Who do you love? Children? Mom? Dad? Partner? Sister? Whoever it is will adore this cake—especially when you make it for Valentine’s Day, Mother’s Day, Father’s Day, or just because. This easy cherry chocolate love cake uses just five main ingredients but tastes like you spent hours in the kitchen. It’s rich with chocolate, bright with cherries, and finished with a homemade pink icing colored by cherry juice. You have to try it!
Video
Watch the short video demonstration for a quick visual guide to making this dessert.
Cherry Chocolate Love Cake
Melissa Jo
Print Recipe
Pin Recipe
Pin Recipe
Ingredients
- 1 box chocolate cake mix (15.25 oz)
- 12 oz Cherry Vanilla Coke (or Cherry Coke, Vanilla Coke, or regular cola)
- 10 oz jar Maraschino cherries, plus the juice from the jar
- 2 sticks butter (salted)
- 6–7 oz powdered sugar
- Nonstick spray or butter to grease the pan
Instructions
-
Preheat the oven to 350°F. In a bowl, whisk together the chocolate cake mix and the Cherry Vanilla Coke until smooth and fully combined.
-
Drain the jar of Maraschino cherries, chop or quarter them if desired, and gently fold the cherries into the batter.
-
Grease a 9×13-inch baking dish with nonstick spray or butter and pour in the batter, spreading it evenly.
-
Bake for about 30 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before icing.
-
For the icing: place the softened butter in a mixing bowl and beat with a hand mixer until fluffy.
-
Add the powdered sugar one cup at a time, mixing well after each addition until you reach a smooth, spreadable consistency.
-
Add 3–4 ounces of cherry juice from the jar and beat a few more minutes until the icing turns a pretty pink color and is light and fluffy.
-
Once the cake is completely cool, spread the pink icing over the top. Garnish each slice with a Maraschino cherry and serve.
Notes
- Cherry Vanilla Coke: This adds great flavor, but if it’s not available use Cherry Coke, Vanilla Coke, or any cola instead.
- Storage: Store the cake at room temperature for a few days. Wrap it in plastic wrap and place it in a zip-top bag or a container with a lid to keep it fresh.
- Icing tip: Be patient when mixing the icing. It may seem difficult at first, but continue beating until it becomes light and fluffy.
Tried this recipe?
Let us know how it turned out!
Let us know how it turned out!