Chocolate Maraschino Cherry Cake
This three-layer cake pairs a rich, tender chocolate cake with luscious maraschino cherry frosting, adding a beautiful pink hue with subtle almond essence you'll enjoy. A timeless combination, both comforting and indulgent.
Ingredients
Chocolate Cake
- 2 Cups All Purpose Flour / 280 g
- ¾ Cups Dutch Processed Cocoa / 66 g
- ¾ teaspoon Baking Powder / 3 g
- 2 teaspoon 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
Maraschino Cherry Buttercream
- 6 Cups Powdered Sugar, Sifted / 680g
- 2 Cups Unsalted Butter / 450g
- 2 teaspoon Almond Extract / 10g
- ¼ Cup Maraschino Cherry Juice / 70g
- ¼ Cup 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.