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Easy 2-Ingredient Cherry Chocolate Cake

This rich, moist 2-ingredient cherry chocolate cake is delicious and perfect for any special occasion.

It not only tastes good, but it’s also super easy to make.

Slice of cherry chocolate cake with chocolate frosting and cherries on top

There are quite a few ways to make 2 ingredient cake. In fact, most chocolate cake recipes can be condensed to 2 ingredients.

Check out this mug cake recipe for some ideas on how to do this.

And don’t be afraid to experiment because you never know … you might create a new favorite recipe!

Easy Chocolate Cake with Cherries

I don’t know many people who don’t like chocolate.

Chocolate is a universally preferred dessert, so you really can’t go wrong with this cake.

And of course the chocolate-cherry combination is a favorite. After all, who doesn’t love chocolate covered cherries, right?

Although you can leave the top of this cake bare, I like to frost it with chocolate.

In fact, I prefer dark chocolate frosting, but you can certainly use whatever topping you want.

One reader mentioned that she only uses whipped cream and doesn’t frost it.

That sounds really good to me, so I’ll probably try it that way next time.

Slice of 2-ingredient cherry chocolate cake on a plate beside a maraschino cherry

This cake would be perfect for a special day, like Valentine’s Day, a birthday, or any other celebration.

Or simply have it when you want it because the flavor turns any day into a special day. It’s a party in the mouth!

One thing to keep in mind when making this cake is that the texture is different from other chocolate cakes.

It’s denser and more moist. So don’t expect it to have a dry cake texture.

2-Ingredient Cherry Chocolate Cake Ingredients

As the name implies, you only need 2 ingredients—cherry pie filling and a box of chocolate cake mix.

You can use either regular or gluten-free cake mix.

Cherry pie filling and chocolate cake mix

As someone pointed out with my 2-ingredient apple cake recipe, the mix has more ingredients built in.

That’s a mere technicality that I’ve chosen not to worry about.

In my book, the cake mix is an ingredient, even though it has the flour, baking powder, and other elements.

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.

How to Make a 2-Ingredient Cherry Chocolate Cake

First, preheat the oven and grease the pan or casserole dish.

As always, I use nonstick cooking spray because that’s the easiest way to coat the pan.

Next, dump the cake mix and cherry pie filling into a large mixing bowl.

Cake mix and cherry pie filling in a mixing bowl

Stir the mixture until it is well blended.

The only lumps should be the cherries in the pie filling.

Cherry pie filling and cake mix blended

Then, pour the mixture into the pan. It will be extremely thick, so you’ll need to use a spoon or spatula to scrape it out of the bowl.

Spread it out until it is even all the way across.

Cake batter in a pan

Finally, put it in the oven and bake for about 35 minutes.

Remove it from the oven and allow it to cool for 30 minutes before serving warm.

Or let it cool to room temperature if you plan to frost it.

Baked cake cooling on the counter

I have a word of warning. Instead of using a 9”x13” pan, I pulled out the 7”x11” pan.

I probably should have scooped the mixture into the larger pan when I noticed my mistake. But I decided to see what happened.

It turned out okay, but it rose over the edge of the pan. When I saw that happening, I quickly popped a pan on the bottom rack.

If you choose the smaller size pan, I recommend placing a cookie sheet on the rack beneath the cake. You know, just in case it overflows.

Cherry chocolate cake

Next time, I’ll be more careful and make sure I have the right size pan.

It was still good, but I had to bake it an extra 10 minutes to make sure the center was done.

As I already mentioned, I used a canned dark chocolate frosting because I love dark chocolate anything.

However, I think it would also be good with a white frosting. The contrast would add quite a bit of visual interest to this delicious dessert.

More 2 Ingredient Cake Recipes

If you’re looking for more ways to make 2 ingredient cakes, take a look at these recipes:

2-Ingredient Lemon Cake – Some of my 2 ingredient cake recipes might surprise you when you see the ingredients. If you don’t already know about this one, you might have to do a double take.

