Best 9 Chocolate Cherry Nut Cake Recipes

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Indulge in a journey of flavors with our Chocolate Cherry Nut Cake, a symphony of rich chocolate, tangy cherries, and crunchy nuts. This decadent cake is a perfect treat for any occasion, leaving a lasting impression on your taste buds. Our carefully crafted recipes offer variations to suit different preferences, including a gluten-free option and a delightful vegan version. Each recipe is meticulously explained with step-by-step instructions, ensuring that bakers of all levels can recreate this culinary masterpiece. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together.

Here are our top 9 tried and tested recipes!

CHERRY CHOCOLATE LAYER CAKE



Cherry Chocolate Layer Cake image

Heads will turn when you bring this unforgettable cake to the table. And the attention will only increase when you start cutting-revealing the creamy, luscious cherry filling. -Victoria Faulling, Methuen, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 26

1 cup butter, softened
1-1/4 cups sugar
3/4 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups buttermilk
FILLING:
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
1 teaspoon almond extract
3 cups confectioners' sugar
1 tablespoon maraschino cherry juice
2/3 cup finely chopped pecans
2/3 cup chopped maraschino cherries
FROSTING:
3 cups confectioners' sugar
1/2 cup baking cocoa
1/2 cup butter, softened
1/3 cup half-and-half cream
1 teaspoon vanilla extract
Chocolate curls and maraschino cherry, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer to two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese, butter and extract until smooth. Add confectioners' sugar and cherry juice; beat until smooth. Stir in pecans and cherries. In another bowl, combine the frosting ingredients; beat until smooth., Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup filling. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with chocolate curls and a cherry if desired. Refrigerate until serving.

Nutrition Facts : Calories 899 calories, Fat 43g fat (23g saturated fat), Cholesterol 146mg cholesterol, Sodium 606mg sodium, Carbohydrate 125g carbohydrate (99g sugars, Fiber 3g fiber), Protein 9g protein.

CHERRY NUT CAKE



Cherry Nut Cake image

My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. -Diana Jennings, Lebanon, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

6 large egg whites
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
1 cup half-and-half cream
1/4 cup maraschino cherry juice
3 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
40 maraschino cherries, chopped
1/2 cup chopped walnuts
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Maraschino cherries with stems, drained and patted dry

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.

Nutrition Facts :

CHOCOLATE CHERRY CAKE I



Chocolate Cherry Cake I image

This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.

Provided by Kathy Pieniazek

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
1 (21 ounce) can cherry pie filling
3 eggs
1 cup white sugar
5 tablespoons butter
⅓ cup milk
1 cup semisweet chocolate chips

Steps:

  • Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
  • Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
  • To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
  • Remove from heat.
  • Stir in chocolate pieces until melted and smooth.
  • Frost when cake is cool.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g

MARASCHINO CHERRY CHOCOLATE COOKIES



Maraschino Cherry Chocolate Cookies image

Chocolate, coconut, and maraschino cherries make a perfect combination in this festive cookie recipe. Enjoy these still warm with a nice big glass of milk.

Provided by ilkaisha

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 20m

Yield 36

Number Of Ingredients 13

1 cup butter-flavored shortening
½ cup white sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats
1 cup shredded coconut
¾ cup drained, dried, and chopped maraschino cherries
½ cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Beat shortening, white sugar, and brown sugar together in a bowl with an electric mixer until creamy and fluffy. Add eggs and vanilla extract; stir until well incorporated.
  • Mix flour, baking powder, baking soda, and salt together in another bowl; add to sugar mixture, blending until an even dough forms. Add oats, coconut, cherries, and chocolate chips until just mixed in.
  • Scoop rounded tablespoons of dough onto the prepared baking sheets.
  • Bake in the preheated oven until the edges are brown, 8 to 10 minutes. Let rest for 5 minutes, then transfer to a wire rack to cool.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 19.6 g, Cholesterol 10.3 mg, Fat 7.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 92.2 mg, Sugar 7.9 g

CHOCOLATE-COVERED CHERRY CAKE



Chocolate-Covered Cherry Cake image

Provided by Food Network

Categories     dessert

Time 42m

Yield 20 servings

Number Of Ingredients 9

Vegetable oil spray for misting
1 package (18.25 ounces) plain devil's food cake mix or devil's food mix with pudding
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package (6 ounces; 1 cup) semisweet chocolate chips

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
  • Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
  • Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
  • For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
  • Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

CHOCOLATE-CHERRY CAKE



Chocolate-Cherry Cake image

Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.

