Cherry Garcia Chocolate Cherry Cake Recipe

Introduction

This Cherry Garcia Chocolate Cherry Cake is a delightful fusion of rich chocolate, sweet cherries, and creamy frosting. Perfect for cherry lovers, this layered cake combines the flavors of maraschino cherries and chocolate chips in a moist vanilla base with luscious cherry and vanilla frostings. It’s a show-stopping dessert that’s sure to impress at any gathering.

Ingredients

• 2 boxes French vanilla cake mix
• 2 cups whole milk
• 1 cup unsalted sweet cream butter, softened
• 6 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups chopped maraschino cherries
• 2 cups semi-sweet chocolate chips
• 2 cups unsalted sweet cream butter, softened (for cherry frosting)
• 4 cups powdered sugar (for cherry frosting)
• 3 teaspoons cherry extract
• 3-6 drops red gel food coloring
• 3 cups unsalted sweet cream butter, softened (for vanilla frosting)
• 6 cups powdered sugar (for vanilla frosting)
• 3 teaspoons vanilla extract (for vanilla frosting)
• 3-6 tablespoons heavy whipping cream (for vanilla frosting)
• 1 cup mini chocolate chips (for decoration)
• Chocolate shaving sprinkles (for decoration)
• 1/2 cup maraschino cherries with stems (for decoration)
• 3 9-inch round cake pans
• 1 10-inch round cake board
• Cake leveler
• Angled spatula
• Large piping bag fitted with large star tip

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and spray the three 9-inch cake pans with baking spray.
2. Step 2: In a stand mixer, beat together the cake mix, whole milk, 1 cup softened butter, eggs, and vanilla extract until well combined.
3. Step 3: Gently fold in the chopped maraschino cherries and semi-sweet chocolate chips.
4. Step 4: Divide the batter evenly between the three prepared cake pans.
5. Step 5: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cakes to cool completely on the counter before assembling.
7. Step 7: Prepare the cherry frosting by beating together 2 cups softened butter, 4 cups powdered sugar, cherry extract, and red gel food coloring for 5 to 7 minutes until smooth and stiff peaks form.
8. Step 8: Scoop the cherry frosting into a bowl and set aside. Clean the mixer bowl for the vanilla frosting.
9. Step 9: Prepare the vanilla frosting by beating together 3 cups softened butter, 6 cups powdered sugar, vanilla extract, and heavy cream for 5 to 7 minutes until smooth with stiff peaks.
10. Step 10: Scoop 1 1/2 cups of vanilla frosting into the piping bag and set aside.
11. Step 11: Using the cake leveler, trim the domes off the cooled cake rounds to create flat surfaces.
12. Step 12: Place one cake round onto the cake board.
13. Step 13: Spread 1 1/2 cups of cherry frosting evenly over the top of the first cake layer with the angled spatula.
14. Step 14: Place the second cake round on top and repeat by spreading another 1 1/2 cups of cherry frosting evenly.
15. Step 15: Place the third cake round on top.
16. Step 16: Frost the entire cake using the remaining vanilla frosting, smoothing it evenly over the top and sides.
17. Step 17: Sprinkle mini chocolate chips around the base of the cake.
18. Step 18: Pipe dollops of the reserved vanilla frosting along the top edge of the cake using the star tip.
19. Step 19: Sprinkle chocolate shavings over the dollops.
20. Step 20: Garnish each frosting dollop with a maraschino cherry with stem.
21. Step 21: Slice the cake and enjoy!

Tips & Variations

• Use fresh cherries if maraschino cherries are too sweet for your taste, adjusting sugar in the frosting accordingly.
• For an extra chocolate boost, add a thin layer of melted chocolate ganache between layers.
• Ensure butter is softened to room temperature for smoother, easier frosting.
• Allow the cake layers to cool completely before frosting to prevent melting or sliding.

Storage

Store the cake covered in an airtight container or cake dome in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for 20-30 minutes to soften the frosting. Leftover slices can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer or whisk by hand, but a stand mixer makes the process easier and ensures smoother batter and frosting.

Can I substitute frozen cherries for maraschino cherries?

Fresh or frozen cherries can be used, but avoid added syrups or extra moisture. Thaw and drain frozen cherries well to prevent excess liquid in the batter.

