Cherry Chip Cake: A Homemade Classic with a Nostalgic Twist

A cherry chip cake has certain unquestionably unique qualities. One of those flavors that immediately makes you think of childhood birthday celebrations when the highlight of the day was a pink-speckled cake topped with creamy icing. Although store-bought cake mixes have become a treasured classic, nothing beats homemade cake. You have total control over the components; the flavors are fresher, the texture is softer.

Let’s explore the methodical process of creating from scratch the best cherry chip cake.

Components for Cherry Chip Cake

Get going by compiling all of your ingredients. Everything measured and ready will help the procedure go considerably more smoothly. You will need following:

Maraschino cherries are a 10-ounce jar cut finely and drained.

Buttered unsalted gives the cake extra moisture and richness.

powdered sugar Sweetens the cake and adds to its delicate texture.

Egg whites give a smooth, fluffy crumb.

Essential for a sensitive cake with delicate texture is cake flour.

Buttermilk, however, adds moisture and a little tang that improves taste.

Vanilla extract is For that traditional sweet, pleasant taste.

Almond extract brings a subdued nuttiness that accentuates the cherries.

Baker’s powder with baking soda The leavening ingredients driving the cake’s ascent

powdered sweetener Applied in the frosting for a flawless, creamy texture

Strong cream renders the icing particularly light and fluffy.

Note: The full list with exact measurements will be found in the recipe card at the end of the article.

Not sure whether you have cake flour on hand? Not cause for alarm. Measuring one cup of all-purpose flour, cutting two teaspoons from it, then substituting two tablespoons of cornstarch will produce your own. A few times, sift them together to guarantee perfect blending.

Making Cherry Chip Cake: Methods

One should get ready the maraschino cherries.

Firstly, completely drain the maraschino cherries.

Eliminating as much moisture as you can will ensure that your cake comes out neither overly wet or dense. Using a paper towel, pat the cherries dry; then, run them very finely in a food processor. Small bits disperse evenly across the cake without sinking to the bottom.

Prepare the cake batter.

This cake’s batter comes together utilizing the creaming technique, producing a light and fluffy quality. Beat the butter and sugar together first till the mixture comes out pale and fluffy.

This is an important stage since it adds air to the mixture, therefore enabling the cake to rise correctly. One egg white at a time, then, mix thoroughly following each addition. Next improving the cake’s whole taste are the vanilla and almond extracts.

Whisk together the baking soda, baking powder, and cake flour in another bowl. Beginning and ending with the dry ingredients, add the buttermilk and dry ingredients alternately to the butter mixture.

Mix until just blended; avoid overmixing since this will make the cake tough. Fold the chopped maraschino cherries gently last. They shouldn’t cluster together; they should be equally scattered across the batter.

Cook the cake.

Greish your cake pans and preheat your oven to 350°F (175°C). Depending on the number of layers you want, divide the mixture fairly between two or three 8-inch cake pans. Should you only have 9-inch pans, the layers will be somewhat thinner, but the cake will still come out quite good. Bake the cakes until a toothpick put into the center comes out clean, 25 to 30 minutes. Let them cool in the pans for roughly ten minutes once they’re done, then move them to a wire rack to cool entirely.

Prepare the Whipped Vanilla Buttercream.

Work on the frosting while the cakes cool. Beat butter until it’s smooth and creamy using an electric mixer. Add the powdered sugar gradually, mixing low speed until blended. Add the heavy cream and vanilla essence then, whip until the frosting is light and fluffy. Stir in some of the leftover maraschino cherry juice for a pink tint. This will give the icing a lovely pastel color that goes ideal with the cake.

Create the cake.

It’s time to assemble once the cake layers cool entirely. Arange one layer of cake on a platter and liberally cover with icing. Proceed with the other layers then top the whole cake with the leftover icing. For a more rustic look, smooth it out with a spatula or design ornamental swirls. Top the cake with entire maraschino cherries for a last decoration.

Present and Savour.

The nicest part is now slicing and savoring your own homemade cherry chip cake! Though it will keep moist and delicious for up to two days at room temperature, this cake tastes best fresh. If your kitchen is warm, you could wish to chill it to maintain the firmness of the icing.

Baking Guideline for the Perfect Cherry Chip Cake

1. Finely Chop the Cherries

The smaller the portions, the more evenly they spread throughout the cake. This guarantees every mouthful has a balanced cherry taste and prevents them from sinking to the bottom.

2. Employ Cake Flour

Cake flour creates a lovely, tender crumb. If none is readily available, you can replace it with a combination of all-purpose flour and cornstarch. Measure one cup of all-purpose flour, remove two tablespoons, then replace them with two tablespoons of cornstarch for every cup of cake flour needed. Sift separately, then mix.

3. Bring Components to Room Temperature

Before baking, let eggs, butter, and dairy sit at room temperature for about thirty minutes. This enhances the texture of the cake and helps everything blend together perfectly.

4. Steer Clear of Overmixed Batter

Mix the components just until they come together. Overmixing results in a dense and tough cake. Stop mixing as soon as you no longer see dry flour.

5. Select Appropriate Cake Pans

• 8-inch cake pans produce thicker layers.
• 9-inch cake pans create thinner layers.

Both work, but be sure to adjust the baking time accordingly.

Frequently Asked Questions

Could I Bake This Cake Ahead of Time?

