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Chocolate Cherry Sheet Cake with Fudge Frosting Recipe

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  • Author: Mariam
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Chocolate Cherry Sheet Cake with Fudge Frosting is a decadent and moist dessert perfect for chocolate lovers. Combining the rich flavors of devil’s food cake with a luscious cherry pie filling and topped with a creamy fudge frosting, this sheet cake is ideal for gatherings or a special treat. Garnished with maraschino cherries, it offers a beautiful presentation and a burst of fruity sweetness with every bite.

Ingredients

Scale

For the Cake

  • 1 15.75-oz. box Devil’s Food cake mix
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup mini chocolate chips
  • 1 can cherry pie filling (approx. 21 oz)

For the Fudge Frosting

  • 5 tablespoons salted butter
  • 1 cup white sugar
  • 1/3 cup milk
  • 7 ounces dark chocolate chips

For Garnish

  • Maraschino cherries

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the Devil’s Food cake mix, eggs, sour cream, vanilla extract, and salt. Mix thoroughly until the batter is smooth. Fold in the mini chocolate chips gently to distribute them evenly throughout the batter.
  2. Bake the Cake: Pour the batter into a greased 9×13-inch sheet cake pan, spreading it evenly. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and allow to cool slightly.
  3. Add Cherry Pie Filling: Once the cake has cooled for about 10 minutes, spoon the cherry pie filling evenly over the top of the cake, spreading it gently to cover the surface.
  4. Make the Fudge Frosting: In a medium saucepan, melt the butter over medium heat. Stir in the white sugar and milk, bringing the mixture to a boil. Let it boil for 1 minute while stirring continuously to prevent burning. Remove from heat and add the dark chocolate chips. Stir until the chocolate is fully melted and the frosting is smooth and glossy.
  5. Frost the Cake: Pour the warm fudge frosting over the cherry topping on the cake. Use a spatula to spread it evenly covering all cherries and cake surface.
  6. Garnish and Serve: Decorate the frosted cake with maraschino cherries placed on top for a festive and elegant look. Let the cake cool and set for at least 30 minutes before slicing and serving.

Notes

  • Use full-fat sour cream for the best moist texture in the cake.
  • If you prefer, substitute maraschino cherries with fresh cherries for a less sweet garnish.
  • Ensure the fudge frosting is warm enough to pour easily but not so hot that it melts the cherry topping.
  • Leftover cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
  • Mini chocolate chips provide a nice texture in the cake, but can be omitted or replaced by chopped nuts if desired.

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Find it online: https://quickcookingmagic.com/chocolate-cherry-sheet-cake-with-fudge-frosting-recipe/