Nigella Chocolate Cherry Cake

So… this cake is not subtle. It’s not delicate. It’s not the sort of thing you bring to a tea party and slice into with quiet murmurs. Nope. This one owns the room. Chocolate. Cherries. That almond kick in the background? It’s like Bakewell met a chocolate fountain and they fell head over heels.

The first time I made it, I was supposed to be prepping something elegant for a dinner party — you know, soft jazz, roasted vegetables, candlelight, the works. Instead, I made this unapologetically loud bundt cake, topped it with maraschino cherries like a retro sundae, and watched it vanish in 20 minutes. I knew then: this wasn’t just a cake. It was the cake.

Also? It’s dead easy. Box mix. A tin of cherry pie filling. Stir, bake, glaze, boom. You look like a wizard with a spatula.

Why You’ll Love It

• It’s got that sticky, rich centre thanks to the cherry filling — no dry crumbs here.
• Almond extract makes it feel more “from scratch” than it actually is.
• The glaze is like ganache’s casual cousin — shiny, sweet, and pourable.
• You can dress it up or keep it gloriously messy. Either way, it impresses.
• It feeds a crowd, but also freezes beautifully if you accidentally eat half.
• No mixer needed — just a bowl, a spoon, and your own two hands.

Ingredients

For the cake:

• 1 box (15.25 oz) devil’s food cake mix
• 3 large eggs
• ¼ cup canola oil
• 1 teaspoon almond extract
• 1 can (21 oz) cherry pie filling

For the glaze:

• 3 tablespoons butter
• 2 tablespoons corn syrup
• ¾ cup semi-sweet chocolate chips
• ¼ teaspoon vanilla extract

Optional garnish:

• Maraschino cherries (the more the merrier, honestly)

How to Make It

Grease like you mean it:

Preheat your oven to 350°F (175°C). Grab your bundt pan and really grease it. Use baking spray or the old-school butter and flour combo. Don’t skip the inner tube bit — that’s where cakes love to stick.

Mix the good stuff:

In a big mixing bowl, toss in the cake mix, eggs, oil, and almond extract. Stir until you’ve got a thick, smooth batter — a few lumps won’t hurt. Fold in the cherry pie filling gently. You want those cherries to stay plump and juicy.

Into the oven:

Spoon the batter into your pan. Try not to eat too much off the spoon — I speak from experience. Smooth the top. Bake for 40–45 minutes, or until the centre springs back when you press it. It’ll smell wildly good. Let it rest for 15 minutes before flipping onto a plate.

Let it chill (literally):

Cool the cake completely — like really, go do something else. If you try to glaze it while warm, it’ll just slide right off and sulk on the counter.

Microwave your glaze magic:

Melt the butter and corn syrup together in a microwave-safe bowl (I use a Pyrex jug) — about 45 seconds at 50% power. Add the chocolate chips, stir, and microwave again. Go in 15-second bursts now — chips scorch fast. Stir until smooth and shiny, then mix in the vanilla.

Drizzle like you mean it:

Pour the glaze over the cooled cake, letting it drip down the sides however it wants. Don’t stress perfection. Stick some halved maraschino cherries on top if you’re feeling fancy or nostalgic (or both).

Common Mistakes and How to Dodge Them

My cake stuck to the pan — help?!
Been there. Next time, grease every nook of that bundt pan like your reputation depends on it. A dusting of cocoa powder (instead of flour) also works for chocolate cakes.

It tastes… kind of boxy?
That almond extract is the secret weapon. Without it, it’s just chocolate cake. With it? Instant “whoa, did you make this from scratch?”

Glaze too thick/thin?
If it’s too thick, microwave it a little more. Too thin? Add a couple extra chips and stir. Honestly, it’s very forgiving.

I nuked the chocolate.
Yeah, I’ve done that too. Keep it low-power, short bursts, and stir more than you think you need to.

Storage and Reheating

Fridge:
Store it in an airtight container. It’ll last about 3 days… if no one finds it.

Freezer:
Yes! Slice, wrap in foil or cling film, and freeze. Perfect for future dessert emergencies. Just defrost overnight or microwave straight from frozen.

Reheat:
Zap individual slices for 20 seconds in the microwave if you like it warm and gooey. The glaze goes glossy again — so good.

Frequently Asked Questions

Can I make it without a bundt pan?
Sure. A 9×13-inch pan works fine. It just won’t have that “wow” shape. Still tastes fab, though.

Is the cherry flavour strong?
Not really — it’s more subtle. If you want a bolder cherry hit, add a splash of kirsch or cherry brandy. Not kid-friendly, but very fun.

Can I use a different fruit filling?
Go wild. Raspberry works beautifully. Blueberry’s okay too — though cherry + chocolate is the true power couple.

Can I skip the glaze?
Technically yes. But don’t. It’s not the same without that chocolate curtain of joy.

Nutrition Facts (Per Serving):

• Calories: 280
• Fat: 12g
• Carbs: 40g
• Protein: 4g
• Sodium: 280mg
• Sugar: 27g

More Nigella Recipe:

• Nigella Chocolate Yogurt Cake
• Nigella Whole Orange Cake
• Nigella Apple And Cinnamon Cake