Delightful Cherry Chocolate Sheet Cake

Ready in: 1 hour · Serves: 12 · Technique: Baking · Storage: Airtight container, up to 3 days at room temperature or 1 week refrigerated.

Quick Answer

This Cherry Chocolate Sheet Cake is a festive dessert that combines rich chocolate cake with sweet-tart cherries for a stunning holiday centerpiece.

If you're anything like me-a New Yorker who thrives amid the hustle and bustle-you're probably already planning your holiday gatherings as Thanksgiving and Christmas approach. No festive table is complete without something special, and this Cherry Chocolate Sheet Cake is a stunning centerpiece that combines rich chocolate with bursts of tart cherries. The sight of glossy chocolate icing glistening in the ambient holiday light is enough to make anyone's heart flutter.

A Perfect Holiday Dessert

This cake serves as a delicious and eye-catching addition to any holiday celebration, reminding us of the joy of gathering with loved ones and indulging in delightful treats.

Why You'll Love This Recipe

• This Cherry Chocolate Sheet Cake is an eye-catching centerpiece perfect for holiday gatherings.
• Combines rich chocolate with the tartness of cherries for a delightful flavor contrast.
• Easy to make and serves a crowd-ideal for festive celebrations.
• Make-ahead friendly; the flavor deepens after a day in the fridge.
• Versatile; can be garnished or customized to suit your preferences.

Ingredients

Here are all the ingredients you'll need for this delicious cake.

For the cake:

• 1 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup buttermilk
• 1 cup hot water
• ½ cup vegetable oil
• 2 teaspoons pure vanilla extract

For the cherry filling:

• 1 can (about 15 oz) of cherry pie filling

For the frosting:

• ½ cup unsalted butter, softened
• ⅔ cup unsweetened cocoa powder
• 3 cups powdered sugar
• ⅓ cup milk
• 1 teaspoon pure vanilla extract

How to Make Cherry Chocolate Sheet Cake (Step-by-Step)

Follow these simple steps to create a magnificent Cherry Chocolate Sheet Cake!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 17x12-inch jelly roll pan with butter or non-stick spray. The smell of butter as it melts and coats the pan is simply divine!

Step 2: Mix Dry Ingredients

In a large mixing bowl, sift together the cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. The aroma of the cocoa mingling with sugar is a preview of the indulgence to come.

Step 3: Combine Wet Ingredients

Create a well in the center of the dry ingredients, then add in the eggs, buttermilk, hot water, vegetable oil, and vanilla extract. Using a hand mixer or whisk, mix until fully combined, ensuring the batter is smooth and glossy.

Step 4: Pour the Batter

Pour the batter into the prepared pan, spreading it evenly. This is when I can hardly wait-watching that luscious chocolate liquid filling the pan is a delight!

Step 5: Bake the Cake

Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will have everyone eagerly awaiting dessert.

Step 6: Cool the Cake

Once baked, cool the cake in the pan on a wire rack for about 10 minutes. After that, gently run a knife around the edges before inverting it onto a serving platter.

Step 7: Add Cherry Filling

Spread the cherry pie filling evenly over the cooled cake. The sweet-tart cherries against the rich chocolate is a match made in dessert heaven.

Step 8: Make the Frosting

Beat together the softened butter and cocoa powder until combined. Gradually add in the powdered sugar, milk, and vanilla extract; beat until creamy and smooth.

Step 9: Frost the Cake

Finally, spread the chocolate frosting evenly over the cherry-topped cake. The contrasting colors-dark chocolate against vibrant cherries-make it irresistible!

Common Mistakes to Avoid

• Overmixing the batter: This will lead to a denser cake, and you want that light, airy texture.
• Not using room temperature ingredients: Eggs and buttermilk mix better when they're at room temperature, ensuring your cake is airy.
• Skipping the cooling period: If you frost the cake while it's still warm, the frosting will melt and slide right off.

Tips and Tricks for Success

• For an extra touch, consider garnishing the top with shaved dark chocolate or chocolate curls right before serving.
• You can substitute fresh cherries in place of the pie filling for a more homemade touch-just toss them in some sugar and cornstarch to mimic the pie filling texture.
• Remember that the flavor deepens after a day in the fridge, so make it a day ahead for the best taste!

Variations

• Use different fruit fillings such as raspberry or blueberry.
• Opt for a cream cheese frosting instead of chocolate for a tangy twist.
• Incorporate nuts like chopped pecans or walnuts for added texture.

How to Serve

• Slice into squares for easy serving at gatherings.
• Serve warm with a scoop of vanilla ice cream on top.
• Drizzle with chocolate sauce for an indulgent finish.

Make Ahead and Storage

• Make Ahead: Prepare the cake a day in advance for enhanced flavor.
• Storage: Keeps well in an airtight container at room temperature for up to 3 days or in the fridge for about a week.
• Reheating: Serve at room temperature; if desired, warm slightly in the microwave.
• Freezing: Freeze individual slices wrapped in plastic wrap and foil for easy access.

Recipe Notes / What I Learned

One of the most satisfying aspects of this recipe is witnessing how the flavors meld together over time. The chocolate becomes more pronounced as it sits, and the cherries maintain their vibrant flavor, making this cake a delightful choice for your holiday gatherings. Trust me, you'll want to make this a seasonal staple!

Yield and Serving Size

Yield: 24 servings · Serving Size: 1 slice

Nutrition Snapshot

Estimated Nutrition Per Serving: ~250 calories · 3g protein · 37g carbs · 11g fat