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Home » RECIPE » Desserts » Cakes » 3-Ingredient Chocolate Cherry Cake

3-Ingredient Chocolate Cherry Cake

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By: Shinee Published: 4/18/2022Updated: 4/18/2022

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Surprisingly moist and soft, this 3-ingredient chocolate cherry cake is a crowd-pleaser. You’d be amazed how easy it is to make it too!

Chocolate cherry cake slice topped with chocolate fudge and maraschino cherry.

Table of Contents

  • Why you’ll love this recipe:
  • Key Ingredient Notes:
  • How to make this recipe:
  • Tips for Success:
  • How to serve this cherry chocolate cake:
  • Make-Ahead Tips:
  • Storing Tips:
  • FAQs:
  • Other Easy Cake Recipes:
  • 3-Ingredient Chocolate Cherry Cake

Why you’ll love this recipe:

You only need 3 ingredients and 5 minutes of your time to make this cherry pie filling cake. And in return, you’ll get a surprisingly tall, moist, and soft chocolate cake studded with cherries. If that’s not magic, I don’t know what is.

  • Perfect for a party or potluck
  • Light and fluffy yet decadent
  • Anyone can make it!

Now, I know we’re cheating here big time with a canned pie filling and a cake mix. But it’s SO worth it!

I stocked my pantry with a couple of cake mixes and canned pie fillings for “emergencies”. You know, when you have guests on short notice!

Key Ingredient Notes:

  • Eggs – Eggs provide structure, tenderness, and height to the cake. Without eggs, the cake would simply fall apart.
  • Devil’s cake mix – Devil’s food cake is a dark and rich chocolate cake with a light and airy texture! There’s no need to follow the box directions.
  • Cherry pie filling – For a sweet, cherry flavor with little to no effort! Cherry pie filling adds moisture and plenty of cherries.

How to make this recipe:

Before you start, preheat the oven to 350°F and spray 9×13 baking pan with a cooking spray.

  1. In a large mixing bowl, beat the eggs with an electric mixer for a minute or so, or until nice and fluffy.
  2. Add the chocolate cake mix and cherry pie filling, then mix it on low speed. This will keep the ingredients from flying outside the bowl. Increase the speed to medium, then beat until smooth.
  3. Pour the chocolate cake batter into the greased baking dish and use a spatula to spread it around evenly. Bake for 25 minutes or use the toothpick to test to see if it’s done.
  4. Cool completely on a wire rack inside the pan. Then dust with powdered sugar before serving.
Step by step photos of making cherry chocolate cake.

Tip

To check for doneness, insert a toothpick into the cake and if it comes out clean without batter stuck to it, it’s ready!

Tips for Success:

  • If you don’t have devil’s food cake mix, swap it out for another flavor! Vanilla, chocolate, yellow, and red velvet all taste great with cherries!
  • Chocolate cherry cake makes amazing cupcakes! Instead of using a baking pan, scoop the batter into a cupcake tin lined with cupcake liners.
  • For more decadent chocolate flavor, add 3/4 cup of semisweet chocolate chips to the batter.
  • To make this recipe gluten-free, use gluten-free chocolate cake mix.
  • Make sure to use cherry pie filling, not canned cherries! Canned cherries aren’t thick enough and the cake won’t set up.
  • For easy clean-up, use a disposable foil pan in place of a glass or metal baking dish.

How to serve this cherry chocolate cake:

This chocolate cherry cake is delicious either warm or cold.

  1. You can enjoy it warm, topped with vanilla ice cream, and chocolate ganache – HEAVEN!
  2. I love serving this cake with maraschino cherries and chocolate fudge as chocolate frosting. Or you can smother it with whipped cream too!
  3. Or eat it plain dusted with powdered sugar, or not. Less calories, but we don’t really care about calories around here, right? 😉
  4. Spread homemade cream cheese frosting all over the top!
Chocolate cherry cake in a baking pan with one slice lifted.

