Chocolate Maraschino Cherry Cake
Indulge in the decadent allure of this Chocolate Maraschino Cherry Cake, a dessert that perfectly balances rich, moist chocolate layers with the sweet, tangy burst of maraschino cherries. Infused with the cherries' vibrant juice and topped with a velvety chocolate buttercream frosting, this cake is a showstopper for any special occasion. The recipe features simple yet luxurious ingredients like semi-sweet chocolate, heavy cream, and plenty of cherries to create a flavor profile that's both nostalgic and irresistible. Finished with a drizzle of cherry juice and a pop of bright cherry garnish, this cake is as visually stunning as it is delicious. With an approachable prep time of just 30 minutes, this cherry-chocolate masterpiece is ideal for birthdays, holidays, or whenever you’re craving a dessert that's as elegant as it is comforting.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1.5 cups Maraschino cherries
- 0.25 cup Maraschino cherry juice (from the jar)
- 1 cup Unsalted butter
- 3 cups Powdered sugar
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Slowly add the boiling water to the batter, mixing continuously. The batter will be thin, but this is normal.
Gently fold in the maraschino cherries and the cherry juice.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the butter in a large bowl until light and creamy. Gradually add the powdered sugar and beat until smooth.
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until fully melted. Let cool slightly.
Fold the melted chocolate and heavy cream into the butter mixture. Beat until smooth and fluffy.
Place one cake layer on a serving platter and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
Decorate with additional maraschino cherries and drizzle extra cherry juice over the top if desired.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
7764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.5 g | 424% | |
| Saturated Fat | 145.6 g | 728% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 5234 mg | 228% | |
| Total Carbohydrate | 1235.5 g | 449% | |
| Dietary Fiber | 82.1 g | 293% | |
| Total Sugars | 867.8 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 632 mg | 49% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 3525 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
