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...
Could you add additional cherries Seemed like not quite enough cherries! Maybe maraschinos ?????
Sure – give it a try :)
what is the measurements for the frosting? I seen the ingredients but not the amount.
We just used a pre-made frosting (in the can).
I live at high altitude and just made this cake – in a bundt pan – and I did not even alter it for elevation. I might add a 3rd egg next time to experiment but the recipe as is; well, it was great!
I dusted the bundt pan with cocoa powder after greasing it for a little extra texture and flavor. I used a choc. glaze for to drizzle because I didn’t want to cover the pretty design form the intricate bundt pan I used. It looked so fancy and took no time at all.
Baked it for 33 minutes – thanks for sharing this recipe.
Can this be baked in a 11×17 pan? If so, bake for how long?
Hi Kathryn, I’ve only made this recipe in a 9×13 pan. I haven’t tried the larger pan.
Its amazing. Easy to make perfect dessert for guest dish ?
If using a bundt pan, what temperature and how long to bake?
I haven’t made it in a bundt pan, so I’m no sure exactly the baking time.
Hi CIndy. I experimented and kept the oven temp and time the same when I made it in a bundt. I ended up needing only a few extra minutes in the oven. So 350 for 33 minutes.
Let me know if you made it and how it went!
Baked in Bundt pan ! Just like the way it looks ! Absolutely delicious ❤️❤️❤️ Someone asked about using different flavor than almond ! I wouldn’t , the almond gives it just a distinct taste ?
This sounds so good and looks yummy. I can’t wait to try it. Thank you and your Sister for sharing with everyone. ?From Florida ?
can i substitute caramel extract for almond extract ?
I’ve never tried caramel .. let us know if you liked it!
Ive been making this cake for years. Great go to for gathering. Sometimes I buy the canned frosting and use my hand mixer to fluff it wand it goes twice as far