Make-Ahead Tips:

  • Since this chocolate cake with cherry filling lasts for three days in the refrigerator, it’s easy to make ahead! For best results, make it the day before you plan to serve it.
  • Let the cake come to room temperature before serving or reheat in a 250 degree oven until warmed through – about 10 minutes.
  • If you just want one slice, you can reheat it in the microwave in 15-second increments until warmed through. Don’t overheat or you will lose the soft texture of the cake.

Storing Tips:

  • Store the cherry chocolate cake, covered, in the refrigerator for up to 3 days.
  • Too much cake for you to eat? No problem! Wrap the cake in plastic wrap and freeze for up to 3 months. I like to freeze it in slices in a ziplock bag, this way you can enjoy one slice at a time!

FAQs:

Can I make this chocolate cherry cake into a layer cake?

Yes! Simply use two greased 8-inch round cake pans in place of a 13×9 baking dish. Follow the recipe as directed! Use homemade or store-bought frosting to fill and assemble the layer cake.

Do I have to use cherry pie filling?

The sweet and tart flavor of cherries complements dark chocolate exceptionally well, but any type of canned pie filling works! Blueberry, raspberry, or strawberry filling are all great options!

Can I make this into a chocolate cherry dump cake?

Yes! Pour two cans of cherry pie filling into the baking dish and top with the devil’s food cake mix. Drizzle 3/4 cup of melted butter on top and bake at 350 degrees for 60 minutes. Dump cakes are supposed to be dense, moist, and served with a spoon!

Other Easy Cake Recipes:

It doesn’t get much easier than this chocolate cake with cherry filling, but even scratch-made cakes can be simple!

  • 5-Ingredient Pineapple Cake
  • No-Bake Lemon Raspberry Cheesecake
  • The BEST Pumpkin Cupcakes
Chocolate cherry cake slice topped with chocolate fudge and maraschino cherry.

3-Ingredient Chocolate Cherry Cake

Surprisingly moist and soft, this 3-ingredient chocolate cherry cake is a crowd-pleaser. You'd be amazed how easy it is to make it too!
4.96 from 25 votes
serves: 24 servings
Total : 35 minutes
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Ingredients

  • 2 large eggs
  • 1 box Devil’s cake mix Note 1
  • 1 can (21oz) cherry pie filling Note 2
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with a cooking spray.
  • In a large mixing bowl with a whisk attachment, beat the eggs for a minute until fluffy.
  • Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed and gradually increasing the speed to medium high.
  • Pour the batter into the baking pan and spread it evenly with a spatula.
  • Bake for about 25 minutes, or until the inserted toothpick comes out clean.
  • Cool the cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.

Tips & Notes:

Note 1: If you can’t find devil’s food cake mix, try chocolate, yellow, or red velvet in its place!
Note 2: Be sure to use cherry pie filling, not canned cherries!
Storing Tips:
– Refrigerate the cherry chocolate cake in an airtight container for up to 3 days.
– Freeze it in an airtight container for up to 3 months. I like to freeze it in slices in a ziplock bag, this way you can enjoy one slice at a time!

Nutrition Facts:

Calories: 111kcal (6%) Carbohydrates: 20g (7%) Protein: 2g (4%) Fat: 3g (5%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 14mg (5%) Sodium: 158mg (7%) Potassium: 91mg (3%) Fiber: 1g (4%) Sugar: 7g (8%) Vitamin A: 71IU (1%) Vitamin C: 1mg (1%) Calcium: 32mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Chocolate cherry cake slice topped with chocolate fudge and maraschino cherry.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This recipe was originally published on August 17th, 2017.

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  1. Lisa LaBorde says

    Posted on 6 May 2022 at 10:40 am

    5 stars
    I was expecting a brownie texture. This cake rose beautifully, was soft and moist and not overly sweet. I will definitely be experimenting with more flavor combinations.

    Reply
    • Shinee says

      Posted on 9 May 2022 at 3:10 pm

      So happy you enjoyed it, Lisa. It’s definitely a keeper! Thanks for your feedback.

      Reply
  2. Marge geib says

    Posted on 23 April 2022 at 3:49 pm

    5 stars
    This cake was so delicious we all loved it !! So simple to make .

    Reply
    • Shinee says

      Posted on 9 May 2022 at 3:06 pm

      So happy you loved it, Marge! Thanks so much for your feedback.

