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Chocolate Cherry Loaf Cake with Cherry Glaze

A rich, moist chocolate loaf cake featuring a luscious cherry pie filling core, topped with a sweet pink cherry glaze and chocolate chips. Perfect for Valentine's Day or an indulgent dessert.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Loaf Batter
  • 1.5 cups all-purpose flour
  • 0.5 cup Dutch-process cocoa powder unsweetened
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.5 cup whole milk
  • 0.5 cup semi-sweet chocolate chips
Filling
  • 1 cup cherry pie filling
Cherry Glaze and Topping
  • 1.5 cups powdered sugar sifted
  • 2-3 tbsp maraschino cherry juice
  • 1 tbsp unsalted butter melted
  • 0.5 tsp vanilla extract
  • 0.33 cup mini chocolate chips for garnish

Equipment

  • 9x5 Loaf Pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Wire rack
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream softened butter and sugar until light and fluffy (about 3-4 minutes).
  4. Beat in eggs one at a time, followed by the vanilla extract.
  5. Gradually mix in dry ingredients alternating with the sour cream and milk, starting and ending with dry ingredients. Do not overmix. Fold in 1/2 cup chocolate chips.
  6. Pour half the batter into the loaf pan. Spoon cherry pie filling down the center. Top with remaining batter and smooth.
  7. Bake for 55-65 minutes until a toothpick inserted into the chocolate part comes out mostly clean. Tent with foil if browning too fast.
  8. Cool in pan for 20 minutes, then remove to a wire rack to cool completely.
  9. To make glaze: Whisk powdered sugar, melted butter, vanilla, and cherry juice until smooth. Pour over cooled cake and sprinkle with mini chocolate chips.
  10. Let glaze set for 15 minutes before slicing.

Notes

Ensure the cake is completely cool before glazing, otherwise the glaze will melt off. Store leftovers in an airtight container in the fridge for up to 5 days.