Introduction

This Cherry Garcia Chocolate Cherry Cake is a delightful treat that combines rich chocolate, sweet cherries, and creamy frosting. Perfect for celebrations or any special occasion, this layered cake promises a burst of flavor in every bite.

A round, white frosted cake sits on a white plate with a layer of small dark chocolate chips around the bottom edge. The cake has seven swirls of white whipped cream evenly spaced on top, each topped with a bright red cherry with stems. Scattered thin chocolate curls in light and dark brown colors decorate the top between the cream swirls. The cake sits on a red and black checkered cloth, with a white marbled texture as the surface beneath. Photo taken with an iphone --ar 4:5 --v 7

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
3 (9-inch) round cake pans
1 (10-inch) round cake board
1 cake leveler
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
1 angled spatula
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 large piping bag fitted with large star tip
1 large angled spatula
1 cup mini chocolate chips
Chocolate shaving sprinkles
1/2 cup maraschino cherries with stem (for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray the three 9-inch cake pans with baking spray.
Step 2: In a standing mixer, beat together the cake mix, whole milk, 1 cup softened butter, eggs, and vanilla extract until well combined.
Step 3: Gently fold in the chopped maraschino cherries and semi-sweet chocolate chips into the batter.
Step 4: Divide the batter evenly among the three prepared cake pans.
Step 5: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cakes cool completely on the counter before assembling.
Step 7: Prepare the cherry frosting by beating 2 cups softened butter, 4 cups powdered sugar, cherry extract, and red gel food coloring in the standing mixer for 5-7 minutes until smooth and forming stiff peaks. Transfer to a bowl and set aside.
Step 8: Clean the mixer bowl, then prepare the vanilla frosting by beating 3 cups softened butter, 6 cups powdered sugar, vanilla extract, and heavy whipping cream for 5-7 minutes until smooth and stiff.
Step 9: Scoop 1½ cups of the vanilla frosting into the piping bag and set aside for decorating.
Step 10: Using the cake leveler, trim the domed tops off each cake layer to create flat, even surfaces.
Step 11: Place one cake layer on the 10-inch cake board. Spread 1½ cups of cherry frosting evenly over the top.
Step 12: Add the second cake layer on top and repeat with another 1½ cups of cherry frosting.
Step 13: Place the third cake layer on top and cover the entire cake with the remaining vanilla frosting, smoothing it with the angled spatula.
Step 14: Press mini chocolate chips around the base of the cake for added texture and decoration.
Step 15: Pipe dollops of the reserved vanilla frosting along the top edge of the cake using the star tip.
Step 16: Sprinkle chocolate shavings over the frosting dollops and top each with a maraschino cherry.
Step 17: Slice the cake and enjoy your Cherry Garcia Chocolate Cherry Cake!

Tips & Variations

For a deeper cherry flavor, soak the chopped cherries in a splash of cherry liqueur before folding into the batter.
If you prefer, substitute maraschino cherries with fresh cherries when in season for a more natural taste.
Use good-quality chocolate chips for richer chocolate bites throughout the cake.
To make assembly easier, chill the cake layers slightly before frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor. Leftover slices can also be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

A slice of cake with multiple layers sits on a white plate over a white marbled surface. There are four main layers of light-colored cake embedded with red cherries and chocolate chips. Between these cake layers are three thick layers of pink frosting, some of which has bits of cherries mixed in. On top, a thick layer of white frosting is sprinkled with small chocolate shavings and swirled with a large dollop of white whipped cream. Sitting on the whipped cream is a bright red cherry with a stem. The background shows blurred pieces of the same cake against a softly lit white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of box mix?

Absolutely! A homemade vanilla cake recipe can be used in place of the cake mix to give your cake a more personalized touch.

How do I prevent the frosting from melting?

Keep the cake refrigerated until ready to serve and avoid storing it in a warm environment. If making ahead, frost the cake on the day of serving for best results.