5-Minute Chocolate Covered Cherry Cake: Rich Dessert for Two šŸ’

5-Minute Chocolate Covered Cherry Cake
5-Minute Chocolate Covered Cherry Cake

Do you have a few minutes to make an elegant Valentine dessert for you and your sweetie or bestie? This beautiful chocolate covered cherry cake in the shape of a heart with a maraschino cherry frosting is simple, sweet, and perfect for a quick Valentineā€™s Day dessert or anytime you’re craving chocolate… and cherries.šŸ˜‰

My Chocolate Covered Cherry Cake Inspiration

Microwavable mug cakes and desserts have been all the rage for over a decade now. I have made more of them than I can count. These little cakes are single serving, super quick to make, and homemade. What could be better?

I woke up in the middle of the night a few months ago with the idea of a chocolate covered cherry microwavable cake that seemed perfect for Valentineā€™s Day. That recipe idea went through recipe testing to become what Iā€™m sharing with you in this post. Letā€™s get to it!!

Chocolate Covered Cherry Cake Ingredients

For the ingredients, youā€™ll need coconut oil or butter, brown sugar, vanilla, milk, all-purpose flour, cocoa powder, salt, baking powder, chocolate chips or minis, and maraschino cherries. The frosting also includes butter, powdered sugar, maraschino cherry juice, red food coloring, and optional chocolate shavings.

coconut oil or butter, brown sugar, vanilla, milk, all-purpose flour, cocoa powder, salt, baking powder, chocolate chips or minis, and maraschino cherries, powdered sugar, red food coloring, and optional chocolate shavings
coconut oil or butter, brown sugar, vanilla, milk, all-purpose flour, cocoa powder, salt, baking powder, chocolate chips or minis, and maraschino cherries, powdered sugar, red food coloring, and optional chocolate shavings

These ingredients, while they seem like a lot, are typical of a cake. Since itā€™s Valentineā€™s Day, were going elegant and not cutting corners. However, Iā€™ll provide some shortcuts along the way for those days when you just want something quick and sweet but homemade.

Prepare the Dish (Shortcut Option!!)

That’s right! This step is optional if you don’t intend on shaping the cake into a heart or other fun, special shape. If you want to create a specific shaped cake that’s needs to be removed from the baking dish, begin by greasing a 500 ml / Ā½-quart / 2-cup microwavable-safe dish or cereal bowl. Spread cooking spray or butter around the dish. Line the dish with 2 cross strips of overhanging parchment paper to sit flush with the dish. Again, this first shortcut is to forgo the paper and greasing if you donā€™t intend on removing the cake from the dish.

500 ml / Ā½-quart / 2-cup microwavable-safe dish or cereal bowl
500 ml / Ā½-quart / 2-cup microwavable-safe dish or cereal bowl
grease w/oil or butter
grease w/oil or butter
cross 2 strips of parchment paper for easily removal
cross 2 strips of parchment paper for easily removal
paper sits flush with bottom & sides of bowl
paper sits flush with bottom & sides of bowl

Mix the Wet Ingredients & Sugar

In a small bowl, add 15 grams (1 tablespoon) of coconut oil or butter. Melt it completely in the microwave ~30 seconds or longer if needed. I have made this cake with a neutral oil (avocado), but I prefer the flavor of coconut oil or butter.

To the melted fat, add 28 grams (2 tablespoons packed) of brown sugar, Ā¼ teaspoon of vanilla, and 42 milliliters (3 tablespoons) of milk. Any kind of milk works well. While I used whole milk in this recipe post, I have made this cake using homemade nut milk. Stir or whisk until well blended and the brown sugar is dissolved.

15 g (1 tbsp) coconut oil or butter
15 g (1 tbsp) coconut oil or butter
Ā¼ tsp vanilla
Ā¼ tsp vanilla
melt in microwave
melt in microwave
42 ml (3 tbsp) milk
42 ml (3 tbsp) milk
28 g (2 tbsp packed) brown sugar
28 g (2 tbsp packed) brown sugar
whisk until sugar is dissolved
whisk until sugar is dissolved

Mix the Dry Ingredients (Shortcut Option!!)

If you’re in a hurry or just want to get this cake made, you can add the remaining dry ingredients to the wet and whisk. However, if you want a cake without any white specks of flour, you should mix the dry ingredients in a separate bowl first. To avoid lumps and specks, in a small bowl add 30 grams (Ā¼ cup) of all-purpose flour. To that, add 7 grams (1Ā½ tablespoons) of cocoa powder, ā…› teaspoon of salt, and ā…› teaspoon of baking powder. Use a fork or mini whisk to stir the dry ingredients well to break up any lumps. Again, for the second shortcut, mix the wet and dry ingredients together in one dish and stir.

