Cherry Chocolate Cake with Brandy Whipped Cream

Cherry Chocolate Cake: Brandy, Berries & Boxed Cake Bliss

Some recipes are fussy. This one isn’t. And maybe that’s part of the magic.

This cherry chocolate cake has been in my husband’s family for years — originally baked in a large tray for potlucks, picnics, and celebrations. I’ve adapted it into a round springform cake and added one little luxury: a soft brandy whipped cream, inspired by my love for Black Forest cake.

It’s unapologetically simple. You won’t find scratch-made batter or fresh cherries here. In fact, the secret is using a boxed chocolate cake mix and a can of cherry pie filling — a shortcut I don’t usually take, but wouldn’t dream of skipping in this case. The result is dark, moist, and rich with jammy cherry flavor — a little nostalgic and a little grown-up.

Ingredients

How to Make it.

Start by prepping your springform pan with butter or cooking spray, then heat the oven to 350°F. In a large bowl, gently mix the chocolate cake mix, cherry pie filling, and eggs with a wooden spoon. Avoid breaking up the cherries too much — you want those little pockets of fruit to stay intact. Pour the batter into your pan and bake for 40 to 50 minutes, or until a toothpick in the center comes out clean.

As soon as it’s out of the oven, use a heat-protected hand to lightly press down the top dome to flatten it just slightly. This will help create a smooth surface for the icing. Let it cool while you prepare the topping.

In a small saucepan, combine the sugar, butter, and milk and heat over medium-high until melted and combined, stirring often. Remove from the heat and stir in the chocolate chips until you have a smooth, glossy icing. Slowly pour the warm icing over the cake and smooth it with the back of a spoon or spatula. Chill the whole cake in the fridge overnight so the topping sets fully.

The next day, loosen the cake from the pan with a sharp knife and carefully remove the springform sides. Transfer the cake to a stand or serving plate. Then whip the heavy cream and brandy until soft peaks form and spread it over the top. Add a few fresh berries if you like.

Tips & Variations

No brandy? Feel free to skip it or replace it with vanilla or almond extract.

Don’t skip the chill. This cake is at its best after a full overnight rest in the fridge — the topping sets beautifully and the texture improves.

Serve cold. This isn’t a cake you serve warm. The cool temperature keeps the whipped cream stable and the texture firm.

Make ahead. You can make the cake and icing a full day ahead, then add the whipped cream before serving.

Cherry Chocolate Cake with Brandy Whipped Cream

A nostalgic tray cake reimagined in a springform pan with a grown-up whipped cream twist. It’s rich, ridiculously easy, and always a crowd-pleaser.

Print Pin Rate

Course: Dessert

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Chill Time: 8 hours hours

Total Time: 9 hours hours 5 minutes minutes

Servings: 10 -12 slices

Equipment

• 1 Springform Pan

Ingredients

For the Cake

• 1 box chocolate cake mix
• 1 (21oz) can cherry pie filling
• 3 large eggs

For the Chocolate Icing

• ½ cup sugar
• 3 tbsp butter
• ¼ cup milk
• 6 oz chocolate chips

For the Whipped Cream

• 1 cup heavy whipping cream
• 3 tbsp brandy
• fresh berries, for decoration (optional)

Instructions

• Preheat the oven to 350℉ and prepare a springform pan with butter or cooking spray.
• In a large bowl, combine the cake mix, cherry pie filling, and eggs. Stir gently with a wooden spoon until fully mixed, keeping the cherries mostly intact.
• Pour the batter into the prepared pan and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
• While hot, gently press down the dome in the center of the cake to level it, then let the cake cool.
• In a small saucepan, combine the sugar, butter, and milk. Heat over medium-high, stirring until the butter and sugar are melted.
• Remove from heat and stir in the chocolate chips until smooth. Pour the icing over the cake and spread evenly.
• Refrigerate the cake overnight to allow the topping to fully set.
• The next day, loosen the edges with a knife and remove the springform ring.
• In a medium bowl, whip the cream and brandy until soft peaks form.
• Spread the whipped cream over the top of the cake and decorate with berries if desired. Chill until ready to serve.

Notes

• You can substitute the brandy with vanilla or almond extract if needed.
• Be sure to chill the cake overnight — it slices better and tastes even richer.
• Best served cold, straight from the fridge.