Cherry Chocolate Heaven Cake

A rich, moist chocolate cake layered with sweet cherry pie filling, cocoa powder, and vanilla. This Cherry Chocolate Heaven Cake is pure comfort—simple ingredients, big flavor, no mixer needed.

this Recipe

So, confession time: the first time I made this Cherry Chocolate Heaven Cake, I was in pajama pants at 4:15 p.m., definitely skipping dinner, and kind of spiraling after a not-so-great day. It was one of those “I need something sweet and warm and I need it right now” moments. You know the ones?

I didn’t even have eggs. Or butter. Or anything that looks remotely like “prepared.” What I did have was a can of cherry pie filling I’d bought around the holidays—possibly for a dessert I never got around to—and a vague memory of a chocolate cake recipe I once made that didn’t require much.

That night, I threw everything together, hoping for something edible, but what came out of the oven… well, it was ridiculous. Like, cherry chocolate lava magic. I ate it warm, standing over the sink, just sort of stunned. It wasn’t just good—it was mood-lifting, soul-hugging, “oh wow, I might be okay” kind of good.

And now? I make it when life needs a soft reset. Or when I need to remind myself that something beautiful can come from being completely unprepared.

Why You’ll Love This Cherry Chocolate Heaven Cake Recipe?

I won’t lie to you—it’s not the prettiest cake in the world. But isn’t that kind of the charm?

• The cherry layer melts into the chocolate and creates this fudgy, almost pudding-like base that’s just… bliss. You don’t frost it. You don’t need to.

• It’s egg-free and butter-free, and yet turns out moist as heck. It doesn’t make sense, and I’ve stopped trying to explain it.

• All the ingredients? Stuff you probably have sitting around already. Pantry realness.

• It’s basically a dump-and-stir cake. No mixer. No sifting. I don’t even own a sifter, to be honest.

• And it’s not just a cake—it’s a moment. Like, the kind you share with your favorite people or just your favorite fork and a glass of red wine.

Ingredient Notes:

Here’s what you’ll need. And also, what I’ve accidentally substituted when I was missing things.

• 1 can cherry pie filling (21 oz): The base. Sweet, sticky, full of nostalgia. I’ve tried using cherry preserves once and… nope. Pie filling is where it’s at.

• 2¼ cups all-purpose flour: Standard stuff. Scoop lightly or you’ll end up with a brick. Been there.

• 1½ cups granulated sugar: This isn’t a health food. Lean into it.

• ¾ cup cocoa powder: Use what you have. I used store-brand and it still worked its magic.

• 1½ tsp baking soda: Works with the vinegar to give rise. You need this.

• ¾ tsp salt: Seems minor but honestly, it balances all the sweetness. Don’t skip.

• 1½ cups water: Sounds boring. Totally essential. Turns dry powder into lush batter.

• ½ cup oil (canola or vegetable): For moistness. I once used light olive oil and it was fine, but a little… olive-y.

• ¼ cup white vinegar: It makes the cocoa flavor pop. You won’t taste the vinegar—I promise.

• 1½ tsp vanilla extract: Adds that subtle “something’s special here” note. Even the cheap kind does the job.

How To Make Cherry Chocolate Heaven Cake?

Okay, ready?

Step 1: Preheat your oven.
350°F (175°C). Grease your 9×13 pan. No parchment, no frills.

Step 2: Dump in the cherries.
Spread the pie filling right in the pan. Don’t overthink it. Just spread it as evenly as you can with a spoon or spatula.

Step 3: Mix the dry stuff.
Flour, sugar, cocoa, baking soda, salt—whisk it together in a big bowl. Try not to spill cocoa everywhere like I usually do.

Step 4: Mix the wet stuff.
Water, oil, vinegar, vanilla—stir it in a measuring cup or whatever bowl isn’t already dirty.

Step 5: Combine wet + dry.
Pour the wet into the dry. Mix until it’s smooth. It’ll look kind of loose but trust me, that’s how it’s supposed to be.

Step 6: Pour over the cherries.
Gently spread the batter over the cherry layer in the pan. It’ll feel wrong. It’s not. This is the part where you just have to trust the chaos.

Step 7: Bake for 35–40 mins.
Your kitchen will start to smell like a chocolate cherry daydream. When a toothpick comes out mostly clean (a little goo is okay), it’s ready.

Step 8: Cool and eat.
Let it cool in the pan for a bit if you can wait. Then slice, scoop, devour. No judgment if the first piece looks like a hot mess. Mine always does.

Storage Options:

• Room temp: Covered tightly, it stays soft for about 2–3 days. The cherry layer keeps it from drying out.

• Fridge: Honestly, I love it cold too. It’s fudgier. Kinda reminds me of cake truffles.

• Freezer: Cut into squares, wrap, and freeze. Thaw on the counter or warm it in the microwave and add ice cream. You’ll thank yourself later.

Variations and Substitutions:

• Try a different pie filling: Blueberry works. Strawberry’s good. But cherry + chocolate = soulmates.

• Add chocolate chips: For extra richness. I mean, why not?

• Use espresso powder: Just a pinch in the batter to boost the cocoa flavor.

• Top with whipped cream or vanilla ice cream: It’s not necessary, but also… yes it is.

• Drizzle melted chocolate on top: Fancy mode: activated.

What to Serve with Cherry Chocolate Heaven Cake?

