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Cherry Chip Cake Recipe

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★★★★★

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.

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

  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

Find it online: https://famdishes.com/cherry-chip-cake-recipe/