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5.0 from 3 votes

Chocolate Cherry Cake

Thanks to help from a boxed mix, this Chocolate Cherry Cake with fudge icing is an easy dessert recipe that's perfect for any occasion!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 45 mins
Servings: 16 slices
Calories: 3103 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE CAKE:
  • 1 (15.25 ounce) Box Devil’s Food Cake Mix
  • 1 (21 ounce) can cherry pie filling
  • 1 teaspoon almond extract (or substitute with vanilla extract)
  • 2 eggs
FOR THE ICING:
  • 1 cup sugar
  • 5 tablespoons salted butter
  • 1/3 cup milk (I use 2%, but whole milk or cream will also work well)
  • 1 cup semi-sweet chocolate chips
  • Optional, for serving: maraschino cherries; ice cream; whipped cream; colored sprinkles

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  2. In a large bowl, stir together cake mix, cherry pie filling, almond extract and eggs until well blended.
  3. Transfer batter into prepared dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to start cooling.
  4. While the cake cools, prepare the icing.
  5. In a small saucepan, combine sugar, butter and milk. Boil for 2 minutes, stirring constantly.
  6. Remove from heat and stir in chocolate chips until smooth. Immediately pour the icing over the warm cake. Cool completely and then slice and serve.

Notes

  • Devil's Food Cake is richer, darker and fluffier than a regular chocolate cake. That said, you can certainly substitute a box of chocolate cake mix for the Devil's Food cake mix called for in this recipe.
  • Almond extract gives the cake a unique, homemade flavor -- and it's a great flavor combination with the cherries. That said, if you don't care for almond flavor or if you don't have any almond extract, you can substitute with an equal amount of vanilla extract.
  • I've used semi-sweet chocolate chips here, which is a nice, rich, not-too-sweet contrast to the cake. You can substitute with milk chocolate chips or even white chocolate chips if you prefer!
  • If you'd like to include sprinkles on the top of your cake, I recommend adding them while the icing is still warm and soft. You can certainly sprinkle them over top once the cake is cooled, but they won't "stick" as easily in the frosting.
  • Make sure that you allow plenty of time for the cake to cool completely before trying to slice it. The icing will harden and form a great ganache-like coating on the cake, which will also make it easier to serve. I recommend planning on at least 3 hours of cooling time (but your cake may require a bit more or less).
  • How to store the cake: This cake will keep on the counter for 1-2 days, or in the refrigerator for up to 5 days. It just gets better as it sits!
  • To extend the life of your cake, you can freeze leftovers for up to 3 months.

Nutrition Information

Serving 1slice Calories 310.3kcal (16%) Carbohydrates 54.1g (18%) Protein 1.8g (4%) Fat 9.9g (15%) Saturated Fat 5.7g (29%) Polyunsaturated Fat 0.6g Monounsaturated Fat 1.2g Cholesterol 33.4mg (11%) Sodium 212.9mg (9%) Potassium 57.9mg (2%) Fiber 0.2g (1%) Sugar 33.9g (68%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 3103

% Daily Value*

Serving 1slice
Calories 310.3kcal 16%
Carbohydrates 54.1g 18%
Protein 1.8g 4%
Fat 9.9g 15%
Saturated Fat 5.7g 29%
Polyunsaturated Fat 0.6g 4%
Monounsaturated Fat 1.2g 6%
Cholesterol 33.4mg 11%
Sodium 212.9mg 9%
Potassium 57.9mg 1%
Fiber 0.2g 1%
Sugar 33.9g 68%

* Percent Daily Values are based on a 2,000 calorie diet.