Chocolate Covered Cherry Cake Snack Recipe

My Chocolate Cherry Memory

I first made this cake for my grandson’s birthday. He loved chocolate-covered cherries. His eyes got so wide when he saw it. I still laugh at that.

This cake is pure joy on a plate. It mixes a box mix with special touches. That makes it easy but still feels homemade. What’s your favorite birthday cake memory? I’d love to hear it.

Why This Simple Cake Works

Using yogurt in the cake is my little trick. It makes the cake so moist. It also adds a nice, light tang. Doesn’t that smell amazing while it bakes?

This matters because good food doesn’t need to be hard. A few smart swaps make all the difference. You get more time to enjoy the people you feed. That’s the real goal.

The Magic is in the Frosting

The cherry frosting is the star here. That maraschino cherry juice is key. It gives a sweet, fruity flavor you can’t get any other way. The almond extract makes it sing.

Fun fact: Maraschino cherries got their start long ago. They were preserved in a liqueur made from marasca cherries. Now we use a sweeter juice. Be sure to beat the butter until it’s fluffy first. This makes the frosting smooth as silk.

Putting It All Together

Let the cake cool completely. This is very important. If you frost a warm cake, it will melt into a puddle. Patience is a baker’s best friend.

I like to slice the cake before adding the pie filling. Then everyone gets a fair share of cherries. A final drizzle of chocolate sauce ties it all together. Do you prefer your chocolate sauce warm or straight from the bottle?

Why Sharing Food Matters

This cake looks fancy but it’s simple. That’s the second thing that matters. Food is about the feeling you give someone. A shared sweet treat creates a happy moment.

It’s a conversation starter. It’s a reason to sit down together. So, who will you make this cake for first? Tell me all about it.

Ingredients:

Ingredient	Amount	Notes
Cherry Chip Cake Mix	1 box	For the cake
Nonfat vanilla yogurt	1 cup	For the cake
Water	1 cup	For the cake
Butter, softened	1 cup	For the cherry frosting
Powdered sugar	4 cups	For the cherry frosting
Maraschino cherry juice	1/4 cup	For the cherry frosting
Almond extract	1/4 teaspoon	For the cherry frosting
Red food coloring	2 drops	For the cherry frosting; optional
Cherry pie filling	20 ounces	For topping
Chocolate sauce	As needed	For drizzling

My Chocolate-Covered Cherry Cake Story

My grandson Sam loves chocolate-covered cherries. One rainy afternoon, we decided to make a cake version. Doesn’t that sound like a wonderful idea? We used a simple box mix to get started. It made the whole kitchen smell like a sweet little bakery. I still laugh at that day. We were both covered in flour and cherry juice!

This cake is perfect for new bakers. You just need a few special ingredients. The cherry frosting is my favorite part. It tastes just like the cream inside the candy. Let me walk you through it. I promise it’s easier than it looks.

• Step 1: First, heat your oven to 350 degrees. Grab a big bowl. Mix the cake mix, yogurt, and water together. Beat it for about two minutes. The batter will be smooth and pink. (My hard-learned tip: Use cooking spray on your pan. It stops the cake from sticking every time.)
• Step 2: Pour the batter into your prepared pan. Slide it into the hot oven. Bake for 15 to 20 minutes. You’ll know it’s done with the toothpick test. Poke the center with a toothpick. If it comes out clean, your cake is ready! Let it cool completely on the counter.
• Step 3: Now for the magic! Beat the soft butter until it’s fluffy. Add the cherry juice and almond extract. A little red food coloring makes it pretty. Slowly beat in the powdered sugar. Keep going until it’s smooth and spreadable.
• Step 4: Frost the cool cake with your pink frosting. Then, spoon on the cherry pie filling. I like to slice the cake first. Then I add a spoonful to each piece. Finally, drizzle chocolate sauce over the top. It looks so fancy! What’s your favorite candy to turn into a dessert? Share below!

Cook Time: 20 minutes
Total Time: 1 hour (with cooling)
Yield: 15 servings
Category: Dessert, Cake

Three Sweet Twists to Try

This cake is like a friendly recipe. It loves to play dress-up! You can change it so easily. Here are three fun ideas my family enjoys. Each one feels like a whole new treat.

• Berry Blast: Use a white cake mix. Swap the cherry juice for strawberry juice. Top with fresh berries instead of pie filling.
• Chocolate Dream: Use a chocolate cake mix. Skip the red food coloring. Your frosting will be a lovely chocolate-cherry color.
• Nutty Delight: Add a handful of chopped almonds to the cake batter. Use the almond extract in the frosting. It adds a nice little crunch.

Which one would you try first? Comment below!

Serving It Up With Style

A slice of this cake is a happy ending to any meal. For a party, I add a dollop of whipped cream. A single fresh cherry on top looks so special. You could also serve it with a small scoop of vanilla ice cream. The warm cake and cool ice cream are perfect together.

What should you drink with it? A cold glass of milk is always my first choice. It just goes with cake. For the grown-ups, a little glass of cherry port wine is nice. It echoes the cherry flavor beautifully. Which would you choose tonight?

Keeping Your Cake Fresh and Fabulous

Let’s talk about keeping your cake tasty. First, cool it completely. I learned this the hard way. I once frosted a warm cake. The frosting melted right off.

Store the frosted cake in the fridge. Cover it loosely with plastic wrap. It will stay good for about three days. You can also freeze slices for later. Wrap each piece tightly in plastic.

Thaw frozen slices in the fridge overnight. This matters because it keeps the texture perfect. Batch cooking means you always have a sweet treat ready. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Even grandmas have kitchen mishaps. Here are three easy fixes. First, a soggy cake. This happens if you frost it while warm. Always let your cake cool first.

Second, frosting that is too runny. I remember when mine was like soup. Just add a bit more powdered sugar. Beat it until it looks right.

Third, a dry cake. Do not over-bake it. Check it a few minutes early. This matters for flavor and confidence. Knowing these fixes makes baking fun, not scary. Which of these problems have you run into before?

Your Quick Cake Questions Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free cherry chip cake mix. Check all other labels too.

Q: Can I make it ahead? A: Absolutely. Bake and frost the cake a day early. Add cherries and chocolate just before serving.

Q: What if I don’t have yogurt? A: Sour cream is a great swap. It will make the cake just as moist.

Q: Can I make a smaller batch? A: You can bake it in an 8×8 pan. Just cut the bake time a little.

Q: Is the food coloring needed? A: No, it is just for pretty pink color. The taste is wonderful without it. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cake. It is pure joy on a plate. *Fun fact: The cherry and chocolate combo is a classic for a reason. It just makes people smile.*

I would love to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! Use our handle @AnnasKitchenNook. I cannot wait to see your beautiful cakes.

Happy cooking!
—Anna Whitmore.