Cherry Garcia Loaf Cake: A Ben & Jerry’s-Inspired Masterpiece Packed with Juicy Cherries and Chocolate Chunks
If you’ve ever scooped into a pint of Ben & Jerry’s Cherry Garcia ice cream and wished you could enjoy those bold cherry-chocolate flavors in cake form, this Cherry Garcia Loaf Cake is your dream come true. This tender, buttery pound cake-style loaf is absolutely loaded with juicy maraschino cherries and rich dark chocolate chunks, then finished with a stunning pink-and-white cherry glaze drizzle that makes every slice look bakery-worthy.
The cake itself is moist, slightly dense (in the best way), and bursting with sweet-tart cherry pieces in nearly every bite—just like the iconic ice cream. The glaze adds an extra layer of cherry flavor and a gorgeous visual pop, perfect for holidays, brunches, potlucks, Valentine’s Day, or anytime you crave something indulgent yet easy to make.
This recipe strikes the perfect balance: impressive enough for guests, simple enough for beginner bakers. No fancy equipment needed—just bowls, a whisk, and a loaf pan. Let’s dive deep into everything you need to create this show-stopping dessert that will have everyone asking for the recipe.
Why You’ll Fall in Love with This Cherry Garcia Loaf Cake
There are so many reasons this cake stands out:
- Iconic Flavor Combination: Dark chocolate + juicy cherries = timeless perfection, inspired by one of the world’s most beloved ice creams.
- Incredibly Moist Texture: Buttermilk and a full stick of butter keep it tender for days.
- Packed with Add-Ins: No skimping here—generous amounts of cherries and chocolate in every slice.
- Stunning Presentation: The pink-and-white glaze makes it Instagram-ready without complicated decorating skills.
- Versatile: Delicious for breakfast, dessert, or afternoon tea.
- Make-Ahead Friendly: Tastes even better the next day as flavors meld.
- Customizable: Easy swaps for fresh cherries, different chocolate, or even a boozy twist.
Once you try a slice warm from the oven (or toasted with butter the next morning), you’ll understand why this loaf disappears fast.
Ingredients You’ll Need
This recipe makes one generous 9×5-inch loaf (about 10-12 slices).
For the Cake:
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (highly recommended—enhances cherry flavor)
- ¾ cup (180ml) buttermilk, room temperature
- 1 cup (about 200g) maraschino cherries, drained, patted very dry, and roughly chopped
- ¾ cup (130g) dark or semi-sweet chocolate chunks or chips (use good-quality for best flavor)
For the Cherry Glaze:
- 1½ cups (180g) powdered sugar, sifted
- 3-4 tablespoons maraschino cherry juice (from the jar)
- 1-2 tablespoons heavy cream or milk (for thinning)
- Optional: a drop or two of pink or red food coloring for deeper color
- Extra whole maraschino cherries for garnish (optional)
Ingredient Notes and Substitutions:
- Cherries: Maraschino give the classic bright flavor and color. For a more natural version, use fresh pitted cherries tossed in 1 tablespoon flour (they release more juice, so pat dry well).
- Buttermilk: Essential for tenderness. Substitute: ¾ cup milk + 2 teaspoons lemon juice or vinegar, let sit 5 minutes.
- Chocolate: Chunks give bigger pockets of melty chocolate; chips work too. Avoid milk chocolate—it can make the cake overly sweet.
- Almond Extract: Don’t skip! It’s the secret to authentic cherry dessert flavor.
Step-by-Step Instructions
Follow these detailed steps for perfect results every time.
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly, then line with parchment paper leaving overhang for easy removal. Grease parchment lightly.
- Prep the Cherries: Drain maraschino cherries well. Spread on paper towels and pat completely dry (excess moisture causes streaks and sinking). Roughly chop and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy. Scrape down sides as needed.
- Add Eggs and Extracts: Beat in eggs one at a time, mixing well after each. Add vanilla and almond extracts and mix until combined.
- Alternate Wet and Dry: With mixer on low, add dry ingredients in three additions, alternating with buttermilk in two additions (start and end with dry). Mix just until combined—do not overmix.
- Fold in Cherries and Chocolate: Gently fold in chopped cherries and chocolate chunks with a spatula. Batter will be thick.
- Bake: Spread batter evenly into prepared pan. Bake for 55-70 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs (not wet batter). If top browns too quickly, tent loosely with foil after 45 minutes.
- Cool: Cool in pan for 15 minutes, then use parchment overhang to lift onto a wire rack. Cool completely before glazing (about 2 hours).
- Make the Glaze: Whisk powdered sugar with 3 tablespoons cherry juice and 1 tablespoon cream. Add more juice/cream until you reach a thick but pourable consistency. For the signature swirl, reserve ⅓ of glaze and tint pink with food coloring. Drizzle white glaze first, then pink in zigzag pattern. Garnish with whole cherries if desired.
- Slice and Serve: Once glaze sets (about 30 minutes), slice thickly and enjoy!
Total time: About 1 hour active + baking and cooling.
Expert Tips and Tricks for the Best Cherry Garcia Loaf Cake
- Prevent Sinking Cherries: Drying thoroughly and tossing in 1 tablespoon flour (taken from total) helps them stay suspended.
- Room Temperature Ingredients: Critical for proper emulsion and rise.
- Don’t Overmix: Overmixing develops gluten, making cake tough.
- Testing Doneness: Loaves vary by oven—start checking at 55 minutes.
- Glaze Consistency: Too thin = runny mess; too thick = won’t drizzle. Adjust gradually.
- Storage: Keeps at room temperature 2 days, refrigerator 5-7 days (bring to room temp before serving).
- Freezing: Wrap unglazed loaf tightly in plastic + foil for up to 3 months. Thaw overnight, then glaze fresh.
Delicious Variations to Try
Make this recipe your own:
- Fresh Cherry Version: Use 1½ cups pitted fresh cherries in summer.
- Boozy Twist: Soak cherries in cherry liqueur or amaretto before adding.
- Cherry Garcia Muffins: Divide batter into 12 muffin cups; bake 20-25 minutes.
- Chocolate Swirl: Reserve ½ cup batter, mix with 2 tablespoons cocoa, swirl into top.
- Nutty Addition: Fold in ½ cup toasted chopped almonds or pecans.
- Gluten-Free: Use 1:1 gluten-free baking flour blend.
- Vegan: Use plant butter, flax eggs, and non-dairy buttermilk.
Serving Suggestions and Pairings
This loaf shines on its own, but try:
- Warm with vanilla ice cream (extra Cherry Garcia vibes!)
- Toasted slices with butter for breakfast
- Alongside coffee or tea
- As part of a dessert board with fresh berries and whipped cream
Nutritional Information (Approximate per slice, based on 12 slices)
- Calories: 380-420
- Fat: 16g
- Carbs: 58g
- Protein: 5g
Rich and indulgent—perfect for treating yourself!
The Story Behind Cherry Garcia Flavor
Ben & Jerry’s Cherry Garcia, introduced in 1987, was the first ice cream named after a rock legend (Grateful Dead’s Jerry Garcia). It combines cherry ice cream with cherries and fudge flakes. This loaf cake captures that spirit in baked form—nostalgic, fun, and utterly delicious.
Final Thoughts
This Cherry Garcia Loaf Cake is more than just a dessert—it’s a celebration of bold flavors, beautiful presentation, and simple joy in baking. From the first cherry-studded bite to the last drizzle of glaze, it delivers pure happiness.
Bake it once, and it’ll become your signature treat. Your friends and family will rave, your kitchen will smell amazing, and you’ll have a new favorite recipe in your collection.
Enjoy every juicy, chocolatey slice!