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Chocolate-Cherry Cola Cake: A Nostalgic Delight

The scent of cherry cola always takes me back to summer afternoons spent at my grandmother’s house. She had a knack for turning simple ingredients into extraordinary treats, and her cola cake was legendary. While she never made it with cake mix, the combination of the fizzy soda with the rich chocolate was unforgettable. This recipe, using a cake mix and enhancing it with cherry cola and juicy maraschino cherries, captures that same comforting nostalgia in every bite.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 35-43 minutes
Total Time: 1 hour 15 minutes (including cooling)
Servings: 12
Yield: 1 cake
Dietary Type: Not specified

Ingredients

1 (10 ounce) jar maraschino cherries, drained, 1/4 cup liquid reserved
1 (18 ounce) box Betty Crocker Super Moist Devil’s Food Cake Mix
1 cup cherry cola, carbonated beverage
1/2 cup vegetable oil
3 eggs
1 (12 ounce) container Betty Crocker Whipped Vanilla Frosting
1 cup marshmallow creme
24 maraschino cherries, with stems well drained, if desired (optional)

Equipment Needed

13×9-inch pan
Electric mixer
Large bowl
Small bowl
Rubber spatula
Toothpick
Microwave-safe bowl (optional)

Instructions

Preheat your oven to 350 degrees F (or 325 degrees F if using a dark or nonstick pan). Prepare a 13×9-inch pan by spraying the bottom with baking spray that includes flour. This will prevent the cake from sticking and ensure easy removal.
Chop the maraschino cherries and set them aside. Remember to reserve 1/4 cup of the cherry liquid from the jar.
In a large bowl, combine the Betty Crocker Super Moist Devil’s Food Cake Mix, cherry cola, vegetable oil, eggs, and the 1/4 cup reserved cherry liquid.
Using an electric mixer, begin mixing on low speed for 30 seconds to combine the ingredients. Increase the speed to medium and beat for 2 minutes. This extended mixing time is crucial for incorporating air into the batter and achieving a light and fluffy cake texture.
Gently stir in the chopped maraschino cherries into the batter. Be careful not to overmix, as this can develop the gluten and result in a tougher cake.
Pour the batter into the prepared 13×9-inch pan, spreading it evenly to ensure even baking.
Bake for 35 to 43 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven. Start checking for doneness around 35 minutes, and insert the toothpick into multiple spots to be sure.
Once baked, remove the cake from the oven and let it cool completely in the pan, about 1 hour. Cooling the cake completely prevents the frosting from melting and allows the cake to set properly.
While the cake is cooling, prepare the frosting. In a small bowl, mix together the Betty Crocker Whipped Vanilla Frosting and marshmallow creme until smooth. The marshmallow creme adds a delightful sweetness and a subtle, chewy texture to the frosting.
Once the cake is completely cool, frost it with the marshmallow frosting.
For an extra touch of elegance, top each piece of cake with 2 maraschino cherries with stems, if desired. Make sure the cherries are well drained to prevent the frosting from becoming soggy.
(Optional) For chocolate-dipped cherries: Melt 1/4 cup semisweet chocolate chips and 1 teaspoon shortening in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Dip the well-drained cherries with stems into the melted chocolate and refrigerate until the chocolate is set. These add a rich and decadent element.

Expert Tips & Tricks

For a more intense cherry flavor, consider adding a teaspoon of cherry extract to the cake batter.
If you don’t have baking spray with flour, you can grease the pan with shortening and dust it with flour. Tap out any excess flour to prevent a powdery residue on the cake.
To prevent the cake from browning too quickly, you can tent it loosely with aluminum foil during the last 15 minutes of baking.
If you want to make the cake even more decadent, you can drizzle it with melted chocolate or a simple glaze made from powdered sugar and cherry cola.
If you’re short on time, you can use store-bought marshmallow frosting instead of making your own.
Ensure your oven is accurately calibrated. An oven thermometer is a great tool to confirm the correct temperature, as ovens can often deviate from the set point.

Serving & Storage Suggestions

Serve the Chocolate-Cherry Cola Cake chilled or at room temperature. Cut into squares and arrange on a platter for an easy and attractive presentation. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

To store, cover the cake tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If freezing, wrap the cake well to prevent freezer burn. Thaw in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	506.8 kcal	N/A
Calories from Fat	195 g	38%
Total Fat	21.7 g	33%
Saturated Fat	3.8 g	19%
Cholesterol	52.9 mg	17%
Sodium	437.4 mg	18%
Total Carbohydrate	77.2 g	25%
Dietary Fiber	1.8 g	7%
Sugars	54.1 g	216%
Protein	4.3 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Cola Variation: Use regular cola instead of cherry cola for a different flavor profile. You could also experiment with other soda flavors like vanilla cola or even Dr. Pepper.
Frosting Variation: Substitute the whipped vanilla frosting with chocolate frosting or cream cheese frosting for a richer flavor.
Nutty Addition: Add 1/2 cup of chopped walnuts or pecans to the cake batter for added texture and flavor.
Boozy Cherry: For an adult twist, soak the maraschino cherries in a little bit of cherry liqueur or rum before adding them to the cake.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: While a 13×9-inch pan is recommended, you can use two 8-inch round pans or a bundt pan. Adjust the baking time accordingly, checking for doneness frequently.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance and frost it the day you plan to serve it. Store the unfrosted cake tightly wrapped at room temperature or in the refrigerator.

Q: Can I use fresh cherries instead of maraschino cherries?
A: While you can use fresh cherries, maraschino cherries provide a distinct flavor and sweetness that complements the cola and chocolate. If using fresh cherries, pit and halve them, and consider adding a touch of sugar to compensate for the sweetness.

Q: What can I do if my cake is dry?
A: Ensure you are measuring the ingredients accurately and not overbaking the cake. You can also brush the cooled cake with a simple syrup made from cherry cola and sugar to add moisture.

Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the devil’s food cake mix with a gluten-free chocolate cake mix. Be sure to follow the instructions on the gluten-free mix for best results.

Final Thoughts

This Chocolate-Cherry Cola Cake is more than just a dessert; it’s a trip down memory lane, a celebration of simple pleasures, and a reminder that sometimes, the most comforting treats are the ones that bring back cherished moments. Whether you’re baking it for a special occasion or simply to satisfy a craving, I hope this recipe brings as much joy to your kitchen as it has to mine. Don’t hesitate to experiment with variations and make it your own. And most importantly, share it with loved ones and create new memories that will last a lifetime.

Chocolate-Cherry Cola Cake Recipe