Cherry Chocolate Chip Cake
A rich cherry chocolate chip cake featuring sweet cherry filling, crunchy pecans, and melty chocolate chips, perfect for dessert or special occasions with a delightful moist texture.
Ingredients
Instructions
- Combine sugar, eggs, vanilla, and oil in a mixing bowl.
- Mix well until smooth.
- In a separate bowl, combine flour, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in cherry pie filling, chopped pecans, and chocolate chips.
- Pour the batter into a greased Bundt pan.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider using dark chocolate chips instead of semi-sweet. If you don't have pecans, walnuts or almonds can be great substitutes. To add a hint of tartness, you can mix in some fresh cherries or swap the cherry pie filling for raspberry or blueberry filling. Ensure your eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
Serve the Cherry Chocolate Chip Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs wonderfully with a cup of coffee or tea. For a festive touch, consider dusting it with powdered sugar or drizzling melted chocolate over the top. This cake is perfect for gatherings or as a special treat alongside Seba J. Jones' Easy Pound Cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you prefer to freeze the cake, wrap it tightly in plastic wrap and place it in a freezer-safe container for up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Chocolate Chip Cake contains roughly 553 calories, with 5g protein, 35g carbohydrates, and 40g fat. Note that it is relatively high in sodium, at 510mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries, but you'll need to sweeten them and possibly cook them down a bit to mimic the consistency of pie filling. Aim for about 2 cups of fresh pitted cherries, and consider adding some sugar to taste to balance the tartness.
How can I make this recipe gluten-free?
To make the Cherry Chocolate Chip Cake gluten-free, substitute regular flour with a 1:1 gluten-free flour blend. Make sure the baking powder and other ingredients are certified gluten-free as well. The texture may vary slightly, but it should still yield a delicious cake.
What can I serve with this cake?
This cake is delightful on its own but can be enhanced with a variety of accompaniments. Serve it with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or fresh fruit. It also pairs well with a rich cup of coffee, making it a perfect dessert for gatherings or afternoon tea.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).