Chocolate cake mix, cherry pie filling, almond extract, butter, milk, and chocolate chips—easy ingredients, huge flavor.
Okay. So, you know how sometimes a dessert sneaks up on you and changes your entire day? That was this Classic Chocolate Cake. I didn’t set out to make anything fancy. I wasn’t even in a baking mood, to be honest. I just wanted something—anything—to make the day feel less like a never-ending loop of emails, laundry, and reheated coffee.
The whole thing started when I was cleaning out the pantry (read: looking for chocolate). I found a cake mix shoved behind the rice and a dusty can of cherry pie filling that I swear has moved houses with me twice. I almost tossed it, but then I remembered this old recipe scribbled on a faded index card from my mom’s church cookbook. You know the kind—written in cursive, with barely any instructions and totally no bake time. But still… I gave it a shot.
And when I poured that warm, glossy chocolate icing over the top? Wow. I may have stood at the counter eating forkfuls straight from the pan while the dog watched in judgment. (Fair.)
Why You’ll Love This Classic Chocolate Cake Recipe?
I get it. Cherry pie filling in cake sounds… odd. I thought so too. But here’s the thing: it works. It doesn’t make the cake fruity. It just makes it moist (ugh, I know, but that’s the word) and adds these juicy little pockets of cherry that surprise you in the best way.
Plus, the almond extract gives it this whisper of “hey, I’m a little fancy” without being fussy. And that icing? Don’t even get me started. It’s that old-school, boiled-on-the-stove, glossy-as-a-magazine-cover kind of icing. Not piped. Not fussy. Just poured and perfect.
The whole thing is simple. No mixers. No layers. No stress. You dump, stir, bake, pour. And honestly, sometimes that’s exactly the kind of win we need.
Ingredient Notes:
Before you hit the store, check your shelves. This classic chocolate cake is made of pantry friends, not specialty-store divas.
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1 box chocolate cake mix – Devil’s food, German chocolate, triple fudge—pick your poison.
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2 eggs – Lightly beaten. Don’t worry if you forget to beat them. I did once. Still worked.
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21 oz cherry pie filling – Yep. From a can. Trust the process.
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1 tsp almond extract – Not essential but makes it sing. Vanilla works too.
For the icing:
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1 c granulated sugar
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½ c butter – Salted, unsalted… I’ve used both.
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½ c milk – Whole, 2%, almond… it’s flexible.
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1 c semi-sweet chocolate chips – Or dark chocolate, if you’re feeling intense.
How To Make Classic Chocolate Cake?
Step 1: Preheat the oven.
350°F. Grease a 9×13 pan like your life depends on it. I once skipped this and paid in crumbs.
Step 2: Mix it all up.
In a big bowl, stir together the cake mix, eggs, pie filling, and almond extract. That’s it. No need to whip it to perfection. Just mix until it’s… well, mixed.
Step 3: Bake.
Pour the batter into your pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out mostly clean. Some crumbs? Fine. Gooey batter? Nope.
Step 4: Cool it… kinda.
Let the cake cool a bit. Not cold—just not lava-hot. You want it warm when you pour the icing so it sinks in just right.
Step 5: Make the icing.
In a saucepan, stir together the sugar, butter, and milk. Bring to a boil and let it bubble away for one minute (set a timer or count awkwardly out loud like I do). Take it off the heat, toss in the chocolate chips, and stir until smooth. Try not to eat it all before it hits the cake.
Step 6: Pour it on.
Pour the warm icing over the cake and let gravity do its thing. No need to spread unless you missed a corner. (Don’t miss a corner.)
Want To Save This Recipe?
Storage Options:
Once the icing has set (or honestly, even before), cover it up and store at room temp for a couple of days. If your kitchen’s warm or you want it firmer, stash it in the fridge. Cold cake is underrated, by the way. The icing turns fudgy, almost like a thin layer of ganache.
Want to freeze it? Totally fine. Slice it up, wrap each piece like a treasure, and freeze. Then when you need a treat—and don’t we all—you’re just a microwave zap away from happiness.
Variations and Substitutions:
Real talk: I don’t always follow recipes exactly, and I doubt you do either. So if you’re short on something, or just feeling creative, here’s what works:
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Out of almond extract? Use vanilla. Or skip it. Still good.
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Don’t like cherries? Raspberry pie filling is wild in this. Trust me.
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Want crunch? Add chopped walnuts or pecans to the batter. Totally changes the texture in a good way.
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Need it dairy-free? Use plant-based butter and almond milk. I’ve done it. I lived to tell the tale.
What to Serve with Classic Chocolate Cake?
It’s a standalone star, but if you want to level it up—or just show off—try this:
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Vanilla ice cream – For contrast. And drama.
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Fresh berries – If you want to pretend you’re being healthy.
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Whipped cream – Because why not?
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Espresso or strong coffee – It’s giving date-night-at-home energy.
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Cold milk – Total nostalgia. Midnight snack vibes.
Frequently Asked Questions:
Can I make this ahead?
Yes! Honestly, it might be better the next day. The icing gets that set-up fudge texture and the cake gets even richer.
Can I skip the icing?
You can… but why would you? I mean, sure, the cake is good on its own. But that icing? It’s the encore.
Can I use a different size pan?
You can. Just keep an eye on bake time—smaller pans = longer bake. Been there, learned the hard way.
This Classic Chocolate Cake isn’t trying to win awards. It’s not Instagram-perfect or covered in edible flowers. It’s the kind of cake you make when you’re tired, or sad, or celebrating something quietly. It’s dependable, deeply chocolaty, and a little nostalgic. Kind of like your favorite sweatshirt, but edible.
So what do you think—are you team cherry-chocolate now, or still unsure? Either way, give it a go. And if it ends up saving your Tuesday too… well, we’re officially dessert soulmates.
Tell me how it goes—I wanna hear all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Chocolate Cake
Ingredients
Cake:
- 1 package chocolate cake mix
- 2 eggs slightly beaten
- 21 ounces cherry pie filling
- 1 tsp almond extract
Chocolate Icing:
- 1 c granulated sugar
- 1/2 c butter
- 1/2 c milk
- 1 c semi-sweet chocolate chips
Instructions
Chocolate Cake:
- Prep: Preheat the oven to 350°F (175°C). and grease a 9x13-inch cake pan.
- Mix: Combine the chocolate cake mix, eggs, cherry pie filling, and almond extract. In a large bowl until smooth.
- Bake: Pour the batter into the prepared pan. And bake for 25-30 minutes. Or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven And allow it to cool slightly.
Chocolate Icing:
- Combine: In a saucepan, mix together sugar, butter, and milk. Heat until boiling. And continue to boil for 1 minute.
- Melt: Remove from heat. And stir in the chocolate chips. Until the mixture is smooth.
- Ice: Pour the warm icing over the slightly cooled cake.
- Set: Let the cake cool completely. To allow the icing to set before serving.
Notes
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!
