Chocolate Cake with Cherry Pie Filling
A rich and moist chocolate cake filled with sweet-tart cherry pie filling, perfect for any celebration.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Room temperature
- 1 cup milk Room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Filling
- 1 can cherry pie filling
Instructions
Preparation
- Gather all your ingredients on the countertop.
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix until evenly distributed.
Mixing
- Add in the eggs, milk, vegetable oil, and vanilla extract. Beat the mixture at medium speed for about 2 minutes until smooth.
- Carefully stir in the boiling water. The batter will be thin.
Baking
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Assembly
- Once the cakes are cooled, place one layer on a serving plate. Spread the cherry pie filling on top of the first layer. Place the second layer on top.
- Optionally frost the cake with chocolate icing if desired.
Notes
Store in an airtight container. It keeps well for 5-7 days in the fridge or up to 3 months in the freezer.