Cherry Garcia Layered Cake is a vibrant, indulgent celebration of cherry and chocolate inspired by the iconic ice cream flavor. This triple-layered dessert features moist vanilla cake studded with chopped maraschino cherries and chocolate chips, filled with cherry-flavored frosting, and wrapped in a silky vanilla buttercream. Topped with chocolate curls and whole cherries, each slice is a nostalgic dream served with elegance and flair—perfect for birthdays, holidays, or any event worthy of a show-stopping centerpiece.
Why You’ll Love This Recipe
This cake brings together everything you love in a classic cherry-chocolate dessert: fluffy vanilla cake, bursts of sweet cherry, rich chocolate chips, and creamy frosting. The layers offer visual appeal and balanced flavor, making it ideal for special occasions. With its easy-to-follow structure using boxed cake mix and accessible ingredients, you get bakery-level results with a homemade touch. The decorative finish—complete with cherries on top—makes every slice as beautiful as it is delicious.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 2 boxes 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
For the Cherry Frosting:
- 2 cups unsalted sweet cream butter, softened
- 4 cups powdered sugar
- 3 tsp cherry extract
- 3–6 drops red gel food coloring
For the Vanilla Frosting:
- 3 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- 3 tsp vanilla extract
- 3–6 tbsp heavy whipping cream
For Decoration:
- 1 cup mini chocolate chips
- Chocolate shaving sprinkles
- 1/2 cup maraschino cherries with stems
Directions
- Preheat the oven to 350°F (175°C). Grease and line three 9-inch cake pans with baking spray or parchment.
- In a large bowl, beat together the cake mix, milk, butter, eggs, and vanilla extract until smooth and well combined.
- Gently fold in the chopped maraschino cherries and chocolate chips.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on wire racks.
- While the cakes cool, prepare the cherry frosting by beating the butter with powdered sugar, cherry extract, and red food coloring until fluffy (about 5–7 minutes).
- Prepare the vanilla frosting by beating the butter with powdered sugar, vanilla, and heavy cream until smooth and creamy (about 5–7 minutes).
- Once cooled, level the cake layers using a cake leveler or serrated knife for even stacking.
- Place the first cake layer on a serving board or cake stand. Spread 1 1/2 cups of cherry frosting evenly across the top.
- Add the second layer and repeat with another layer of cherry frosting. Top with the third cake layer.
- Frost the entire cake (top and sides) with the vanilla frosting, smoothing it evenly.
- Press mini chocolate chips around the base of the cake.
- Pipe vanilla frosting swirls on top and garnish with chocolate shavings and whole maraschino cherries with stems.
- Chill until ready to serve or enjoy at room temperature.
Servings and timing
- Servings: 12 servings
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories per serving: 465 kcal
Variations
- Dark Chocolate Chips: Use dark chocolate for a richer contrast with the cherries.
- Cherry Jam Filling: Add a thin layer of cherry jam between cake layers for extra fruit flavor.
- Almond Twist: Add 1/2 tsp almond extract to the cherry frosting for a deeper, nutty aroma.
- Chocolate Frosting Option: Swap vanilla frosting for chocolate buttercream for an even more decadent version.
- Mini Cakes: Bake in smaller pans or cut into individual rounds for personal-sized party cakes.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Let slices come to room temperature before serving for the best texture and flavor. You may freeze unfrosted cake layers in plastic wrap for up to 2 months and assemble after thawing. Avoid freezing the fully assembled cake, as the decorations and frosting may lose their structure.
FAQs
Can I use fresh cherries instead of maraschino?
Fresh cherries can be used, but be sure to pit and chop them finely. Note that they may bleed less color and offer a slightly different texture.
Can I bake this in two layers instead of three?
Yes. You can use two 9-inch pans and increase the baking time by 5–10 minutes, or divide the batter for other pan sizes with adjusted timing.
How do I prevent the chocolate chips from sinking?
Toss the chips in a bit of flour before folding them into the batter to help suspend them during baking.
Can I make this cake ahead of time?
Yes. Bake the layers a day ahead and store them tightly wrapped. Assemble and frost the day of serving for freshness.
Does this cake need to be refrigerated?
Yes, due to the buttercream and cherries, it should be stored in the refrigerator but brought to room temperature before serving.
Can I use cherry pie filling instead?
Not in the batter, but a thin layer between the cakes can add a nice cherry boost if you reduce other moisture.
What piping tip should I use for the top?
A large star tip like Wilton 1M creates classic, elegant swirls for decoration.
How do I get a smooth frosting finish?
Use an offset spatula and smooth in long strokes. For ultra-smooth results, chill the cake briefly and do a final pass.
Can I reduce the sugar?
You can reduce the powdered sugar slightly in the frosting, but this may alter the texture and stability of the buttercream.
What’s the best way to cut the cake cleanly?
Use a sharp, thin knife dipped in hot water and wiped dry between slices for clean, neat cuts.
Conclusion
Cherry Garcia Layered Cake is a festive, flavor-packed tribute to a beloved classic, combining cherries, chocolate, and creamy frosting in a beautifully stacked presentation. With its vivid colors, balanced textures, and celebratory style, it’s the perfect centerpiece for birthdays, holidays, or dessert tables that call for something memorable. Each slice offers a sweet bite of nostalgia—delightfully rich, charmingly retro, and irresistibly delicious.
Print
Cherry Garcia Layered Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A show-stopping triple-layered cake inspired by Cherry Garcia ice cream, made with soft vanilla cake filled with maraschino cherries and chocolate chips, layered with cherry frosting, coated in vanilla cream, and topped with chocolate curls and whole cherries.
Ingredients
- 2 boxes 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
- 2 cups unsalted sweet cream butter, softened (for cherry frosting)
- 4 cups powdered sugar (for cherry frosting)
- 3 tsp cherry extract (for cherry frosting)
- 3–6 drops red gel food coloring (for cherry frosting)
- 3 cups unsalted sweet cream butter, softened (for vanilla frosting)
- 6 cups powdered sugar (for vanilla frosting)
- 3 tsp vanilla extract (for vanilla frosting)
- 3–6 tbsp heavy whipping cream (for vanilla frosting)
- 1 cup mini chocolate chips (for decoration)
- Chocolate shaving sprinkles (for decoration)
- 1/2 cup maraschino cherries with stems (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Grease three 9-inch cake pans with baking spray.
- In a large bowl, mix cake mix, milk, butter, eggs, and vanilla extract until smooth.
- Fold in chopped maraschino cherries and chocolate chips.
- Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool completely in pans, then remove and level tops if needed.
- To make cherry frosting: beat butter, powdered sugar, cherry extract, and food coloring until smooth and fluffy (5–7 minutes).
- To make vanilla frosting: beat butter, powdered sugar, vanilla, and heavy cream until thick and creamy (5–7 minutes).
- Place first cake layer on a board and spread 1 1/2 cups cherry frosting evenly.
- Repeat with second layer and top with the third layer.
- Frost the top and sides with vanilla frosting.
- Press mini chocolate chips around the base of the cake.
- Pipe vanilla frosting dollops on top and decorate with chocolate shaving sprinkles and maraschino cherries with stems.
- Chill or serve at room temperature, sliced for best presentation.
Notes
- Use a serrated knife or cake leveler for flat layers.
- Pat cherries dry with paper towels before folding into batter to prevent excess moisture.
- Use gel food coloring for a vibrant pink hue in cherry frosting.
- Refrigerate the cake for at least an hour before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 42g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
