Easy 4-Ingredient Chocolate Cherry Cake
This 4-Ingredient Chocolate Cherry Cake is the ultimate chocolate dessert, combining a moist, chocolatey cake with sweet cherry pie filling. It’s an incredibly easy recipe that’s perfect for using up pantry staples and is guaranteed to satisfy any chocolate craving.
Cakes like this are a staple in our home, especially when unexpected guests arrive. There’s something so satisfying about transforming a few simple ingredients into a brand-new, delicious dessert. We love that this recipe feels both indulgent and effortless. Perfect for a cozy night in when you need a little extra sweetness.
What is chocolate cherry cake?
This is a rich and moist cake featuring Devil’s Food cake mix and cherry pie filling baked into a tender, flavorful dessert. The cake gets its deep flavor from the chocolate cake mix and a touch of almond extract for warmth, all topped with a simple chocolate frosting or a scoop of vanilla ice cream.
Why you’ll love this cake
- Anyone can make it. Even a small child!
- Easily stocked ingredients in the pantry.
- Everyone loves it. Everyone!
- You won’t go home with leftovers (if you bring it to a party).
- You won’t be tempted with leftovers (if the party is at your house). HA.
- Any kind of ice cream pairs well with this. We love vanilla!
- If you don’t want to make a frosting, serve it with ice cream OR … a warm fudge topping!
Ingredients needed
- Devil’s Food cake mix: Forms the chocolate base of the cake, creating a rich and moist foundation.
- Cherry pie filling: Adds sweetness, moisture, and fruity flavor, and is the secret to keeping the cake incredibly moist.
- Eggs: Bind the ingredients together and give the cake structure.
- Almond extract: The secret ingredient that adds warmth and enhances the chocolate and cherry flavors.
Optional Frosting Ingredients:
- Powdered sugar: Forms the base of a smooth, sweet frosting.
- Butter: Adds richness and a creamy texture.
- Milk: Thins the frosting to a spreadable consistency.
- Semisweet chocolate chips: Melt into the frosting for a deep chocolate flavor.
- Vanilla: Enhances the overall flavor of the frosting.
- Cocoa: Adds extra chocolate intensity.
How do you make this 4-ingredient chocolate cherry cake?
Make the batter:
- Place all ingredients in a bowl and beat for 1-2 minutes. If you want chunkier cherries, mix by hand.
PRO TIP: Be sure to check every cherry for pits. Occasionally a pit is left in one or two of the cherries, and you don’t want your guests to break a tooth.
Bake the cake:
- Pour batter into a 9×13 sprayed pan.
- Bake at 350F for 25 minutes. Remove from the oven and allow to cool.
PRO TIP: Don’t overbake the cake. You want it to be perfectly moist.
Frost (optional) and serve:
- Frost with your favorite frosting, whipped cream, or serve with your favorite ice cream!
- Serve and enjoy!
PRO TIP: The cake is amazing served warm. Add more cherries on top when you serve each piece.
Serving
You can serve this chocolate cherry cake with a scoop of vanilla ice cream, a dollop of whipped cream, or a warm fudge topping
for the ultimate indulgent dessert.
Sandy’s tips and substitutions:
- Choose the right cake mix: Use a Devil’s Food cake mix for the richest chocolate flavor. You can also change up the cake mix for a variation of chocolate cake mixes.
- Check your cherries: Be sure to check every cherry for pits before mixing.
- Don’t overbake: Keep an eye on the cake as you want it perfectly moist.
- Make ahead: This cake is great made ahead and stored covered on the counter.
- Reheating: The cake is amazing served warm. Pop a slice in the microwave for a few seconds before serving later.
- Lighten it up: Serve with whipped cream instead of frosting for a lighter option.
Variations:
- Cake mix swaps: Try a white or yellow cake mix for a variation, though it won’t be “chocolate cherry” cake anymore!
- Fruit swaps: You can try strawberry pie filling instead of cherry and use the same amount (ounces).
- Frosting swaps: Try a ganache instead of traditional frosting for a richer finish.
- Toppings: Get creative with toppings! Extra cherries, chocolate shavings, or a dusting of cocoa powder are all fantastic choices.
If you love moist chocolate cake, be sure to try my Banana Breakfast Cake, Chocolate Rum Cake, or Chocolate Crazy Cake.
