Chocolate Cake with Maraschino Cherry Frosting

This three-layer cake features my signature chocolate cake—deeply rich, tender, and perfectly balanced—paired with a luscious maraschino cherry frosting that adds a beautiful pink hue and a subtle almond essence. The combination of chocolate and cherry is timeless, and is every bit as comforting as it is indulgent.

ingredients you'll need

For the Cake:

• 2 Cups All Purpose Flour / 280 g
• ¾ Cups Dutch Processed Cocoa / 66 g
• ¾ Teaspoon Baking Powder / 3 g
• 2 Teaspoons Baking Soda / 10 g
• 1 Teaspoon Kosher Salt / 7 g
• 1 ¾ Cup Granulated Sugar / 370 g
• ½ Cup Vegetable Oil / 70 g
• 3 Whole Eggs / 150 g
• 1 Tablespoon Vanilla Extract / 10 g
• 1 Cup Buttermilk / 210 g
• 1 Cup Hot Water or Coffee / 190 g

For the Frosting:

• 6 Cups Powdered Sugar, Sifted / 680g
• 2 Cups of Unsalted Butter / 450g
• 2 Teaspoons of Almond Extract / 10g
• ¼ Cup Maraschino Cherry Juice / 70g
• ¼ Cup of Heavy Cream / 60g
• 1 Large Pinch of Salt / 3-4g

how to make this whole cake recipe

Cake:

1. Preheat your oven to 325°F (160°C). Grease and line three 8-inch round cake pans, then measure out all ingredients into separate bowls.
2. Mix the hot water (or liquid of choice) with the cocoa powder and let it sit for a few minutes to bloom.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, baking soda, and salt. Mix on low speed for 1 minute.
4. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until smooth.
5. With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients. 
6. Scrape down the sides of the bowl, then add the cocoa mixture.
7. Increase to medium speed and mix for 30 seconds. Scrape the bowl and mix for another 30 seconds to ensure the batter is fully combined.
8. Divide the batter evenly between the prepared pans and bake for 25–30 minutes. Test for doneness with a cake tester or by pressing lightly—the surface should spring back.
9. Cool the cakes in the pans on a rack for 10 minutes, then invert them onto the rack to cool completely. Alternatively, while still warm, wrap the cakes in plastic wrap and freeze for later use.

Frosting:

1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
2. While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
3. Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
4. Add the heavy cream, salt, and almond extract and cherry juice. Mix on medium speed for 30 seconds to incorporate.
5. Increase to medium-high speed and mix for 8–10 minutes, pausing occasionally to scrape down the bowl.
6. Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.

Assembly:

1. Place the first cake layer on a serving plate and spread an even layer of buttercream on top.
2. Repeat with the second and third layers, then frost the top and sides of the cake.
3. Apply a thin crumb coat and chill briefly before adding a smooth or textured final coat.
4. Decorate with additional piping and cherries, if desired.
   

Jump to:

• ingredients you'll need
• how to make this whole cake recipe
• equipment you'll need
• how to store your cake
• what are maraschino cherries?
• how to schedule your cake making

equipment you'll need

Stand Mixer
Spatula or Wooden Spoon
Kitchen Towel
Off-set Spatula
8" Cake Pans
Oven Gloves (Use CAKEJOIE15 for 15% off)
Mixing Bowls 
Plastic Wrap
Fine Mesh Sieve
Whisk
Rotating Cake Stand
Cake Dome

how to store your cake

what are maraschino cherries?

Maraschino cherries are pure nostalgia—the glossy, candy-like kind of sweet that instantly takes you back to soda shop sundaes and birthday party treats. Unlike fresh cherries, they have a rich, syrupy flavor with subtle almond notes, adding a playful, almost whimsical touch to any dessert. Whether mixed into a cake or perched on top of a swirl of buttercream, they bring a little extra joy—because sometimes, a dessert just feels more fun with a cherry on top.

how to schedule your cake making

You don’t have to bake your entire cake the day you plan to serve it—one of the best perks of baking from scratch is the flexibility it offers. Your freezer and fridge are your best allies! I always freeze my cake layers before decorating; it makes them easier to handle and even improves the texture. Simply bake, cool, and double-wrap layers in plastic wrap (adding foil for longer storage) before freezing for up to three months. The same goes for frosting—make it ahead, wrap it well, and freeze. You can even freeze a fully decorated cake! Just chill it for 15 minutes to set the buttercream, then wrap it in plastic wrap and foil for up to six months. If using fresh fruit, though, wait to add it until serving for the best quality!

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