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Cherry Vanilla Tuxedo Cake


For Cake
  • 1 box French Vanilla cake mix
  • Eggs called for on box
  • Vegetable oil called for on box
  • Water called for on box
  • 1 jar maraschino cherries in juice
For Frosting
  • 2 sticks butter, slightly softened
  • 5 tbs maraschino cherry juice
  • 1 tsp vanilla bean paste
  • 4 c powdered sugar
  • 2 tsp vanilla bean paste
For Glaze
  • 4 oz semi sweet chocolate, finely chopped
  • ½ c heavy cream
  • ¼ c Corn Syrup
  • 2 tsp vanilla extract
  • Heart candy or hearts made from Candy Melts (optional)
  • Disco dust (optional)


  1. Preheat oven to 350°. Grease and flour (2) 8 inch round cake pans, or use Bakers Spray with flour in it. Set pans aside.

  2. Remove cherries from jar, reserving juice for later. Roughly chop and set aside. Prepare cake mix as directed on box, adding vanilla bean paste with other ingredients before mixing. Fold cherries in the batter before pouring into pans and baking. Bake as instructed on the box, removing from oven once center of cakes spring back when lightly touched. Let cakes cool in pans for about 5 minutes, then remove to wire rack.

  3. Once cakes are completely cool, use a serrated knife to trim off any dome or unlevelness (if needed) and set aside. Place butter, cherry juice, and vanilla bean paste in bowl of a mixer. Beat on medium low until combined. Slowly add powdered sugar, beating on low until just combined. Increase speed to high and beat for about a minute and a half.

  4. Place one 8 inch round on a plate, top side down. Spread frosting evenly over surface of cake and top with the other 8 inch cake, top side down. Frost top and sides of cake with remaining frosting. Place cake in refrigerator for at least an hour before topping with glaze.

  5. Prepare glaze: Place chopped chocolate in a medium bowl. In a saucepan, heat cream on medium until it starts to steam. Remove from heat and pour over chopped chocolate. Stir until chocolate is melted. Add vanilla and corn syrup and stir to combine. Place bowl in refrigerator for about 5 minutes. Remove glaze and spoon over center of cake. Spread to the very edges and let it drip down the sides. Top with heart candies and Disco Dust. Sprinkle additional candies along bottom if desired.