Cherry Garcia Chocolate Cherry Cake is a decadent layered dessert inspired by the famous ice cream flavor. This moist vanilla cake is loaded with chopped maraschino cherries and mini chocolate chips, then layered with a luscious cherry frosting. Topped with whipped cream, chocolate shavings, and whole cherries, this stunning cake is perfect for celebrations, birthdays, or any special occasion.

Why You’ll Love This Recipe

Inspired by a Classic Flavor – Combines cherries, chocolate, and a rich vanilla base.
Moist and Flavorful – Chopped cherries add a juicy texture, while chocolate chips provide a delightful crunch.
Beautiful Presentation – A show-stopping cake perfect for birthdays, holidays, or special gatherings.
Delicious Cherry Frosting – Made with cherry juice for a naturally sweet and fruity flavor.
Make-Ahead Friendly – Can be prepared in advance and stored for convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
1 cup chopped maraschino cherries
½ cup mini chocolate chips

For the Cherry Frosting:

1 cup unsalted butter (softened)
4 cups powdered sugar
½ cup maraschino cherry juice
1 tsp vanilla extract

For the Topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
Chocolate shavings
Whole cherries for garnish

Directions

Prepare the Cake: Preheat the oven to 350°F (175°C) and grease three 8-inch cake pans. Line the bottoms with parchment paper for easy release.
Mix the Batter: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk. Gently fold in chopped cherries and mini chocolate chips.
Bake: Divide the batter evenly among the three cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting: Beat butter, powdered sugar, cherry juice, and vanilla extract until smooth and fluffy. Adjust consistency with more powdered sugar if needed.
Assemble the Cake: Place one cake layer on a serving plate and spread a layer of cherry frosting. Repeat with the remaining layers, then frost the entire cake with the remaining frosting.
Decorate: Whip the heavy cream with powdered sugar until soft peaks form. Pipe whipped cream around the top edge, sprinkle with chocolate shavings, and garnish with whole cherries.
Chill & Serve: Refrigerate for at least 30 minutes before slicing to set the frosting.

Servings and Timing

Servings: 12-14 slices
Preparation Time: 30 minutes
Baking Time: 25-30 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

Dark Chocolate Twist: Substitute semi-sweet chocolate chips for a richer chocolate flavor.
Lighter Version: Use Greek yogurt instead of some of the butter for a lower-fat option.
Almond-Cherry Flavor: Add ½ teaspoon of almond extract for a nutty aroma.
Chocolate Ganache Drizzle: Pour warm chocolate ganache over the top for extra indulgence.
Single-Layer Cake: Bake in a 9×13-inch pan for a simpler version with the same great flavor.

Storage/Reheating

Storage: Keep the cake covered in the refrigerator for up to 4 days.
Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Reheating: Serve chilled or at room temperature. No reheating is necessary.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes, but fresh cherries will release more juice. Be sure to pat them dry before adding to the batter.

What type of chocolate works best for this cake?

Mini semi-sweet chocolate chips work well, but you can also chop a chocolate bar for a richer texture.

How do I prevent my cherries from sinking in the cake batter?

Toss the chopped cherries in a little flour before folding them into the batter to help them stay evenly distributed.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and frost it the next day for best results.

How do I get a smooth frosting finish?

Use an offset spatula and smooth the frosting with a bench scraper for a polished look. Chilling the cake before final smoothing helps as well.

Can I use a different frosting?

Absolutely! A classic vanilla buttercream or chocolate frosting would complement the flavors nicely.

What’s the best way to make whipped cream hold its shape?

Use chilled heavy cream and beat until soft peaks form. You can also add 1 teaspoon of cornstarch to stabilize it.

Can I make this cake gluten-free?

Yes, simply replace the all-purpose flour with a gluten-free 1:1 baking flour.

How do I know when the cake is fully baked?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.

Can I turn this into cupcakes?

Yes! Divide the batter into cupcake liners and bake at 350°F (175°C) for 18-22 minutes.

Conclusion

Cherry Garcia Chocolate Cherry Cake is a dreamy, indulgent dessert packed with chocolate, cherries, and a velvety cherry frosting. Whether you’re celebrating a special occasion or simply craving a decadent homemade cake, this recipe is sure to impress. With its stunning layers and rich flavors, it’s a showstopper that will delight anyone who takes a bite!

Cherry Garcia Chocolate Cherry Cake