Chocolate Cherry Bombs are the ultimate indulgence for anyone who loves the rich combination of chocolate and cherries. These decadent cake balls are built around a gooey maraschino cherry center, enveloped in moist chocolate cake crumbs blended with frosting, then dipped in dark chocolate for a glossy, irresistible finish. With each bite you get a bit of buttery cake, a burst of sweet cherry, and smooth chocolate, a trifecta of flavor and texture that feels festive and indulgent. Perfect for holidays or special occasions, these treats are easy to make yet impressive enough for guests, combining convenience and decadence in one bite‑sized dessert.
Why You’ll Love This Recipe
-
Satisfyingly rich and indulgent: The combination of chocolate cake, creamy frosting, and maraschino cherry delivers layers of flavor — from moist cake to juicy cherry and silky chocolate.
-
Bite‑sized and fun: Each Cherry Bomb is a single, elegantly sphere‑shaped treat that’s easy to serve, eat, and share — ideal for parties or gifting.
-
Make‑ahead friendly: You can assemble and dip them in advance, then chill until ready to enjoy, saving time on the day of your event.
-
Customizable and versatile: You can tweak cake mix, frosting, chocolate type, or even the cherry filling to suit your taste — making this recipe a flexible canvas for your dessert creativity.
Ingredients
-
1 (15.25 ounce) dark chocolate cake mix
-
1 (3.56 ounce) chocolate pudding mix (instant pudding)
-
1 cup sour cream
-
1 cup milk
-
¼ cup vegetable oil
-
3 large eggs
-
⅓ cup frosting (vanilla or chocolate)
-
48 maraschino cherries with stems
-
Dark chocolate (for dipping)
Step‑by‑Step: How to Make Chocolate Cherry Bombs
-
Preheat your oven to 350°F (about 175°C). Line a 9 × 13‑inch baking pan with nonstick foil or spray it with baking spray.
-
In a large bowl, combine the cake mix, instant pudding mix, sour cream, milk, vegetable oil, and eggs. Use an electric mixer: start on low for 30 seconds, then increase to medium and beat for 2 minutes until smooth.
-
Pour the batter into the prepared baking pan and bake for 28 to 34 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the cake cool completely — this is important so that the cake balls hold together when forming.
-
Once cooled, crumble the cake into fine crumbs in a large bowl (or the bowl of a stand mixer). Add the frosting and mix until the texture is uniform and dough‑like.
-
Portion out 48 tablespoon‑sized pieces of the cake‑frosting mixture. For each portion, press a maraschino cherry (with stem) into the center, then mold the cake mixture around it and roll into a smooth ball with the cherry stem protruding. Repeat for all cherries.
-
Let the balls sit at room temperature for about 1 hour to firm up slightly.
-
Melt your dark chocolate in a bowl suitable for dipping. Dip each cake‑covered cherry ball into the chocolate, letting excess drip off. Place each on a parchment‑lined baking sheet.
-
If using pure chocolate, refrigerate until the coating sets. If using candy melts, freezing helps set the shell faster.
-
Allow the chocolate to harden completely. Let the Cherry Bombs sit at room temperature for at least 30 minutes before serving, so they soften slightly and are easier to bite.
Helpful Tips
-
Cool the cake completely before crumbling — warm cake will make the mixture too moist and gluey, making it hard to roll.
-
Use a light hand with frosting — too much frosting leads to overly gooey balls that don’t hold shape; just enough to bind crumbs is ideal.
-
Chill slightly before dipping — letting the balls sit for an hour helps them firm up, reducing mess when dipping.
-
Work in batches when dipping — dip a few at a time, then chill, rather than doing all at once, to keep the chocolate coating smooth and neat.
-
Use parchment or wax paper — ensures the bombs don’t stick while the chocolate sets.
Substitutions And Variations
-
Use vanilla or white cake mix instead of chocolate for a lighter cake‑and‑cherry flavor combination.
-
Swap maraschino cherries for glacé cherries or even berries (strawberries or raspberries) — adjust coating chocolate accordingly for complementary flavor.
-
Use milk chocolate, white chocolate, or flavored candy melts instead of dark chocolate depending on your sweetness preference.
-
Add a splash of liqueur (e.g. kirsch or cherry liqueur) to the cake batter or frosting for a boozy adult version.
-
Roll dipped bombs in chopped nuts, shredded coconut, or sprinkles before the chocolate sets for texture and decorative flair.
Storage Instructions
Store your Chocolate Cherry Bombs in an airtight container. If you used dark chocolate, keep them refrigerated — they’ll stay good for up to a week. If you want to keep them longer, freeze them for up to 2 months; thaw in the refrigerator before serving. Always bring them to near‑room temperature before serving so the chocolate softens slightly and the cake inside remains moist.
Nutritional Information
Estimating nutrition for a single Chocolate Cherry Bomb — given typical cake‑ball data — one ball may contain roughly 150–180 calories, with about 7–10 grams of fat, 15–20 grams of carbohydrates, and 1–2 grams of protein, depending on the size and chocolate coating.
