Cherry Garcia Loaf Cake
Cherry and chocolate is one of those pairings that never gets old. Sweet fruit. Deep cocoa. Little pockets of melty chocolate tucked into a soft, buttery crumb. It’s the kind of slice that feels special, even when you’re just grabbing something quick at the counter.
This loaf cake is my go-to when I want big flavor without extra fuss. No layers to stack. No frosting to fight with. Just a simple batter, lots of mix-ins, and a pretty glaze that makes the whole thing look bakery-ready.
You’ll smell vanilla and butter first. Then the cherries start to warm up in the oven and everything turns cozy. The loaf rises tall, the top turns golden, and those chocolate chunks peek through like a hint of what’s inside.
And the best part? The slices stay soft for days. That means it’s just as good on day two, maybe even better.
Why You’ll Love This Recipe
If you’re looking for a loaf that tastes like a treat but still feels easy enough for a regular day, this one fits.
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Big cherry-chocolate flavor in every slice, not just here and there.
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Soft, tender texture with a rich buttery crumb.
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Simple ingredients you can find anywhere.
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No fancy decorating needed. The glaze does the work.
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Great for sharing because it slices clean and travels well.
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Freezer-friendly for snack stashes, lunch boxes, and quick desserts.
What “Cherry Garcia” Means Here
This loaf is inspired by that classic cherry-and-chocolate combo everyone recognizes.
To get the flavor right in cake form, the recipe focuses on a few things:
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Real cherry pieces (dried well so they don’t water down the batter).
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Chocolate chunks or mini chips so you get actual chocolate bites.
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A tiny splash of almond extract (optional, but it makes the cherry taste brighter).
The almond extract isn’t loud. It doesn’t take over. It just nudges the cherry flavor forward so it tastes more “cherry” and less “sweet cake with fruit.”
Ingredients You’ll Need
This is a classic butter-based loaf cake. Creamed butter and sugar give you a fine crumb. Sour cream keeps it moist. Baking powder gives it lift. Then the cherries and chocolate take it over the top.
For the Loaf
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter, softened
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Granulated sugar
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Eggs, room temperature
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Sour cream (or full-fat Greek yogurt)
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Milk
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Vanilla extract
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Almond extract (optional)
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Cherries, chopped and dried well
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Chocolate chunks or mini chocolate chips
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A tablespoon of flour (to toss with the mix-ins)
For the Cherry Glaze
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Powdered sugar
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Cherry juice (or milk)
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Pinch of salt
Optional Chocolate Drizzle
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Chocolate chips
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Coconut oil or butter
Cherry Options That Work (And How To Prep Them)
Cherries are the star, but they can also cause the most trouble if they’re too wet. The goal is flavorful pieces that don’t leak a bunch of liquid into the loaf.
Fresh Cherries
Fresh cherries give the nicest “real fruit” bite.
Prep tips:
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Pit them carefully.
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Chop into small pieces (about pea-sized).
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Pat them dry with paper towels. Really dry.
Frozen Cherries
Frozen cherries are great when fresh aren’t in season, but they need extra attention.
Prep tips:
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Thaw completely.
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Drain off the liquid.
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Pat dry several times until they don’t leave wet streaks on the towel.
Maraschino Cherries
This option gives that nostalgic cherry-and-chocolate dessert vibe. Sweeter. Brighter. A little “ice cream shop.”
Prep tips:
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Drain well.
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Rinse quickly if you want less syrupy sweetness.
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Pat dry until they feel almost tacky, not wet.
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Chop small so they don’t sink.
H4: The key move
No matter which type you use, dry them well and chop them small. Big wet pieces can make gummy pockets in the center of the loaf.
Choosing the Chocolate
Chocolate can disappear into the batter if you use tiny shavings or overmix. You want real bites.
Best picks
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Chocolate chunks: big melty pockets
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Mini chocolate chips: even spread through the loaf
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Chopped chocolate bar: a mix of tiny shards and bigger bites (so good)
If you like a deeper chocolate flavor, use dark chocolate chunks. If you want a classic dessert taste, stick with semi-sweet.
Tools You’ll Want
Nothing fancy here.
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9×5-inch loaf pan
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Parchment paper (highly recommended)
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Mixing bowls
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Hand mixer or stand mixer
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Rubber spatula
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Cooling rack
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Serrated knife for slicing
Our Recipe Developer Says
Use a parchment “sling” (a strip that hangs over the long sides of the pan). You can lift the loaf out cleanly, and the edges stay neat.
