Description

Indulge in this delightful Cherry Garcia Cake, a luscious dessert inspired by the famous ice cream flavor. It features moist French vanilla cake layers studded with chopped maraschino cherries and semi-sweet chocolate chips, layered and frosted with a rich cherry-infused buttercream. Topped with mini chocolate chips, chocolate shavings, and whole maraschino cherries, this cake is perfect for celebrations and cherry lovers alike.

Ingredients

Scale

Cake

2 boxes French vanilla cake mix
2 cups whole milk
1 cup unsalted butter, softened
6 large eggs
1 teaspoon pure vanilla extract
3 cups chopped Maraschino cherries
2 cups semi-sweet chocolate chips

Cherry Buttercream Frosting

2 cups unsalted butter, softened
4 cups powdered sugar
3 teaspoons cherry extract
3-6 drops red gel food coloring

Vanilla Buttercream Frosting

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

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Instructions

Prepare the Cake Batter: In a large mixing bowl, combine the French vanilla cake mix, whole milk, softened unsalted butter, eggs, and pure vanilla extract. Beat with an electric mixer until smooth and well combined. Gently fold in the chopped Maraschino cherries and semi-sweet chocolate chips ensuring even distribution without overmixing.
Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. Pour the batter evenly into the prepared pans and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely on wire racks.
Make the Cherry Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, cherry extract, and red gel food coloring drops. Mix until light and fluffy, adjusting coloring as desired.
Make the Vanilla Buttercream: In another bowl, beat the sweet cream butter until smooth. Slowly add powdered sugar, vanilla extract, and heavy whipping cream. Continue to beat until creamy and spreadable. Adjust consistency with more cream or sugar as needed.
Assemble the Cake: Slice each cake layer horizontally if desired for more layers. Spread a layer of cherry buttercream between cake layers, then a layer of vanilla buttercream. Continue alternating until all layers are stacked. Use the remaining vanilla buttercream to frost the top and sides of the cake evenly.
Decorate the Cake: Garnish the frosted cake with mini chocolate chips, sprinkle with chocolate shaving sprinkles, and top with whole Maraschino cherries with stems. Chill the cake briefly to set the frosting before serving.

Notes

For best results, use room temperature ingredients to ensure even mixing and texture.
Adjust the amount of red gel food coloring to achieve your preferred shade of cherry pink or red in the frosting.
Chilling the cake for 30 minutes after frosting helps the buttercream set for cleaner slicing.
Store leftover cake covered in the refrigerator for up to 4 days.
Allow refrigerated cake to come to room temperature before serving for best flavor and texture.