Chocolate Covered Cherry Cake
Chocolate Covered Cherry Cake is delicious proof that you can't judge a cake by its cover. This box cake hack may look unassuming, but after just one bite, you'll enter a world of decadence and be totally hooked! Its sweet and rich, chocolate-cherry flavor is truly scrumptious and satisfying and always gets raves!
Why We Love It
The first time I tried Chocolate Covered Cherry Cake, it was love at first bite. This cake is so ridiculously good that when it's sitting in a cake saver in my kitchen, it's pretty much all I can think of. From its super moist cake base, filled with chocolate and cherry pie filling, to its sweet and decadent glazed topping, this cake is absolutely one of my faves. And when it's gone (as in devoured, yet loved), it's never forgotten!
As an added bonus, this Chocolate Covered Cherry Cake recipe is incredibly easy to make. And the icing on top?--well, let's just say its rich, chocolate glaze came very close to coining that expression!
I'm warning you now, if you take this to a social, be prepared for all the raves and recipe questions--because this just might be the most talked about dessert on the table!
Why You'll Love It
| Box Cake Hack- It all starts with a box of Devil's Food. Add a can of cherry pie filling, almond extract and 2 eggs and the cake base is done. It doesn't get much easier than this! Simple ingredients- Chocolate Covered Cherry Cake has basic ingredients that are easily found at the store and has a ton of shortcuts to deliver its decadent taste. Feeds a crowd- The cake is baked in a 13x9 pan and you can easily get 20 servings out of it, which is perfect for a large gathering. Stores well- This cake keeps in the fridge for 1 week and when stored properly in the freezer, it will last for up to 6 months! |
For additional ideas with cherry pie filling, check out Cherry Crunch.
If you especially love chocolate glazed decadent treats (like this one), then you have to try Chocolate Raspberry Cheesecake!
Chocolate Covered Cherry Cake Ingredients
For the cake:
- 1 box devil's food cake mix
- 1 can (21 oz.) cherry pie filling
- 2 large eggs
- 1 teaspoon pure almond extract
For the chocolate glaze:
- 1 cup sugar
- 1/3 cup butter
- 1/3 cup whole milk
- 1 & 1/3 cups semisweet chocolate chips
How to make Chocolate Covered Cherry Cake
You'll want to gather the following equipment:
- 13x9 nonstick pan
- hand mixer
- large mixing bowl
- scraping/rubber spatula
- wire cooling rack
- mixing spoons
- measuring cups
- measuring spoons
- small pot
- nonscratch serrated knife
- serving spatula
Getting Started
Preheat your oven to 350 degrees
Grease pan
Make the Cake
In a large mixing bowl, add the dry cake mix and cherry pie filling.
Next, add the almond extract and eggs.
Blend with your hand mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer's speed to medium and beat 2 minutes more. Scrape the sides again, if necessary.
Then pour the batter into your prepared pan, smoothing the top with the rubber spatula.
Place the cake in your 350 degree preheated oven and bake it for 30 to 35 minutes.
Kitchen Ready Betty tip: Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
Make the Glaze
In a medium saucepan, add sugar, butter and milk. Cook over medium-low heat, stirring constantly until mixture comes to a boil. After it boils, stir constantly for 1 more minute.
Remove the pan from heat and stir in the chocolate chips.
When the chips have melted and the glaze is smooth, pour it over the warm cake so that it covers the entire surface. Use a spatula as needed to spread the glaze evenly.
Cool the cake for 20 minutes, then cut the cake into squares before serving.
Kitchen Ready Betty tip: The glaze may be thin, but it will firm up as it sits!
Storing Chocolate Covered Cherry Cake
If you're a chocolate lover like me, this cake won't be around for long!
Store the cake, covered in aluminum foil, at room temperature for up to 5 days or in the fridge for up to 1 week. Or, freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
A special thank you to my aunt for sharing this amazing recipe with me!
Chocolate Covered Cherry Cake is actually a box cake hack! Even though it's made with a cake mix, there's no vegetable oil used because the cherry pie filling (and 2 eggs) make it incredibly moist. Simply use your hand mixer to blend the cake ingredients and bake it. Then make a simple--yet decadent--chocolate glaze on your stovetop to top it with. Let the cake sit for 20 minutes and then you will be in heaven--absolute cake heaven.
- 1 box devil's food cake mix
- 1 can (21 oz.) cherry pie filling
- 2 large eggs
- 1 teaspoon pure almond extract
- 1 cup sugar
- 1/3 cup butter
- 1/3 cup whole milk
- 1 & 1/3 cups semisweet chocolate chips
In a large mixing bowl, add the dry cake mix and cherry pie filling.
Next, add the almond extract and eggs.
-
Blend with your hand mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer's speed to medium and beat 2 minutes more. Scrape the sides again, if necessary.
-
Then pour the batter into your prepared pan, smoothing the top with the rubber spatula.
Place the cake in your 350 degree preheated oven and bake it for 30 to 35 minutes.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from sides of the pan. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.In a medium saucepan, add sugar, butter and milk. Cook over medium-low heat, stirring constantly until mixture comes to a boil. After it boils, stir constantly for 1 more minute.
Remove the pan from heat and stir in the chocolate chips.
When the chips have melted and the glaze is smooth, pour it over the warm cake so that it covers the entire surface.
Use a spatula as needed to spread glaze evenly.-
Cool the cake for 20 minutes, then cut the cake into squares before serving.
The glaze may be thin, but it will firm up as it sits! Store the cake, covered in aluminum foil, at room temperature for up to 5 days or in the fridge for up to 1 week. Or, freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on your counter before serving.
You can substitute half and half for the whole milk.
Either devil's food plain cake mix or devil's food with pudding cake mix work well.
This cake tastes great at room temperature, but we think it tastes even better when served cold (just out of the fridge)!
Hi, I'm Betty! I live in Pennsylvania with my 2 human sons, 2 furry sons and my wonderful and supportive husband, who is my main cooking muse. When I'm not busy cooking or writing, I'm lifting a barbell, answering presidential trivia, thinking about the ocean, or going on long walks with my pups.
Thank you for checking out this recipe! Enjoy!
~Betty