There’s something about a cherry chip cake that instantly brings back memories of childhood birthday parties, family gatherings, and the joy of biting into something homemade and delicious. If you’ve never had the pleasure of tasting this cake, you’re in for a real treat. It’s light, fluffy, and bursting with sweet cherry flavor, all topped with a dreamy cherry-almond buttercream. Perfect for any occasion or just because you feel like indulging in something special!
Why You’ll Love This Cherry Chip Cake
This cake is a showstopper, not just because of its stunning pink hue but because of its incredible flavor. The combination of maraschino cherries and buttermilk creates a moist and tender crumb, while the addition of egg whites keeps it light and fluffy. And let’s not forget that cherry-almond buttercream it’s the perfect complement to this delightful cake, adding an extra layer of richness and depth.
Table of Contents
If you’re a fan of old-fashioned desserts with a modern twist, this cherry chip cake is going to become one of your go-to recipes. It’s simple enough for beginners but impressive enough for special occasions. Plus, who doesn’t love a cake that tastes as good as it looks?
Ingredients for Cherry Chip Cake
To make this cake, you’ll need:
- 3/4 cup maraschino cherries (about 32 cherries), finely chopped
- 1/2 cup (120ml) maraschino cherry juice
- 3/4 cup (180ml) buttermilk, room temperature
- 2 1/2 cups (265g) sifted cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated white sugar
- 4 large egg whites, room temperature
- 1/2 cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
- 2 tsp flour (for coating the chopped cherries)
Cherry-Almond Buttercream
- 2 cups (452g) unsalted butter, room temperature
- 7 cups (840g) powdered sugar
- 1/4 cup (60ml) maraschino cherry juice
- 3 tbsp (45ml) heavy whipping cream, room temperature
- 1 1/2 tsp pure almond extract
- 1/4 tsp salt, or to taste
How to Make the Cherry Chip Cake
Step 1: Prepare Your Pans and Oven
Preheat your oven to 350°F (177ºC). Prepare your cake pans by spraying the sides with nonstick cooking spray and lining the bottom with parchment paper. You can use three 6-inch pans or two 8-inch pans, depending on how many layers you prefer.
Step 2: Prep the Cherries
Finely chop the maraschino cherries and place them in a fine mesh sieve set over a bowl. This helps drain any excess juice so that your cake batter doesn’t end up too wet. Let them sit while you prepare the rest of the ingredients.
Step 3: Mix the Liquid Ingredients
In a measuring cup or small bowl, combine the buttermilk and maraschino cherry juice. Give it a quick stir and set it aside.
Step 4: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
Step 5: Cream the Butter and Sugar
Using a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy—this takes about 2 minutes. Add the granulated sugar and continue beating on medium-high speed for another 2 minutes. The mixture should be light and fluffy.
Step 6: Add the Egg Whites and Vanilla
Reduce the mixer speed to low and add the egg whites one at a time, mixing just until incorporated. Scrape down the bowl and paddle as needed. Add the vegetable oil and vanilla extract, then increase the speed to high and mix for about a minute until the batter is smooth.
Step 7: Mix the Batter
Turn off the mixer and add the dry ingredients all at once. Mix on low speed just until combined. Slowly pour in the buttermilk-cherry juice mixture while mixing on low speed. Continue mixing until everything is fully incorporated, about 30 seconds.
Step 8: Fold in the Cherries
Toss the chopped maraschino cherries with 2 teaspoons of flour this helps keep them from sinking to the bottom of the cake. Gently fold them into the batter using a rubber spatula.
Step 9: Bake the Cake
Divide the batter evenly between your prepared cake pans and smooth the tops. Bake for 30 to 35 minutes, or until the cakes spring back when touched and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cakes cool in their pans for 5 minutes, then turn them out onto a wire rack to cool completely.
How to Make the Cherry-Almond Buttercream
Step 1: Beat the Butter
In a stand mixer fitted with the paddle attachment, beat the butter on high speed for 3-4 minutes, until it’s light and creamy.
