Cherry Garcia Chocolate Cherry Cake sat at the center of our dining room table one February afternoon when my granddaughter Lily insisted we bake something “pink and happy” for her grandfather’s birthday.
Outside, the sky was gray and quiet, but inside the kitchen felt lively with the sound of the mixer and Lily counting cherries as if they were treasures. My husband hovered nearby with a cup of coffee, sharing stories about birthdays long past, while the oven warmed the room in that familiar, comforting way.
The idea for Cherry Garcia Chocolate Cherry Cake came from an old notebook I’ve kept since my teaching days, filled with student notes, lesson plans, and recipes scribbled in the margins.
Chocolate and cherries have always felt like a special pairing in our family, often saved for celebrations rather than ordinary days. As the batter came together, Lily asked questions about why recipes matter so much to me, and I told her that food keeps memories alive in ways photographs sometimes can’t.
When the cake layers finally cooled on the counter, my daughter stopped by after work, still in her coat, just in time to sneak a chocolate chip. The kitchen felt full, not just of sweet smells but of easy conversation and laughter. Cherry Garcia Chocolate Cherry Cake wasn’t just dessert that day; it became part of a moment we’ll talk about again and again.
Short Description
Cherry Garcia Chocolate Cherry Cake is a layered dessert made with moist vanilla cake, maraschino cherries, semi sweet chocolate chips, and fluffy cherry and vanilla frostings, creating a bakery style cake that feels celebratory yet approachable.
Key Ingredients
- 1 box french vanilla cake mix
- 1 cup milk
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup maraschino cherries, chopped and well drained
- 1 cup semi sweet chocolate chips
For the cherry frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon cherry extract
- Red gel food coloring, a few drops
For the vanilla frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
For garnish
- Mini chocolate chips
- Chocolate shaving sprinkles
Tools Needed
- Stand mixer
- Three 8 inch round cake pans
- Pam baking spray
- Mixing bowls
- Rubber spatula
- Cake leveler
- Angled spatula
- Piping bag
Cooking Instructions
Step 1: Prepare the Oven and Pans
Preheat the oven to 350°F. Spray three cake pans generously with Pam baking spray, taking extra care to coat the sides thoroughly so the cake layers release cleanly after baking.
Step 2: Mix the Cake Batter
Add the french vanilla cake mix, milk, softened butter, eggs, and vanilla extract to a stand mixer. Beat on medium speed for 2 to 3 minutes, until the batter looks smooth and evenly blended. Pause once to scrape down the sides of the bowl so no dry pockets remain.
Step 3: Fold in Cherries and Chocolate
Using a spatula, gently fold the chopped maraschino cherries and semi sweet chocolate chips into the batter. Move slowly and carefully so the cherries stay whole and distribute evenly throughout the mixture.
Step 4: Bake the Cake Layers
Divide the batter evenly among the prepared cake pans. Place them in the oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean. Set the pans on the counter and allow the cakes to cool completely before frosting.
Step 5: Make the Cherry Frosting
In a clean stand mixer bowl, beat the butter until creamy and smooth. Gradually add the powdered sugar, heavy whipping cream, cherry extract, and a few drops of red gel food coloring. Continue beating for 5 to 7 minutes until the frosting becomes light, fluffy, and holds stiff peaks. Transfer the frosting to a bowl and set aside.
Step 6: Make the Vanilla Frosting
Wash and dry the mixer bowl again. Beat the butter, powdered sugar, heavy whipping cream, and vanilla extract for 5 to 7 minutes until the frosting is smooth and airy. Scoop 1½ cups of the vanilla frosting into a piping bag and set aside for decorating.
Step 7: Level and Assemble the Cake
Use a cake leveler to trim the domes from each cooled cake layer, creating flat, even rounds. Place one cake layer on a cake board. Spread 1½ cups of the cherry frosting evenly across the top using an angled spatula.
Step 8: Finish Building the Cake
Place the second cake layer on top and repeat with another layer of cherry frosting. Add the final cake layer, then frost the entire cake with the vanilla frosting, smoothing the sides and top. Finish by decorating with mini chocolate chips and chocolate shaving sprinkles.
