cherry chocolate cake
This easy cherry chocolate cake is fluffy, moist, and layered with gooey cherry pie filling, topped with rich chocolate frosting—perfect for dessert or special occasions!
Prep
: 10
Total
: 25 minutes
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!
Notes
This dessert is best served fresh but can also be refrigerated for up to 3 days. Let it come to room temperature before serving for the best texture.