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Chocolate Cherry Layer Cake

 Chocolate Cherry Layer Cake
Flo Burtnett of Gage, Oklahoma has a sweet treat to enhance your buffet—a lusciously verssatile layer cake. "I've changed the design on top to a heart for Valentine's, a pumpkin for autumn and a tree for Christmas," she reveals.—Flo Burtnett, Gage, Oklahoma
12 ServingsPrep: 45 min. Bake: 30 min. + cooling


  • 1 package chocolate cake mix (regular size)
  • 3/4 teaspoon ground cinnamon
  • 2 cups (16 ounces) cherry yogurt
  • 3 eggs
  • 1/4 cup milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1 can (21 ounces) more-fruit cherry pie filling, divided


  • Preheat oven to 350°. Line bottoms of two greased 9-in. round
  • baking pans with parchment paper; grease paper.
  • In a large bowl, combine cake mix, cinnamon, yogurt, eggs, milk and
  • vanilla. Beat on low speed 30 seconds. Beat on medium 2 minutes.
  • Transfer to prepared pans.
  • Bake 30-35 minutes or until a toothpick inserted in center comes out
  • clean. Cool in pans 10 minutes before removing to wire racks to cool
  • completely.
  • Place one cake layer on a serving platter. Spread 1-3/4 cups whipped
  • topping in a circle 1-1/2 in. wide around outer top edge of cake.
  • Fill in center with 1 cup cherry pie filling. Top with remaining
  • cake layer.
  • Remove and discard 1/3 cup thickened cherry sauce from pie filling.

2 of 2

Chocolate Cherry Layer Cake (continued)

Directions (continued)

  • Using some of the cherries, outline a star shape on top of cake;
  • fill in center with remaining pie filling. Spread or pipe 1-3/4 cups
  • whipped topping around the star. If desired, pipe remaining whipped
  • topping around bottom edge of cake. Refrigerate at least 1 hour
  • before serving. Store in the refrigerator. Yield: 12 servings.