Vibrant masaschino cherries are enveloped by a rich and moist chocolate cake. Finished with cherry icing, each slice is a chocolate cherry lover’s dream!
Craving a chocolate cherry dream? Whip up this easy Devil’s Food Cherry Cake! Moist, delicious, and bursting with flavor, it’s perfect for bake sales, birthdays, or just satisfying your sweet tooth.
Today was a lovely snow day from school so I decided to do what I love best–bake! Since we’re moving soon, I did an audit of what was left in my pantry and came up with just the right ingredients to make a chocolate cake with cherries–perfect for Valentine’s Day!
If you love easy desserts that are made with cake mix, you’re going to want to save this recipe. It baked up so beautifully into a large, fluffy loaf. However, you could totally make it a bundt cake or even a 9 x 13 pan. The sweet, cherry icing was not only pretty but cooled into a lovely, crispy icing that is so scrumptious!
Love desserts made with cake mix? You came to the right place! Check out these Chocolate Cake Mix Cookies, Cake Mix Banana Bread, Lemon Crinkle Cookies, or this Easy Lemon Dump Cake.
Ready to get baking? Check out everything you will need to get the best results below!
Ingredients
- Devil’s Food Cake: This is the base of your cake which makes this recipe a breeze!
- Eggs: These add moisture and richness, making your cake fluffy and tender.
- Butter, melted: This adds moisture and flavor, but you could also use vegetable oil in its place.
- Maraschino Cherries: The stars of the show! Chopping them up means they’ll be distributed evenly throughout the cake and drying them helps prevent sogginess.
- Powdered Sugar: This is the base for the icing on the cake—quite literally.
- Maraschino Cherry Juice: This adds a lovely cherry flavor and pink color to the powdered sugar icing.
- Instant Chocolate Pudding: This adds extra richness and moisture, making your cake even more decadent.
How to Make Maraschino Cherry Chocolate Cake
Preheat your oven to 350°F and line a loaf pan with parchment paper.
In a big bowl, mix the cake mix, instant pudding, eggs, and melted butter until smooth.
Fold in those delicious, chopped cherries, pour the batter into the pan, and bake for 55-60 minutes (check for doneness with a toothpick!).
Let it cool for an hour, then whip up the simple icing by mixing powdered sugar and cherry juice.
Drizzle the sweet glaze over the cake, let it set, and you’re ready to slice.
Recipe FAQS
Cake Mix:
- Which cake mix should I use? Both chocolate and Devil’s Food Cake mix can be used. Devil’s Food Cake Chocolate will give a richer chocolate flavor.
- Can I make this a white cake? Yes, you can use a 15.25 ounce white cake mix with a 3.4 ounce packet of instant vanilla pudding in addition to the other ingredients.
- Can I substitute a gluten-free cake mix? Yes, use a gluten-free cake mix if needed. Make sure to adjust the other ingredients accordingly (e.g., use gluten-free baking powder).
Maraschino Cherries:
- Do I need to drain the maraschino cherries? Yes, draining ( and squeezing out) excess syrup prevents the cake from becoming soggy.
- Can I use fresh cherries instead of maraschino? Yes, but be sure to use ripe cherries and also remove excess moisture using a paper towel.
Storing
- Room temperature: Store iced cake slices tightly wrapped in plastic wrap or aluminum foil for up to 2 days. Avoid leaving it at room temperature for longer, as the cherries will change the texture.
- Refrigerator: For longer storage, wrap the cake slices well and store them in the refrigerator for up to 4 days.
- Freezer: Freeze uniced cake slices for up to 3 months. Wrap them tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before using.
Cherry Recipes to Try Today
Sliced Chocolate Cherry Cake
Equipment
- 9 x 5 loaf pan
- parchment paper
- Oven adjusted to the center rack position
- Mixing Bowls one medium and one large
- cutting board & knife
- Whisk
Ingredients
- 15.25 ounces Devil's Food Cake
- 3.4 ounce instant chocolate pudding *add it as is
- 4 large eggs
- ⅓ cup unsalted butter melted
- ½ cup maraschino cherries chopped and patted dry
- 1 cup powdered sugar
- 3 tablespoons maraschino cherry juice
Instructions
- Preheat oven to 350℉.
- Line a 9 x 5 loaf pan with parchment paper and set aside.
- In a large mixing bowl, add cake mix, pudding, eggs, and melted butter. Mix until well combined and mostly lump free.
- Fold in the chopped cherries and stir to combine.
- Pour cake batter into the parchment-lined loaf pan.
- Bake for 55-60 minutes or until cake is springy to the touch and a toothpick inserted into the center comes out clean.
- Once cake loaf is done, allow it to cool for 1 hour before icing.
Icing
- In a small bowl, mix powdered suagr and cherry juice until thick and creamy.
- Remove cake from loaf pan and pour icing over the top.
- Allow icing to set for 5 minutes before transferring it to a serving dish and slicing.
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