5-Minute Chocolate Covered Cherry Cake: Rich Dessert for Two 💝

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 Valentine’s Day dessert or anytime you’re craving chocolate… and cherries.😉

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 Valentine’s Day. That recipe idea went through recipe testing to become what I’m sharing with you in this post. Let’s get to it!!

Chocolate Covered Cherry Cake Ingredients

For the ingredients, you’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.

These ingredients, while they seem like a lot, are typical of a cake. Since it’s Valentine’s Day, were going elegant and not cutting corners. However, I’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 / ½-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 don’t intend on removing the cake from the dish.

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, ¼ 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.

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 (¼ cup) of all-purpose flour. To that, add 7 grams (1½ tablespoons) of cocoa powder, ⅛ teaspoon of salt, and ⅛ 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.

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 1½ – 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 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.

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.

Make the Cherry Frosting

In a small bowl, add 14 grams (1 tablespoon) of softened butter and 30 grams (¼ 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, you’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.

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.

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.

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.

Chocolate Covered Cherry Cake Final Thoughts

Whether you’re looking for an elegant chocolate homemade dessert for Valentine’s Day or you’re just craving something quick and chocolate-y, this one takes the cake. 😊 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 don’t, it’s all up to you… I’ll never tell. 😉

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! 😊

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”.

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

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