30 g (Ā¼ cup) all-purpose flour
30 g (Ā¼ cup) all-purpose flour
ā…› tsp baking powder
ā…› tsp baking powder
7 g (1Ā½ tbsp) cocoa powder
7 g (1Ā½ tbsp) cocoa powder
use a fork or whisk to work out any lumps
use a fork or whisk to work out any lumps
ā…› tsp salt
ā…› tsp salt

Combine Wet & Dry Ingredients

Whisk the flour mixture into the milk mixture until smooth. The batter will be thin like a cake batter. Fold in 1Ā½ – 2 tablespoons of chocolate chips. I prefer semi-sweet chocolate, but you can use a mix or whichever you prefer. I have used both mini chocolate chips and regular size chocolate chips. Minis produce a slightly less chocolate-y cake flavor while regular chocolate chips amplify the chocolate flavor. Honestly, I prefer the regular size and my husband prefers the minis. Use what works best for you and what you enjoy the most. Then, add 2 tablespoons (or 6) of chopped maraschino cherries and stir until blended.

add dry to wet ingredients
add dry to wet ingredients
add preferred chocolate chip size
add preferred chocolate chip size
whisk until smooth
whisk until smooth
stir in 2 tbsp (6) chopped cherries
stir in 2 tbsp (6) chopped cherries
batter should be cake-batter thin
batter should be cake-batter thin
stirred well
stirred well
use mini or regular chocolate chips
use mini or regular chocolate chips

Add Cake Batter to Prepared Dish

Spoon the cake batter in the prepared baking dish. If you mixed all your ingredients at the same time in a microwaveable dish, you can simply just place that dish in the microwave. Regardless, heat the dish on high in the microwave for 1 minute 20 seconds.

TIP: I find this baking time appropriate. You should have a slightly moist-looking center with dry edges. Avoid over-baking the cake or it will be dry.

spoon cake batter into dish
spoon cake batter into dish
smooth out top if needed
smooth out top if needed
once baked, center should look moist
once baked, center should look moist

Cool to Frost OR Eat & Enjoy!

Once baked, remove the baking dish and allow the cake to cool for 1- 2 minutes. For another shortcut, if you want to eat the cake now and forgo the frosting, you can eat it as is while still hot or add your favorite ice cream to the top and dig in.

Cool Completely to Style & Frost

If you want to add frosting, lift the overhanging parchment paper to remove the cake and place it on a cooling rack to cool.

remove semi-cooled cake from dish onto cooling rack
remove semi-cooled cake from dish onto cooling rack

Make the Cherry Frosting

In a small bowl, add 14 grams (1 tablespoon) of softened butter and 30 grams (Ā¼ cup) of powdered sugar. Whisk until combined.

TIP: If the butter is not very soft, heat it in the microwave for 10 seconds.

Pour in 2 tsp maraschino cherry juice. Add 2-3 drops of red food coloring. And stir. For another shortcut, you can eliminate the red food coloring, youā€™ll just have a light tan to pink color instead. While I prefer a thick frosting, you can add as much cherry juice or additional powdered sugar as you need to reach desired consistency. Then, fold in 1 tablespoon (3) of chopped maraschino cherries. Set aside.

14 g (1 tbsp) softened butter
14 g (1 tbsp) softened butter
2 tsp maraschino cherry juice
2 tsp maraschino cherry juice
whisk until smooth
whisk until smooth
30 g (Ā¼ cup) powdered sugar
30 g (Ā¼ cup) powdered sugar
whisk until smooth
whisk until smooth
1 tbsp (3) chopped maraschino cherries
1 tbsp (3) chopped maraschino cherries
whisk until combined
whisk until combined
2-3 drops red gel or liquid food coloring
2-3 drops red gel or liquid food coloring
stir until combined
stir until combined

Shape & Frost

Shape

Once the cake has cooled, use a large heart-shaped cookie cutter or free-hand a heart shape using a knife to cut out a large heart. Try to keep the cake intact; there will be bits of cake and crumbs left. Use a spatula to place the cake on a serving plate. For another shortcut, you can totally forgo all the shaping and simply frost the cake in the baking dish after it cools and dig in.

