ice cream and maybe a handful of toasted almonds for texture. A drizzle of warm chocolate sauce elevates it to “wow” status instantly.
For Cozy Snacks: Nothing beats savoring this with a steaming mug of chai or hot cocoa, especially when curled up with a good book or movie. It feels like a warm hug in cake form.
My family has rituals around this cake — on rainy afternoons, my kids will ask me to warm a slice and pour a little cream over the top; it’s become our “rainy day treat,” and trust me, it never lasts long. Exploring different pairings has been one of the best parts of making this recipe, and I hope you find your own favorite ways to enjoy it too.
Top Tips for Perfecting Your Cherry Chocolate Cake
Cherry Prep: If using fresh cherries, make sure to pit them well and pat dry so the batter doesn’t get soggy. I once skipped drying and ended up with a wetter-than-expected cake — still tasty, but a bit dense. For canned cherries, drain thoroughly and toss with cornstarch to soak up extra juice.
Mixing Advice: Resist the urge to overmix the batter once wet and dry ingredients meet; overmixing can make your cake tough instead of tender. Fold gently until you don’t see dry patches. You want that chocolatey batter thick and glossy, not thin and runny.
Swirl Customization: Use a butter knife or spatula to swirl cherries into the batter; don’t overdo it, or the cherries will clump. The aim is to see a pretty marbled effect when it’s baked — this not only looks gorgeous but gives you that perfect balance of cherry and chocolate.
Ingredient Swaps: For dairy-free, swap buttermilk with almond or oat milk mixed with a teaspoon of apple cider vinegar for that tang. Coconut oil works great in place of vegetable oil, adding a subtle richness. I tested this once, and the coconut oil made the cake taste a little more tropical, pretty interesting!
Baking Tips: Oven temps vary, so I like to check at the 35-minute mark with a toothpick. Keeping your cake on the middle rack allows even heat distribution. If edges brown too quickly, cover loosely with foil mid-bake.
Glaze Variations: Want to mix it up? Try blending powdered sugar with cream cheese for a tangy glaze or dust the cake with cocoa powder and powdered sugar instead of a poured glaze. I’ve done a quick ganache once and it made the cake feel ultra-luxe — I recommend it for celebrations!
I’ve made this cake a dozen times, and each time I learn one little thing — like how cherries bake differently depending on juiciness, or how small tweaks in mixing can transform texture. The secret is to embrace imperfections and remember why you’re baking: for joy, memories, and that unforgettable moment when the kitchen smells like chocolate and cherry heaven.
Storing and Reheating Tips
Room Temperature: You can keep your cherry chocolate cake covered with a cake dome or loosely with foil on the counter for up to 2 days. The cake actually tastes better after a day when the flavors meld, but make sure to keep it away from direct sunlight or heat.
Refrigerator Storage: Wrap cake tightly with plastic wrap or store it in an airtight container. It stays fresh for up to 5 days. The fridge can dry cakes out, so I usually bring slices to room temp before serving or pop them in the microwave for 10 seconds to revive softness.
Freezer Instructions: This cake freezes beautifully. Wrap individual slices tightly in plastic wrap, then foil, and freeze in a sealed bag or container for up to 3 months. Thaw overnight in the fridge or on the countertop for a couple of hours. I sometimes warm slices gently for that freshly baked feel.
Glaze Timing Advice: If you plan to store or freeze the cake, I recommend glazing it just before serving to keep the glaze shiny and fresh. Applying the glaze too early can make it dry or crack, especially in the fridge.
Frequently Asked Questions
Final Thoughts
Cherry chocolate cake holds a special place in my kitchen – it’s like an edible hug that brings everyone around the table. The way simple ingredients come together to create something that’s both homey and a little indulgent always makes me happy. I hope baking this invites you to slow down, enjoy the sweet and tart harmony, and maybe share a few laughter-filled moments with loved ones. If you try it out, I’d love to know how yours turns out — don’t be shy about rating or leaving a comment with your personal twist! And if you enjoy this, check out my other fruity chocolate recipes for more cozy baking adventures. Happy baking — I can’t wait to hear what you think!
cherry chocolate cake
Ingredients
Main Ingredients
- 16.25 oz white cake mix
- 42 oz cherry pie filling divided into 2 cans
- 2 large eggs lightly beaten
- 0.33 cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup semisweet chocolate chips
- 0.25 cup evaporated milk canned
- 2 tbsp butter
- 0.5 tsp vanilla extract for frosting
- 1 cup powdered sugar
Instructions
Preparation Steps
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan and line with parchment paper; set aside.
- In a large mixing bowl, combine the cake mix, 21 ounces (1 can) of cherry pie filling, eggs, vegetable oil, and vanilla extract. Mix until thoroughly combined.
- Pour the cake batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- For the frosting, combine the semisweet chocolate chips, evaporated milk, butter, and 0.5 teaspoon vanilla extract in a microwave-safe bowl. Microwave for 30 seconds, then whisk until smooth.
- Add powdered sugar to the chocolate mixture and whisk until smooth and creamy.
- Spread the chocolate frosting evenly over the cooled cake. Top with the remaining 21 ounces (1 can) of cherry pie filling. Serve and enjoy!
