Cherry Chip Cake
A Cherry Chip Cake is a nostalgic, soft vanilla cake filled with sweet maraschino cherry bits and a hint of almond flavor. This classic cake is often paired with a fluffy buttercream or cream cheese frosting, making it perfect for birthdays and celebrations!
Equipment
- Mixing bowls –
- Electric mixer
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Offset spatula
- Piping bag (optional)
Ingredients
For the Cherry Chip Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large egg whites room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 cup whole milk room temperature
- ¾ cup maraschino cherries drained, patted dry, finely chopped
- 2 tablespoons maraschino cherry juice
For the Buttercream Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons maraschino cherry juice
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream as needed for consistency
For Decoration (Optional):
- Whole maraschino cherries with stems
- White chocolate shavings
- Sprinkles
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
- Add egg whites one at a time, mixing well after each addition.
- Stir in vanilla and almond extract.
- Gradually add dry ingredients alternately with milk, mixing until just combined.
- Gently fold in chopped cherries and cherry juice.
Step 2: Bake the Cake
- Divide batter evenly between the prepared cake pans.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
Step 3: Make the Buttercream Frosting
- Beat butter until creamy and smooth.
- Gradually add powdered sugar, mixing on low speed.
- Add maraschino cherry juice and vanilla extract. Beat until fluffy.
- If needed, add heavy cream to reach desired consistency.
Step 4: Assemble the Cake
- Place one cake layer on a cake stand. Spread a layer of frosting evenly.
- Stack the second cake layer on top and frost the top and sides.
- Decorate with whole cherries, white chocolate shavings, or sprinkles.
Step 5: Serve & Enjoy!
- Best served at room temperature.
- Store in an airtight container in the fridge for up to 3 days.
Notes
- Extra Cherry Flavor: Add ½ teaspoon cherry extract for a more intense cherry taste.
- Color Boost: Add a few drops of pink food coloring for a vibrant cake.
- Moist Texture: Brush cake layers with extra cherry juice before frosting for extra moisture.