Easy Cherry Chocolate Cake Recipe
You know, there are some recipes that just feel like a warm hug. They’re the ones you reach for when you need a little comfort, a little bit of joy, or when you’re trying to impress someone without breaking a sweat. This cherry chocolate cake? It’s that recipe for me. It’s got that perfect balance of rich, decadent chocolate and bright, slightly tart cherries, all wrapped up in a cake that’s surprisingly simple to whip up. Honestly, it’s the kind of cake that makes people ask, “Did you buy this?” and then their jaws drop when you tell them you made it yourself. It’s like a fancy bakery treat, but made with love right in your own kitchen. If you’ve ever loved a really good chocolate fudge cake but wanted something with a little *zing*, this is it. It’s become a go-to for birthdays, potlucks, or even just a Tuesday afternoon pick-me-up. The aroma alone as it bakes will have everyone flocking to the kitchen, I promise you that!
What Is Cherry Chocolate Cake?
So, what exactly *is* this magical cherry chocolate cake? Think of it as your favorite moist chocolate cake, but with an irresistible upgrade. We’re talking about plump, juicy cherries baked right into the batter, mingling with pockets of melted chocolate. It’s not just a chocolate cake *with* cherries on top; the cherries are integral to the whole experience, adding bursts of fruity sweetness and a lovely tenderness that cuts through the richness of the cocoa. The name itself, cherry chocolate cake, really does say it all, doesn’t it? It’s straightforward, honest, and promises exactly what you get: a delightful marriage of two classic flavors. It’s essentially a celebration cake in its simplest form, perfect for anyone who believes that more chocolate is always a good idea, but also appreciates a little fruity contrast.
Why you
There are so many reasons I keep coming back to this cherry chocolate cake, and I just know you’re going to fall in love with it too. First off, the FLAVOR is just out of this world. The deep, dark chocolate flavor is perfectly complemented by the sweet-tart burst of cherries. It’s not overly sweet, which is something I really appreciate. And the texture? Oh my goodness. It’s incredibly moist and tender, almost fudgy, thanks to a few little tricks I’ll share with you. Then there’s the SIMPLICITY. Seriously, this is not an intimidating cake. You don’t need any fancy equipment, and the steps are super straightforward. I’ve made this a million times, and it’s one of those lifesavers on busy nights when I still want to bake something special. It’s also surprisingly COST-EFFECTIVE. Most of the ingredients are pantry staples, and cherries, especially when you use frozen ones, are quite budget-friendly. My kids ask for this cake all the time, and it’s usually the first thing to disappear at any gathering. What I love most about this is its VERSATILITY. It’s fantastic on its own, but it’s also divine with a scoop of vanilla ice cream or a dollop of whipped cream. It’s truly a crowd-pleaser, and I guarantee you’ll get requests for the recipe. It’s just a joy to make and even more of a joy to eat!
How to Make Cherry Chocolate Cake
Quick Overview
This cherry chocolate cake comes together in a few easy steps: mixing your dry ingredients, then your wet, combining them gently, folding in your delicious cherries, baking it until it’s perfectly tender, and finishing it off with a simple, decadent glaze. The key is not to overmix, which keeps the cake wonderfully moist. It’s a straightforward process that yields a truly spectacular result with minimal fuss. You’ll be amazed at how quickly it goes from batter to beautiful cake!
Ingredients
For the
2 cups all-purpose flour (I always sift mine for extra lightness)
1 ¾ cups granulated sugar (you can adjust slightly if you like it less sweet)
¾ cup unsweetened cocoa powder (use a good quality one for the best flavor!)
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs, at room temperature (this helps them emulsify better)
1 cup buttermilk, at room temperature (this is crucial for tenderness; if you don’t have it, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes)
½ cup vegetable oil (or any neutral-flavored oil)
1 teaspoon vanilla extract (the good stuff, please!)
1 cup hot brewed coffee (this deepens the chocolate flavor like nothing else)
For the Filling:
1 ½ cups pitted cherries, fresh or frozen (if using frozen, don’t thaw them completely; you want them firm)
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
For the Glaze:
1 cup powdered sugar, sifted (to avoid lumps!)
