This easy Cherry Garcia Cake takes your favorite ice cream flavor and transforms it into an ultra-moist sheet cake! Full of chocolate chips and Maraschino cherries, you’re going to devour every crumb.
Cherry Garcia Sheet Cake
I love cherries and really enjoy coming up with new recipes to use them. We just made a really yummy Cherry Danish with Cream Cheese and Cherry Chocolate Chip Cookies.
For this crave-worthy Cherry Garcia sheet cake, we’re using one of my favorite baking techniques: upgrading a basic box cake mix. I love using these to make something creative.
Ingredients You’ll Need
- White Cake Mix
- Chocolate Chips
- Sour Cream
- Vegetable Oil
- Eggs
- Almond Extract
- Maraschino Cherries
How To Make A Cherry Garcia Sheet Cake
Start by pouring your chocolate chips into a bowl and adding just one tablespoon of the cake mix to coat the chocolate.
Tip: Now is a good time to set out the butter that you’re going to need softened for the frosting later.
Then, in a large mixing bowl, beat together the rest of the cake mix, water, sour cream, vegetable oil, almond extract and egg whites on low speed for about 30 seconds. Then crank it up to medium for another couple of minutes.
Chop up the cherries into smaller pieces and use a paper towel to dry them off. Add them and the chocolate chips into the batter and stir.
Bake the cake and when it’s done, let it cool while you make the frosting.
Making the Cherry Frosting
Use your mixer to beat together the butter and powdered sugar together until smooth.
Then, add in almond extract and cherry juice.
When that’s all mixed and creamy, gently stir in chopped cherries. Spread over the cake and enjoy!
If you want to add a little extra, you can dollop some whipped cream and a whole cherry on top of each individual piece. Yum!
Looking for More Impressive Cakes?
Cherry Garcia Sheet Cake
Ingredients
For the Cake
- 1 C mini semi sweet chocolate chips
- 1 white cake mix; divided
- 3/4 C water
- 1/2 C sour cream
- 1/3 C vegetable oil
- 1 TSP almond extract
- 4 eggs; just use egg whites
- 20 ounces maraschino cherries (2 jars) divided, drain and reserved for frosting
- juice and chop cherries
For the Frosting
- 1 C butter softened to room temp
- 4 C powdered sugar
- 1 TSP almond extract
Instructions
Make the Cake
- Heat oven to 350°F.
- Spray a 9 x 13 inch baking dish with a flour based cooking spray.
- In a small bowl; combine the chocolate chips with 1 TBSP of the dry cake mix.
- Mix until all of the chocolate chips are covered.
- In a large mixing bowl; beat together the remaining cake mix, water, sour cream, vegetable oil, almond extract, and egg whites on low speed for about 30 seconds.
- Then at medium speed for about 2 minutes.
- Chop the cherries and be sure to pat them dry with a paper towel..
- Stir in 1 cup of the cherries and the chocolate chips into the cake batter; then pour into the prepared pan. (Remember to reserve the juice and 15 cherries for the frosting!)
- Bake for about 32-35 minutes.
- Cool completely before frosting.
Make the Frosting
- Beat the softened butter and powdered sugar together until smooth;
- then add in the almond extract and 1/3 cup cherry juice.
- Mix until well blended, adjust as needed until desired consistency is reached.
- When you get to the desired consistency, stir in 15 chopped cherries
- that have been patted dry with a paper towel.
- Spread frosting over the cooled cake.
- Enjoy!!!
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