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–+ servings

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.
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 8 hours
Total Time: 9 hours 5 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.