2-3 tablespoons milk or cream (start with 2 and add more as needed)
½ teaspoon vanilla extract
Optional: A few drops of red food coloring for a brighter cherry hue
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). I like to use a 9×13 inch baking pan for this cake, as it’s super easy to serve from. Grease and flour your pan thoroughly. You can also use parchment paper on the bottom for extra insurance against sticking – I’ve learned that trick the hard way! Make sure every nook and cranny is covered so you don’t have any frustrating moments when trying to get the cake out.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisking them well ensures that everything is evenly distributed, meaning no pockets of baking soda or clumps of flour. I always give it a good few stirs to make sure there are no brown streaks from the cocoa powder hiding in there. This step is simple but super important for a uniform cake texture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until everything is well combined and looks nice and smooth. Make sure your eggs and buttermilk are at room temperature; it really makes a difference in how they incorporate into the batter and the final texture of the cake.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or with a whisk if you’re feeling energetic!) until just combined. Don’t go crazy here! Overmixing develops the gluten too much, leading to a tough cake. Once it’s *just* mixed, slowly pour in the hot brewed coffee. The batter will be quite thin at this point – don’t panic! This is exactly what you want. The hot coffee blooms the cocoa powder and makes the cake incredibly moist and rich. Mix until the batter is smooth, but again, don’t overdo it.
Step 5: Prepare Filling
While your batter is resting for a moment, let’s get the cherries ready. In a small bowl, toss the pitted cherries with the 2 tablespoons of flour and 1 tablespoon of sugar. Coating the cherries in a little flour helps prevent them from sinking to the bottom of the cake during baking. It also gives them a nice little coating that bakes up beautifully.
Step 6: Layer & Swirl
Pour about half of the cake batter into your prepared pan. Evenly scatter about half of the flour-coated cherries over the batter. Then, pour the remaining batter over the cherries, and scatter the rest of the cherries on top. Now, you can gently swirl them in a bit with a knife or skewer if you like, but I often find they distribute nicely just by scattering. This layering helps ensure you get cherries throughout the cake, not just in one clump.
Step 7: Bake
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Ovens can be a bit finicky, so keep an eye on it. If the top starts to brown too quickly, you can loosely tent it with foil. I always test a couple of spots just to be sure!
Step 8: Cool & Glaze
Once the cake is done, remove it from the oven and let it cool in the pan for about 15-20 minutes. This allows it to set up properly. While it’s cooling, whisk together the sifted powdered sugar, 2 tablespoons of milk (or cream), and vanilla extract for the glaze. Add more milk, a tiny bit at a time, until you reach your desired drizzling consistency. You want it thick enough to coat but thin enough to drizzle. Once the cake has cooled slightly, drizzle the glaze all over the warm cake. The warmth of the cake helps the glaze spread beautifully. If you’re feeling fancy, you can add a drop of red food coloring to the glaze to make it a lovely pinkish-red!
Step 9: Slice & Serve
Let the glaze set for a few more minutes, then slice it up and serve! This cake is absolutely divine when it’s still slightly warm, with the gooey cherries and melted chocolate. It’s also wonderful at room temperature. I love cutting generous squares and just digging in. The contrast of the rich chocolate, the sweet-tart cherries, and the simple glaze is pure perfection.
What to Serve It With
This cherry chocolate cake is so wonderfully versatile, it fits into almost any occasion. For a special BREAKFAST, I love serving a small slice with a strong cup of black coffee. The richness of the cake is balanced by the bitterness of the coffee, and it feels so indulgent. For BRUNCH, I’ll often make a slightly lighter glaze and serve smaller portions alongside fresh berries or a dollop of crème fraîche. It looks incredibly elegant on a brunch spread! As a main DESSERT, it’s a showstopper. Serve it warm with a scoop of high-quality vanilla bean ice cream – the hot and cold contrast is heavenly. You could also try a raspberry sorbet for a more intense fruit flavor, or a good quality whipped cream. For COZY SNACKS, this cake is perfect for those moments you just need a little something sweet. I often just cut a slice and enjoy it with a glass of cold milk. My family has a tradition of having this cake after a particularly good family movie night, and it just adds to the cozy atmosphere. You can’t go wrong, really. It’s that kind of cake!
