For a richer flavor, use dark chocolate chips instead of semisweet. If you can't find crushed maraschino cherries, coarsely chop regular maraschino cherries. Store the frosted cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The cake is quite moist and can be a bit fragile when warm. Letting it cool completely in the pan is crucial for easy slicing.
Chocolate Cherry Chip Cake
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING24 People
-
VIEWS144
Indulge in a symphony of flavors and textures with this delightful cake! A moist, rich chocolate base is studded with sweet maraschino cherries and decadent chocolate chips, creating a truly irresistible treat. Perfect for any celebration or a simple weeknight indulgence.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate59 g
-
Cholesterol27 mg
-
Fiber2 g
-
Protein3 g
-
Saturated Fat6 g
-
Sodium263 mg
-
Sugar45 g
-
Fat14 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (5 minutes)
02
Step
5 mins
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined. (5 minutes)
03
Step
5 mins
Add the eggs, cooled coffee, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer until smooth and the batter is well combined. The batter will be quite thin. (3 minutes)
04
Step
3 mins
Gently fold in the chopped maraschino cherries and miniature chocolate chips until evenly distributed throughout the batter. (2 minutes)
05
Step
2 mins
Pour the batter into the prepared 9x13 inch baking pan and spread evenly. (1 minute)
06
Step
35 mins
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)
07
Step
1 hrs
Let the cake cool completely in the pan on a wire rack before frosting. This helps prevent the cherries and chocolate chips from sticking to the pan when slicing. (60 minutes)
08
Step
7 mins
For the frosting: In a large bowl, cream together the softened butter, confectioners' sugar, and salt with an electric mixer until light and fluffy. (5 minutes)
09
Step
5 mins
Add the vanilla extract and gradually add the milk, one tablespoon at a time, until the frosting reaches a smooth, creamy, and spreadable consistency. (3 minutes)
10
Step
5 mins
Frost the cooled cake with the buttercream frosting. Decorate as desired. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Melissa Prohaska
May 19, 2025I added a little bit of almond extract to the frosting and it complemented the cherry flavor beautifully.
Berenice Daugherty
May 13, 2025I followed the recipe exactly and the cake came out perfectly moist and flavorful. Will definitely be making this again!
Josefa Reynolds
Apr 28, 2025This cake was a huge hit at my family gathering! Everyone loved the combination of chocolate and cherry.
Darby Hauck
Apr 15, 2025This recipe is so easy to follow, even for a beginner baker like me!
Hertha Emmerich
Jan 8, 2025Instead of coffee, I used hot chocolate! It gave a wonderful extra bit of richness!
Gilbert Homenick
Dec 4, 2024My cherries sank to the bottom, even after flouring them. Next time, I'll try using less cherries and chopping them smaller.
Blaze Greenholt
Jun 3, 2024The frosting is so creamy and delicious! I had to stop myself from eating it straight from the bowl.