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Chocolate cherry cake is a chocoholic’s dream cake.

Chocolate Cherry Cake

The only way I can describe this chocolate cherry cake is exquisite!  You all know I am a chocoholic and this is one of my very favorite cakes.  It is not made with a mix like a lot of chocolate cherry cakes but from “scratch” and it is delicious.  I cannot make this cake often because I can’t leave it alone.  It was a hundred degrees in Kentucky and I am baking this cake and craving chocolate.  It was worth it!

Chocolate cherry cake is exquisite!

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup pure cocoa
1 1/4 cups white granulated sugar
2 eggs
1/2 cup butter or margarine or 8 tablespoons, melted
1 cup buttermilk
2 teaspoons vanilla extract
1 (21 ounce) can cherry pie filling
In a large mixing bowl whisk together the flour, baking soda, salt, cocoa and sugar.  Mix well with whisk.  Add eggs, melted butter, buttermilk, vanilla extract and cherry pie filling mixing well each time with a spoon. (I don’t use the mixer on the cake and mix just until all ingredients are wet).  Pour into a well sprayed bundt pan or 9 x 13 cake pan.  Bake in preheated 350 degree oven 55 to 60 minutes until center is cooked.  Let cake cool for 20 minutes before removing from bundt pan.  (If using a 9 x 13 inch pan, it may not take that long to cook. Just make sure center is done when tested).
Chocolate Cherry Cake
3/4 cup white granulated sugar
1/4 cup evaporated milk
3 tablespoons butter or margarine
1/2 cup chocolate chips
1 teaspoon vanilla extract
Combine sugar, milk and butter in pan on top of stove.  Bring to boil and cook for 1 minute.  Remove from heat and add vanilla and chocolate chips.  Stir with spoon or whisk until chips are melted. (I put this in a small pitcher pour and drizzle over cake if using bundt pan. You can spread on cake if using 9 x 13 cake pan.  If frosting becomes too thick add a little milk and heat about 15 seconds in microwave. (Note: If you make this cake in a 9 x 13 pan, I would double the frosting recipe).
If you like this recipe, you might also like my recipe for German Chocolate Cake.
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  1. Elizabeth M. says:

    I plan to make this tonight, but canned cherries are out as I’d like it fully homemade. Any suggestions? Otherwise I’ll find a recipe, sub and go from there. Looking forward to it. Thank you for not posting a cake mix + can + whip topping recipe. 🙂

    • The Southern Lady says:

      If you want to use real cherries, I would suggest boiling them down with water and sugar and making them like a homemade pie filling.

  2. Ill be trying this out tonight but just have one question. Is white sugar powdered sugar or granulated sugar?

    • The Southern Lady says:

      It is white granulated sugar. Thank you for bringing this to my attention. The recipe has been corrected.

  3. If I wanted an extra half can of cherries, would I alter the recipe at all?

  4. I was going to inquire if I should drain the juice from the canned cherries but I think you made it clear here… use pie filling and incorporate the jelly like thickness of the canned cherries. Thank you Southern lady!!

  5. Tammy Storck says:

    Oh, happy day! This is now my favorite special occasion or just because cake. It looks and tastes decadent but is surprisingly easy. I took another reviewer’s idea and used almond instead or vanilla extract and my husband and I had to make ourselves eat only “responsible” sizes. Thank you so much for sharing this 🙂

    • The Southern Lady says:

      So glad you and your family enjoyed this cake! Thank you so much for letting me know. Have a wonderful week Tammy!

  6. I love a good black forest cake! I made this today and it’s amazing. I prefer Dutch Process cocoa over natural so I added 1 teaspoon of baking powder to account for that. It’s so good, very deep chocolate flavor studded with cherries. I’ll be making this again, thank you!

  7. Just made this the other night. I made it late at night and didnt get a chance to try it before bed. So hubby and I had it for breakfast. It was so good! 😀 Now the problem is, how do we restrain ourselves and not eat the whole 9×13 pan? Haha. Thanks for the recipe. Its a keeper.

  8. I am curious about using frozen cherries vs. canned filling. I would think I would need additional sugar and liquid. Any thoughts?

    • The Southern Lady says:

      I have not made this cake with frozen cherries. You could try cooking the cherries on top of the stove with some added sugar and a little water. Don’t let them get too thin they need to be like a pie filling. If they do get thin try adding a little cornstarch to thicken.

  9. Wasn’t sure how it work at high altitudes (I’m at 5000′). I made it in a 9 X 13 pan and it turned out beautifully. Delicous and moist. I’m a fan!

  10. Good recipe! I made cupcakes with almond instead of vanilla, used bing cherries I preserved last year. For a special almond twist, one could frost with marzipan/almond paste with or without the chocolate. Thank you for sharing this recipe. I will use it again.Amazingly moist cakes.

  11. What a lovely recipe, thank you!! 🙂

  12. Thank you for the awesome recipe, I like cherries and it looks to b a winner!!!!

  13. I am new at cooking, how do you know when the center is done?

    • The Southern Lady says:

      Stick a long-tined fork into the middle and if it come out clean it is done. You can use anything thin that will reach into the middle.

  14. I made this exquisite chocolate Cherry cake for my neighbor yesterday.After I took it over The g-son ate a peice while it was still warm..He smiled big and said it was awsome …So today I made another one for my Husband and myself My husband has a big sweet tooth…I do so love to cook and bake Keep these coming…And I agree it is Equisite!!!!!!!!!!!

  15. I bought the cocoa last week and today it is very cold here in Northern NH so I just whipped up this cake….I am so excited to taste
    the finished product…the batter was yummy…just what I needed today….a warm, and sweet smelling home….and soon a chocolate fix.. Thank You.

  16. Tonja gillispie says:

    What kind of chocolate chips are used in the frosting? Sweet? Semisweet?

  17. Hi Judy! I had to come back and say THANK YOU for your tips. I made the cake this weekend and it. is. incredible! I blogged about it here 🙂

    • Hi Paula, I checked out your cake and it is beautiful. So happy you enjoyed this recipe and Happy Birthday to Ryan. I tried to leave a comment but could not get your blog to take my address for some reason. Thank you for trying this recipe and have a great week.

  18. This looks wonderful, I am so glad I found your recipe! I am planning to make it for a birthday this weekend, and I am wondering how you measure your flour? Do you scoop the measuring cup into the flour and level it off, spoon the flour into the measuring cup or do you weigh the ingredients? I just want to make sure I get a similar result to your delicious picture above 🙂 Thanks for your help!!

  19. this sounds SOOOOOOOOOOOO delicious!! I will try! THANX Nancy STEPHENS

  20. Do you think this would work for cupcakes?

  21. Love your blog. Made this cake yesterday – it is very hot here in Missouri. It was worth turning on the oven. We had it unfrosted – trying to watch waistlines and husbands heart diet. I used half applesauce for 1/2 of butter and 2 egg beaters. Delicious!

  22. I’m loving your bundt cake recipes, thanks for sharing.

  23. Mary Barber says:

    Chocolate and Cherries, two of my very favorite things! I am going to make this and have already pinned it. Thanks for your wonderful recipes.

  24. The cake looks very decadent and delicious!

  25. Oh Judy – you make me want to run to the kitchen and get to mixing. This cake looks fabulous and being its from scratch, no doubt, it is very tasty. SO glad you shared…Pinning!!

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