Chocolate Cherry Cake

Chocolate Cherry Cake

Cherry Pie filling in a cake?? Yes indeed!!

In all honesty, was I ever a true lover of Black forest Cake? No.  Could I ever truly say that I had a love of cherries? No – with the exception of BC Cherries of course.  So if I don’t have a true love affair of cherries, why do I have a cake recipe that stars this ingredient on my blog?  My Chocolate Cherry Cake is one of my favorite cakes, and is a complete hit whenever I make it.  It is one of the common cakes I get requested to make for family and friends, especially over the holidays.  What makes this cake so amazing?  Cherry Pie filling – the not so ‘secret’ ingredient!!

Chocolate Cherry Cake from Scratch

When I say this cake is one of the most moist and light cakes you will ever try I am not joking.  And let’s talk a bit about the cherry pie filling – it adds such a nice complementary flavor to the chocolate – not over powering but has just enough presence for you and your guests to know that this is NOT your average chocolate cake.  But Chika I absolutely HATE cherries – I challenge you to make this cake for yourself or anyone who stands against cherries and I promise, you/they will fall in love!

Chocolate Cherry Cake


Not only is this cake DELICIOUS, it is also a cinch to make.  You can make this cake using a food processor or blender, or of course in a stand mixer.  I like to pulse/puree/mix my cherries with my eggs and sugar first for a few seconds then add the rest of my ingredients.  So to all my chocolate lovers and cherry haters – I dare you to give this recipe a try!!!

I really hope you’ll give this recipe a try, and when you make it, be sure to let me know in the comment section below, as I’d absolutely love to hear what you think!! Also be sure take a photo of your creation, and post it on Instagram and tag me @cookingwithchika or #cookingwithchika as I love seeing your creations and photos!  Also be sure to share this recipe across all your social media platforms!

Chocolate Cherry Cake
  • 1 can of cherry pie filling
  • 1 cup sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup coco powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cups canola oil
  • 1 cup milk
  1. Preheat oven to 350F. Grease bundt pan and set aside.
  2. Place cherry pie filling, sugar, eggs, and vanilla into food processor and pulse for 3 seconds
  3. Place flour, coco powder, baking powder, baking soda, and salt into a separate bowl. Whisk to combine ingredients together.
  4. Pour dry ingredients into food processor. Pulse for 2 seconds.
  5. Add oil and milk through spout of food processor, while pulsing ingredients together.
  6. Remove lid and scrape down the sides of your food processor to ensure all ingredients are fully incorporated.
  7. Pour batter into greased bundt (cake) pan.
  8. Bake for 1 hour or until toothpick inserted in center comes out clean.
  9. When done, let cool to room temperature.
  10. Once cooled, spread with chocolate glaze.
  11. Cut and serve!



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