Cherry Coke Chocolate Cake with Cherry Butter Cream Frosting
The most delicious cake made easy using Box Cake Mix
Equipment
- 9 x 9 baking pan
Ingredients
Cake
- 1 (15.25oz) box devil's food chocolate cake mix (dry mix only)
- 1 1/2 cups cherry coke
- 2 (10oz) jars maraschino cherries
Frosting
- 1 cup butter, softened
- 3 cups powdered sugar
- 1/3 cup maraschino cherry juice from jar used for the cake part of recipe
Topping
- 1 chocolate bar, shaved to make curls (optional)
- 16 cherries with stems on (used from jars listed in the cake part of recipe)
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 9 baking pan or dish with a non-stick cooking spray. (I used a spray that has flour in it.) Or you can grease and flour the pan. Set aside.
- Remove 15 cherries from jar, pat dry, remove stem and cut each cherry into half and cut the halves in half again. (Remember to save juice from jar.) You will need an additional 16 cherries with stems on them for the topping after cake is baked.
- Place the cut cherries, dry cake mix and cherry coke into a large mixing bowl. Mix using an electric hand mixer until well combined. (NOTE: you will not be adding any eggs, oil or water listed on back of box cake mix. The cherry coke will be the liquid.)
- Pour cake batter into prepared baking pan or dish. Place in preheated oven and bake for 25-30 minutes until toothpick comes out clean in center of cake. Remove from oven and cool completely in pan on a cooking rack.
- To make the frosting cream together softened butter, 1/3 cup cherry juice and 3 cups of powdered sugar added 1/2 cup at a time on low speed until a thick consistency is formed.
- Spread frosting on cooled cake still in the pan. Using a large long knife, carefully score the frosting into equal 16 squares. (At this time you are not cutting the cake all the way through, just the frosting.) Using a paper towel, dry off reserved 16 cherries with stems on them and place each cherry into each piece of cake pushing into frosting to hold cherry in place.
- Grate chocolate over cake a a garnish if desired.
- Refrigerate cake for 30 minutes to set the frosting. Cut into servings.
Can’t wait to try this one! I’m in the process of making the Lemon Poke Cake at the moment and the Cherry Coke Cake will be my next endeavor when the Lemon Poke Cake is all finished up. Can’t wait!
I’m new to your channel and I love your videos that I first saw on YouTube.
I’ve made the Coconut Poke Cake which was out of this world and my husband really loved and the Strawberry White Chocolate Cake which a good but a little on the rich side. I won’t be making it again but the others I certainly will. I also saw your Blueberry Poke Cake and will be doing it also.
Thanks to you I now know how to take boxed Cake mix and make it fabulously like a bakery would do. Thanks Catherine?
Thank you so much for watching, and Thank you for your sweet comment. I’m so happy you’re liking the cakes.
But what about the pan size????
I used a 9×9 pan size.
Hahaha it’s okaaayyyy.
This pan size must be a misprint? A cake mix fills a 9X13 pan. I made it and used a somewhat larger pan because i could see that 9X9 was too small and even with the larger size (11X8) I think, it was too small. The sides rose up high, almost overflowing the pan and the middle sunk. The cake with the yummy frosting was good but next time a larger pan.
Watch the video and you will see that I used a 9×9 pan. Not sure why yours would run over the side.
I made this for Easter and it went over amazing. Very sweet though but it was even better next day.
Happy you enjoyed.