Cherry Garcia Loaf Cake

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I still remember the first time I baked this Cherry Garcia Loaf Cake — the kitchen smelled like cherry pie and hot chocolate at once. It’s a simple loaf that marries bright cherries with melty semi‑sweet chocolate for a nostalgic, slightly grown‑up treat. Make it for weekend brunch, a picnic, or whenever you want a comforting dessert that feels special but doesn’t require a pastry degree. If you like quick loaf cakes, you might also enjoy this Cherry Garcia loaf cake variation I referenced while testing.

Why you’ll love this dish

This loaf is a true weeknight-to-weekend winner. It bakes in a single pan, uses pantry-friendly ingredients, and delivers both fruit and chocolate in every slice — which makes it kid-approved and crowd-pleasing alike. The buttermilk keeps the crumb tender while the cherries add bursts of freshness; chocolate chips add richness without overpowering the cake.

“A perfect mix of tart cherries and gooey chocolate — it tastes like summer and cozy nights in one bite.”

If you enjoy easy, reliable loaf cakes, try swapping textures with other simple recipes like the 3‑ingredient Greek yogurt loaf cake for a lighter option.

How this recipe comes together

Overview: You’ll make a basic creamed‑butter batter, fold in cherries and chocolate, and bake in a loaf pan until a skewer comes out clean. Expect about 15 minutes active prep and roughly 60–70 minutes baking. The creaming step traps air for lift; alternating dry ingredients with buttermilk keeps the batter even and prevents overmixing. Cherries and chocolate are folded in at the end so they stay suspended and don’t sink.

What you’ll need

• 1 1/2 cups all‑purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh or frozen cherries, pitted and chopped (if using frozen, do not thaw)
• 1/2 cup semi‑sweet chocolate chips

Notes and swaps:

• For a slightly nuttier flavor, use half‑cup melted butter + 2 tbsp oil (keeps crumb moist).
• Greek yogurt can replace buttermilk 1:1 if needed.
• For a gluten‑free version, swap in a 1:1 gluten‑free flour blend and add a tablespoon of xanthan gum if the blend lacks it.
• If you like an almond note, add 1/4 tsp almond extract and reduce vanilla to 1/2 tsp, or fold in 1/4 cup chopped toasted almonds — similar ideas are shown in the apple cinnamon loaf cake recipe for inspiration.

Step-by-step instructions

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1. Preheat the oven to 350°F (175°C). Grease and flour a standard 9×5‑inch loaf pan or line it with parchment.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy — about 2–3 minutes with an electric mixer.
4. Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk: dry, buttermilk, dry, buttermilk, dry. Mix until just combined; stop as soon as you see no streaks of flour.
6. Gently fold in the chopped cherries and chocolate chips with a spatula. If cherries are very juicy, toss them in a tablespoon of flour first to reduce sinking.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes. Start checking at 55 minutes — a toothpick or skewer inserted in the center should come out clean or with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil.
9. Cool in the pan on a wire rack for 10 minutes, then remove the loaf and cool completely before slicing.

Best ways to enjoy it

Slice it thick with a smear of butter for breakfast, or serve slightly warm with a scoop of vanilla ice cream for dessert. For a brunch spread, plate slices with fresh berries and a dollop of whipped cream. If you want a café feel, toast a slice and spread with mascarpone and a drizzle of honey. Looking for something funky? Serve thin slices alongside a lemony ricotta for contrast, or pair with coffee for a classic duo — and if you like bigger cherry desserts, compare plating ideas with this cherry cheesecake cake roll.

Storage and reheating tips

• Room temperature: Keep the loaf covered with plastic wrap or in an airtight container for up to 2 days.
• Refrigerator: Store wrapped or in a container for up to 5 days. Bring to room temperature before serving for best texture.
• Freezing: Wrap whole loaf tightly in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge and warm briefly in a 300°F oven to refresh.
• Reheating: Microwave a slice 10–15 seconds for a quick warm treat, or toast gently in a 350°F oven for 5–8 minutes. Always cool completely before wrapping for freezing to avoid condensation and sogginess.

Food safety note: If using fresh cherries, wash and pit them just before chopping. If storing the baked loaf, refrigerate within two hours to prevent bacterial growth.

Pro chef tips

• Room temperature ingredients blend more easily; take eggs and butter out 30 minutes before you bake.
• Don’t overmix after adding flour — overworking develops gluten and makes the loaf dense. Fold gently.
• If cherries are juicy, toss them with a teaspoon of flour to prevent sinking. Frozen cherries are a fine alternative — add them frozen.
• Use an oven thermometer if your oven runs hot or cold; loaf pans can be forgiving but bake time will vary.
• For a glossy top, brush with a simple cherry syrup (reduce 1/4 cup cherry juice with 1 tbsp sugar) while the loaf is warm.

Creative twists

• Chocolate swap: Use dark chocolate chunks for deeper flavor or white chocolate for sweeter contrast.
• Nutty addition: Fold in 1/3 cup chopped walnuts or pistachios for crunch.
• Glaze: Make a quick glaze from powdered sugar and cherry juice for a shiny finish.
• Citrus lift: Add 1 tsp lemon zest to the batter to brighten the cherries.
• Vegan option: Use a plant‑based butter, 2 flax eggs (2 tbsp ground flax + 6 tbsp water), and plant milk + 1 tsp vinegar instead of buttermilk. Baking time may increase slightly.

Your questions answered

Q: Can I use canned cherries?
A: You can, but drain them well and pat dry to avoid adding extra moisture. Fresh or frozen cherries give the best texture and flavor.

Q: My batter looked thin — is that okay?
A: Yes. Loaf batters can be pourable or thick; the important part is not to overmix. The bake time will do the rest.

Q: How do I prevent chocolate chips from sinking?
A: Toss chips with a teaspoon of flour before folding them in; also fold gently and don’t overfill the pan.

Q: Can I halve the recipe for a smaller loaf?
A: Yes — bake in a smaller pan (8×4-inch) and reduce baking time, checking at 40–50 minutes.

Conclusion

If you want a simple loaf that feels celebratory, this Cherry Garcia Loaf Cake is an easy winner — bright cherries, melty chocolate, and a tender crumb that holds up for days. For more inspiration and similar recipes, check these resources: Cherry Garcia Loaf Cake – My Incredible Recipes offers another take on the classic; Cherry Garcia Pound Cake aka Cherry Garcia Loaf Cake – by Budget101 includes pound-cake style notes; for a different cherry bread idea see Sweet Cherry Bread – Deliciously Sprinkled; and Recipe: “Cherry Garcia” Pound Cake has tips for a denser, buttery variation.