Top Tips for Perfecting Your Cherry Chocolate Cake
Over the years, I’ve learned a few little tricks that I think make this cherry chocolate cake truly shine. First, about the ZUCCHINI PREP: I know, I know, I didn’t mention zucchini in the ingredients, but it’s my secret weapon for ultimate moistness! Grate about 1 cup of zucchini (no need to peel), squeeze out *most* of the excess water, and add it to your wet ingredients. It makes the cake unbelievably tender and you can’t even taste it! When it comes to MIXING ADVICE, remember the golden rule: don’t overmix. Mix the wet and dry ingredients until they are *just* combined. A few tiny lumps are okay! Overmixing develops gluten, which makes cakes tough. You want that tender, melt-in-your-mouth texture. For SWIRL CUSTOMIZATION, if you want a more marbled effect, you can pour half the batter in, sprinkle half the cherries, then pour the rest of the batter and scatter the remaining cherries. Then, use a knife or skewer to gently swirl them through the top layer. Don’t over-swirl, though, or you’ll lose the distinct layers. For INGREDIENT SWAPS, if you can’t find buttermilk, the milk-and-vinegar trick I mentioned earlier is a lifesaver and works perfectly. You can also use dark chocolate chips instead of cherries, or a mix of both! For BAKING TIPS, make sure your oven is truly preheated. An oven thermometer is a great investment if you’re not sure about your oven’s accuracy. Baking in the center rack usually gives the most even results. If you’re unsure if it’s done, a toothpick should come out with moist crumbs, not wet batter. For GLAZE VARIATIONS, if you want a richer glaze, use heavy cream instead of milk. For a thinner glaze, just add a touch more liquid. You can also add a tablespoon of unsweetened cocoa powder to the glaze for a chocolate glaze!
Storing and Reheating Tips
Storing this cherry chocolate cake is pretty straightforward, thankfully! AT ROOM TEMPERATURE, it will stay fresh for about 2-3 days if you keep it covered tightly in an airtight container or with plastic wrap. It’s best when it’s not too humid, though. If you live in a warmer climate or know you won’t eat it all within a couple of days, REFRIGERATOR STORAGE is your best bet. Wrap the cake well in plastic wrap, then place it in an airtight container. It should keep well in the fridge for up to 5 days. When you want to serve it from the fridge, I find letting it sit at room temperature for about 30 minutes makes it taste much better and restores its lovely texture. FREEZER INSTRUCTIONS are also an option if you want to make it ahead of time or have leftovers that will last longer. You can freeze the unfrosted cake very well. Wrap it tightly in a double layer of plastic wrap, then in a layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on a wire rack. If you’ve already glazed it, the glaze might get a little soft when thawing, but it’s still delicious. For GLAZE TIMING ADVICE, it’s usually best to glaze the cake *after* it has cooled slightly and just before serving. If you store a glazed cake in the fridge, the glaze can sometimes become a bit sticky or opaque.
Frequently Asked Questions
Final Thoughts
This cherry chocolate cake is more than just a dessert; it’s a feeling. It’s the feeling of a cozy afternoon, a successful bake, and happy faces all around. The way the rich chocolate pairs with those sweet, slightly tart cherries is just pure magic, and the fact that it’s so wonderfully moist and easy to make makes it a winner every single time. I truly believe everyone needs a reliable, crowd-pleasing cake recipe in their arsenal, and this one is mine. It’s perfect for when you want to bake something that feels special without spending hours in the kitchen. If you love this recipe, you might also enjoy my decadent Triple Chocolate Brownies or my moist Lemon Raspberry Loaf – they’re made with the same kind of love and simplicity! I can’t wait to hear what you think of this cherry chocolate cake. Please leave a comment below with your thoughts, any variations you tried, or how your cake turned out! Happy baking!
Easy Cherry Chocolate Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan and line it with parchment paper. Set aside.
- In a large mixing bowl, combine the white cake mix, 1 can of cherry pie filling, lightly beaten eggs, vegetable oil, and pure vanilla extract. Mix until thoroughly combined.1 box white cake mix (16.25 ounces)
- Pour the cake batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- In a microwave-safe bowl, combine the semisweet chocolate chips, evaporated milk, butter, and vanilla extract. Microwave for 30 seconds, then remove and whisk until the mixture is smooth.1 box white cake mix (16.25 ounces)
- Add the powdered sugar to the chocolate mixture and continue whisking until the frosting is smooth and well combined.1 box white cake mix (16.25 ounces)
- Spread the frosting evenly over the cooled cake. Top the frosted cake with the remaining can of cherry pie filling. Serve and enjoy!1 box white cake mix (16.25 ounces)
