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!
Holy smokes, you guys, this chocolate cherry cake is simply a magic!
Let me elaborate…
You’ll need 3 ingredients and about 5 minutes of your time to make this cake. And in return, you’ll get super moist and surprisingly tall and soft chocolate cake studded with cherries. If that’s not magic, I don’t know what is.
I’m so glad I tried this recipe when I saw it in local FB group I’m part of, and I urge you to give it a try too!
Now, I know we’re cheating here big time with canned pie filling and cake mix. But it’s SO worth it! I stocked my pantry with couple of cake mixes and canned cherry pies for “emergencies”. You know, when you have guests on short notice, or when you need a bite of chocolate cake like right now, or when you can’t decide between chocolate cake and cherry pie. Ok, don’t know about that last one, because this cake is nothing like a cherry pie. Aaanyway, moving on…
So this chocolate cherry cake is delicious either warm or cold.
You can enjoy it warm, topped with vanilla ice cream and chocolate ganache. HEAVEN! Or you can smother it with chocolate fudge, whipped cream and maraschino cherry. My favorite! Or eat it plain dusted with powdered sugar, or not. Less calories, but we don’t really care about calories around here, right? 😉
Oh and since it’s a large cake, it’s perfect for potlucks, office treats, and church gatherings. And I’m telling ya, it’s quite a crowd-pleaser!
And here’s a quick video tutorial to show you just how easy it is to make this incredible chocolate cake.
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!
Yield: About 24 servings
Ingredients:
- 2 large eggs
- 1 box Devil’s cake mix
- 1 can (21oz) cherry pie filling
Directions:
- Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with cooking spray.
- In a large mixing bowl with attachment, beat the eggs for a minute.
- Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed.
- Pour the batter into the baking pan and spread it evenly.
- Bake for about 25 minutes, or until the inserted toothpick comes out clean.
- Cool cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.
- Store in the fridge, covered, for up to 3 days.
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Can you make this as mini cupcakes?
Hi, Tamra. Yes, you can!
I added a tablespoon . Of powdered, expresso powder rather than almond. OUTSTANDING!,
Micky, espresso powder sounds like a perfect addition! I’ll do that next time. Thank you for your feedback!
Can I use 2 cans of cherry pie filling? Would that be too much? I just like a lot of fruit in my cake…especially cherries 🙂
Hi, Brenda. I think it may turn out a bit too soggy.
Can u use a brownie mix instead of a cake mix?
Hi, Brenda. That sounds like delicious idea. I’ve never tried this with brownie mix though. Let me know if you give it a try.
my husband loves cherries. I’m not a big fan myself but I still loved this cake. I saved a tablespoon of the pie filling to spread on top. so moist and soft. this recipe is a keeper. I’m going to use blackberry pie filling next time. I used a loaf pan and it took about an hour to bake in my convection oven. rotate anything you bake halfway thru baking time. usually one side of an oven is hotter than the other.
Viki, so glad you enjoyed this cake. Blackberry pie filling sounds delicious too! Thank you for your feedback!
Can this be made in a bundt pan?
Hmm, I’ve never tried this in a bundt pan. Not sure, Jessica. Let me know how it turns out if you try.
Im getting ready to make it and I got frozen cherries and wondering about the juice. How much to I use?
Hi, Debbie. My recipe calls for can of cherry pie filling, not frozen cherries. I haven’t tried this with frozen cherries, so I’m not sure how it’ll turn out.
Shinee,
I’ve been making this for years, add a teaspoon of almond extract to the mix and top with a chocolate ganache. Mom’s Chocolate Covered Cherry Cake. My husband’s all time favorite. Comes out so moist and delicious.
Hi, Kelley! Almond extract sounds like a fabulous addition, so is the chocolate ganache. Thanks, and I’ll definitely try that next time. And yes, it’s so moist and delicious! It’s my latest favorite!
I have made this cake many times. However, I have ‘baked’ in the microwave.
I put the batter in a microwave safe bundt pan. Top pedi it with cool whip or whipped cream. Delish.com.
Connie, that sounds easier yet!! Love that, and how long do you microwave it though? We loved ours with whipped cream too.
I almost can’t believe this much deliciousness can be this easy. Definitely going to be a new go-to when I’m crunched for time and need a surefire winner.
I know, right? Ridiculously easy, but boy is it good. Hope you’ll try it soon, Karly.