chocolate cake with cherry pie filling recipe

Written ByJenny Smyth Posted on
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The Best chocolate cake with cherry pie filling recipe

I’ve been making this chocolate cake with cherry pie filling recipe for years, and it’s always a hit with my family. The combination of moist chocolate cake and sweet cherry filling is a match made in heaven.

My kids love helping me mix the batter and dollop the filling, and my husband can’t resist the temptation of sneaking a slice (or two) when he thinks no one is looking. I love that this recipe is easy to make and requires minimal ingredients, making it perfect for a weeknight dessert or a special occasion like birthdays or holidays.

Plus, the best part is that it’s actually relatively healthy compared to other desserts out there – we’re talking whole wheat flour, less sugar than usual, and actual fruit instead of artificial flavorings. My family loves it when I make this cake because it’s just so comforting and familiar, like a warm hug on a cold day.

I’ve served it at potlucks, family gatherings, and even as a midnight snack when I’m feeling particularly indulgent. It’s just one of those recipes that never fails to put a smile on everyone’s face.

Chocolate Cake with Cherry Pie Filling

4.7 from 623 votes

A moist chocolate cake filled with tangy cherry pie filling, perfect for dessert lovers. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chocolate Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cups unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Cherry Pie Filling

1 can cherry pie filling
1 tablespoon cornstarch
1 tablespoon water

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×13-inch baking dish.
3In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Mix well.
4Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
5Mix on medium speed until well combined.
6Gradually add boiling water to the batter and mix until smooth.
7The batter will be thin.
8Pour half of the batter into the prepared baking dish.
Spread evenly.
9In a small bowl, mix cherry pie filling, cornstarch, and water.
10Spread the cherry mixture evenly over the batter in the baking dish.
11Pour the remaining batter over the cherry mixture.
12Use a spatula to gently spread and swirl the batter to create a marbled effect.
13Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
14The cake will have a shiny crust and will pull away slightly from the sides of the pan.
15Let the cake cool completely in the pan on a wire rack.
16Once cooled, dust with powdered sugar before serving.

🔧Equipment

9×13-inch baking dish
Mixing bowls
Whisk
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 30mg🧂Sodium: 450mg🌾Total Carbs: 68g🥦Dietary Fiber: 3g🍬Sugars: 48g🥩Protein: 5g

📝Notes

Tips: For a richer flavor, use coffee instead of water in the cake batter. You can also add a layer of whipped cream or vanilla ice cream on top for added indulgence.

Watch Video Of How Chocolate Cake with Cherry Pie Filling Works

This chocolate cake with cherry pie filling recipe has been a staple in our household for years – it’s always a crowd-pleaser whether we’re celebrating a special occasion or just need a pick-me-up after dinner.

One of my favorite things about this recipe is how easily it reheats – simply pop it in the microwave for 20-30 seconds or bake at 350°F for 10-15 minutes until warmed through.

And don’t even get me started on how versatile it is – we’ve served it as cupcakes at parties, sliced as dessert at family gatherings, and even just plain old-fashioned square slices at home after dinner.

❓ Frequently Asked Questions About Chocolate Cake with Cherry Pie Filling

1. What is the best type of chocolate to use in this recipe?

The best type of chocolate to use in this recipe is high-quality dark or semi-sweet chocolate. This will give your cake the richest, most intense flavor possible. You can use either bittersweet or semisweet chocolate chips or chopped bars – whatever you have on hand will work beautifully.

2. Can I substitute the cherry pie filling with another type of fruit?

No, I wouldn’t recommend substituting the cherry pie filling with another type of fruit in this recipe. The sweetness and texture of the cherries are essential to the overall flavor and experience of this dessert.

3. Do I need to chill the cake before serving?

No, you don’t need to chill the cake before serving – in fact, it’s best consumed at room temperature for optimal flavor and texture.

4. Can I make this cake ahead of time?

Yes, you can make this cake ahead of time – simply assemble the cake layers as directed, then refrigerate until ready to serve.

5. Is this cake suitable for vegetarians?

Absolutely! This cake is vegetarian-friendly and can be enjoyed by anyone following a plant-based diet.

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