TIP: You can use any cookie cutter shape or stencil you desire for any special occasion.

transfer cake to plate to cut out shape
transfer cake to plate to cut out shape
pressing down cookie cutter cleans up the edges
pressing down cookie cutter cleans up the edges
select desired shape, one similar to cake size
select desired shape, one similar to cake size
notice remaining cake scraps (nice snack!)
notice remaining cake scraps (nice snack!)
using a knife first is easiest to keep cake intact
using a knife first is easiest to keep cake intact
transfer cake to serving platter
transfer cake to serving platter

Frost

Use a spatula to frost the top of the cake. There’s no need to frost the sides; I like to expose the chocolate cake edges to add visual texture and clarity as to what’s inside. Sprinkle on shaved chocolate, mini chocolate chips, or chopped regular chocolate chips for added texture and visual appeal. Serve and enjoy or prepare the cake completely a couple of hours before eating it and store it in the fridge.

frost top of cake only; leave sides natural
frost top of cake only; leave sides natural
for added texture & flavor, add chocolate shavings, mini chocolate chips, or chopped chocolate
for added texture & flavor, add chocolate shavings, mini chocolate chips, or chopped chocolate
all done!
all done!

Chocolate Covered Cherry Cake Close Ups

The cake is light but sturdy enough to hold the frosting. The heart shape is optional but symbolizes the holiday. The frosting is a pretty Valentine pink with bright red cherries dotted throughout. The cherries along with the chocolate shavings add elegance and visualizes the cake flavors. You can imagine 2 forks or spoons slicing right through for an elegant sharing of “love”. The frosting is creamy. You can spot the cherries and melted chocolate chips throughout the cake. This dessert defines what I would call a chocolate covered cherry dessert.

top of finished product
top of finished product
side view of finished product; notice the chocolate chunks & cherries IN the cake
side view of finished product; notice the chocolate chunks & cherries IN the cake
internal view of the cake
internal view of the cake

Chocolate Covered Cherry Cake Final Thoughts

Whether youā€™re looking for an elegant chocolate homemade dessert for Valentineā€™s Day or youā€™re just craving something quick and chocolate-y, this one takes the cake. šŸ˜Š To simplify this process, mix all the cake ingredients at once in a small bowl or mug without greasing anything or using paper. Once baked, you can eat it right out of the small dish or mug. You can even forgo the frosting and simply top it with your favorite ice cream. I presented a fancy homemade version, but you can make the process easier on you. Share it or donā€™t, itā€™s all up to you… I’ll never tell. šŸ˜‰

Chocolate Covered Cherry Cake: Baker’s Perspective

The recipe ingredients and directions are standard of a cake. However, since this cake is meant to be simple, quick, and easy, many of the direction steps can be eliminated for a super simple version. If I were making this for a special occasion, I would follow the longer directions without shortcuts. However, if I were making this cake just for me to satisfy my craving, I would mix everything in a mug or bowl, bake, and eat with ice cream on top while hot. I love that this dessert can be made and eaten any day of the week or for an elegant occasion like Valentine’s Day. In fact, it’s versatile enough that if you use a different shape, you can make it for any special occasion.

Chocolate Covered Cherry Cake: Taster’s Perspective

I never thought an easy microwavable cake could look so pretty and taste so good! This cake isn’t light on the hips with the creamy frosting, but it’s fun, with less guilt, when shared. The cherries and chocolate are both defined in the cake alone. The cherry frosting adds a creamy texture with elegance. The cake isn’t dry, but it’s not too moist. Most regular size cakes include eggs, so that could enhance the texture and moistness if added to this microwavable version. However, I decided on a more simplistic recipe. Scott and I both love this cake. He prefers the mini chocolate chips while I prefer the regular size. Either way, the frosting is addicting and it’s hard to stop eating once you start.

We really enjoy this simple cake. If not for Valentine’s Day, when you’re in the mood for chocolate and cherries, take 5 minutes out of your day and make this recipe with the shortcuts… your cravings will disappear! šŸ˜Š

Check out my YouTube video on the ins-and-outs of making this cake along with the directions for making shortcuts. “5-Minute Chocolate Covered Cherry Mini Cake: Microwavable Frosted Valentine’s Day Dessert for Two”.

5-Minute Chocolate Covered Cherry Mini Cake for Two

This beautiful chocolate covered cherry mini cake in the shape of a heart with a maraschino cherry frosting is simple, sweet, and perfect for a quick Valentineā€™s Day dessert or anytime you're craving chocolate.
Prep Time4 minutes
Cook Time1 minute
Total Time5 minutes
Course: Dessert
Cuisine: American
Keyword: microwavable cake, chocolate cake, chocolate cherry cake, quick cake, valentine’s day cake, valentine’s day dessert
Servings: 2
Author: Summer

Ingredients

Chocolate Cherry Cake:

