I love how this Cherry Garcia Loaf Cake feels nostalgic, colorful, and comforting all at once. The soft vanilla–almond cake is packed with sweet maraschino cherries, and the cherry glaze on top adds just the right finishing touch. This loaf is perfect when I want a dessert that looks special but is still easy to make.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple pantry ingredients and comes together in one bowl with very little effort. The cherries keep the loaf moist and flavorful, while the almond extract gives it a bakery-style taste. I also like that it works well for dessert, brunch, or even a sweet afternoon snack.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cake Ingredients
3/4 cup sugar
1/2 cup whole milk
1/2 cup oil
1 egg
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 cups maraschino cherries, cut in half
Cherry Glaze Ingredients
1 cup powdered sugar
1 teaspoon almond extract
1 teaspoon pure vanilla extract
2 tablespoons melted unsalted sweet cream butter
1/3 cup maraschino cherry juice
Directions
I start by preheating the oven to 350°F and spraying a loaf pan with nonstick spray, then I set it aside.
In my stand mixer, I combine the sugar, milk, oil, egg, vanilla extract, and almond extract, mixing until everything is well combined. In a separate medium bowl, I whisk together the flour, baking powder, and salt.
I gradually add the dry ingredients into the wet mixture and mix just until combined. Using a rubber spatula, I gently fold in the sliced cherries. I pour the batter into the prepared loaf pan and bake it for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.
Once baked, I let the loaf cool on a wire rack for about 20 minutes before removing it from the pan.
For the glaze, I mix all the glaze ingredients in a small bowl until smooth. I pour the glaze over the cooled loaf and let it set slightly before slicing.
Servings And Timing
I usually get about 8 slices from one loaf.
Prep time is around 15 minutes, baking time is 55–60 minutes, and total time comes out to about 1 hour and 20 minutes, including cooling.
Variations
I sometimes swap the almond extract for extra vanilla if I want a milder flavor. When I want a lighter version, I replace part of the oil with applesauce. I also like adding mini chocolate chips for a fun Cherry Garcia–inspired twist.
Storage/Reheating
I store this loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to enjoy it warm, I heat a slice in the microwave for about 10–15 seconds.
FAQs
Can I use fresh or frozen cherries instead of maraschino cherries?
I prefer maraschino cherries for the flavor and color, but fresh or frozen cherries can work if they are pitted and well-drained.
Do I need a stand mixer for this recipe?
I don’t think a stand mixer is required. I often use a hand mixer or even a whisk and spatula with great results.
How do I know when the loaf is done baking?
I check by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the loaf is ready.
Can I make this loaf ahead of time?
I like making it a day ahead because the flavors develop nicely as it sits.
Can this loaf be frozen?
I freeze the unglazed loaf wrapped tightly in plastic wrap and foil for up to 2 months, then glaze it after thawing.
Conclusion
I always enjoy making this Cherry Garcia Loaf Cake because it is simple, flavorful, and visually beautiful. Whether I serve it for guests or keep it all to myself, this loaf never disappoints and quickly becomes a favorite in my kitchen.
This Cherry Garcia Loaf Cake is a soft and moist vanilla-almond loaf filled with sweet maraschino cherries and topped with a vibrant cherry glaze. It’s easy to make, beautiful to serve, and perfect for dessert, brunch, or a sweet snack.
Ingredients
Cake:
3/4 cup sugar
1/2 cup whole milk
1/2 cup oil
1 egg
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 cups maraschino cherries, halved
Cherry Glaze:
1 cup powdered sugar
1 teaspoon almond extract
1 teaspoon pure vanilla extract
2 tablespoons melted unsalted butter
1/3 cup maraschino cherry juice
Instructions
Preheat oven to 350°F (175°C) and spray a loaf pan with nonstick spray.
In a large bowl or stand mixer, combine sugar, milk, oil, egg, vanilla extract, and almond extract. Mix until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the halved maraschino cherries with a rubber spatula.
Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely.
Prepare the glaze by mixing all glaze ingredients in a small bowl until smooth.
Pour the glaze over the cooled loaf and let it set slightly before slicing and serving.
Notes
Replace almond extract with more vanilla for a milder flavor.
Substitute part of the oil with applesauce for a lighter version.
Add mini chocolate chips for a true Cherry Garcia twist.
Freeze the loaf without glaze and add glaze after thawing for best texture.