Things To Watch For
These are the little details that keep the loaf tall, soft, and sliceable.
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Room temperature ingredients mix smoother and trap more air.
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Cream the butter and sugar long enough for a lighter crumb.
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Don’t overmix after adding flour or the loaf turns chewy.
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Dry the cherries so the center doesn’t turn gummy.
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Check doneness with a toothpick and pull when you see moist crumbs.
How To Make Cherry Garcia Loaf Cake
This method is straightforward. Take your time on the mixing steps and you’ll be rewarded with a tender crumb that holds all those mix-ins without sinking.
Step 1: Prep
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together:
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flour
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baking powder
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salt
Set it aside.
Step 3: Cream butter and sugar
In a large bowl, beat softened butter and sugar on medium speed for 3 minutes.
You want it pale and fluffy. Scrape the bowl once or twice so everything blends evenly.
Step 4: Add eggs
Add eggs one at a time, mixing well after each addition. Scrape the bowl.
This step builds structure, so don’t rush it.
Step 5: Add flavor
Mix in vanilla and almond extract.
That almond is optional, but it’s the little secret that makes the cherry flavor shine.
Step 6: Add sour cream
Mix in sour cream just until combined.
The batter will look thick and creamy. That’s exactly what you want.
Step 7: Add flour and milk
Add the dry ingredients in three additions, alternating with milk.
Start and end with flour. Mix on low speed and stop as soon as you don’t see dry streaks.
Step 8: Toss the mix-ins
In a small bowl, toss chopped cherries and chocolate with 1 tablespoon flour.
This helps keep them from sinking to the bottom.
Step 9: Fold gently
Fold the cherries and chocolate into the batter with a spatula.
Gentle. Slow. Just until everything is evenly distributed.
Step 10: Bake
Spoon batter into the prepared loaf pan and smooth the top.
Bake 55 to 65 minutes, or until a toothpick inserted near the center comes out with moist crumbs, not wet batter.
H4: If the top browns too fast
Tent the loaf loosely with foil during the last 15 minutes. Don’t wrap it tight. Just lay the foil over the top.
Step 11: Cool
Cool the loaf in the pan for 15 minutes, then lift out and cool completely on a rack.
Glaze needs a fully cooled loaf. Warm cake and glaze will slide right off.
Cherry Glaze (Simple, Pretty, and Worth It)
This glaze sets with a soft shine. It adds sweetness, a hint of cherry, and that finished look that makes a loaf feel like it came from a bakery case.
How to make it
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Whisk powdered sugar with a pinch of salt.
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Add cherry juice (or milk) a little at a time until it’s thick but drizzle-able.
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Spoon over the cooled loaf and let it drip down the sides.
Our Recipe Developer Says
Start with less liquid than you think you need. You can always add more, but you can’t easily thicken glaze once it’s too runny.
Optional Chocolate Drizzle
If you want a little extra chocolate punch, drizzle a thin ribbon over the glaze.
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Melt chocolate chips with a teaspoon of coconut oil (or butter).
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Drizzle with a spoon or a small piping bag.
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Let it set before slicing.
This is optional, but it looks really good and adds another layer of chocolate flavor.
Substitutions and Additions
This loaf is flexible. If you need to swap an ingredient, these changes work well without wrecking the texture.
Sour Cream Swap
Use full-fat Greek yogurt in the same amount.
Milk Swap
Any milk works. Whole milk gives the richest texture, but 2% or non-dairy is fine.
Flour Options
All-purpose flour is the best choice here. If you use a gluten-free blend, make sure it’s a 1:1 baking blend designed for cakes.
Add a Crumb Topping
Want a bakery-style top? Add a quick crumb.
Mix:
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brown sugar
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flour
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melted butter
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pinch of salt
Sprinkle it over the batter before baking.
Add Nuts
Chopped walnuts or sliced almonds add crunch. Use ½ cup and toss with the mix-ins.
Make Mini Loaves
Divide batter into mini loaf pans and start checking around 25 to 35 minutes, depending on your pan size.
Turn It Into Muffins
Line a muffin tin, fill cups about ¾ full, and bake around 18 to 22 minutes.
How To Serve
This loaf is easy to serve, but you can dress it up if you want.
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Slice and serve at room temperature with coffee or tea.
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Warm a slice for 10 seconds so the chocolate softens a bit.
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Add whipped cream and a few extra chopped cherries for a simple dessert plate.