2-Ingredient Peach Cake – This 2-ingredient peach cake is one of my favorite desserts because I go absolutely bonkers over anything that’s peach flavored.

I make quite a few 2-ingredient dishes that make life so easy. As I already mentioned, I make use of ingredients that are a blend of other ingredients so I don’t have to measure out so many things. Granted, I don’t always bake this way, but there are circumstances that limit time.

More Recipes

I enjoy cooking, but I don’t make anything that’s difficult. That’s why I love baking these flourless peanut butter cookies. Not only are they delicious, but also they’re super quick and easy to make.

Another recipe I enjoy is this super easy creamy lemon meringue pie. It’s the one like my mother use to make. When my older daughter was little, she wanted it instead of birthday cake!

This pound cake with cream cheese frosting from my friend Julie’s blog, Back to My Southern Roots, is good too! In fact, it’ll send you into orbit after the first bite!

See this recipe shared at Full Plate Thursday, Weekend Potluck, and Meal Plan Monday.

Slice of cherry chocolate cake on a plate

2-Ingredient Cherry Chocolate Cake

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This 2-ingredient cherry chocolate cake is a delicious dessert or treat for any occasion.


  • 1 package of chocolate cake mix
  • Two 15-ounce cans of cherry pie filling
  • Chocolate frosting (optional)
  • Maraschino cherries (optional)


    1. Preheat oven to 350 degrees. Spray the inside of a 9”x13” baking pan or casserole dish with nonstick cooking spray.
    2. In a large bowl, combine both cans of cherry pie filling and the cake mix. Stir until well mixed.
    3. Pour the mixture into the greased baking pan. Spread it out until it is evenly distributed.
    4. Bake for 35 minutes. Remove it from the oven and let it cool on a baking rack for at least half an hour before cutting it.


You may use a 7” x 11” pan, but increase the baking time to 45 minutes because it’s deeper and takes longer to cook. Also place something beneath the pan in case the mixture overflows.

You may serve the cake warm without any topping. Or top it with whipped cream or ice cream.

If you frost the cake, it needs to be cooled to room temperature. It’s really good with chocolate frosting and maraschino cherries.

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 264Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 349mgCarbohydrates 57gFiber 1gSugar 19gProtein 2g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Did you make this recipe?

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Sandi L.

Tuesday 27th of July 2021

Can you use fresh or frozen pitted dark cherries instead of pie filling


Wednesday 28th of July 2021

Hi Sandi. You need the pie filling because it has the glaze to add extra moisture to the cake. That said, if you make your own pie filling, you can certainly use that.


Saturday 5th of December 2020

What size cherry pie filling?


Saturday 5th of December 2020

Hi Sandy. You'll need two 15-ounce cans of cherry pie filling.


Thursday 3rd of December 2020

I recommend sifting the cake mix first so there aren’t as many lumps and dry spots. To me it makes all the difference


Thursday 3rd of December 2020

Hi Tara! Thanks so much for the tip!

Robin S

Wednesday 15th of April 2020

Well I made this for a coworkers birthday. Had to bake it 50 minutes before the toothpick came out ok. Almost seems not done it soooo very fudgy. Chocolate frosting on top and everyone liked it. πŸ‘πŸ»πŸ‘πŸ»


Wednesday 15th of April 2020

Hi Robin! I'm glad everyone liked it. The cake turns out so moist, which is why I typically like it in a larger pan so it's not so thick.


Tuesday 7th of April 2020

I made this today! It just came out of the oven and it smells so good! Hoping it is lol!

Only thing is, I couldn't find any chocolate cake mix (because of everything going on) so I settled for triple chocolate fudge cake mix


Wednesday 8th of April 2020

Hi Misty! Triple chocolate fudge cake with the cherries sounds amazing! I'd love to hear how it turned out!

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