Chocolate Cherry Cake Recipe

Indulge in the delightful flavors of this Chocolate Cherry Cake, where rich chocolate meets sweet, tangy cherries. This cake is a great choice for celebrations, gatherings, or simply when you need a comforting dessert to enjoy with family and friends. The lush, moist chocolate cake is perfectly complemented by the juicy cherries, creating a harmonious balance of taste. As you bake, your kitchen will be filled with a warm, inviting aroma that tempts everyone to take a slice as soon as it’s done. Whether served at a birthday party or a cozy family dinner, this cake is sure to please. Get ready to impress your loved ones with this easy-to-follow recipe!

Ingredients

1 (15.25 oz) chocolate cake mix: The base of this cake, providing rich chocolate flavor and fluffy texture.
3 large eggs, room temperature: Adds moisture and structure, ensuring the cake rises beautifully.
½ cup sour cream, room temperature: Enhances the cake’s moisture and adds a slight tang for depth of flavor.
1 teaspoon almond extract: Infuses a subtle nutty aroma that complements the chocolate and cherries.
1 (21 oz) can cherry pie filling: Offers a burst of fruity sweetness, making this cake truly special.
1 cup mini chocolate chips (optional): Adds little bursts of chocolate in every bite, elevating the flavor experience.
3 oz chocolate chips: Used for the icing, bringing an extra layer of chocolatey goodness.
3 tablespoons unsalted butter: Ensures a smooth and rich icing when melted with chocolate chips.
1½ – 2 cups powdered sugar: Sweetens the icing and helps achieve the desired spreadable consistency.
1 teaspoon vanilla extract: Compliments the other flavors while adding warmth.
3 – 4 tablespoons warm milk: Adjusts the icing consistency, making it easy to spread over the cake.

Step-by-Step Instructions

Preheat your oven to 350°F (177°C) and prepare a 9×13 inch cake pan by greasing it and lining the bottom with parchment paper.
In a mixing bowl, whisk together the eggs, sour cream, almond extract, and chocolate cake mix until everything is well combined.
Gently fold in the cherry pie filling and mini chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick; it should come out with few moist crumbs.
Allow the cake to cool in the pan for 1 hour. Afterward, carefully remove it from the pan and peel off the parchment paper.
For the icing, melt the chocolate chips and butter together in a microwave or over a double boiler until smooth. Mix in powdered sugar, vanilla extract, and warm milk until you reach your desired icing consistency.
Once the cake is cooled, spread the icing generously over the top. Slice and serve topped with additional cherries if desired.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 50 minutes
Servings: 12 pieces
Calories: Approximate 350 calories per slice

Tips, Storage & Variations

Tip: For an extra layer of flavor, consider adding some chopped walnuts or pecans into the batter alongside the cherries.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
Freezing: Freeze the uniced cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before icing and serving.
Flavor Variations: Substitute the chocolate cake mix with a devil’s food or dark chocolate cake mix for a richer flavor profile.

FAQ

1. Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries, but you’ll need to sweeten them a bit since they can be tart.

2. How do I know when the cake is done?
Check for doneness with a toothpick inserted in the center; it should come out with only a few moist crumbs.

3. Can I make this cake ahead of time?
Absolutely! This cake stores well, and the flavors often improve after a day in the refrigerator.

4. Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free chocolate cake mix for a delicious gluten-free alternative.

5. What can I use instead of sour cream?
Greek yogurt or buttermilk can be substituted for sour cream in equal amounts.

6. How should I serve this cake?
This cake is delightful on its own or served with a scoop of vanilla ice cream for a delicious dessert.