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Chocolate-Cherry Brownie Cake Recipe
Chocolate-Cherry Brownie Cake Recipe photo by Taste of Home

Chocolate-Cherry Brownie Cake Recipe

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My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else!—Susan Hayes, Massapequa, New York
TOTAL TIME: Prep: 45 min. Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 1 hour + cooling
MAKES: 12 servings


  • 1-1/4 cups shortening
  • 2-3/4 cups sugar
  • 5 large eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 1 teaspoon cherry extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup heavy whipping cream
  • 1 jar (10 ounces) maraschino cherries with stems
  • 4 ounces semisweet chocolate, chopped
  • 1 tablespoon shortening
  • 1 cup butter, softened
  • 2 ounces semisweet chocolate, melted and cooled
  • 1 teaspoon cherry extract
  • 1 teaspoon vanilla extract
  • 3-3/4 to 4 cups confectioners' sugar


  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and extracts. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with cream, beating well after each addition.
  3. Transfer batter to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool in pan 10 minutes before removing to a wire rack to cool completely.
  4. Drain cherries, reserving 3 tablespoons juice for frosting; pat cherries dry with paper towels. In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
  5. For frosting, in a large bowl, beat butter until creamy. Add melted chocolate and extracts. Beat in confectioners’ sugar alternately with reserved cherry juice, adding enough confectioners' sugar to reach desired consistency; beat until smooth. Frost cake. Serve with chocolate cherries. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Chocolate-Cherry Brownie Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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Reviewed Jan. 21, 2015

"We really enjoyed this cake. It isn't quite chocolate enough for me to call it a brownie cake, though, so I added half a cup of chocolate chips to the batter (and used 9 oz butter instead of shortening). Next time I will probably also add some cocoa to the batter. I also didn't feel that it needed so much frosting, so I halved both the butter and the powdered sugar, added 1/4 cup of cocoa powder, and used a little less cherry juice. It still had a generous coating of frosting (with a very good flavor!). Mine took over an hour and a half to bake, but it was worth the wait! Yum!"

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