Cherry Chip Cake Recipe
Introduction
Cherry Chip Cake is a delightful and moist dessert bursting with the sweet flavor of maraschino cherries and a hint of almond. Its tender crumb and creamy cherry-infused frosting make it perfect for special occasions or whenever you crave a classic, nostalgic treat.
Ingredients
- 2 1/2 cups plus 1 tablespoon all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups butter (room temperature)
- 2 cups granulated sugar
- 4 large egg whites (room temperature)
- ¼ cup vegetable oil
- 1 tablespoon almond extract
- ½ cup maraschino cherry juice
- 1 ¼ cups buttermilk
- ¾ cup maraschino cherries (drained and finely chopped)
- 9 cups powdered sugar
- ¼ cup maraschino cherry juice (for frosting)
- 2 teaspoons almond extract (for frosting)
- ¼ teaspoon salt (for frosting)
- 3-4 tablespoons buttermilk (for frosting)
- Maraschino cherries with stems (for decorating)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick cooking spray.
- Step 2: In a medium bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt. Set aside.
- Step 3: In a large bowl, beat 1 ½ cups butter and 2 cups sugar on high speed until smooth, about 3 minutes.
- Step 4: Add egg whites, vegetable oil, almond extract, and ½ cup maraschino cherry juice. Beat until combined, about 2 minutes.
- Step 5: Alternate adding the dry ingredients and buttermilk to the wet mixture starting and ending with the flour mixture. Beat gently after each addition until just combined.
- Step 6: In a small bowl, toss chopped maraschino cherries with 1 tablespoon flour until coated, then fold into the batter gently.
- Step 7: Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Insert a toothpick into the center; it should come out clean or with moist crumbs.
- Step 8: Let cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Step 9: For the frosting, beat 2 ½ cups butter until smooth. Gradually add powdered sugar, cherry juice, almond extract, and salt. Beat on high until fluffy.
- Step 10: Add buttermilk one tablespoon at a time until frosting reaches desired consistency.
- Step 11: Trim cake tops if needed to level. Place one cake layer cut side down on a plate and spread a quarter-inch layer of frosting on top.
- Step 12: Top with second cake layer cut side down and press lightly. Cover cake with remaining frosting, smoothing over top and sides.
- Step 13: Use a piping bag with a Wilton 1M tip to pipe swirls around the cake top edge. Place dry maraschino cherries on each swirl for decoration.
Tips & Variations
- Coating the chopped cherries with flour before folding into the batter prevents them from sinking.
- For extra cherry flavor, use a splash more maraschino cherry juice in the frosting as desired.
- Substitute almond extract with vanilla extract if preferred.
- Make this cake a day ahead for easier assembly and enhanced flavor.
Storage
Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for best texture. You can freeze individual layers or the whole frosted cake wrapped well for up to 2 months; thaw in the refrigerator overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries can be used, but they have higher moisture content, which can affect the cake’s texture. If using fresh cherries, be sure to drain and pat them dry thoroughly, and consider reducing added liquid slightly.
Is it necessary to use egg whites only?
Egg whites contribute to a lighter texture, but you can use whole eggs in a pinch. The cake may be slightly denser but still delicious.
Print
Cherry Chip Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This Cherry Chip Cake is a moist and flavorful layered cake featuring maraschino cherries folded into a tender vanilla batter, topped with a rich cherry-infused buttercream frosting. Perfect for celebrations, this cake offers a delightful balance of sweet cherry taste and smooth almond undertones.
Ingredients
Scale
Cake
- 2 1/2 cups plus 1 tablespoon all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups butter, room temperature
- 2 cups granulated sugar
- 4 large egg whites, room temperature
- 1/4 cup vegetable oil
- 1 tablespoon almond extract
- 1/2 cup maraschino cherry juice
- 1 1/4 cups buttermilk
- 3/4 cup maraschino cherries, drained and finely chopped
Frosting
- 2 1/2 cups butter, room temperature
- 9 cups powdered sugar
- 1/4 cup maraschino cherry juice
- 2 teaspoons almond extract
- 1/4 teaspoon salt
- 3–4 tablespoons buttermilk
- Maraschino cherries with stems for decorating
Instructions
- Preheat the oven and prepare pans: Set your oven to 350°F (175°C) and grease two 8-inch round cake pans with nonstick cooking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt until thoroughly combined. Set aside.
- Cream butter and sugar: In a large bowl, beat 1 1/2 cups butter and 2 cups granulated sugar on high speed with a hand mixer until smooth and fluffy, about 3 minutes.
- Add wet ingredients: Beat in the 4 egg whites, vegetable oil, almond extract, and 1/2 cup maraschino cherry juice until the mixture is well combined, about 2 minutes.
- Combine dry and wet ingredients alternately: Add the dry flour mixture and buttermilk progressively in thirds, beginning and ending with the flour. Beat gently between additions just until combined to maintain batter lightness.
- Prepare cherries: Toss the finely chopped maraschino cherries with 1 tablespoon of flour to prevent sinking will be mixed into the batter.
- Fold in cherries: Gently fold the floured cherries into the cake batter until evenly distributed.
- Divide batter and bake: Evenly pour the batter into the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs, and the cake springs back when pressed gently.
- Cool cakes: Let cakes cool in pans for 5 minutes, then turn out onto wire racks to cool completely before frosting.
- Make frosting: Beat 2 1/2 cups butter in a large bowl on medium speed until smooth. Gradually beat in 9 cups powdered sugar, cherry juice, almond extract, and salt until well incorporated. Add buttermilk one tablespoon at a time until desired creamy consistency is reached.
- Level cakes: If needed, trim the tops of the cooled cakes with a cake knife or leveler to make flat surfaces for stacking.
- Assemble the cake: Place one cake layer cut side down on a serving plate and spread 1-2 tablespoons of frosting to secure it. Add a thin even layer of frosting on top about 1/4 inch thick, then place the second cake layer cut side down on top, pressing lightly to adhere.
- Frost the cake: Spoon a large scoop of frosting on top and smooth it over the top and sides with an angled spatula, adding more frosting as needed to achieve a smooth finish.
- Decorate: Transfer remaining frosting to a piping bag fitted with a Wilton 1M tip and pipe tall swirls around the top edge. Dry maraschino cherries thoroughly before placing one atop each swirl for garnish.
Notes
- Ensure all the wet ingredients like egg whites and butter are at room temperature for the best mixing and texture.
- Flouring the chopped cherries prevents them from sinking to the bottom of the cake during baking.
- You can substitute maraschino cherry juice with a cherry-flavored syrup if preferred.
- If you don’t have almond extract, vanilla extract can be used, but the almond flavor complements the cherry beautifully.
- Make sure to dry the maraschino cherries well before decorating to avoid watery frosting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cherry chip cake, cherry cake, layered cherry cake, cherry buttercream frosting, holiday cake, celebration cake