• Hot coffee or tea: The kind you sip while staring into the distance. Dramatic dessert energy.

• Wine: Preferably red. Especially if you’re eating this in stretchy pants after 9 p.m.

• A quiet couch and a cozy blanket: Ideal setting.

• Your favorite feel-good playlist or movie: Bake it. Eat it. Feel better. Repeat.

Frequently Asked Questions:

Do I have to use a can of cherry pie filling?
Yup. That’s kind of the whole thing. Other fillings don’t give the same gooey vibe.

Can I double this recipe?
You could. But maybe just make two pans. Doubling the baking time gets tricky.

Is this cake vegan?
It’s dairy-free and egg-free. So yep—vegan-friendly. Just double-check your pie filling if you’re strict about it.

If you’ve read this far, thanks. I know I ramble, but I also really love this Cherry Chocolate Heaven Cake. It’s humble. It’s rich. It’s forgiving (even when you mess up the measurements a little, like I totally did once). And more than anything, it makes you feel like things are okay—even when they’re not.

Bake it for someone you love. Or just for yourself. Either way, I hope it gives you a few minutes of that warm, quiet kind of joy that only chocolate (and cherries) can bring.

And hey—if you try it, come back and tell me how it turned out. What did you change? What mood were you in? Did you eat it straight out of the pan with a spoon? (Same.)

Let’s talk cake.

Keep the Flavor Coming – Try These:

The Perfect Side Dish – Southern Style Green Beans and Potatoes

Crock Pot Great Northern Beans

Maraschino Cherry Shortbread Cookies – A Tasty Delight

Cherry Chocolate Heaven Cake

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Imagine a cake. That whispers tales of love. At every bite. Where the rich, velvety chocolate. Meets the tart sweetness of cherries. In a dance as old as time. This Cherry Chocolate Heaven Cake. Is more than just a recipe. It's a journey. To a moment of pure bliss. Crafted with the simplicity of pantry staples. Yet extraordinary in its depth of flavor. It's a cake. That brings families together. Turns ordinary days. Into celebrations. And leaves everyone. From the littlest ones. To the grown-ups. Asking for just one more slice. Whether it's the warmth of a shared laughter around the table. Or a quiet evening with a book. This cake is your companion. Promising comfort, joy. And a touch of magic. With every forkful.

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12 Servings

Ingredients

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• 1 21 ounce can cherry pie filling
• 2 ¼ cups all-purpose flour
• 1 ½ cups granulated sugar
• 3/4 cup baking cocoa
• 1 ½ teaspoons baking soda
• 3/4 teaspoon salt
• 1 ½ cups water
• 1/2 cup canola or vegetable oil
• ¼ cup white vinegar
• 1 ½ teaspoons vanilla extract

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Instructions

 

1. Preheat Oven & Prepare Pan: Heat your oven to 350℉ (175℃). Grease a 9x13 inch baking pan.
2. Layer Cherry Filling: Pour the cherry pie filling into the pan. Spreading it evenly. Across the bottom.
3. Mix Dry Ingredients: In a large bowl. Whisk together 2 and ¼ cups all-purpose flour, 1 and ½ cups granulated sugar, ¾ cup cocoa powder, 1 and ½ teaspoons baking soda, and ¾ teaspoon salt.
4. Combine Wet Ingredients: In a separate bowl. Mix 1 and ½ cups water, ½ cup oil, ¼ cup vinegar, and 1 and ½ teaspoons vanilla extract.
5. Combine Wet & Dry Mixtures: Pour the wet ingredients. Into the bowl with the dry ingredients. Stir. Just until the batter is smooth. And well combined.
6. Pour Batter Over Cherries: Carefully pour the cake batter. Over the cherry layer in the pan. Smoothing the top with a spatula.
7. Bake the Cake: Bake for 35-40 minutes. Or until a toothpick inserted into the center of the cake. Comes out clean.
8. Cool & Serve: Let the cake cool in the pan. Before slicing. And serving. Enjoy your delicious Cherry Chocolate Heaven Cake!

Notes

For those who adore. The divine flavors of cherry and chocolate. But need a gluten-free option. Fear not! Transforming this Cherry Chocolate Heaven Cake. Into a gluten-free delight. Is effortlessly simple. And doesn't compromise on the heavenly taste. And moist texture. That makes this cake a crowd-pleaser.

Here’s how to make it gluten-free:

• Swap the all-purpose flour. With your favorite gluten-free flour blend. Look for a blend. That's meant for 1:1 substitution. And is designed to perform well in baking. These blends usually contain a mix of rice flour, tapioca flour, and xanthan gum. Ensuring your cake will rise beautifully. And have a wonderful texture.
• Pay extra attention. To the rest of your ingredients. To ensure they're gluten-free as well. Especially the baking cocoa. And vanilla extract. While inherently gluten-free. They can sometimes be processed in facilities. That handle gluten-containing products.
• Follow the rest of the recipe as is. And you’ll have a gluten-free Cherry Chocolate Heaven Cake. That’s just as indulgent. And satisfying as the original. This simple modification. Means everyone can dive into this chocolate-cherry bliss. No exceptions.

Note: When baking gluten-free. It's essential to mix your batter. Until well combined. But don't overmix. Gluten-free flours. Can result in a gummier texture. If overworked. A smooth, well-incorporated batter. Is your ticket to a cake. That’s as close to traditional textures as possible.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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