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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/cherry-garcia-chocolate-cherry-cake-recipe/