Cherry and chocolate is one of those pairings that never needs convincing. It’s sweet, rich, a little dramatic in the best way, and it tastes like you planned dessert on purpose—even if you started with a bag of frozen cherries and a half-used bar of chocolate.
This loaf cake is my take on that classic cherry-chocolate combo: tender vanilla-leaning crumb, pockets of cherry throughout, and bites of chocolate that melt slightly when the cake is warm. It’s the kind of loaf you can slice thick for dessert, slice thin for coffee, and slice straight from the pan when nobody’s watching. It feels cozy without being heavy, and it holds up beautifully for days.
The texture is the whole point. This isn’t a dry, crumbly loaf that needs a gallon of milk. The batter uses ingredients that keep it soft—milk plus a little sour cream (or yogurt if that’s what you have). Butter brings flavor, but the sour cream brings that plush, bakery-style tenderness that makes the slices feel special. And the cherries? They bake down just enough to get jammy around the edges, with bursts of fruit that cut through the richness.
You can keep it simple and serve it as-is. Or you can add a quick glaze—vanilla, chocolate, even a cherry-lemon drizzle if you want something brighter. Either way, it’s a loaf cake that looks beautiful on a plate but still feels like something you’d actually make on a normal day.
If you love desserts that taste better the next morning, this one’s for you. The crumb settles, the cherry flavor spreads through the loaf, and the chocolate becomes even more noticeable in each bite. It’s a real “slice-and-smile” kind of bake.
Frequently asked questions
Can I use frozen cherries instead of fresh?
Yes. Frozen cherries work great here. Thaw them first, then drain very well and pat dry with paper towels. Extra moisture can make the center gummy, so don’t skip the draining. If your cherries seem especially juicy, toss them with an extra teaspoon of flour before folding them into the batter.
How do I keep the cherries and chocolate from sinking to the bottom?
Two tricks help the most: toss the cherries and chocolate with a tablespoon of flour before adding them, and keep the batter thick by not overmixing once the flour goes in. Also, reserve a small handful of chocolate and cherries to scatter on top right before baking—those pieces stay visible and make the loaf look loaded.
Can I make this loaf cake ahead of time?
Absolutely. This cake is even better the next day. Bake it, cool it completely, then wrap it tightly and leave it at room temperature overnight. If you’re adding glaze, wait until the day you serve it so the top stays pretty.
Can I freeze Cherry Garcia loaf cake?
Yes. Wrap the fully cooled loaf (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag. Freeze up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature. If you love warm cake, toast a slice gently or microwave for 10–15 seconds.
Ingredients
I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.
Cherries
You can use fresh sweet cherries, frozen sweet cherries, or even jarred sour cherries (drained well). Fresh cherries give the brightest flavor, frozen are the most convenient, and sour cherries add a bakery-style tang that’s really nice with chocolate.
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If using fresh: pit them and cut in halves (or quarters if they’re huge).
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If using frozen: thaw, drain, and pat dry.
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If using jarred: drain and pat dry.
Chocolate
You’ve got options here, and they all work.
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Semi-sweet chocolate chips make the loaf easy and classic.
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Chopped dark chocolate gives you bigger pockets of chocolate, with slightly sharper flavor.
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Mini chocolate chips distribute more evenly, so every bite gets a little.
If you want that “chunky” feel, use chopped chocolate or a mix of chips and chopped.
Butter
Butter gives you that rich, warm bakery flavor. Use unsalted if you can, then add salt separately so you control the balance.
Sugar
This loaf uses granulated sugar for structure and sweetness, plus a touch of brown sugar for a deeper, caramel-like note. That small amount of brown sugar also plays really well with cherries.
Eggs
Eggs bind the batter and help it rise. Bring them to room temperature if possible. Cold eggs can make the batter seize a little and bake less evenly.
Sour cream (or Greek yogurt)
This is the ingredient that keeps the loaf tender for days. Sour cream adds richness and a slight tang. Plain Greek yogurt works the same way.
