Return to Content

Cherry Devil's Food Cake

Cherry Devil’s Food Cake
1 vote, 4.00 avg. rating (79% score)
Print Friendly

This light, moist cake is great for church suppers or when friends drop in for tea. Makes for an especially pretty cake at Christmas time.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Cherry Devil's Food Cake
Photo/Art by Aimee Seavey


    • 2/3 cup unsalted butter, softened
    • 2 eggs, separated
    • 1 and 3/4 teaspoons soda
    • 3 cups all-purpose flour
    • 2 cups granulated sugar
    • 4 oz. unsweetened chocolate
    • 1 teaspoon salt
    • 2 4-ounce bottles maraschino cherries, drained
    • cherry juice plus buttermilk to make 2 cups


Drain the cherries(reserving the juice) well before baking the cake. Cutting them in quarters will speed up draining. Add buttermilk to the reserved cherry juice to total 2 cups. Refrigerate until ready to use.

Preheat the oven to 350 degrees and grease a 10 x 14-inch cake pan or two 9-inch round pans.

Set the chocolate to melt in a double boiler.

In a large bowl, cream together the butter and sugar until light and fluffy; add the egg yolks and mix thoroughly. Stir in the melted chocolate.

In a medium bowl, whisk together the flour, soda, and salt.

Add to the creamed mixture alternately with the cherry buttermilk.

Beat the egg whites until stiff, then gently fold into the batter. Finally, fold in the drained cherries.and then the cup of cherries.

Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Frost with your favorite buttercream or whipped cream frosting.

Updated Thursday, August 16th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111