Chocolate Cherry Soda Cake: An Easy Decadent Dessert

This chocolate cherry soda cake is a simple, big-batch dessert that starts with a boxed chocolate cake mix. Cherry pie filling adds bright fruit flavor and moisture, and a can of cherry soda gives the batter extra lift and a light, tender crumb. It is a good choice for potlucks, birthdays, and weeknight desserts when you want something chocolatey without a lot of effort.

Why You’ll Love This Recipe

• Very simple method: You mix the batter in one bowl and bake it in a single 9 x 13-inch pan.
• Moist texture: The cherry filling keeps the cake soft for several days.
• Few ingredients: Most of the work is done by the cake mix and canned pie filling.
• Easy to customize: You can change the frosting or the soda flavor to suit your taste.
• Crowd-friendly: It cuts into neat squares that are easy to serve at gatherings.

Ingredients

• 1 box (15.25 oz / 432 g) chocolate or devil’s food cake mix
• 1 can (21 oz / 595 g) cherry pie filling
• 1 can (12 fl oz / 355 ml) cherry-flavored soda, such as cherry cola
• 2 large eggs
• 1 cup (175 g) semisweet chocolate chips
• 1/2 cup (120 ml) heavy cream

Ingredient Notes

The cake mix provides the base of the cake, so choose a standard mix rather than a sugar-free or reduced-fat version. The cherry pie filling keeps the cake moist and adds fruit flavor. Cherry soda adds a light sweetness and helps the batter rise. Regular cola also works if you cannot find cherry soda, though the cherry flavor will be less pronounced. The chocolate chips and heavy cream make a quick ganache for the top.

Equipment You’ll Need

• 9 x 13-inch baking pan
• Mixing bowl and whisk or spatula
• Small saucepan
• Toothpick or cake tester
• Wire cooling rack

How to Make Chocolate Cherry Soda Cake

1. Preheat and prepare the pan. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch pan lightly with cooking spray or butter.
2. Mix the batter. In a large bowl, combine the dry cake mix and eggs. Slowly pour in the cherry soda and stir until the batter is smooth and no dry pockets remain. Expect a thick, slightly bubbly batter. Stir gently, since the soda will foam.
3. Add the cherry filling. Spoon the cherry pie filling over the batter and fold it in lightly with a spatula, leaving some streaks of cherry visible. The batter should look marbled rather than fully pink.
4. Bake the cake. Spread the batter evenly in the pan and bake for about 30 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and no wet batter. Ovens vary, so start checking at 30 minutes.
5. Cool the cake. Let the cake cool in the pan on a wire rack for about 20 minutes before frosting. It should feel warm but not hot.
6. Make the ganache. Heat the heavy cream in a small saucepan until it just starts to steam. Pour it over the chocolate chips, let it sit for 2 minutes, then stir until smooth and glossy.
7. Frost and serve. Pour the ganache over the cooled cake and spread it evenly to the edges. Let it set for about 15 minutes before cutting into squares.

Pro Tips for the Best Results

• Stir the soda in gently to keep the batter from losing its bubbles too quickly.
• Fold the cherry filling in only until streaks appear. Overmixing can make the cake dense.
• Check the cake a few minutes early, since cherry filling can make the center look wetter than it is.
• Use a hot, not boiling, cream for a smooth ganache.

Common Mistakes to Avoid

Overbaking: A dry cake usually means it stayed in the oven too long. Start testing at the low end of the time range.

Overmixing: Vigorous stirring after adding the soda can make the crumb tough. Mix just until smooth.

Frosting a hot cake: Ganache will slide off and soak in. Wait until the cake is only warm.

Variations and Substitutions

• Different soda: Try cola or root beer for a deeper flavor.
• Different frosting: Use a store-bought chocolate frosting for a faster finish.
• Different topping: Add fresh cherries or a sprinkle of flaky salt on the ganache.

Serving Suggestions

Serve the cake at room temperature or slightly chilled. A scoop of vanilla ice cream or a spoonful of whipped cream pairs well with the rich chocolate and tart cherry flavors. Coffee or cold milk also balances the sweetness nicely.

Storage and Reheating

Store leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Refrigerated cake tastes best when it is brought back to room temperature before serving. This cake is best enjoyed fresh, so freezing is not recommended for the frosted version.

Frequently Asked Questions

Can I use a different cake mix?

Yes, a yellow or white cake mix will work, but the cake will not be chocolate. Add cocoa powder to the batter if you want a chocolate flavor with a different base.

Can I make this cake ahead of time?

Yes. Bake the cake a day ahead, cool it completely, cover it, and frost it before serving.

Why did my cake turn out dense?

Overmixing after adding the soda or using an oven that runs cool can cause a dense texture. Mix only until smooth and check for doneness at the earliest time.

Can I skip the ganache?

Yes. The cake is still delicious plain or dusted with powdered sugar.

Thanks for reading, and let us know in the comments how your chocolate cherry soda cake turns out!