Keep in mind this is an approximation; actual values depend on the exact cake mix, type and amount of frosting, the size of the cherry, and the thickness of the chocolate shell.
Serving Suggestions
-
Arrange your Chocolate Cherry Bombs on a platter dusted with powdered sugar or cocoa for a dessert table presentation.
-
Pair with a scoop of vanilla ice cream — the contrast between warm-ish chocolate cake ball and cold ice cream is divine.
-
Serve alongside coffee or espresso for an elegant after‑dinner treat.
-
Offer them at parties or gatherings — guests will appreciate the novelty of a cherry center hidden inside a chocolate ball.
Frequently Asked Questions About Chocolate Cherry Bombs
How long do Chocolate Cherry Bombs last?
If stored in an airtight container in the refrigerator, they’ll stay good for up to one week. For longer storage, freeze them — they can last up to two months frozen. Thaw in the refrigerator before eating to preserve texture and flavor.
Can I make them ahead of time for a party?
Absolutely. You can fully assemble and dip the bombs, then refrigerate or freeze. For best taste, remove them from the fridge about 15–30 minutes before serving so the chocolate softens slightly.
Can I use homemade cake instead of boxed cake mix?
Yes — making chocolate cake from scratch, letting it cool completely, and then crumbling it works great. The key is letting the cake cool fully so the mixture isn’t too watery.
What if I don’t have maraschino cherries with stems?
You can still use stemless cherries — you may lose the “bomb” look, but the taste remains delicious. Just press the cherry into the cake and seal it in.
Can these be made gluten free?
Potentially, yes. If you use a gluten‑free chocolate cake mix and ensure that the pudding mix, frosting, and coating chocolate are gluten free, you can create a gluten‑free version. Just be careful to check labels for hidden gluten.
Final Thoughts
Thank you for trying these Chocolate Cherry Bombs. I hope you enjoy making, and more importantly eating, them as much as I do. They offer an elegant yet approachable mix of chocolatey richness and cherry sweetness, perfect for holidays, gatherings, or a cozy treat at home. With just a bit of prep and a few simple ingredients, you can create something that feels special and indulgent. Enjoy bright bites of cake, the burst of cherry, and the smooth dark chocolate that wraps it all together. Happy baking and even happier snacking.
Print
Chocolate Cherry Bombs
- Total Time: 1 hour 13 minutes
- Yield: 48 cake balls 1x
- Diet: Vegetarian
Description
Chocolate Cherry Bombs are cherry-stuffed chocolate cake balls dipped in dark chocolate. Perfect for parties or gifting. Easy, festive, and fun to make. Try this bite-sized dessert today!
Ingredients
1 (15.25 oz) dark chocolate cake mix
1 (3.56 oz) instant chocolate pudding mix
1 cup sour cream
1 cup milk
¼ cup vegetable oil
3 large eggs
⅓ cup frosting (vanilla or chocolate)
48 maraschino cherries with stems
Dark chocolate (for dipping)
Instructions
-
Preheat your oven to 350°F (about 175°C). Line a 9 × 13‑inch baking pan with nonstick foil or spray it with baking spray.
-
In a large bowl, combine the cake mix, instant pudding mix, sour cream, milk, vegetable oil, and eggs. Use an electric mixer: start on low for 30 seconds, then increase to medium and beat for 2 minutes until smooth.
-
Pour the batter into the prepared baking pan and bake for 28 to 34 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the cake cool completely — this is important so that the cake balls hold together when forming.
-
Once cooled, crumble the cake into fine crumbs in a large bowl (or the bowl of a stand mixer). Add the frosting and mix until the texture is uniform and dough‑like.
-
Portion out 48 tablespoon‑sized pieces of the cake‑frosting mixture. For each portion, press a maraschino cherry (with stem) into the center, then mold the cake mixture around it and roll into a smooth ball with the cherry stem protruding. Repeat for all cherries.
-
Let the balls sit at room temperature for about 1 hour to firm up slightly.
-
Melt your dark chocolate in a bowl suitable for dipping. Dip each cake‑covered cherry ball into the chocolate, letting excess drip off. Place each on a parchment‑lined baking sheet.
-
If using pure chocolate, refrigerate until the coating sets. If using candy melts, freezing helps set the shell faster.
-
Allow the chocolate to harden completely. Let the Cherry Bombs sit at room temperature for at least 30 minutes before serving, so they soften slightly and are easier to bite.
Notes
Use just enough frosting to bind the crumbs — the mix should hold its shape.
If using candy melts, freeze instead of refrigerating to set.
Store in an airtight container in the fridge for up to a week or freeze for longer.
- Prep Time: 45 minutes Rest Time: 1 hour
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake ball
- Calories: 165
- Sugar: 14g
- Carbohydrates: 20 g
- Protein: 2 g