This cherry cola layer cake features a chocolate cherry cola cake, a fizzy cherry cola filling, and a maraschino cherry frosting. The cake is moist and indulgent, the filling tastes like a cherry cola pie, and the frosting is every maraschino cherry lover’s dream.
This recipe has been waiting in my drafts for a while, and I’m excited to share it. If you enjoy cherry cola or chocolate-covered cherry flavors, this layered cake delivers both. The cake layers are tender and chocolatey, the filling is bright with cherry cola flavor and whole maraschino cherries, and the frosting is a creamy, pink maraschino buttercream perfect for decorating.
Cherry Cola Cake from Scratch
This cake is made from scratch and doesn’t require a stand mixer; a whisk and a bowl are enough. If you prefer, a hand mixer works fine and speeds things up. Begin by whisking the dry ingredients together: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the wet ingredients—cherry cola, vegetable oil, and sour cream—until smooth. Add the eggs, vanilla extract, and maraschino cherry juice and whisk until combined. Gently fold the wet ingredients into the dry ingredients until you have a smooth batter.
Divide the batter evenly between three greased and parchment-lined 9-inch round pans. Bake in a preheated 350°F (175°C) oven until a toothpick inserted in the center comes out clean or with moist crumbs, about 30 minutes. Let the cakes cool in the pans for 10–15 minutes, then turn them out onto a cooling rack to cool completely before assembling.
Cherry Cola Filling
The cherry cola filling has a jammy, slightly fizzy character that pairs beautifully with the chocolate cake. If you prefer a simpler filling, you can double the frosting recipe or substitute chocolate ganache.
To make the filling: whisk sugar and cornstarch together in a saucepan to avoid lumps. Whisk in maraschino cherry juice, cherry cola, and sliced maraschino cherries. Heat over medium, stirring constantly, and bring to a boil. Boil gently for about 4–5 minutes until the mixture thickens and becomes clear. Remove from heat, cool to room temperature, cover, and chill in the refrigerator for 3–4 hours (or overnight) so it sets before assembling.
Maraschino Cherry Frosting
This frosting tastes strongly of maraschino cherries and has a lovely pink hue. Beat room-temperature butter, vanilla extract, maraschino cherry juice, and powdered sugar together on low until most of the sugar is incorporated, then increase speed and beat until smooth and creamy. For a lighter, whipped texture, beat on high for an additional minute.
If you have cherry extract, you can add about 1/2 teaspoon to intensify the cherry flavor, adding more to taste if desired. The frosting is sturdy enough for piping decorative stars and creating a dam to hold the filling between layers.
Tips
- Use any cherry cola you prefer—Cherry Pepsi or Cherry Coke both work.
- Make the cherry cola filling a day ahead so it has time to chill and thicken.
- If your frosting is too thin, add more powdered sugar; if it’s too thick, add a little cherry juice or milk.
Recipe Overview
Author: Miranda Couse
Course: Dessert | Cuisine: American
Prep Time: 45 mins | Cook Time: 50 mins | Total Time: 1 hr 35 mins
Servings: 8 slices
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup plus 3 tablespoons cherry cola
- 1/2 cup vegetable oil
- 1 cup full-fat sour cream
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1/4 cup maraschino cherry juice
Cherry Cola Filling
- 3/4 cup granulated sugar
- 4 tablespoons cornstarch
- 1 cup maraschino cherry juice
- 1 cup cherry cola
- 1 cup maraschino cherries, sliced
Maraschino Cherry Frosting
- 2 cups butter, room temperature
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
- 7 tablespoons maraschino cherry juice
- Stemmed maraschino cherries, patted dry, for decorating
- Optional: cola gummies for garnish
Instructions
For the Cake
- Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment, and spray the parchment lightly.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the cherry cola, vegetable oil, and sour cream until smooth. Add the eggs, vanilla, and maraschino cherry juice and whisk to combine.
- Pour the wet ingredients into the dry and whisk until smooth. Divide the batter among the prepared pans.
- Bake about 30 minutes, or until a toothpick comes out clean or with moist crumbs. Cool in the pans 10–15 minutes, then turn out onto racks to cool completely.
For the Filling
- In a medium saucepan, whisk together sugar and cornstarch to prevent lumps.
- Whisk in the maraschino cherry juice, cherry cola, and sliced cherries. Bring to a boil over medium heat, stirring constantly.
- Boil 4–5 minutes until thick and clear. Remove from heat, cool to room temperature, then cover and chill for several hours or overnight.
For the Frosting
- Beat the butter, vanilla, powdered sugar, and maraschino cherry juice on low until most of the sugar is incorporated, then increase speed and beat until creamy.
- For a lighter texture, beat on high for an additional minute.
Assemble
- Place the first cake layer on a serving plate. Fit a piping bag with a large tip (such as a 1M) and pipe a ring of frosting around the edge of the layer to form a dam.
- Fill the center with half the chilled cherry cola filling. Add the second layer and repeat the dam and filling with the remaining filling.
- Top with the final cake layer. Use a spatula to smooth the top and sides with frosting.
- Pipe stars or decorative borders, then top the piped stars with stemmed maraschino cherries and optional cola gummies.
- Store the assembled cake in the refrigerator.
Storage
Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Enjoy this festive, cherry-forward cake for birthdays, gatherings, or any time you want a retro, indulgent dessert with a modern twist.