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Chocolate Cake with Cherry Pie Filling

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A rich and moist chocolate cake layered with sweet-tart cherry pie filling, perfect for celebrations and gatherings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 can cherry pie filling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy cake removal later.
  2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix thoroughly until all the dry ingredients are well integrated.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the bowl with the dry ingredients. Beat on medium speed for 2 minutes, allowing the mixture to come together smoothly.
  4. Carefully stir in the boiling water until everything is well combined. The batter will be quite thin, but that’s exactly what you want for a moist cake.
  5. Pour the batter evenly into the prepared cake pans, taking care to distribute it equally between the two.
  6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in their pans for about 10 minutes. Then, remove them from the pans and transfer them to wire racks to cool completely.
  8. Once the cakes are completely cool, spread cherry pie filling generously between the layers and on top of the cake. Serve and enjoy the delightful blend of chocolate and cherries!

Notes

Pairs beautifully with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition

Find it online: https://tashirecipez.com/cherry-pie-filled-chocolate-cake/

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