This cherry chocolate cake is so simple to make but is decadent enough for special occasions. A chocolate cake mix and a can of cherry pie filling come together for a fudgy and delicious dessert. Perfect for Valentine’s Day this weekend!
I love a good sheet cake or single layer cake. This moist chocolate sheet cake is has cherries hidden inside and is topped with a rich chocolate fudge frosting. The fudge frosting totally makes this cherry chocolate cake. For special occasions, you could add some bling to this cake by placing a stemmed maraschino cherry on top of each piece before serving.
YUM.
This recipe was first published on About A Mom in February 2012 and has since been updated with new images. However, this easy cherry chocolate cake recipe remains the same. I am slowly making my way through updating some of my super old content.
These are some of my other favorite sheet cake recipes:
Turtle Texas Sheet Cake Recipe
Fresh Strawberry Cake Inspired by The Butcher Shop Bakery
Copycat Chocolate Coca-Cola Cake Recipe
Pineapple Cherry Dump Cake Recipe
Banana Pudding Cake
Ridiculously Easy 3 Ingredient Potluck Cake
Do you love the chocolate cherry combo? If so, be sure to check out these Strawberry Chocolate Chip Cake Mix Cookies. They are oh-so delish!
Cherry Chocolate Cake Ingredients
devil’s food cake mix
cherry pie filling
eggs
almond extract
sugar
milk
butter
semisweet chocolate morsels
For your convenience, a printable recipe card including measurements is located at the bottom of the page.
Cherry Chocolate Sheet Cake Directions
Preheat oven to 350 degrees. Beat first 4 ingredients at low speed with electric mixer for 20 seconds; increase speed to medium and beat 1 minute. Pour batter into a 13×9 inch greased and floured pan.
Bake at 350 degrees for 27 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.
Bring sugar, milk, and butter to a boil in a heavy 2 quart saucepan over medium-high heat, stirring occasionally; boil one minute. Remove from heat and stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. Cool completely.
How to Store Sheet Cake
Serve: Cherry Chocolate Cake can be at room temperature for up 4 days. Keep the sheet pan covered with plastic wrap or foil in a cool, dry place or transfer to an airtight container.
Store: You can keep your cake in the refrigerator for up to 1 week, but I recommend bringing it to room temperature prior to serving.
Freeze: Freeze directly in the sheet pan, tightly covered in plastic wrap and then aluminum foil, for up to 4 months. Thaw on counter, uncovered, prior to serving.
Cherry Chocolate Cake with Fudge Frosting
Ingredients
- 1 18.25 oz package devil's food cake mix
- 1 21 oz can cherry pie filling
- 2 large eggs
- 1 tsp. almond extract
- 1 cup sugar
- 1/3 cup milk
- 5 tbsp. butter
- 1 cup semisweet chocolate morsels
Instructions
- 1. Preheat oven to 350 degrees. Beat first 4 ingredients at low speed with electric mixer for 20 seconds; increase speed to medium and beat 1 minute. Pour batter into a 13x9 inch greased and floured pan.
- 2. Bake at 350 degrees for 27 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.
- 3. Bring sugar, milk, and butter to a boil in a heavy 2 quart saucepan over medium-high heat, stirring occasionally; boil one minute. Remove from heat and stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. Cool completely. Enjoy!
Nutrition
Cherries and chocolate are a marriage made in heaven. And this looks so juicy and moist! The only change I’m going to make to this is to add a few Maraschino cherries on top. Thanks for another winner!!