Step 2: Add the Sugar and Liquids
Reduce the speed to low and gradually add the powdered sugar, one cup at a time. Pour in the maraschino cherry juice, heavy whipping cream, almond extract, and salt. Mix until everything is combined, then increase the speed to high and beat for another 2-3 minutes until the frosting is fluffy and smooth.
Assembling the Cake
Once your cake layers are completely cool, spread a generous amount of cherry-almond buttercream between each layer. Use an offset spatula to spread an even layer of frosting around the entire cake. You can decorate it with extra cherries, sprinkles, or even a white chocolate drizzle for an extra special touch.
Tips for the Best Cherry Chip Cake
Making a cherry chip cake from scratch is all about technique and the right ingredients. To ensure your cake turns out moist, flavorful, and visually stunning, follow these expert tips:
✅ Use fresh buttermilk Buttermilk isn’t just for texture; it adds a slight tangy richness that enhances the cherry flavor and makes the cake incredibly tender. If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of lemon juice or white vinegar to a cup of whole milk. Let it sit for 5 minutes before using.
✅ Don’t skip the flour coating for cherries A simple but crucial step! Tossing chopped cherries in a small amount of flour helps prevent them from sinking to the bottom of the batter. This ensures that every bite of your cake has an even distribution of juicy cherry pieces.
✅ Chill the cake before slicing Warm cake tends to crumble, making it difficult to get those perfect, even slices. Letting the cake cool completely (or even refrigerating it for 30-60 minutes) helps it firm up, making slicing much easier and neater.
✅ Store it properly for long-lasting freshness Cherry chip cake is best enjoyed fresh, but if you have leftovers, be sure to store them in an airtight container in the fridge. This will keep the cake moist and flavorful for up to five days. If you want to keep it longer, wrap individual slices in plastic wrap and freeze them for up to three months.
FAQs
🔹 Can I Make This Cake Ahead of Time?
Absolutely! If you’re planning ahead for a special occasion, you can prepare the cake layers in advance. Bake them as directed, let them cool completely, then wrap each layer tightly in plastic wrap. Store them in an airtight container or freezer-safe bag and freeze for up to three months. When you’re ready to assemble the cake, let the layers thaw at room temperature for about an hour before frosting.
🔹 Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes! Fresh cherries are a great alternative to maraschino cherries, especially when they’re in season. Be sure to pit and finely chop them before folding them into the batter. Keep in mind that fresh cherries are less sweet than maraschino cherries, so you might want to increase the sugar slightly to balance the tartness. If using frozen cherries, thaw them first and drain any excess liquid to prevent the cake from becoming too moist.
🔹 Can I Use a Different Frosting?
Definitely! While cherry-almond buttercream is a classic choice that complements the cake’s flavor beautifully, you can switch it up based on your preference. Cream cheese frosting adds a tangy richness, while a light vanilla buttercream keeps it simple and sweet. For a chocolate twist, try a silky white chocolate ganache or a whipped chocolate frosting. Whatever you choose, make sure it pairs well with the cherry flavor to enhance the overall taste experience.
Final Thoughts
Cherry chip cake isn’t just a dessert it’s a nostalgic treat that brings a sense of joy and indulgence with every bite. Whether you’re making it for a birthday, a holiday gathering, or simply as a weekend baking project, this cake is sure to impress. The combination of a fluffy, moist cake with bursts of cherry flavor and a luscious buttercream frosting creates a perfect harmony of sweetness and texture.
Baking this cake from scratch allows you to customize it to your liking, whether by using fresh cherries, adjusting the level of sweetness, or experimenting with different frostings. The process of making it is just as enjoyable as eating it, filling your kitchen with the sweet aroma of vanilla and cherries.
So why not treat yourself and your loved ones to a homemade cherry chip cake? Whether served as a simple afternoon delight or as the star of a festive celebration, this cake is bound to become a new favorite in your baking repertoire. Try it for yourself and enjoy a little slice of happiness!
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