Cherry Cola Cake
Rich chocolate cherry cola cake, with maraschino cherries topped with creamy cherry frosting make up this Cherry Cola Layer Cake.
Servings: 10 slices
Calories: 1413kcal
Equipment
- 3 - 9 inch round baking pans
- 3 - 10 inch round cake board
- 1 cake leveler
- 1 Medium ice cream scooper
- 1 large piping bag fitted with a star tip
- 1 large squeeze bottle
Ingredients
Cherry Cola Cake Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup Cherry Cola plus additional 3 tbsp
- ½ cup canola oil
- 1 cup sour cream
- 2 eggs large
- 2 teaspoon vanilla extract
- ¼ cup maraschino cherry juice
Cherry Frosting Ingredients
- 3 cups unsalted butter softened
- 6 cups powdered sugar
- 5 tablespoon heavy whipping cream
- 1 teaspoon cherry extract
- ¼ cup Maraschino cherry juice
- 2 drop pink gel food coloring
- 1 cup stemless Maraschino cherries dried and cut in half
Chocolate Ganache Directions
- 1 cup semi sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
Cherry Cola Cake Directions
- Preheat the oven to 350 degrees and spray the baking pans with pam baking spray
- Using a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined
- Using another large bowl, whisk together the cherry coke, canola oil and sour cream until combined and smooth
- Whisk in the eggs, vanilla extract and maraschino cherry juice
- Gradually pour in the wet ingredients into the dry and whisk until combined
- Divide the batter into the 3 cake pans
- Bake in the oven for 25-30 minutes or until a toothpick comes out clean
- Allow to cool completely
- Remove the cake layers and place onto the cake boards
- Using the cake leveler, remove the domes of the cakes
Cherry Cola Frosting directions
- Using a standing mixer, cream together the butter, vanilla, powdered sugar, Cherry extract, Maraschino Cherry juice and heavy whipping cream until combined and creamy and stiff with peaks
- Scoop 1 C of frosting into the piping bag
- Directions to build the cake
- Place 1 layer of cake onto the cake board
- Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake
- Sprinkle about ¼ C of the chopped cherries on top of the frosting and lightly push down
- Place another layer of cake on top and spread more frosting
- Sprinkle another ¼ C of cherries on top of the frosting
- Place the last layer on top and frost the remaining cake with remaining frosting
Chocolate Ganache Directions
- Using a small pot, heat up the heavy whipping cream until steaming
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
- Once the heavy whipping cream is heated, pour over the chocolate chips
- Allow to sit for 1 minute before whisking until smooth
- Pour ganache into the squeeze bottle
- Pipe dollops of ganache over the edge of the cake
- Pipe dollops of frosting onto the top of the cake
- Place a Maraschino Cherry with stem into the dollops of frosting
- Cut and serve and enjoy
Notes
Optional - I took one cup of the cherry frosting, and added 1/4 cup of unsweetened cocoa powder to it. To make the frosting for between the layers. This is completely optional.
Nutrition
Serving: 1slice | Calories: 1413kcal | Carbohydrates: 159g | Protein: 8g | Fat: 87g | Saturated Fat: 48g | Cholesterol: 219mg | Sodium: 321mg | Potassium: 328mg | Fiber: 5g | Sugar: 130g | Vitamin A: 2197IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 4mg