Cherry Garcia Chocolate Cherry Cake Recipe

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★★★★★

4.6 from 63 reviews

This Cherry Garcia Chocolate Cherry Cake is a decadent layered dessert featuring moist French vanilla cake studded with maraschino cherries and semi-sweet chocolate chips. Covered in a rich cherry-flavored frosting between the layers and a smooth vanilla frosting coating, it’s decorated with mini chocolate chips, chocolate shavings, and fresh maraschino cherries for a visually stunning and delicious treat perfect for special occasions or cherry chocolate lovers.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Cake
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 Boxes French vanilla cake mix
• 2 cups whole milk
• 1 cup unsalted sweet cream butter, softened
• 6 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups chopped maraschino cherries
• 2 cups semi-sweet chocolate chips

Cherry Frosting Ingredients

• 2 cups unsalted sweet cream butter, softened
• 4 cups powdered sugar
• 3 teaspoons cherry extract
• 3–6 drops red gel food coloring

Vanilla Frosting Ingredients

• 3 cups unsalted sweet cream butter, softened
• 6 cups powdered sugar
• 3 teaspoons vanilla extract
• 3–6 tablespoons heavy whipping cream

Decorations

• 1 cup mini chocolate chips
• Chocolate shaving sprinkles
• 1/2 cup maraschino cherries with stems

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by spraying them with baking spray.
2. Mix Cake Batter: In a standing mixer, combine the French vanilla cake mix, whole milk, 1 cup softened unsalted butter, eggs, and vanilla extract. Beat until thoroughly combined and smooth.
3. Fold in Cherries and Chocolate: Gently fold the chopped maraschino cherries and semi-sweet chocolate chips into the batter, ensuring even distribution.
4. Divide Batter: Evenly pour the batter into the three prepared cake pans, smoothing the tops for even baking.
5. Bake: Place the pans in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Cool Cakes: Remove the pans from the oven and allow the cakes to cool completely on the countertop.
7. Prepare Cherry Frosting: In a clean standing mixer bowl, beat together 2 cups softened butter, 4 cups powdered sugar, cherry extract, and red gel food coloring drops for 5-7 minutes until smooth with stiff peaks. Transfer to a bowl and set aside.
8. Prepare Vanilla Frosting: Clean the mixer bowl. Beat 3 cups softened butter, 6 cups powdered sugar, vanilla extract, and heavy whipping cream for 5-7 minutes until smooth and fluffy with stiff peaks. Scoop 1½ cups into a piping bag fitted with a large star tip and set aside for decorating.
9. Level Cakes: Use a cake leveler to trim the domes off the tops of the cooled cake rounds, ensuring flat, even layers.
10. Assemble First Layer: Place one leveled cake round on the 10-inch cake board. Spread 1½ cups of the cherry frosting evenly over the top with an angled spatula.
11. Second Layer: Place the second cake round on top of the first and spread another 1½ cups of cherry frosting evenly across the layer.
12. Top Layer: Add the third cake round on top. Use the remaining vanilla frosting to coat the entire cake evenly, smoothing the surface.
13. Decorate Base: Sprinkle mini chocolate chips around the base of the cake for a decorative touch.
14. Pipe Frosting Dollops: Using the prepared piping bag, pipe dollops of vanilla frosting along the top edge of the cake.
15. Add Toppings: Sprinkle chocolate shavings over the piped dollops and top each with a maraschino cherry with stem.
16. Serve: Slice the cake and enjoy this luscious chocolate cherry delight!

Notes

• Make sure the butter is softened at room temperature for easier mixing and better frosting texture.
• Adjust the red gel food coloring to achieve your preferred frosting color intensity.
• To prevent the mini chocolate chips from sinking, sprinkle them on the frosting right after spreading while it’s still soft.
• Use a toothpick to test cake doneness to avoid overbaking and drying out the cake layers.
• This cake is best served within 2 days refrigerated and brought to room temperature before serving.
• You can substitute maraschino cherries with fresh or frozen cherries if preferred, but maraschino adds a distinctive sweetness and color.

Keywords: Cherry Garcia cake, chocolate cherry cake, layered cake, cherry frosting, vanilla frosting, chocolate chips, maraschino cherries, French vanilla cake mix