Baking/ Cakes/ Desserts

Easy Chocolate Cake with Cherries

Moist and chocolatey cake with a hint of tangy cherry flavor, this fast, easy to make cake is sure to satisfy any sweet tooth.

Chocolate Cherry Cake slice with chocolate icing

At some point in my life, along came this incredible chocolate cherry cake that quickly became a mainstay for holidays as well as the number one requested birthday cake during those special occasions.

As time went on, and the kids grew up and all went their own way, I was left with years that went by with no one to make and share this cake with. As much as I LOVE chocolate, I can’t consume an entire 9 X 13 pan of this decadent dessert.

I sat down one day to contemplate “halving” this recipe and decided too much uneaten cake would go to waste. Then it hit me. I could make a smaller cake and use the rest of the batter for cupcakes that I could individually freeze and take out at my whim.

This recipe will concentrate on making a small batch so in essence, the cake is split into two. I used a loaf pan for the main cake and placed the rest of the batter in cupcakes which I wrapped at frozen for a later date. How high you want your loaf cake to be is up to you, the batter grows 1.5-2 times.

I did the traditional chocolate stovetop frosting on the cake only because the edges of the pan need to be able to stop the flow of warm frosting prior to setting up. Because the cupcakes are more rounded I opt for a stiffer cream cheese frosting. 

Check out my Chocolate Cherry Cupcakes with Cream Cheese Frosting recipe. You can freeze the cupcakes individually and pull them out and defrost prior to frosting them.

Cherry Chocolate Cake Ingredients

  • Chocolate Cake Mix in a Box: I specifically like to find a “fudge” or “dark chocolate” cake mix. The brand isn’t important. Don’t get a chocolate cake that has an additional chocolate fudge sauce packet since you are already adding cherries.
  • Cherry pie filling: Look for a 21 oz. can of cherry pie filling. You may already have your favorite brand.
  • Egg: I always buy the large size.
  • Almond Extract: Adding almond extract is optional. Sometimes I add it and sometimes I don’t.
  • Sugar: Use granulated sugar for the icing, it mixes well with the chocolate.
  • Butter: Salted or unsalted is fine.
  • Milk: Use 2% or whole milk, in a pinch 1% is fine.
  • Chocolate chips: Semi sweet either in regular size or mini size.

How to Make this Delicious Cake

  1. Preheat oven.
  2. Grease bottom of loaf pan.
  3. Place liners in cupcake tins.
  4. Mix eggs, cake mix, almond extract.
  5. Fold in cherry pie filling.
  6. Distribute cake batter into a loaf pan and cupcake tin.
  7. Bake then let cake cool. (Cupcakes will be done sooner than cake pan.)
  8. Make icing.
  9. Pour icing on cake.
  10. Let icing set up before serving.
  11. Freeze cupcakes individually.

Deliciously Decadent Chocolate Cherry Cake

Moist and chocolatey with a hint of tangy cherry flavor, this fast, easy to make cake is sure to satisfy any sweet tooth.
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Course: Dessert
Cuisine: American
Keyword: chocolate cherry cake, chocolate icing
Prep Time: 5 minutes
Servings: 6
Calories: 630kcal
Author: Sharon Knott



  • 1 box chocolate cake (dark chocolate cake mix in a box)
  • 1 can cherry pie filling (don't use fresh cherries)
  • 1 egg
  • 1 teaspoon almond Extract (optional)

Chocolate Icing

  • ½ cup sugar it mixes well with the chocolate.
  • teaspoon butter (salted or unsalted is fine)
  • cup milk (2% or whole-in a pinch 1% is fine)
  • ½ cup semi sweet chocolate chips



  • Preheat oven to 350 F
  • Grease bottom and sides of loaf pan.
  • Place liners in cupcake tins. You will use these after you pour the desired amount into the loaf pan.
  • Mix eggs, cake mix, almond extract. This cake is best mixed by hand as it all comes together easy enough since there aren't eggs and butter to cream together.
  • Gently fold in cherry pie filling.
  • Distribute cake batter, first filling the loaf pan about 1/3 full. This cake rises considerably. Pour the remaining batter into the muffin tins.
  • Bake then let cake and cupcakes cool. (Cupcakes will be done sooner than cake pan.)

Chocolate Icing

  • Combine sugar, butter and milk in saucepan.
  • Bring to boil for one minute. You will see the hot liquid bring big bubbles to the surface and then pop. When it reaches this point, make note and take off heat after the minute.
  • Add chocolate chip and still in until smooth.
  • Pour icing in cake tin. Icing will flow to the edges and then set up.
  • Let icing cool before eating.


  • Wrap cupcakes individually in plastic wrap then place in a bag and freeze.
  • Defrost in refrigerator then take out and keep in an air tight container. Frost with a sour cream frosting.


Serving: 1g | Calories: 630kcal | Carbohydrates: 107g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 640mg | Potassium: 473mg | Fiber: 4g | Sugar: 52g | Vitamin A: 314IU | Vitamin C: 4mg | Calcium: 142mg | Iron: 5mg

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