Provided by Eric Kim

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup/118 milliliters extra-virgin olive oil, plus more for greasing pan
1 1/4 cups/250 grams granulated sugar
1 cup/128 grams all-purpose flour
1/2 cup/56 grams Dutch-processed cocoa powder
2 teaspoons baking powder
2 large eggs
3/4 cup/180 milliliters whole milk
1 teaspoon pure almond extract
1/2 teaspoon coarse kosher salt or 3/4 teaspoon Diamond Crystal kosher salt
1 cup/305 grams cherry preserves (see Tip)
1/4 cup/50 grams granulated sugar
1/4 cup/28 grams Dutch-processed cocoa powder
Pinch of kosher salt
1/4 cup boiling hot water
2 cups/473 milliliters cold heavy whipping cream
Fresh red cherries, for garnish (optional)

Steps:

  • Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
  • In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
  • Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
  • Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
  • Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

MARASCHINO CHERRY NUT CAKE



Maraschino Cherry Nut Cake image

A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.

Provided by Judy Wattenbarger

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h30m

Yield 12

Number Of Ingredients 15

1 (10 ounce) jar maraschino cherries
2 ¼ cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt, divided
½ cup shortening
1 ⅓ cups white sugar
3 egg whites, room temperature
⅔ cup milk, room temperature
½ cup chopped pecans
¾ cup butter, room temperature
6 cups sifted confectioners' sugar, divided
⅓ cup milk
6 drops red food coloring
1 ½ teaspoons vanilla extract
12 maraschino cherries, with stems

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
  • Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
  • Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
  • Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
  • Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
  • In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
  • To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
  • Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 113.7 g, Cholesterol 32.1 mg, Fat 24.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 303.9 mg, Sugar 82.3 g

CHOCOLATE CHERRY CAKE



Chocolate Cherry Cake image

This is a very quick and easy cake to make. It is fancy enough to serve to guests.-Lois Valley, Morgan Hill, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 10

CAKE:
1 package chocolate fudge cake mix (regular size)
1 can (21 ounces) cherry pie filling
2 large eggs, beaten
1 teaspoon almond extract
FROSTING:
1 cup sugar
1/3 cup whole milk
5 tablespoons butter, cubed
1 cup semisweet chocolate chips

Steps:

  • In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.

Nutrition Facts :

OLD FASHIONED CHERRY NUT CAKE



Old Fashioned Cherry Nut Cake image

Make and share this Old Fashioned Cherry Nut Cake recipe from Food.com.

Provided by Emjay99

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 12

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 cup walnuts, chunky pieces not crumbs
1 cup maraschino cherry, well drained on a paper towel and halved
2 1/2 cups self-rising flour, remove 2 tablespoons to use to coat the walnuts and cherries
1 1/4 cups sugar
3/4 cup margarine, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 large eggs, at room temperature
1/2 cup light sour cream, room temperature
1/2 cup buttermilk, room temperature

Steps:

  • Preheat oven to 350°F.
  • In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
  • In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
  • Cream together the sugar and margarine.
  • Beat in vanilla and almond extracts and eggs, one at a time.
  • Beat in sour cream and buttermilk.
  • Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
  • Fold in the nuts and cherries.
  • Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
  • Pour in the batter.
  • Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
  • Cool 10 minutes in pans before removing to wire rack.

Nutrition Facts : Calories 287.9, Fat 15.2, SaturatedFat 2.8, Cholesterol 42.5, Sodium 374.2, Carbohydrate 33.9, Fiber 1.1, Sugar 17.9, Protein 4.8

Tips:

  • For a richer flavor, use dark chocolate or semisweet chocolate instead of milk chocolate.
  • If you don't have any buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • To make sure your cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • If you're short on time, you can use a pre-made chocolate frosting instead of making your own.
  • For a special occasion, you can decorate the cake with chocolate shavings, chopped nuts, or fresh berries.

Conclusion:

This chocolate cherry nut cake is a delicious and decadent dessert that is perfect for any occasion. With its moist chocolate cake, sweet cherry filling, and creamy chocolate frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this chocolate cherry nut cake a try.

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