Chocolate Covered Cherry Sheet Cake with Pour Over Glaze
Indulge in the luscious decadence of this Chocolate Covered Cherry Sheet Cake with Pour Over Glaze, a dessert designed to delight every chocolate lover's palate. This moist and tender cake combines rich cocoa, the subtle tang of buttermilk, and the bold depth of brewed coffee for a flavor-packed base. Bursting with sweet maraschino cherry halves and melty semi-sweet chocolate chips, every bite is a perfect balance of sweetness and texture. Topped with an effortlessly smooth cocoa glaze that’s poured over the cooled cake, this easy-to-make treat transforms into a showstopping centerpiece for any gathering. Ready in under an hour, this 9x13 sheet cake is perfect for serving a crowd or savoring throughout the week. Whether for holidays, birthdays, or a simple sweet craving, this chocolate cherry cake is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee (or hot water)
- 1 cup maraschino cherries, drained and halved
- 0.5 cup semi-sweet chocolate chips
- 2 cups powdered sugar
- 0.25 cup unsweetened cocoa powder (for glaze)
- 0.25 cup milk
- 0.25 cup butter, melted
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and fully combined.
Gradually pour the brewed coffee (or hot water) into the batter, mixing as you go. The batter will be thin, which is normal.
Fold in the halved maraschino cherries and semi-sweet chocolate chips until evenly distributed.
Pour the batter into the prepared pan, spreading it out evenly with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, cocoa powder, melted butter, milk, and vanilla extract until smooth and pourable.
Once the cake is completely cool, pour the glaze over the top, using a spatula to spread it evenly if needed.
Let the glaze set for 15-20 minutes before slicing and serving.
Serve and enjoy your rich, chocolate-covered cherry sheet cake with friends and family!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 63.3 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
