Chocolate Cake with Maraschino Cherries {Layer Cake Recipe}

This Chocolate Cake with Maraschino Cherries recipe is moist, decadent, and bursting with cherry flavor. It’s a delicious dessert that’s surprisingly easy to make at home!

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Why I Love Making Chocolate Cake with Maraschino Cherries

Some cakes are meant for everyday, and then there are cakes like this one — the kind you bring out when a moment genuinely deserves something special. This chocolate cake with maraschino cherries has been my celebration staple for years. The combination of deeply chocolatey layers, that jammy maraschino cherry filling, and a glossy chocolate icing just works on every level.

The cake batter comes together with a simple whisk, the cherry filling cooks up in about ten minutes, and the icing is just a matter of stirring ingredients in a saucepan. No stand mixer or fancy techniques required.

This classic chocolate cake recipe has a way of making people feel celebrated. Whether it’s a birthday, a holiday table, or just a Tuesday that calls for something extraordinary, this cherry chocolate cake delivers every single time.

Ingredient Notes

Dark Cocoa Powder: King Arthur Double-Dutch Dark Cocoa gives this cake an impressively deep, rich color and bold flavor. Natural cocoa will work but produces a lighter-colored, less intensely flavored cake. If using natural cocoa, reduce the baking soda to 1½ teaspoons.

Maraschino Cherry Liquid: Don’t drain your cherries down the sink! That sweet, bright-pink cherry juice is the flavor base for the entire filling. You’ll need ½ cup of maraschino cherry juice, which is roughly what comes in a standard 10-oz jar. This pink color creates a vibrant filling that looks as good as it tastes.

Instant Coffee Granules: Used in both the batter and the icing, these enhance the chocolate flavor without making either taste like coffee. Chocolate extract is an excellent 1:1 substitute if you prefer.

Sour Cream (in the icing): This is the secret to the icing’s silky, spreadable texture and slight tang that balances the sweetness. Don’t substitute with regular cream or yogurt.

See the recipe card below for full information on ingredients and quantities.

How to Make Chocolate Cake

The recipe is a bit different from traditional cake recipes. 

The recipe is egg-free and butter-free, for starters. To leaven the cake, I use a bit of baking soda and vinegar, which you probably know from elementary school science produces some fun bubbles. This mixture gives this cake it’s lightness and spongy texture. 

You won’t need any special equipment to make this easy and tasty chocolate cake. Just a mixing bowl, a whisk, and maybe a rubber spatula to scrape everything clean. 

Start by sifting together the dry ingredients in a big bowl, which are all common: flour, sugar, cocoa powder, baking soda, and salt. I use a fine mesh strainer to ensure there are no clumps in my cake batter.

Then, fold in the wet ingredients. While the original recipe calls for instant coffee granules, I opted to double down on chocolate instead. I swapped the coffee with a teaspoon of chocolate extract, because you can’t have too much chocolate right?

The wet and dry ingredients come together quickly, so be careful not to overmix the cake batter. It’s ready to bake when there are no visible pockets of flour left, but a few lumps in the batter are totally fine. Overmixing can cause your cake to rise and fall in the oven. 

Once your chocolate cake batter is mixed, pour it into two greased 9 inch round cake pans. If you’re worried about sticking, you can also line the bottom of the pans with a circle of parchment paper. Here’s a helpful how-to video for that.  

To ensure two perfectly even cakes, I recommend weighing out the batter using a handy kitchen scale. 

Finally, give your filled cake pans a gentle tap on the counter to help the batter settle and remove any air bubbles. 

Don’t be alarmed if your cake comes out of the oven with a domed top and spongy bounce from all that leavening. To flatten a dome, simply invert your cake on a cooling rack and let it rest until fully cool. 

How to Make Quick & Easy Cherry Filling

While your chocolate cakes are baking, mix up a glossy maraschino cherry filling. 

