Chocolate Cherry Cake

Every time I make this Chocolate Cherry Cake, it feels like I’m wrapping my family in a warm, sweet hug. The aroma that fills my kitchen as it bakes is something truly special, bringing back memories of gatherings and celebrations with loved ones. I remember the first time I made this cake for a potluck many years ago. It was a chilly evening, and my friends gathered around my dining table, passing plates and sharing laughter. When they took their first bite of the cake, the smiles on their faces were priceless. I knew at that moment I had created something magical that would become a family favorite. If you’re looking for a recipe that brings comfort and joy, trust me—you’ll find it here!

How to make Chocolate Cherry Cake

Ingredients:

• 1 box devil’s food cake mix: This is the superstar of the recipe! Using a boxed mix makes it so easy, but it packs a rich chocolate flavor that everyone will love. If you prefer, you can certainly use a homemade chocolate cake recipe instead.
• 1 can cherry pie filling: This cherry filling adds a delightful sweetness and moisture to the cake, making it a standout. Fresh cherries would work wonderfully too if you have them.
• 3 eggs: The eggs will help bind everything together and keep the cake moist.
• 1/2 cup vegetable oil: Oil contributes to a moist texture, so don’t skimp on this! You could substitute with melted butter if you’d like a richer flavor.
• 1 teaspoon vanilla extract: This adds a lovely background note of sweetness that complements the chocolate beautifully.
• 1 cup powdered sugar: Perfect for creating a sweet, luscious glaze that crowns the cake.
• 2 tablespoons cocoa powder: To enhance the chocolate flavor of the glaze and make it indulgent.
• 2 tablespoons milk: This helps to achieve that pouring consistency for the glaze, making it easy to drizzle over your cake.
• 1 teaspoon vanilla extract for glaze: Just like the main batter, a hint of vanilla enhances the glaze’s flavor.

How to make this cake is quite simple, and I promise you can do it without a hitch.

First, let’s get everything lined up. Preheat your oven to 350°F (175°C) first and foremost. This step is key for baking, as it helps the cake to rise beautifully.

Next, grease and flour a cake pan. I like to use a round, 9-inch pan for this cake, but you can use any shape you prefer! It’s a good idea to use parchment paper at the bottom of the pan for easy removal later.

1. In a large mixing bowl, dump in the devil’s food cake mix and the entire can of cherry pie filling. It may seem unusual, but it works wonders!
2. Crack in the three eggs, and pour in the 1/2 cup of vegetable oil and 1 teaspoon of vanilla extract.
3. Now comes the fun part—mix! Use an electric mixer on low speed until everything is just combined, then beat on medium speed for another two minutes. The batter should be thick and luscious.
4. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
5. Let’s get baking! Place it in the oven and bake for 25-30 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean, you’re all set!
6. Once your kitchen is filled with that amazing chocolate aroma and the cake is done, take it out and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the cake cools, we can whip up the glaze!

1. In a small bowl, combine 1 cup of powdered sugar, 2 tablespoons of cocoa powder, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Whisk until smooth.
2. The glaze should be thick yet pourable, just how we want it! If it’s too thick, add a splash more milk; too thin? Just add a little more powdered sugar.
3. Once the cake has cooled completely, it’s time for the fun part: drizzle the glaze all over the top! Use a spatula to spread it if you like a thicker coating.

Why I Love Making This Dish:

What I adore most about this Chocolate Cherry Cake is how it seamlessly combines the rich flavors of chocolate with the sweetness of cherries. It’s a beautiful representation of how simple ingredients can turn into something extraordinary. This cake is perfect not just for celebrations, but for those quiet evenings when you want to treat yourself.

I also love how versatile this recipe is. Sometimes, I add a sprinkle of chopped nuts on top for a bit of crunch or even some whipped cream when I serve it. You can really make it your own!

What You’ll Need:

To make this delightful cake, you’ll need a few special tools:

• A reliable mixing bowl and an electric mixer (or just a whisk if you want to get your arm workout in!).
• A spatula for spreading that delicious glaze.
• A 9-inch round cake pan to bake it in.
• Parchment paper is optional but helps with removing the cake once it’s done.

Step-by-Step Guide:

1. Preheat your oven to 350°F.
2. Prepare your cake pan by greasing and flouring it (or lining it with parchment paper).
3. In your mixing bowl, combine the cake mix, cherry pie filling, eggs, oil, and vanilla. Mix until well blended.
4. Pour the batter into the cake pan and smooth it out.
5. Bake for 25-30 minutes, checking with a toothpick for doneness.
6. Let the cake cool before transferring it to a wire rack.
7. Prepare the glaze by combining the powdered sugar, cocoa, milk, and vanilla until smooth.
8. Drizzle the glaze generously over the cooled cake.

Tips for Perfect Results:

• Make sure your ingredients are at room temperature before mixing; this helps them blend together beautifully.
• Don’t rush the cooling process! A cooled cake is easier to glaze and will hold its shape better.
• Feel free to experiment! Add chocolate chips to the batter for an extra chocolatey treat or use different fruits if cherries aren’t your thing.

Serving Suggestions and Sides:

This cake stands on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You could also serve it with some fresh berries on the side to balance out the sweetness. My family loves when I make this cake alongside warm drinks like coffee or hot chocolate, especially during the colder months.

Leftovers:

If you’re fortunate enough to have any leftovers (which I rarely do!), simply store the covered cake in the refrigerator for up to three days. Just a tip: I often pop a slice in the microwave for a few seconds to warm it up before enjoying it again. It makes the glaze nice and gooey—heavenly!

FAQ Section:

Can I use a sugar substitute for this recipe?

Absolutely! I’ve tried using sugar substitutes, and they work just fine, though the sweetness might vary depending on the brand you choose.

What should I do if I don’t have cherry pie filling?

You could use any canned fruit filling or even make your own with fresh fruit and a bit of sugar and cornstarch. Gently cooked fresh cherries would also be fantastic!

Can I freeze this cake?

Yes! I often freeze slices of this cake for later. Just wrap each piece in plastic wrap, then place it in a freezer-safe container. It will keep for about a month. When you’re ready to enjoy, let it thaw in the refrigerator overnight.

In wrapping up my thoughts on this delightful Chocolate Cherry Cake, I feel nothing but excitement as I share it with you. It’s truly one of those recipes that brings joy not only in the making but also in the sharing. I can’t wait for you to try it out for yourself. You’re going to love how easy it is to put together, and I promise it will become a cherished recipe in your home, just as it has in mine. Trust me when I say your family will be asking for seconds! Please let me know how it turns out—I just love hearing about your kitchen adventures!