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Pair with vanilla ice cream for a more classic dessert feel.
For clean slices
Use a serrated knife and wipe the blade between cuts. Especially if you added drizzle.
When To Serve
This is one of those recipes that fits a lot of moments.
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Weekend baking projects
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Dessert for a casual family dinner
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Potlucks and bake sales (it travels well)
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Holiday brunch spreads (slices look pretty on a platter)
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Afternoon snacks when you want something sweet but not fussy
It’s also a great “make it today, serve it tomorrow” loaf. The texture stays soft, and the flavor settles in.
Storage Instructions
Loaf cakes are best when they stay moist, and this one does.
On the Counter
Wrap tightly and store at room temperature for up to 3 days.
In the Fridge
Store in an airtight container for up to 5 days.
Let slices come to room temperature before serving for the softest texture.
In the Freezer
Wrap the loaf (or individual slices) tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
Thaw at room temperature or overnight in the fridge.
H4: Freezer tip
Freeze slices individually so you can grab one at a time without thawing the whole loaf.
Troubleshooting Tips
If your loaf didn’t come out exactly the way you wanted, these fixes help.
The center sank
Most likely causes:
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loaf needed a little longer in the oven
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cherries were too wet
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batter was overmixed
Next time, dry the cherries more and check doneness closer to the center.
The loaf is dry
Most likely cause: overbaking.
Start checking at 55 minutes. Pull when you see moist crumbs on the toothpick.
Mix-ins sank
Tossing in flour helps, but also:
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chop cherries smaller
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use a thicker batter (avoid overmixing)
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don’t add extra liquid
Glaze ran off
Loaf wasn’t cooled fully or glaze was too thin. Let the cake cool completely and keep the glaze thick enough to drip slowly.
Frequently Asked Questions
Can I use only vanilla extract?
Yes. The almond extract is optional. If you skip it, add an extra ½ teaspoon vanilla.
Should I rinse maraschino cherries?
You can. Rinsing softens the sweetness a bit. If you rinse, dry them extra well.
Can I make this loaf ahead?
Yes. Bake the loaf the day before. Glaze the next day for the freshest look, or glaze right away and store covered.
How do I know it’s done without drying it out?
Look for a toothpick that comes out with moist crumbs, not wet batter. The loaf should also spring back lightly when you press the top.
Can I reduce the sugar?
You can reduce slightly, but sugar affects moisture and texture. If you cut too much, the loaf may bake up drier.
Why does my loaf crack on top?
A crack is normal for loaf cakes. It usually means it rose well. Glaze covers it nicely.
Why We Love This Recipe
It’s the kind of bake that feels familiar the second you slice into it. Tender crumb. Bright cherry pieces. Chocolate pockets that melt just enough. The glaze gives it a finished look, but it’s still simple enough for a regular day.
It’s also one of those recipes that disappears faster than you expect. A slice here, a slice there, and suddenly you’re looking at the end piece and thinking about making another loaf.
Cherry Garcia Loaf Cake Recipe
Ingredients
Loaf Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened (2 sticks)
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ cup sour cream or full-fat Greek yogurt
- ¼ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract optional
- 1 cup chopped cherries drained and patted very dry
- 1 cup semi-sweet chocolate chunks or mini chocolate chips
- 1 tablespoon all-purpose flour for tossing mix-ins
Cherry Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons cherry juice or milk
- Pinch of salt
- Optional Chocolate Drizzle
- ¼ cup chocolate chips
- 1 teaspoon coconut oil or butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar on medium speed for 3 minutes until pale and fluffy. Scrape the bowl.
- Add eggs one at a time, mixing well after each addition. Scrape the bowl again.
- Mix in vanilla extract and almond extract (if using).
- Add sour cream and mix just until combined.
- Add the dry ingredients in three additions, alternating with milk. Mix on low speed and stop when no dry streaks remain.
- Toss chopped cherries and chocolate with 1 tablespoon flour. Fold into batter gently with a spatula.
- Spoon batter into prepared pan and smooth the top. Tap the pan lightly on the counter to settle the batter.
- Bake 55 to 65 minutes, tenting loosely with foil if the top browns too quickly, until a toothpick near the center comes out with moist crumbs.
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack.
- For glaze, whisk powdered sugar, salt, and enough cherry juice (or milk) to make a thick drizzle. Spoon over the cooled loaf and let set before slicing.
- Optional: melt chocolate chips with coconut oil (or butter) and drizzle over the glaze.
Notes
Nutrition