Start by straining a jar of maraschino cherries over a measuring cup or bowl using a fine mesh strainer. You want to save the liquid to make the filling. Pat the cherries dry with paper towels before chopping them.

Then, the cherry filling comes together right in a small saucepan. Mix everything together over low heat until the filling is glossy and thick. 

You’ll want to boil the mixture for just a few seconds. This cooks off any starch flavor from the cornstarch. But keep an eye on it, as the sugar can burn easily. As soon as the cherry filling is thick, turn off the heat.

I like to finish my cherry filling with a pat of butter, which ensures a glossy filling that’s not too thick

Making Glossy Chocolate Icing

The final part of this two layer chocolate cake is a simple chocolate icing. This icing is creamy, chocolaty and adds a nice glossy finish to this cherry-filled cake. 

I recommend getting all of the icing ingredients measured and ready before you start cooking. The icing comes together quickly.

It’s a simple recipe that you just need a saucepan for. The only trick is to not let the icing boil on the stove. This can cause your beautiful, glossy chocolate frosting to break and separate!

Once the icing is smooth, the sugar is dissolved, and everything is well mixed, it’s time to let things cool. You want to decorate your cake with room temperature icing, so you can pop the warm frosting into the fridge to speed up cooling.

If the icing gets too cold, simply bring it back to room temp by warming it in the microwave on 20-second intervals, stirring between each blast. 

Assembling Chocolate Layer Cake with Cherry Filling

The best part about this chocolate cake is how easy it is to frost. While it bakes, the cake develops a lovely shiny crust that protects the crumbs inside. 

There’s nothing worse than frosting your cake, only to end up with cake crumbs showing though. With this easy chocolate cake with maraschino cherries recipe, there’s no need to worry about a messy frosting job. 

I like to decorate the top of the layer cake with little dollops of chocolate icing and elegant stemmed maraschino cherries. If you want to add this fun touch, look for stemmed maraschino cherries. They might be in the baking aisle of your grocery store, but if not, check the cocktail garnish section. 

To add this decorative touch, simply fill a pastry bag with any remaining chocolate icing and pipe dollops of icing in a ring around the outer edge of your cake. 

Dry your cherries a bit to make sure they stay put, then gently press them into their little icing pillows. Voila: a stunning chocolate layer cake with a punchy cherry filling.

What to Serve With Chocolate Cake with Maraschino Cherries

This chocolate cherry cake is rich enough to stand alone, but pairs beautifully with vanilla ice cream or lightly sweetened whipped cream. For a dinner party, serve alongside fresh berries or coffee (hot or iced). A glass of cold milk is perfect for a more casual setting.

During holidays, I love offering it with cherry liqueur or dessert wine for adults. It’s especially stunning for Valentine’s Day celebrations.

Storage & Reheating Tips

Room Temperature

Store covered cake at room temperature for up to 2 days. The icing and filling keep the cake incredibly moist.

Refrigerator Storage

For longer storage, cover the cake well and refrigerate for up to 5 days. Let slices come to room temperature for 20–30 minutes before serving for the best flavor and texture.

Freezer Storage

Freeze unfrosted cake layers individually, wrapped tightly in plastic wrap and then foil, for up to 2 months. Thaw overnight in the refrigerator before assembling. The cherry filling can also be frozen in an airtight container for up to 1 month.

Make Ahead

The cake layers can be baked up to 2 days in advance and stored at room temperature, well wrapped. The cherry filling keeps in the refrigerator for up to 3 days. Make the icing the day of assembly for the easiest spreading consistency. Alternatively, refrigerate it, then reheat gently in the microwave in 20-second intervals until spreadable again.

Other Stunning Chocolaty Layer Cakes to Try

• Easy 5-Ingredient German Chocolate Cake
• Cherry Chocolate Cake for Two
• Triple Chocolate Layer Cake
• Black Forest Chocolate Tart

More Delicious Cake Recipes to Try