Why Make This Recipe
Chocolate Cake with Cherry Pie Filling is a delightful and indulgent dessert that perfectly combines the rich flavors of chocolate with the sweet and tart taste of cherries. This cake is not only a treat for your taste buds but also a visual delight. It’s perfect for special occasions, birthday parties, or simply when you want to enjoy a bit of sweetness. Plus, it’s easy to make, making it a great choice for both beginner and experienced bakers.
How to Make Chocolate Cake with Cherry Pie Filling
Ingredients:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 can cherry pie filling
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in the boiling water (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for 10 minutes in the pans, then remove to wire racks to cool completely.
- Once cool, place one layer on a serving plate and spread a layer of cherry pie filling on top.
- Add the second cake layer on top and spread more cherry pie filling over the top.
- Serve and enjoy your chocolate cherry cake!
How to Serve Chocolate Cake with Cherry Pie Filling
Serve this delicious cake on a nice plate to make it look even more inviting. You can add a scoop of vanilla ice cream or whipped cream on the side for an extra treat. It’s perfect for birthdays, holidays, or just a sweet ending to any meal.
How to Store Chocolate Cake with Cherry Pie Filling
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Make sure to cover the cake well to prevent it from drying out.
Tips to Make Chocolate Cake with Cherry Pie Filling
- Ensure that all your ingredients are at room temperature before you start mixing; this helps the batter blend better.
- Do not skip the step of boiling water; it helps to create a moist cake.
- Feel free to adjust the amount of cherry pie filling according to your taste. Add more for a bursting cherry flavor!
Variation
For a different twist, you can use blueberry or raspberry pie filling instead of cherry. Each option gives a unique flavor that pairs wonderfully with chocolate.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just cool them completely and store them well until you’re ready to assemble and serve.
2. What type of cocoa powder should I use?
You can use either natural cocoa powder or Dutch-processed cocoa powder. Just keep in mind that this may slightly alter the flavor and texture.
3. Can I freeze this cake?
Yes, you can freeze the cake after it is baked and cooled. Wrap the layers tightly in plastic wrap and then in foil. To serve, thaw in the refrigerator before adding the cherry pie filling.
Chocolate Cake with Cherry Pie Filling
A delightful chocolate cake paired with sweet and tart cherry pie filling, perfect for any special occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 can cherry pie filling
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in the boiling water (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for 10 minutes in the pans, then remove to wire racks to cool completely.
- Once cool, place one layer on a serving plate and spread a layer of cherry pie filling on top.
- Add the second cake layer on top and spread more cherry pie filling over the top.
- Serve and enjoy your chocolate cherry cake!
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
