Why You’ll Love This Cherry Chocolate Cake Recipe
When you take a bite of this Cherry Chocolate Cake, you’ll instantly understand why it’s a crowd-pleaser. The rich, moist chocolate pairs perfectly with the tart cherries, creating a flavor explosion in every mouthful.
I love how the cake’s texture is both fluffy and dense, making it incredibly satisfying. Plus, the vibrant cherry topping adds a beautiful pop of color that makes it irresistible.
Whether it’s a birthday, holiday, or just a sweet indulgence, this cake never fails to impress my friends and family. Trust me, once you try it, you’ll want to make it again and again!
Ingredients of Cherry Chocolate Cake
When it comes to baking a Cherry Chocolate Cake, the ingredients are just as important as the love you put into making it. This cake isn’t just a dessert; it’s a delightful experience that brings joy to every gathering. The combination of rich chocolate and sweet cherries creates a symphony of flavors that dance on your taste buds.
Now, let’s explore the ingredients you’ll need to whip up this delicious treat.
- 1 (18 ounce) box devil’s food cake mix
- 3 eggs (or as called for by your cake mix)
- 1/3 cup oil (or as called for by your cake mix)
- 1 1/3 cups water (or as called for by your cake mix)
- 2/3 cup water (for the Jell-O)
- 1 (3 ounce) package cherry Jell-O
- 1 (20 ounce) can cherry pie filling
- 2 cups milk
- 1 (3 ounce) package instant chocolate pudding mix
- 2 (1 1/2 ounce) envelopes Dream Whip
Now, here’s the thing about ingredients: quality matters. When you pick up that box of devil’s food cake mix, take a moment to check the expiration date. Trust me, nobody wants a cake that tastes like cardboard, right?
And while we’re at it, think about using fresh cherries if they’re in season. They can take your cake from “nice” to “oh wow, where have you been all my life?”
And if you’re feeling adventurous, you could even swap the cherry pie filling for a homemade version. But hey, if you want to save time (and sanity), the canned stuff works just fine.
Plus, it’s all about enjoying the process and creating something delicious, so don’t stress too much about perfection. Happy baking!
How to Make Cherry Chocolate Cake
Making a Cherry Chocolate Cake is like starting a delicious adventure. First things first, preheat your oven as directed on the cake mix box—this is essential. You don’t want to be that person who opens the oven door to a sad, flat cake.
While that’s warming up, grab those two 9-inch round cake pans, and give them a good greasing and flouring. Honestly, it feels like an art form. You might even want to line the bottoms with waxed paper to guarantee those cake layers slide right out when they’re done baking. Trust me, you’ll thank yourself later when you’re not left scraping bits of cake out of the pan with a spatula.
Now, let’s bring the magic together. In a large mixing bowl, combine the contents of your 18-ounce box of devil’s food cake mix with 3 eggs, 1/3 cup of oil, and 1 1/3 cups of water. Mix it all up until it’s smooth and ready to go, just like a good chocolatey batter should be. Bake it according to the package instructions.
While your cakes are baking, you can multitask—boil 2/3 cup of water, and once it reaches a rolling boil, remove it from heat and stir in that 3-ounce package of cherry Jell-O until it’s fully dissolved. This cherry goodness is going to soak into your cakes and elevate them to next-level deliciousness.
Once the cakes are done, let them cool a bit before carefully flipping them onto plates. It’s like a cake flip-off challenge—just be gentle! Peel away the waxed paper and spoon that cherry Jell-O mixture evenly over each cake.
Now comes the hardest part: patience. Chill those beauties in the fridge for about 6 to 8 hours or even overnight. While they’re chilling, whip up 2 cups of milk, the instant chocolate pudding mix, and 2 envelopes of Dream Whip using a mixer. Beat it until you reach a frosting-like consistency that’s smooth and dreamy.
When it’s time to assemble, frost a circle around the bottom cake layer and fill it with half of the cherry pie filling. Top it with the second layer, repeat the frosting, and then pile the remaining cherry filling in the center. It’s like a cherry chocolate surprise waiting to be discovered.
Refrigerate until you’re ready to serve, and then watch as your guests jump into this delightful creation. They might even ask you for your secret recipe, but that’s a story for another day.
Cherry Chocolate Cake Substitutions & Variations
If you’re looking to mix things up with your Cherry Chocolate Cake, there are plenty of substitutions and variations you can try.
For a gluten-free option, swap the devil’s food cake mix for a gluten-free blend. You can also use fresh cherries instead of pie filling for a lighter taste.
If you’re not a fan of chocolate, consider using vanilla cake mix and adding almond extract.
Experimenting with different types of nuts, like walnuts or pecans, can add a delightful crunch.
Finally, for a richer flavor, try adding espresso powder to the batter—it’ll deepen the chocolate taste beautifully!
What to Serve with Cherry Chocolate Cake
After exploring some fun substitutions and variations for your Cherry Chocolate Cake, it’s time to think about what to serve alongside this delightful dessert.
I love pairing it with a scoop of vanilla ice cream; the creaminess complements the rich chocolate and tart cherries perfectly. You can also serve a dollop of whipped cream for a lighter touch.
If you want something fruity, a fresh fruit salad adds a rejuvenating contrast. I sometimes whip up a simple chocolate sauce to drizzle over the top.
Each of these options enhances the cake and makes for a truly indulgent experience!
Additional Tips & Notes
While baking your Cherry Chocolate Cake, it’s helpful to keep a few tips in mind to guarantee the best results.
First, don’t skip the chilling step; it enhances the flavor and texture. If you want a more intense cherry flavor, consider adding a splash of cherry extract to the frosting.
For a richer chocolate taste, use dark chocolate pudding instead of instant chocolate pudding mix. When frosting, make sure your cake layers are completely cool to prevent melting.
Finally, don’t hesitate to experiment with toppings; whipped cream or chocolate shavings can elevate your cake even further. Enjoy baking!