Desserts · 4 min read
Cherry Devil's Food Cake with Cream Cheese Frosting
Moist chocolate cake with cherry pie filling and almond extract, topped with creamy cream cheese frosting. Easy and bakery-style.
★ 5.0 (1)
This cherry devil's food cake with cream cheese frosting starts with a boxed mix, but it doesn't taste like it. The sour cream keeps the crumb tender and moist, while the almond extract brings out the cherry flavor in the pie filling. Each bite has pockets of sweet-tart cherries against rich chocolate cake, and the tangy cream cheese frosting ties it all together. It's an easy cake recipe that looks and tastes like you spent hours on it.
What Makes This Chocolate Cherry Cake So Good
- The cherry pie filling bakes right into the batter, so you get juicy fruit in every slice without any extra prep.
- Sour cream adds moisture and a slight tang that keeps the chocolate flavor from feeling heavy.
- The cream cheese frosting is thick, smooth, and easy to spread, and it sets up nicely on a sheet cake.
Key Ingredients for This Devil’s Food Cake Recipe
- Devil's food cake mix gives the cake its deep chocolate base. Any standard 15.25-ounce box works, but a darker cocoa blend will give a richer result.
- Sour cream adds moisture and a subtle tang. Full-fat sour cream works best here; low-fat will make the crumb slightly less tender.
- Almond extract is what makes the cherry flavor pop. It has a strong flavor, so measure it carefully and don't be tempted to add extra.
Kitchen Tools for Cherry Pie Filling Cake
- A 13x9-inch baking pan, greased and floured so the cake releases cleanly.
- A large mixing bowl and a sturdy spoon for mixing the batter by hand.
- An electric mixer for beating the butter and cream cheese into a smooth frosting.
- A toothpick or thin skewer to test the cake for doneness.
Tips for Baking the Best Cherry Devil’s Food Cake
- Mix the batter by hand and stop as soon as the ingredients are combined. Overmixing can make the cake tough.
- Fold the cherry pie filling in gently so the cherries stay mostly whole. If you stir too hard, they break apart and the cake turns pink.
- Check the cake at 45 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
- Let the cake cool completely before frosting. Warm cake will melt the cream cheese frosting and make it runny.
Expert Advice for a Moist Chocolate Cherry Cake
- The extra 3 tablespoons of flour in the batter help stabilize the cake so it doesn't sink in the middle, even with the heavy pie filling.
- If your frosting seems too soft to spread, chill it in the refrigerator for 15 minutes. It will firm up without getting stiff.
- For cleaner slices, use a knife dipped in hot water and wipe it dry between cuts. This works especially well with cream cheese frosting.
Variations to Try with This Cherry Devil’s Food Cake
- Swap the cherry pie filling for blueberry or peach pie filling. The almond extract still works well with both.
- Use a chocolate or vanilla cream cheese frosting instead of plain. A chocolate version makes the cake even more decadent.
- Add a handful of mini chocolate chips to the batter for extra chocolate in every bite.
- Bake the batter as 24 cupcakes instead of a sheet cake. Reduce the baking time to 18 to 22 minutes and check with a toothpick.
How to Serve This Cherry Devil’s Food Cake
Toppings for the Frosted Cake
- A few fresh cherries on top add color and a bright, juicy contrast to the rich frosting.
- A light dusting of cocoa powder or shaved chocolate gives the cake a bakery-style finish.
- A drizzle of warm chocolate sauce works well if you like an extra chocolate hit.
What to Serve Alongside
- A scoop of vanilla ice cream balances the tangy frosting and rich cake.
- A cup of black coffee or espresso cuts through the sweetness nicely.
How to Store Leftover Cherry Devil’s Food Cake
Cover the cake pan tightly with plastic wrap or transfer slices to an airtight container. The cake will stay fresh in the refrigerator for up to 5 days. The cream cheese frosting needs to stay chilled, so don't leave the cake out at room temperature for more than 2 hours. Let slices sit at room temperature for about 15 minutes before serving if you prefer a softer texture.
Can You Freeze This Cherry Pie Filling Cake?
Yes, this cake freezes well. Freeze it unfrosted for the best texture. Wrap the cooled cake tightly in plastic wrap, then again in foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before frosting. If you already frosted the cake, freeze it uncovered on a baking sheet until the frosting is firm, then wrap and freeze. Thaw in the refrigerator and add a fresh layer of frosting if the top looks dull.
Best Way to Reheat a Slice of This Chocolate Cherry Cake
For a warm slice, microwave a single piece for 10 to 15 seconds. This softens the chocolate and makes the cherries juicier without melting the frosting. If you prefer the frosting cold, remove it from the slice before reheating and put it back on after. Avoid reheating the whole cake, since the frosting will soften too much.
Source recipe: Cherry Devil’s Food Cake with Cream Cheese Frosting (SnapChef ID 81a14b37-69a9-4fde-976d-cc4a377093c7). Nutrition is estimated per serving.
Ingredients
Directions
- Preheat oven to 350 degrees.
- Mix together cake mix, flour, sour cream, eggs, and almond extract and pie filling by hand.
- Pour into a greased and floured 13 x 9 inch baking pan. Bake at 350 degrees oven for 45 – 50 minutes.
- Cool before frosting.
- Combine butter and cream cheese into a bowl. Mix with a mixer until well blended.
- Add 1 teaspoon vanilla.
- Slowly mix in powdered sugar a small amount at a time. When all sugar is combined, frost the cake.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use a different cake mix for this recipe?
Yes, a chocolate fudge or dark chocolate cake mix works well in place of devil's food. The flavor will be slightly different, but the texture and moisture will stay the same. A yellow or white cake mix would also work, though the chocolate flavor will be much lighter.
Why is my cake pink in the middle?
The pink color comes from the cherry pie filling breaking apart and bleeding into the batter. This happens when you stir the filling too vigorously. Fold the cherries in gently with a spatula, and stop as soon as they are distributed. The cake will still taste good, but it won't have the same marbled look.
Can I make this cake without the almond extract?
You can leave it out, but the cherry flavor won't be as pronounced. Almond extract is what gives the cake that classic cherry-chocolate pairing. If you don't have almond extract, use 1/2 teaspoon of vanilla extract instead, though the flavor will be milder.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake at the 45-minute mark. It should come out with a few moist crumbs attached, not wet batter. The edges will also start to pull away from the sides of the pan. If the toothpick has batter on it, bake for another 5 minutes and check again.
Can I use homemade cherry pie filling instead of canned?
Yes, but make sure it is thick. Homemade filling that is too runny will make the cake soggy. If your filling is thin, simmer it on the stove for a few minutes to reduce the liquid before adding it to the batter.
