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Close-up of a rectangular slice of dark Chocolate Cherry Cake with whole pitted glazed cherries.

Chocolate Cherry Cake: The Ultimate Moist & Glossy Dessert Recipe

This Chocolate Cherry Cake features a moist, dark chocolate base topped with a glossy red cherry pie filling and thick crimson fruit syrup. Perfectly balanced, decadent, and visually stunning for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Chocolate Cake Base
  • 2 cups (250g) all-purpose flour sifted
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) Dutch-processed cocoa powder high quality
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup (240ml) buttermilk room temperature
  • 1/2 cup (120ml) vegetable oil or canola oil
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) boiling water to bloom the cocoa
The Glossy Topping
  • 21 oz (595g) cherry pie filling premium brand with whole cherries
  • 1/4 tsp almond extract enhances cherry flavor

Equipment

  • 1 9x13 inch rectangular baking pan
  • 1 Sifter
  • 1 Electric Hand Mixer or Stand Mixer

Method
 

Prepare the Cake Base
  1. Preheat oven to 350°F (175°C). Sift flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl. Whisk to combine.
  2. Add buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes until well combined.
  3. Carefully stir in boiling water by hand or on low speed. The batter will be very thin. Pour into a greased and floured 9x13 rectangular pan.
  4. Bake for 30-35 minutes until a toothpick comes out with a few moist crumbs. Cool completely in the pan.
Add the Cherry Layer
  1. In a small bowl, mix the cherry pie filling with almond extract.
  2. Spread the filling over the cooled cake, ensuring the thick crimson syrup cascades slightly over the edges. Slice into rectangles and serve.

Notes

Ensure the cake is completely cool before adding the cherry topping to prevent the syrup from soaking in.
Use Dutch-processed cocoa for the darkest, richest color.