Yes! The cake layers can be made ahead of time and stored:

• In the refrigerator for up to three days.
• In the freezer for up to three months (wrapped tightly in plastic wrap).

The frosting can also be prepared in advance:

• At room temperature for several days.
• In the refrigerator for up to one week.
• In the freezer for longer storage.

Should I Lack Cake Flour?

You can quickly create a substitute using all-purpose flour and cornstarch:

• Measure one cup of all-purpose flour.
• Remove two tablespoons.
• Replace with two tablespoons of cornstarch.
• Sift everything together.

Might I Use Fresh Cherries Instead of Maraschino Cherries?

Yes, but fresh cherries lack the same texture and flavor as maraschino cherries. If using fresh cherries, be sure to:

• Pit and finely chop them.
• Add a bit more sugar to balance the taste.

How Should I Store the Cake?

• If serving within one to two days, keep it at room temperature.
• For longer storage, refrigerate it for up to five days in an airtight container.
• Before serving, let it sit at room temperature for optimal texture and taste.

A Cake for Any Celebratory Event

One of the best things about this cherry chip cake is its versatility. While it’s perfect for birthdays, it also makes a beautiful dessert for special occasions, including:

• Valentine’s Day – Its soft pink hue makes it a romantic treat.
• Mother’s Day – A lovely way to honor motherhood.
• Holidays and Gatherings – A show-stopping dessert for any celebration.

More delicious recipes for you

Black Velvet Cake Recipe A bold, elegant cake with a rich texture.

No-Bake Strawberry Crunch Cheesecake A fruity, crunchy, and creamy delight.

Galaxy Cake Recipe A visually stunning cosmic cake.

Cherry Chip Cake: A Homemade Classic with a Nostalgic Twist

---

• Author: Maria
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This homemade cherry chip cake is a nostalgic favorite, bringing back the flavors of classic boxed cake mixes but with better texture and richer taste. Made from scratch with real maraschino cherries, fluffy egg whites, and buttermilk, this cake is moist, tender, and full of cherry flavor. Topped with a smooth cherry-almond buttercream, it’s the perfect dessert for birthdays, family gatherings, or any special occasion.

---

Ingredients

Scale 1x2x3x

or the Cake:

• ¾ cup maraschino cherries (about 32 cherries), finely chopped
• ½ cup (120ml) maraschino cherry juice
• ¾ cup (180ml) buttermilk, room temperature
• 2 ½ cups (265g) sifted cake flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (113g) unsalted butter, room temperature
• 1 ½ cups (300g) granulated sugar
• 4 large egg whites, room temperature
• ½ cup (120ml) vegetable oil
• 2 tsp pure vanilla extract
• 2 tsp flour (for coating the cherries)

For the Cherry-Almond Buttercream:

• 2 cups (452g) unsalted butter, room temperature
• 7 cups (840g) powdered sugar
• ¼ cup (60ml) maraschino cherry juice
• 3 tbsp (45ml) heavy whipping cream, room temperature
• 1 ½ tsp pure almond extract
• ¼ tsp salt, or to taste

---

Instructions

Step 1: Prepare the Cake Pans and Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and line two 8-inch cake pans with parchment paper.

Step 2: Chop the Cherries and Drain

1. Finely chop the maraschino cherries and place them in a fine mesh sieve to drain excess juice.
2. Toss the cherries in 2 teaspoons of flour to prevent them from sinking in the batter.

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together cake flour, baking powder, and salt.

Step 4: Cream the Butter and Sugar

1. Using a stand mixer, beat the butter on high for 2 minutes, until creamy.
2. Add granulated sugar and continue mixing on medium-high for another 2 minutes, until fluffy.

Step 5: Add the Egg Whites and Vanilla

1. Reduce speed and add egg whites, one at a time, mixing just until incorporated.
2. Mix in vegetable oil and vanilla extract, then beat on high for 1 minute.

Step 6: Alternate Adding Dry and Wet Ingredients

1. With the mixer on low, alternate adding the dry ingredients and buttermilk + cherry juice mixture, beginning and ending with the dry ingredients.
2. Mix until just combined, being careful not to overmix.

Step 7: Fold in the Cherries

1. Gently fold in the flour-coated cherries with a rubber spatula.

Step 8: Bake the Cake

1. Divide batter evenly between prepared cake pans.
2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool cakes in the pans for 5 minutes, then transfer to a wire rack.

Step 9: Make the Buttercream

1. Beat butter on high for 3–4 minutes, until light and creamy.
2. Gradually add powdered sugar, mixing on low.
3. Add maraschino cherry juice, heavy cream, almond extract, and salt.
4. Mix until smooth and fluffy.

Step 10: Assemble and Frost the Cake

1. Spread a generous layer of buttercream between cake layers.
2. Frost the top and sides with an even layer of buttercream.
3. Decorate with piped rosettes, extra cherries, or sprinkles.

Notes

• Use fresh buttermilk for the softest cake texture.
• Chill before slicing for cleaner cuts.
• Experiment with flavors—a splash of almond extract in the cake batter adds extra depth.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 520 kcal
• Sugar: 50g
• Sodium: 160mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 68g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

Keywords: cherry chip cake, homemade cherry cake, nostalgic cake recipe, cherry almond cake, vintage piped cake, easy celebration cake