Milk
Milk loosens the batter just enough so it bakes evenly. Whole milk is ideal, but 2% works.
Vanilla + almond extract
Vanilla is the base flavor. Almond extract is optional, but a small amount makes the cherry flavor taste louder in the best way. Go light—too much almond extract takes over fast.
Flour
All-purpose flour keeps it simple. Spoon it into the measuring cup and level it off. If you scoop directly from the bag, it’s easy to pack in too much flour, and the loaf can bake up dry.
Baking powder + baking soda
This combo gives the loaf a nice rise and a tender crumb. Sour cream reacts with baking soda, which helps the cake lift without getting dense.
Salt
Salt makes the chocolate taste more chocolatey and keeps the cake from tasting overly sweet.
Optional: glaze
You can glaze the loaf or skip it. Both are good. If you glaze it, the slices look extra polished and the top stays soft.
Instructions
I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
1) Prep the pan and oven
Preheat the oven to 350°F.
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides. That parchment “handle” makes it easy to lift the loaf out without flipping it.
2) Prep the cherries and chocolate
If using fresh cherries, pit and slice them. If using frozen, thaw and drain well, then pat dry.
Toss the cherries with 1 tablespoon of flour (taken from the measured flour in the recipe). Do the same with the chocolate chips or chopped chocolate. This helps keep them suspended in the batter.
Set aside.
3) 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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baking soda
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salt
Set aside.
4) Cream butter and sugars
In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
This step builds structure and helps the loaf rise evenly, so don’t rush it.
5) Add eggs and extracts
Add the eggs one at a time, mixing after each addition.
Stir in the vanilla extract and almond extract (if using). Scrape down the bowl so everything mixes evenly.
6) Add sour cream and milk
Mix in the sour cream until smooth.
Add the milk and mix just until combined. The batter should look creamy and thick.
7) Add the dry ingredients
Add the dry ingredients to the wet ingredients and mix until you just stop seeing flour.
Don’t overmix here. Overmixing makes loaf cake tough instead of tender.
8) Fold in cherries and chocolate
Fold in most of the flour-coated cherries and chocolate, saving a small handful of each for the top.
Pour the batter into the loaf pan and smooth the top gently.
Scatter the reserved cherries and chocolate on top. Press them in slightly so they stick.
9) Bake
Bake for 55–70 minutes, depending on your oven and the moisture level of your cherries.
Start checking around 55 minutes. The loaf is done when:
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the top is golden and set
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a toothpick inserted in the center comes out with a few moist crumbs (not wet batter)
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
10) Cool
Cool the loaf in the pan for 15 minutes, then lift it out using the parchment and cool completely on a wire rack.
If you glaze the loaf, wait until it’s completely cool so the glaze sets nicely.
Choosing cherries for loaf cake
Cherries can make or break the texture if they’re too wet, so this is worth a minute.
Fresh cherries
Fresh sweet cherries taste bright and clean. If they’re very ripe and juicy, blot them after slicing. That extra moisture can make the loaf take longer to bake.
Frozen cherries
Frozen cherries are convenient and consistent. The key is draining. Let them thaw in a strainer, then pat dry. If you skip drying, the loaf can bake up heavy in the center.
Sour cherries
If you want a little tang (especially if you like dark chocolate), sour cherries are a great option. Drain them very well, and reduce the sugar by 2 tablespoons if you prefer less sweetness.
Chocolate options
The chocolate choice changes the whole vibe, even when the recipe stays the same.
Chocolate chips
Chips hold their shape. You’ll get defined little pops of chocolate.
Chopped chocolate
Chopped chocolate melts more. You’ll get bigger pockets and a slightly fudgier feel in some slices.
A mix
My favorite texture is a mix: chips for structure and chopped chocolate for those melty spots.
If you’re using a chocolate bar, chop it into small and medium pieces. Tiny pieces disappear. Huge chunks sink.
How to get a moist, tender crumb every time
This loaf is meant to be soft. A few habits help you land that texture every time.
