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.

My lovely friend April hosts an annual Galentine’s Day PJ soirée at her home, and it’s one of my favorite events to attend. It was just two short years ago that I went for the first time—very pregnant at the time—and I remember leaving that night feeling so empowered and warm after meeting so many incredible women. She’s a magnet for them!

What I love about April is the way she weaves her friendships together through meaningful conversations. Yes, we laugh about the funny nuances of life and womanhood, but we also dive into deeper discussions about the importance of honoring our roles as women in this world. At her party, she gathers everyone in the living room and, with a thoughtful theme in mind, has us introduce ourselves and share something we’re proud of—whether it’s a favorite body part, a personal achievement, or a moment of growth from the past year.

April was one of the first to give me that *this is your calling* kind of nudge after tasting one of my cakes last year.

This year, when it was my turn to speak, I realized I hadn’t taken much time to reflect on what I was proud of. But the answer came easily—cake. I’m proud of cake being in my life. Not just because I make it and share it with the world, but because it’s more than just cake. It brought me back to myself after losing my sense of identity in early motherhood. It’s what excites my kids, what creates memories with family and friends. It even brings me closer to strangers—because simply talking about cake and recipes has a way of bringing people together.

So, without further ado, I made this cake to celebrate the little indulgences we love this time of year—when Galentine’s reminds us of the joy of friendship and the importance of celebrating love in all its forms, beyond romance. It features my classic, extra-chocolatey chocolate cake layered with perfectly pink maraschino cherry buttercream. And truly, it’s the perfect cake to make for this season of sweetness and sisterhood. Not to mention how well it paired with my friend, Suzie’s famous French macarons!

For the decoration, I’m still leaning into my piping style and went with a look that’s part flowy, part vintage! I topped this Galentine’s cake with edible glitter-dusted maraschino cherries—the syrup from the jar makes them perfectly sticky, helping the glitter adhere beautifully. Just dust some glitter onto a plate, roll the cherries in it, and voilà!

This recipe is great for heart shaped pans or 8” round pans. I would recommend an extra 1/2 batch of frosting if you’d like extravagant piping on your cake! Due to my “flavor” of cake design, I typically end up with some extra frosting and if that’s the case I double wrap it in plastic wrap and stick it in the freezer for future projects!

Here’s a list of equipment you may need for this cake recipe:

*these are affiliate links and I may receive commission any purchase of these items

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

If you’ve ever wanted to build your cake skills from the ground up, my ebook, Cake for Beginners: Lessons in Learning to Bake Cake From Scratch, is packed with everything I wish I had known when I first started —from essential techniques to practical tips that will set you up for success. Whether you're a total beginner or just looking to refine your skills, this resource is designed to help you bake with confidence.

Hope you enjoy!

Chocolate Maraschino Cherry Cake

Author: Hannah Shepherd

This three-layer cake pairs my signature rich, tender chocolate cake with luscious maraschino cherry frosting, adding a beautiful pink hue and subtle almond essence. A timeless combination, both comforting and indulgent.

Ingredients

Chocolate Cake

2 Cups All Purpose Flour / 280 g
3/4 Cups Dutch Processed Cocoa / 66 g
3/4 Teaspoon Baking Powder / 3 g
2 Teaspoons Baking Soda / 10 g
1 Teaspoon Kosher Salt / 7 g
1 3/4 Cup Granulated Sugar / 370 g
1/2 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

Cherry Buttercream

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

Instructions

Cake

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.
Mix the hot water (or liquid of choice) with the cocoa powder and let it sit for a few minutes to bloom.
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.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until smooth.
With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients.
Scrape down the sides of the bowl, then add the cocoa mixture.
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.
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.
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

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.
While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
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.
Add the heavy cream, salt, and almond extract and cherry juice. Mix on medium speed for 30 seconds to incorporate.
Increase to medium-high speed and mix for 8–10 minutes, pausing occasionally to scrape down the bowl.
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

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