  • 15 g (1 tbsp) coconut oil or butter
  • 28 g (2 tbsp packed) brown sugar
  • Ā¼ tsp vanilla
  • 42 ml (3 tbsp) whole milk or any kind like plant-based milk
  • 30 g (Ā¼ cup) all-purpose flour
  • 7 g (1Ā½ tbsp) cocoa powder
  • ā…› tsp salt
  • ā…› tsp baking powder
  • 1Ā½-2 tbsp chocolate chips or mini chocolate chips minis provide a milder chocolate flavor
  • 2 tbsp (6) chopped maraschino cherries

Cherry Frosting:

  • 14 g (1 tbsp) butter softened
  • 30 g (Ā¼ cup) powdered sugar more for thicker consistency
  • 2 tsp maraschino cherry juice
  • 2-3 drops red gel or liquid food coloring
  • 1 tbsp (3) chopped maraschino cherries
  • 1 tbsp chocolate shavings , mini chocolate chips, or chopped chocolate for decoration

Instructions

Make Chocolate Cherry Cake

  • Grease a 500 ml / Ā½ quart / 2-cup microwavable-safe dish with butter or cooking spray and spread it around the dish. Line with 2 cross strips of overhanging parchment paper to sit flush with the dish.
    Shortcut Tip: If eating directly out of the dish without shaping into a heart, etc., eliminate greasing and lining with paper.
  • In a small bowl, add the coconut oil or butter and melt it completely in the microwave ~30 seconds. Stir in brown sugar, vanilla, and milk until well blended and sugar is dissolved.
    Shortcut Tip: Use one microwavable-safe dish to mix and bake everything!
  • In another small bowl, add flour, cocoa powder, salt, and baking powder. Use a fork or mini whisk to stir well eliminating lumps.
    Shortcut Tip: Add the dry ingredients directly to the wet ingredients all in the same bowl, but eliminating lumps might be more difficult.
  • Whisk flour mixture into the milk mixture. Fold in chocolate chips and maraschino cherries.
  • Spoon mixture into prepared baking dish and spread out evenly. Heat on high in the microwave for 1:20.
    Shortcut Tip: Eliminate transferring the batter if mixing and baking all in the same bowl.
  • Remove the baking dish and allow the cake to cool ~1- 2 minutes.
  • Lift overhanging parchment paper to remove the cake and place on a cooling rack.
    Shortcut Tip: If eating directly from the dish, enjoy immediately or add a scoop of your favorite ice cream.

Make Cherry Frosting

  • In a small bowl, whisk together softened butter and powdered sugar.
  • Pour in 2 tsp cherry juice. Whisk until desired frosting consistency adding more juice or powdered sugar as needed. Add 2-3 drops of red food coloring and stir. Fold in chopped cherries. Refrigerate until ready to frost the cake.

Assemble & Decorate

  • Once the cake has cooled, use a large heart-shaped cookie cutter or free-hand a heart shape using a knife to cut out a large heart. Place the cake on a serving plate.
    Shortcut Tip: Frost the cake in the baking dish and enjoy!
  • Frost the top of the cake leaving the cake sides bare to see the chocolate cake with dots of cherries and chocolate. Sprinkle on shaved chocolate, mini chocolate chips, or chopped chocolate. Serve & enjoy or prepare a couple of hours before eating it and store it in the fridge.

Video

Notes

*Make the cake as directed for an elegant dessert. Use the shortcut options for an easier, quicker dessert any day of the week or anytime you’re craving a homemade dessert for 1 or 2 people.
*Eat immediately or store in the fridge covered for several days.
*Instead of frosting, top the cake with your favorite ice cream.

Check out these other sweet treats.

Scottish Shortbread Cookies

Argentine Alfajores Sandwich Cookies

Czech Palačinky: Thin Sweet Pancakes

Chinese Almond Ginger Cookies

Angel Food Cake

Australian & New Zealand Pavlova

Coconut Flan: Gluten Free & Dairy Free

German Bienenstich Cake

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Published by Summer

Bonjour! As a teacher of French and English to international students, amateur baker, traveler (having studied and lived in France), life-long learner, and a cycling and hiking enthusiast, I believe Iā€™ve found my next adventure. I have many years of experience in all of these areas as well as having moved and lived all over the country (US that is). Iā€™m fortunate to have in my camp PhD level experts in the fields of nutrition, dietetics, exercise physiology, and sports nutrition whom I can lean on for advice and scientific-based knowledge. Iā€™m excited to piece all of these elements together during my journey to provide honest and accurate information as well as my own potentially disastrous first-hand experiences, without edit, to demonstrate the reality of a new journey. Please join me in learning something new, in laughing at my faults, and in appreciating all of the perceived differences in the world.