Cherry Chip Cake Recipe

Introduction

Cherry Chip Cake is a delightful and moist layered cake bursting with the sweet flavor of maraschino cherries and a hint of almond. Perfect for celebrations or anytime you crave a cherry-flavored treat, this cake combines a tender crumb with creamy cherry frosting.

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)
• 2 ½ cups butter (room temperature, for frosting)
• 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

1. Step 1: Preheat your oven to 350 degrees F. Grease two 8-inch round cake pans with nonstick cooking spray to prepare.
2. Step 2: In a medium bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat 1 ½ cups butter and granulated sugar with a hand mixer on high speed until smooth and creamy, about 3 minutes.
4. Step 4: Add egg whites, vegetable oil, almond extract, and cherry juice to the butter mixture. Beat until fully combined, about 2 minutes.
5. Step 5: Alternate adding the dry ingredients and buttermilk to the batter, starting with one-third of the flour mixture, then half of the buttermilk. Repeat with another third of flour, the remaining buttermilk, and lastly the last third of flour, mixing gently between each addition.
6. Step 6: Sprinkle 1 tablespoon flour over the chopped maraschino cherries and stir to coat. Fold the cherries gently into the batter.
7. Step 7: Divide the batter evenly between the prepared pans. Smooth the tops.
8. Step 8: Bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs. The cake should spring back when gently pressed.
9. Step 9: Let the cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely.
10. Step 10: To make the frosting, beat 2 ½ cups butter in a large bowl on medium speed until smooth.
11. Step 11: Add powdered sugar, cherry juice, almond extract, and salt to the butter. Beat on high until smooth and fluffy.
12. Step 12: Add buttermilk one tablespoon at a time until the frosting reaches your desired spreading consistency.
13. Step 13: If needed, level the tops of the cakes with a knife or cake leveler for even layers.
14. Step 14: Place one cake layer, cut side down, on a cake plate. Use 1-2 tablespoons of frosting to secure it.
15. Step 15: Spread a quarter-inch thick layer of frosting evenly over the top.
16. Step 16: Place the second cake layer on top, cut side down, pressing gently to adhere.
17. Step 17: Frost the top and sides of the entire cake with the remaining frosting, smoothing it with a large angled spatula.
18. Step 18: Transfer remaining frosting to a piping bag fitted with a Wilton 1M tip. Pipe tall swirls around the top edge.
19. Step 19: Dry maraschino cherries thoroughly on paper towels and place one on each piped swirl to decorate.

Tips & Variations

• Coating the chopped cherries with flour helps prevent them from sinking to the bottom during baking.
• For extra cherry flavor, reserve some maraschino cherry juice to brush on the cake layers before frosting.
• If you prefer, substitute almond extract with vanilla extract for a milder taste.

Storage

Store the Cherry Chip Cake covered tightly in the refrigerator for up to 4 days. Let it come to room temperature before serving for best flavor and texture. Leftovers can be frozen wrapped tightly for up to 3 months; thaw overnight in the refrigerator before enjoying.

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 will change the flavor profile and moisture content. If substituting fresh cherries, pit, chop, and toss with a bit of flour before folding into the batter to avoid sinking.

Is it necessary to use egg whites only?

Using just egg whites helps achieve a lighter, fluffier cake texture. Whole eggs could make the cake denser, but you may experiment if preferred.

Cherry Chip Cake Recipe

Print Recipe

★★★★★

4.8 from 105 reviews

This Cherry Chip Cake is a delightful cherry-flavored dessert featuring moist layers of cherry-infused cake studded with finely chopped maraschino cherries and a luscious cherry almond buttercream frosting. Perfect for celebrations or any time you crave a sweet, cherry-inspired treat.

• Author: Mick
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat Oven and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with nonstick spray to prevent sticking.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together 2 1/2 cups of flour, baking powder, baking soda, and salt until evenly combined.
3. Cream Butter and Sugar: In a large bowl, beat 1 1/2 cups of butter with 2 cups of granulated sugar on high speed until the mixture is smooth and fluffy, approximately 3 minutes.
4. Add Wet Ingredients: Add the egg whites, vegetable oil, almond extract, and maraschino cherry juice to the butter mixture, beating on medium-high speed until well combined, about 2 minutes.
5. Incorporate Dry Ingredients and Buttermilk: Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix until just combined after each addition to create a smooth batter.
6. Prepare Cherries: Toss the chopped maraschino cherries with the reserved 1 tablespoon of flour to coat them evenly. Fold the cherries gently into the batter to distribute without overmixing.
7. Fill Pans and Bake: Divide the batter equally between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs. The top should spring back when pressed lightly.
8. Cool Cakes: Let the cakes cool in their pans for 5 minutes, then release them onto a wire rack to cool completely before frosting.
9. Make Frosting: Beat the 2 1/2 cups butter until smooth. Gradually add powdered sugar, maraschino cherry juice, almond extract, and salt, beating on high until light and fluffy.
10. Adjust Frosting Consistency: Slowly add buttermilk, one tablespoon at a time, until the frosting reaches a spreadable consistency suitable for cake decoration.
11. Assemble Cake: If necessary, level the cake tops with a cake knife to create flat surfaces. Place one cake layer cut side down on a serving plate, securing it with 1 to 2 tablespoons of frosting.
12. Frost Cake Layers: Spread a layer of frosting roughly 1/4 inch thick evenly on the top of the bottom cake. Place the second cake layer on top, cut side down, pressing gently to adhere.
13. Frost the Cake Externally: Apply a large scoop of frosting over the top and sides of the stacked cakes. Use an angled spatula to smooth the frosting evenly around the cake.
14. Decorate: Transfer remaining frosting to a piping bag with a Wilton 1M tip. Pipe tall swirls around the edges of the top layer. Dry maraschino cherries with stems thoroughly and place one atop each piped swirl for garnish.

Notes

• Coating the maraschino cherries in flour prevents them from sinking to the bottom of the cake batter during baking.
• Make sure all refrigerated ingredients such as eggs and butter are brought to room temperature for optimal mixing.
• If desired, use a cake leveler or serrated knife to create even cake layers for a professional look.
• Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.
• Ensure maraschino cherries used for decoration are well-dried to prevent the frosting from becoming soggy.

Keywords: cherry cake, cherry chip cake, buttercream frosting, almond extract, maraschino cherries, layered cake, cherry dessert