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Chocolate Maraschino Layer Cake with Rich Chocolate-Laced Buttercream Recipe

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★★★★★

4.5 from 57 reviews

This decadent Chocolate Maraschino Layer Cake combines a rich, fudgy chocolate cake layered and frosted with a silky Swiss meringue buttercream infused with maraschino cherry syrup and dark chocolate. Accented by brandy and almond extract, this elegant cake is perfect for special occasions and chocolate lovers seeking a smooth yet intensely flavored dessert.

Ingredients

Scale

Chocolate Cake

  • 1 cup (200g) granulated sugar, divided
  • 1 cup (125g) all purpose flour, sifted
  • 1/2 cup (60g) Dutch-processed cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 2 ounces (60g) dark chocolate, finely chopped
  • 1/4 cup very hot water
  • 1 tablespoon brandy (optional, increase vanilla to 1 tablespoon if omitted)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk (save white for buttercream)
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil

Swiss Meringue Buttercream

  • 4 large egg whites (120g)
  • 1 cup (200g) granulated sugar
  • 1/4 cup maraschino syrup (strained from jarred maraschino cherries)
  • Pinch salt
  • 1 1/2 cups (3 sticks) unsalted butter, cool room temperature (68°F), cut into 1-inch pieces
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon brandy
  • 3 ounces (85g) dark chocolate, melted and cooled to lukewarm

Decoration

  • Maraschino cherries with stems, drained and patted dry (for rosette toppings)

Instructions

  1. Prepare Chocolate Cake Batter: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, butter parchment lightly, and set aside. In a large bowl, whisk together 3/4 cup (150g) sugar, sifted flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
  2. Melt Chocolate Mix: In a medium bowl, place chopped dark chocolate with remaining 50g sugar. Heat water until almost boiling, pour over chocolate and sugar, let sit for 30 seconds, then whisk until smooth. Allow it to cool to lukewarm, then whisk in vanilla extract and brandy.
  3. Combine Wet Ingredients: In a large bowl, whisk egg and egg yolk until frothy and lightened in color. Add buttermilk and vegetable oil, whisk to combine thoroughly.
  4. Mix Cake Batter: Add cooled chocolate mixture to wet ingredients and whisk until smooth. Fold in the dry ingredient mixture gently until just incorporated. Avoid overmixing.
  5. Bake Cake: Pour batter into prepared pan, spreading evenly. Bake for 28 to 32 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and cool completely on a wire rack. Optionally press a smaller pan on top of the cake while cooling to flatten the dome.
  6. Make Swiss Meringue Buttercream: Combine egg whites, sugar, salt, and maraschino syrup in a double boiler or metal bowl set over simmering water. Whisk continuously until frothy and warm to touch (160°F), ensuring sugar dissolves fully.
  7. Whip Meringue: Transfer bowl to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until bowl is cool to the touch (~70°F) and meringue forms stiff, glossy peaks.
  8. Add Butter: Switch to paddle attachment. With mixer on medium, add butter chunks one at a time, beating until fully incorporated each time. Buttercream will soften; if curdling occurs, stop adding butter and beat on high until smooth before continuing.
  9. Flavor Buttercream: Add vanilla extract, almond extract, and brandy; beat until combined. Transfer about 1 cup (230g) buttercream to another bowl. Fold melted lukewarm chocolate into this portion evenly for chocolate buttercream.
  10. Color Buttercream: Add food coloring to remaining buttercream as desired, mixing to uniform color. Refrigerate or freeze if not using immediately; bring to room temperature before assembly.
  11. Assemble Cake: Trim any dome from cake top to level. Cut cake horizontally into two roughly equal layers (each about 4×8 inches). Spread chocolate buttercream evenly on bottom layer. Top with second cake layer, pressing lightly to adhere and wipe off excess frosting that squeezes out.
  12. Crumb Coat: Apply a thin layer of the tinted pink buttercream over the entire cake to seal in crumbs. Refrigerate for 15 minutes to set.
  13. Final Frosting: Using a large offset spatula, spread remaining pink buttercream over the cake, smoothing or swirling as desired. Reserve some buttercream for decoration.
  14. Decorate: Transfer reserved buttercream to a piping bag fitted with a large star tip. Pipe 4-5 rosettes atop the cake. Place a maraschino cherry with stem in the center of each rosette.
  15. Serve and Store: Slice and serve cake at room temperature. Store covered in refrigerator for up to 5 days; bring to room temperature before serving for best flavor and texture.

Notes

  • Use Dutch-processed cocoa powder for a richer chocolate flavor and better color.
  • If you omit brandy from the cake batter, increase vanilla extract to 1 tablespoon to maintain flavor balance.
  • Egg whites from the cake are saved for the Swiss meringue buttercream—do not discard.
  • Maraschino syrup adds a subtle cherry sweetness to the meringue; strain well to avoid chunks.
  • Butter should be cool room temperature (about 68°F) for best buttercream consistency—too warm will make it soupy.
  • If buttercream curdles during mixing, increasing mixer speed and continued beating will re-emulsify it.
  • Allow cake layers and buttercream to come to room temperature before assembling and serving for optimal texture and flavor.
  • The cake can be frozen for up to one month wrapped tightly in plastic wrap after baking and cooling.

Keywords: Chocolate cake, maraschino cherries, Swiss meringue buttercream, layered cake, chocolate dessert, holiday cake

Find it online: https://todayfoodrecipe.com/chocolate-maraschino-layer-cake-with-rich-chocolate-laced-buttercream-recipe/