Why You’ll Love This Recipe
Balanced sweetness from cherries and chocolate
Soft, moist cake layers that slice cleanly
Festive appearance suitable for birthdays and holidays
Straightforward steps using familiar ingredients
Easy to adapt for different celebrations
Mistakes to Avoid & Solutions
Using overly wet cherries
Too much moisture can affect the cake’s texture and cause uneven baking.
Solution: Drain and pat the cherries completely dry before using.
Overmixing the batter
Mixing too long can make the cake dense instead of light.
Solution: Mix only until the batter is smooth and combined.
Frosting warm cake layers
Heat causes frosting to melt and slide.
Solution: Let the cake cool fully before assembling.
Skipping cake leveling
Uneven layers can make the cake unstable.
Solution: Trim the domes so each layer sits flat.
Adding too much food coloring
Too much coloring can affect frosting texture.
Solution: Add gel coloring gradually, checking the shade as you go.
Serving and Pairing Suggestions
Serve chilled slices with fresh whipped cream
Pair with hot coffee or unsweetened tea
Present on a cake stand for family celebrations
Add fresh cherries on the side for extra color
Storage and Reheating Tips
Store covered in the refrigerator for up to 4 days
Bring slices to room temperature before serving
Avoid microwaving to preserve frosting texture
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Fresh cherries add moisture and less sweetness, so drain well and expect a lighter cherry flavor.
2. Can this cake be made a day ahead?
Yes, the flavors deepen overnight when stored properly in the refrigerator.
3. How do I keep the frosting smooth?
Beat the frosting long enough and scrape the bowl often for even texture.
4. Can I freeze this cake?
Freeze unfrosted layers wrapped tightly for up to 2 months.
5. What pan size works best?
Three 8 inch round pans provide even baking and neat layers.
Tips & Tricks
Add chocolate chips to the frosting for extra texture
Chill the cake briefly before slicing for cleaner cuts
Use gel coloring sparingly to control the shade
Recipe Variations
Lighter Cherry Chocolate Cake: Replace ½ of the butter in the frostings with reduced fat cream cheese for a lighter texture.
Dark Chocolate Cherry Cake: Swap ½ cup of semi sweet chocolate chips with dark chocolate chunks for a deeper chocolate flavor.
Cherry Garcia Cupcakes: Bake the batter in lined muffin tins at 350°F for 18 to 20 minutes, then frost once cooled.
Chocolate Base Version: Add ¼ cup cocoa powder and 2 tablespoons extra milk to the batter for a richer chocolate cake.
Almond Cherry Twist: Replace vanilla extract with almond extract for a subtle nutty note.
Final Thoughts
Cherry Garcia Chocolate Cherry Cake brings together familiar flavors in a way that feels lighthearted yet meaningful. Baking it while the kitchen buzzed with small conversations and quiet laughter showed me how desserts often slip naturally into family moments. Each slice holds the sweetness of cherries, the depth of chocolate, and the simple joy of sharing something homemade around the table.
As the evening settled and the candles dimmed, Cherry Garcia Chocolate Cherry Cake stood as a soft celebration of being together. Recipes like this tend to live beyond the day they’re made, finding their place in family notes, holiday plans, and memories passed gently from one generation to the next.
Cherry Garcia Chocolate Cherry Cake
Ingredients
- 1 box french vanilla cake mix
- 1 cup milk
- ½ cup unsalted butter softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup maraschino cherries chopped and well drained
- 1 cup semi sweet chocolate chips
For the cherry frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon cherry extract
- Red gel food coloring a few drops
For the vanilla frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
For garnish
- Mini chocolate chips
- Chocolate shaving sprinkles
Instructions
- Preheat the oven to 350°F and spray three cake pans well with baking spray.
- Beat the cake mix, milk, butter, eggs, and vanilla in a stand mixer for 2 to 3 minutes until smooth.
- Gently fold in the chopped cherries and chocolate chips.
- Divide the batter between pans and bake for 25 to 30 minutes, then cool completely.
- Beat butter, powdered sugar, cream, cherry extract, and food coloring for 5 to 7 minutes until fluffy, then set aside.
- Beat butter, powdered sugar, cream, and vanilla for 5 to 7 minutes, reserving 1½ cups for piping.
- Level the cakes, place one layer on a board, and spread 1½ cups of cherry frosting on top.
- Stack remaining layers, frost the outside with vanilla frosting, and decorate with chocolate chips and sprinkles.