      Reply
  3. April Zirbes says

    Posted on 28 March 2022 at 7:32 pm

    5 stars
    Absolutely delicious. Very moist. Very easy. Everyone loved it

    Reply
    • Shinee says

      Posted on 29 March 2022 at 8:34 am

      Yay, so happy you tried and loved it, April! Thanks for your comment!!

      Reply
  4. Heather L Dennison says

    Posted on 7 January 2022 at 11:35 am

    5 stars
    Oh my good lord I love this !!! And with a cup of coffee it great !!! Thank you soooooo much for this recipe….I will use it many times again 🙂

    Reply
    • Shinee says

      Posted on 15 January 2022 at 11:06 am

      Yay, so happy you tried and loved the recipe, Heather! Thank you for your feedback!

      Reply
  5. Mel says

    Posted on 28 December 2021 at 4:18 pm

    Can you freeze this cake?

    Reply
    • Shinee says

      Posted on 28 December 2021 at 10:13 pm

      Yes, you can, Mel.

      Reply
  6. Anita says

    Posted on 9 December 2021 at 4:15 pm

    5 stars
    This is delicious! I added 1/4 c. canola oil, greased a bundt pan well and baked it at 375F for 45 minutes. 10/10 will make again!

    Reply
    • Debbie says

      Posted on 19 December 2021 at 5:30 pm

      Hi Anita, I too am planning on making this as a bundt cake. Did it turn out moist? I want to drizzle white chocolate on it and decorate with marcino cherries for my Christmas dinner dessert.

      Reply
  7. Shirley Johnson says

    Posted on 7 December 2021 at 1:56 am

    Love these recipes, but there is only my husband and I so would appreciate 8 or 9 inch cake recipes.

    Reply
    • Donna Nelson says

      Posted on 4 February 2022 at 1:04 pm

      Just make in two rounds and give the second round for a gift. It does freeze well. Wrap other round loosely with parchment put in a gallon freezer bag. Warm to room temperature in wrapped. If you like warm in the oven on low. Not microwave and just drizzle hot fudge over it top with homemade whip cream or cherry choclate chip ice cream!

      Reply
  8. Denine says

    Posted on 18 November 2021 at 12:22 pm

    My batter is very very thick. Am I supposed to keep beating or add something to make it smoother?

    Reply
    • Shinee says

      Posted on 19 November 2021 at 9:19 pm

      Hi, Denine. That’s strange. I’d check the size of the can and box? This recipe calls for standard cake box, which is 16.5oz, and 21oz cherry pie filling. The recipe post contains a video, which might be helpful to see the batter consistency too.

      Reply
  9. Debb says

    Posted on 5 November 2021 at 11:37 am

    5 stars
    I made this into a better than sex cake-poked it with wooden spoon right out of oven, poured a can of sweet & condensed milk over warm cake, after cooling I spread a jar of butterscotch Carmel over top, topped with cool whip and sprinkled chopped dried cherries & Heath bits on top. It is AMAZING!! Thank you for a fun recipe

    Reply
    • Shinee says

      Posted on 19 November 2021 at 9:48 pm

      Oh my word, that sounds indulgent!!! Thanks for sharing,, Debb!

      Reply
  10. Linda S says

    Posted on 9 October 2021 at 8:16 am

    5 stars
    Make this some special people who love it, one being my Pastor. Always a big hit.

    Reply
    • Shinee says

      Posted on 10 October 2021 at 8:53 pm

      Yay, so happy you love this recipe. Thank you for sharing, Linda!!

      Reply
  11. Joseph Yong says

    Posted on 6 September 2021 at 6:59 pm

    My cake turned out chewy 🙁
    I have no idea what happened. Could it be that I beat the eggs for too long?

    Reply
    • Rena says

      Posted on 17 November 2021 at 1:56 pm

      So did mine. It didn’t raise at all. I have no idea why it didn’t work. How can I mess up three ingredients!

      Reply
  12. Suzanne says

    Posted on 1 August 2021 at 8:19 pm

    5 stars
    I always use this simple recipe, but add a bit of almond extract which really punches up the flavor. My family likes a light layer of chocolate frosting (canned is fine!)

