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Cherry Garcia Chocolate Cherry Cake Recipe

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★★★★★

4.5 from 66 reviews

This Cherry Garcia Chocolate Cherry Cake is a delightful layered dessert, combining vanilla cake infused with maraschino cherries and semi-sweet chocolate chips, topped with luscious cherry and vanilla frostings. Inspired by the classic Cherry Garcia ice cream, this cake balances fruity sweetness with rich chocolate in a visually stunning and delicious party centerpiece.

Ingredients

Scale

Cake Batter:

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

Cherry Frosting:

  • 3 cups unsalted sweet cream butter, softened
  • 6 cups powdered sugar
  • 3 tsp cherry extract
  • 3–6 drops red gel food coloring
  • 3–6 tbsp heavy whipping cream

Vanilla Frosting:

  • 2 cups unsalted sweet cream butter, softened
  • 4 cups powdered sugar
  • 3 tsp vanilla extract

Decorations:

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

Equipment:

  • 3 9-inch round cake pans
  • 1 10-inch round cake board
  • Cake leveler
  • Angled spatula
  • Large piping bag fitted with large star tip
  • Standing mixer
  • Pam baking spray

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and spray the three 9-inch cake pans evenly with Pam baking spray to prevent sticking.
  2. Mix Cake Batter: In a standing mixer, combine the French vanilla cake mix, whole milk, 1 cup softened butter, eggs, and vanilla extract. Beat until everything is thoroughly mixed and smooth.
  3. Add Mix-ins: Gently fold in the chopped maraschino cherries and semi-sweet chocolate chips into the batter, ensuring an even distribution without overmixing.
  4. Divide Batter and Bake: Evenly distribute the batter between the three prepared cake pans. Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool Cakes: Remove the cake pans from the oven and let the cakes cool completely on the countertop before proceeding.
  6. Make Cherry Frosting: Using the standing mixer, beat 3 cups softened butter, 6 cups powdered sugar, cherry extract, red gel food coloring, and heavy whipping cream for 5-7 minutes until the frosting is smooth, fluffy, and holds stiff peaks. Scoop into a bowl and set aside.
  7. Make Vanilla Frosting: Clean the mixer bowl. Beat together 2 cups softened butter, 4 cups powdered sugar, and vanilla extract for 5-7 minutes until smooth and fluffy with stiff peaks. Set aside 1 1/2 cups in a piping bag fitted with a large star tip for decorating, and keep the rest for frosting the cake.
  8. Level Cakes: Using the cake leveler, trim the domed tops off each cake layer to create flat, even surfaces for stacking.
  9. Assemble Cake Layers: Place one leveled cake round onto the 10-inch cake board. Spread 1 1/2 cups of cherry frosting evenly on top using the angled spatula.
  10. Add Second Layer: Place the second leveled cake round on top of the frosted first layer, and spread another 1 1/2 cups of cherry frosting evenly over it.
  11. Add Final Layer: Place the third leveled cake round on top of the second layer, then use the remaining vanilla frosting to frost the entire outside of the cake evenly.
  12. Decorate Base: Sprinkle mini chocolate chips all around the bottom edge of the frosted cake for added texture and decoration.
  13. Pipe Frosting Dollops: Using the piping bag filled with reserved vanilla frosting, pipe decorative dollops along the top edge of the cake to create an elegant finish.
  14. Add Chocolate Shavings and Cherries: Sprinkle chocolate shaving sprinkles on the frosting dollops, then top each dollop with a maraschino cherry with stem for the signature Cherry Garcia look.
  15. Serve: Slice the cake into pieces and serve. Enjoy the rich cherry-chocolate flavors and creamy frostings!

Notes

  • Ensure the cakes are completely cool before frosting to prevent melting.
  • For best results, use fresh maraschino cherries with stems for decorating.
  • You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
  • If you prefer a more intense cherry flavor, increase cherry extract slightly in the frosting but adjust coloring accordingly.
  • Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: Cherry Garcia cake, chocolate cherry cake, maraschino cherry cake, layered cake recipe, homemade cherry cake, chocolate chip cake, cherry frosting, vanilla frosting

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