Easy Cherry Chocolate Cake
This easy Cherry Chocolate Cake is moist and delicious. It starts with a chocolate pudding poke cake that’s topped with a layer of tart cherry filling, and a fluffy whipped cream frosting. It’s finished off with fresh cherries and chopped chocolate for a stunner of a dessert!
For more delicious Dessert Recipes, be sure to check out my Molasses Crinkle Cookies, Raspberry Oatmeal Bars, and Peanut Butter Mousse.
Valentine’s Day is right around the corner, and this easy cherry chocolate cake recipe is the perfect treat to help you celebrate the special occasion.
You might also call this an an easy version of Black Forest Cake, which is a traditional German dessert made with layers of chocolate cake, sour cherries, cherry liqueur, and whipped cream.
The ingredient list for this recipe is super simple; it’s made with a a box of chocolate cake mix, a can of cherry pie filling, and a tub of whipped topping, which are all huge time savers in the kitchen.
This is a really great dessert to whip up when you don’t have a lot of time, but still want a moist chocolate cake that’s full of sweet cherries, and looks beautiful, too!
And for a few more Valentine’s Day treat ideas, consider making some homemade Lofthouse Cookies (YUM!) or Chocolate Raspberry Cupcakes!
Ingredients for Cherry Chocolate Cake
- Box of chocolate cake mix + ingredients listed on the box – I like to use Devil’s Food cake mix from Duncan Hines. The one I use calls for three eggs, vegetable oil, and water.
- Small box of chocolate pudding – make sure to buy Instant pudding, not Cook and Serve.
- Milk – I used 2% milk, but whole milk would be great also.
- Cherry pie filling – there are many brands out there, but my favorite is actually the Favorite Day brand from Target. It has LOTS of cherries in it!
- Frozen whipped topping – my favorite is Extra Creamy Cool Whip.
- Fresh cherries – these are completely optional for decorating, but they look really pretty on top of the cake!
- Chopped semi-sweet chocolate bar – you could also use dark chocolate, if you prefer. This is just for decoration.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make Easy Chocolate Cherry Cake – Step by Step
A full list of ingredients, measurements, and instructions are located in the recipe card below.
Step 1: In a large mixing bowl, stir together the cake mix, eggs, water, and vegetable oil until moistened. Then beat with an electric mixer on low speed for two minutes. Pour the batter into a greased baking dish.
Step 2: Bake in the preheated oven for 30-35 minutes until a toothpick inserted in the center comes out clean. Remove cake from the oven and place on a wire rack to cool completely. After the cake is completely cool, use the round handle of a wooden spoon to poke holes all over the cake.
Step 3: In a large bowl, combine the chocolate pudding mix and milk. Stir for two minutes, until smooth and thickened.
4: Spread the chocolate pudding over the top of the cake, making sure to push it down into the holes.
Step 5: Next, spread the cherry pie filling over the top of the pudding layer.
Step 6: Finally top with the thawed whipped cream. Cover the cake and place in the refrigerator to chill for at least 1 hour.
Tips and Notes
- Use room temperature eggs. This will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the cake batter.
- Allow the cake to completely cool before adding the layers/toppings. If you add your pudding, whipped cream, etc. to a warm cake, they will melt!
- For a lightened up version, you can use sugar free chocolate pudding mix, lowfat milk, and light whipped topping.
- For the toppings, I used a chopped up chocolate bar and fresh cherries. But you could also use semi-sweet chocolate chips, a drizzle of melted chocolate, or maraschino cherries instead.
- Making ahead of time: This cherry chocolate cake can be made 1-2 days ahead of time and stored in the refrigerator.
- How to Store: store the frosted cake, covered with plastic wrap, in the refrigerator for up to 5 days.
More Cake Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Easy Cherry Chocolate Cake
Ingredients
Cake:
- 1 (15.25 oz) box of chocolate cake mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 (3.9 oz box) Instant chocolate pudding mix
- 1 1/2 cups milk
- 1 (21 oz) can cherry pie filling
- 1 (8 oz) container frozen whipped topping, thawed
- 1/3 cup chopped semi-sweet chocolate bar, optional, for topping
- fresh cherries, optional, for topping
Instructions
- Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with cooking spray and set aside.
- In a large bowl, stir together the cake mix, eggs, water, and vegetable oil until moistened, then beat with an electric mixer on medium speed for two minutes. Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Remove cake from the oven and place on a wire rack to cool completely.
- In a medium mixing bowl, combine the chocolate pudding mix and milk. Stir for two minutes, until smooth and thickened.
- After cake is completely cool, use the round handle of a wooden spoon to poke holes all over the surface of the cake. Spread the chocolate pudding over the top of the cake, making sure to push it down into the holes.
- Next, spread the cherry pie filling over the top of the pudding layer, followed by the thawed whipped cream. Cover the cake and place in the refrigerator to chill for at least 1 hour.
- Right before serving, decorate the top of the cake with fresh cherries and the chopped chocolate, if desired. Serve and enjoy!
Notes
- Use room temperature eggs. This will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the cake batter.
- Allow the cake to completely cool before adding the layers/toppings. If you add your pudding, whipped cream, etc. to a warm cake, they will melt!
- For a lightened up version, you can use sugar free chocolate pudding mix, lowfat milk, and light whipped topping.
- For the toppings, I used a chopped up chocolate bar and fresh cherries, but you could also use semi-sweet chocolate chips, a drizzle of melted chocolate, or maraschino cherries instead.
- Making ahead of time: This can be made 1-2 days ahead of time and stored in the refrigerator.
- How to Store: store the frosted cake, covered with plastic wrap, in the refrigerator for up to 5 days.
Hello. Just a quick question. Is the 1/2 cup of milk correct? I made this today and it was not enough milk to make a pudding consistency. I added another 3/4 cup. Please let me/us know. Happy Easter!🐇
Hi Kristine, you are correct it should be 1 1/2 cups! Thank you for catching that, it’s fixed now!
I love chocolate and cherries together. When I saw recipe I knew i had to make it! So good!
Oh this cake – I can’t get enough!!!!!!!!!!!
I want everyone out there to know that this cake is just as luscious as it looks. OMG, it is so good!