    Reply
    • Shinee says

      Posted on 3 August 2021 at 8:59 pm

      Hi, Suzanne!! I love adding almond extract to my cherry pie filling, and I love it!! And I can imagine how it’d work for this recipe as well. Thanks for sharing!!!

      Reply
    • Kathryn says

      Posted on 13 December 2021 at 10:01 am

      How much almond extract?

      Reply
  13. Ruthie says

    Posted on 9 June 2021 at 10:41 am

    5 stars
    Just made this -smells delicious and so easy. Wanted to pipe in that 25 minutes was perfect bake time for me. Thanks for a great recipe.

    Reply
    • Shinee says

      Posted on 15 June 2021 at 6:45 pm

      Great! So happy you tried the recipe. Thank you for your feedback, Ruthie!

      Reply
  14. Denise says

    Posted on 29 May 2021 at 8:02 am

    Made this lots of time ! A little almond extract great – Ganache icing and berries scattered about – awesome …
    can I make it in a Bundt pan? ? Should I chop up cherries a bit ?

    Reply
    • Shinee says

      Posted on 30 May 2021 at 10:28 pm

      Hi, Denise. So happy you love this recipe. I’ve never tried making it in a bundt pan though.

      Reply
    • Elizabeth says

      Posted on 11 June 2021 at 2:32 pm

      5 stars
      Yes, it works great in a Bundt pan! I did add 1/4 cup Canola oil to the recipe. Grease the pan well, and bake at 350 for 45 minutes.

      Reply
      • Shinee says

        Posted on 15 June 2021 at 6:47 pm

        Thanks for sharing that, Elizabeth!!! Glad it works in the bundt pan as well!

        Reply
    • Patricia Cardinal says

      Posted on 5 January 2022 at 6:05 pm

      5 stars
      Denise, I also used a bundt pan and did not chop up the cherries. 45 min and it was done. It was very light. I topped it with some whipped cream…..Yummy.

      Reply
  15. Megan says

    Posted on 10 May 2021 at 5:52 pm

    Would this work as a layer cake or is it too heavy/unstable? Thank you!

    Reply
    • Shinee says

      Posted on 11 May 2021 at 8:22 pm

      Hi, Megan. I haven’t tried this cake as layer cake, so I’m not sure.

      Reply
  16. Lisa says

    Posted on 4 May 2021 at 6:25 pm

    Smells good, but 25 minutes is not nearly long enough in my oven. Was still liquid in center. Sank in middle after checking it at the 25 minutes mark

    Reply
    • Shinee says

      Posted on 11 May 2021 at 8:37 pm

      Hi, Lisa. Thank you for your feedback. I hope you baked it longer and enjoyed it.

      Reply
  17. Barbara A Orzel says

    Posted on 26 April 2021 at 3:29 pm

    5 stars
    Just made it and can’t wait for it to cool! My house smells heavenly and my mouth is watering! Taking it to school tomorrow to share with my peers! Yummmm..

    Reply
    • Shinee says

      Posted on 30 April 2021 at 10:14 pm

      Hi, Barbara! Hope it was a hit. Thank you for making my recipe and sharing your feedback!

      Reply
  18. Valerie says

    Posted on 4 April 2021 at 3:37 pm

    Do I make the cake mix with ingredients on box?

    Reply
    • Shinee says

      Posted on 4 April 2021 at 9:21 pm

      No, just use the mix and ingredients in this recipe.

      Reply
  19. Theresa says

    Posted on 28 February 2021 at 8:15 pm

    I’m eager to make this & wonder, is there a recommended chocolate frosting?

    Reply
    • Shinee says

      Posted on 2 March 2021 at 11:21 am

      Hi, Theresa. I’m sure you can pair it with any chocolate frosting you like.

      Reply
  20. Brian Allen says

    Posted on 17 November 2020 at 6:25 am

    5 stars
    Cake turned out great, baking time was 38 minutes so keep that in mind.

    Reply
    • Shinee says

      Posted on 18 November 2020 at 10:08 pm

      So happy you liked the cake, Brian. Thank you for your feedback!!!

      Reply
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