Measure flour correctly
Spoon the flour into the measuring cup, then level it off. Packed flour is the fastest way to dry cake.
Don’t overmix after adding flour
Mix until combined, then stop. The batter should look thick and smooth, not beaten to death.
Manage cherry moisture
Drain, pat dry, and toss in flour. Those three steps keep the loaf tender instead of soggy.
Cool completely before slicing
Warm loaf cake is tempting, but it slices cleaner once cooled. The crumb sets as it cools.
Recipe tips
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Use room temperature ingredients if possible. Butter, eggs, and sour cream blend smoother and bake more evenly.
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Line the pan with parchment so you can lift the loaf out cleanly.
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Tent with foil if needed. Loaf cakes bake a long time. If the top browns early, foil prevents over-browning while the center finishes.
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Let it rest overnight for the best flavor. The cherry and chocolate settle into the crumb and taste even more balanced the next day.
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If your loaf cracks on top, that’s normal. Loaf cakes crack. It’s part of the look.
Variations
Cherry almond chocolate loaf
Add ½ cup sliced almonds on top before baking. They toast beautifully and add crunch.
Chocolate drizzle finish
Melt ½ cup chocolate chips with 1 teaspoon oil and drizzle over the cooled loaf. Let it set before slicing.
Mini loaves
Divide the batter into mini loaf pans and bake 30–40 minutes, checking early. Great for gifting or freezer portions.
Muffin version
Scoop batter into a lined muffin pan and bake at 350°F for 18–24 minutes. Same flavor, faster bake time.
Extra cherry swirl
If you want more cherry flavor without adding extra moisture, swirl in ⅓ cup cherry preserves. Drop spoonfuls on top of the batter and gently swirl with a knife before baking.
What to serve with it
This loaf cake is flexible. It can be dessert, breakfast, or an afternoon coffee companion.
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A simple dusting of powdered sugar
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Vanilla ice cream on a warm slice
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Whipped cream with extra chopped cherries
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Hot coffee or black tea
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A glass of cold milk (simple, classic)
If you’re serving it for dessert, warm individual slices for 10 seconds in the microwave. The chocolate softens and the cherry flavor comes forward.
Storage and reheating
Room temperature
Store the loaf wrapped tightly at room temperature for up to 3 days.
Refrigerator
If your kitchen is warm, store it in the fridge for up to 5 days. Let slices come to room temp before serving for the best texture.
Reheating
Microwave a slice for 10–15 seconds to soften the chocolate and warm the crumb. Don’t overdo it—just a quick warm-up.
Freezing and make-ahead
This loaf freezes very well.
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Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag.
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Freeze up to 3 months.
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Thaw overnight in the fridge or for a few hours at room temp.
For easy snacking, freeze individual slices. Pull one out, thaw, warm slightly, done.
Cherry Garcia Loaf Cake
Ingredients
- Loaf cake
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- ½ cup sour cream or plain Greek yogurt, room temperature
- ¼ cup milk
- 1 ½ cups cherries pitted and halved (fresh, or thawed and well-drained frozen)
- ¾ cup semi-sweet chocolate chips or chopped chocolate
- Optional vanilla glaze
- 1 cup powdered sugar
- 1 –2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
- Toss cherries and chocolate with 1 tablespoon flour (taken from the measured flour). Set aside.
- Whisk remaining flour with baking powder, baking soda, and salt.
- Beat butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
- Add eggs one at a time, then add vanilla and almond extract (optional).
- Mix in sour cream, then milk.
- Add dry ingredients and mix just until combined.
- Fold in most cherries and chocolate (reserve a small handful for the top).
- Pour batter into pan, smooth top, scatter reserved cherries and chocolate on top.
- Bake 55–70 minutes, tenting with foil if needed, until a toothpick comes out with a few moist crumbs.
- Cool in pan 15 minutes, then lift out and cool completely.
- Optional glaze: whisk glaze ingredients until smooth and drizzle over cooled loaf.
Notes