More delicious cakes you may want to try:
Get the Recipe:
4-Ingredient Chocolate Cherry Cake
Ingredients
- 1 Devils Food Cake Mix
- 1 21 oz can cherry pie filling
- 2 eggs
- 1 tsp. almond extract
- 1 16 oz Betty Crocker Milk Chocolate Frosting, optional
Equipment
- 9×13 baking dish (I like to use a ceramic baking dish)
- Stand mixer (I love my KitchenAid stand mixer)
Instructions
- Place all ingredients in a bowl and beat for 1-2 minutes. If you want chunkier cherries, mix by hand.
- Pour batter into 9×13 sprayed pan.
- Bake at 350F for 25 minutes. Remove from oven and allow to cool.
- Frost with your favorite frosting, whipped cream, or serve with your favorite ice cream!
Notes
Sandy’s tips:
- Choose the right cake mix: Use a Devil’s Food cake mix for the richest chocolate flavor. You can also change up the cake mix for a variation of chocolate cake mixes.
- Check your cherries: Be sure to check every cherry for pits before mixing.
- Don’t overbake: Keep an eye on the cake as you want it perfectly moist.
- Make ahead: This cake is great made ahead and stored covered on the counter.
- Reheating: The cake is amazing served warm. Pop a slice in the microwave for a few seconds before serving later.
- Lighten it up: Serve with whipped cream instead of frosting for a lighter option.
- Betty Crocker Frosting: We love a can Betty Crocker Milk Chocolate Frosting but it’s good enough to enjoy without it. This is optional.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Sandy the yellow cake with peaches is wonderful. I sometimes add a can of sliced peaches also to get more peach flavor. Going to make with fresh canned peaches with juice drained and see how it comes out. Hubby loves this one.
I am 83 male juse bake came out gteay
Can I use a yellow cake mix with peaches eggs and almond flavoring? The chocolate was wonderful. Wanted a change
I bet that would be fabulous. Can you let me know if you loved that combo?
Have actually had this recipe since I got it off of a Wilderness Pie filling can back in the mid 80’s. Has always been a crowed pleaser. You can use other pie fillings simularly spice cake mix and apple pie filling, lemon pie filling and lenon cake. It you really want to try something for a holiday event. Bake an angel food cake in a jelly roll pan roll ot with a towel ot parchment paper let the cake let it cool while. Your waiting for the cake to cook. Whip up some dream whip ad a 8 0z cream whip and 1/4 cup sugar . When the cake is cooled roll it and fill it with cream cheese mixture as you roll it into a log top with cream cheese lrft over an pie filling of choice. I like blueberry or fresh cut strawberries. No end to what you can do with a cake mix and a can of pie filling.
Love this recipe! It’s my new favorite. I love to eat but only like to cook lol I’m kind of a baking newbie I stick with easier recipes. This one definitely works for me. I usually add cool whip for topping but tonight I’m gonna try it with dark cherry root beer float ice cream. I thought that would be yummy. Oh ya I bake the cake for only 25 mins and comes out perfect. I use electric gas stove.
This is one of those recipes I call “simply ridiculous” (in a good way) because you can’t believe how good it is until you’ve tried it. Then when someone is raving over it (as my picky son did!) you simply say, “And the recipe is simply ridiculously easy.”
I’ve made this cake three times now, and it gets raves from everyone who tries a slice.
The cake is really moist, and the combination of chocolate and cherry is delicious.
This is a definite keeper!
Couldn’t make it without your recipe!
Thank you for sharing
Thanks Rachel, we love it, too!
I’ve made this with a brownie mix so moist and ?
Love this cake but think I had a simpler icing.
Can I make this recipe in muffin tins? Individual servings on a plate. A little concerned it won’t hold together? What do you think? Thank you!
That’s a great question. I have never tried it, but why not? Of course don’t bake as long … :)
Works great as muffins… I made a quick cream cheese frosting with a spoonful of the cherry pie filling mixed in(that I took out of the can before adding the rest of the can to the cake) … And it was almost like a little black forest cupcake… It made 18 cupcakes and took about 14 minutes to bake…
Found this when I was looking for an old recipe a friend gave me yrs ago. These are the same ingredients–sorry “sis,” the almond extract is part of the old recipe and not unique to this cake. :) It makes a great dump cake, I tried one w pecans which really added to the yumminess. Thanks!
Meant to say, it ALSO makes a great dump cake, (as a variety to this one).
This also works with spice cake and apple pie filling. Can add xtra pinch of cinnamon and pecans. Powdered sugar glaze or a cream cheese style icing