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
Units
Scale
- 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
