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Cherry Chip Cake
Cherry Chip Cake is a sweet, fluffy dessert packed with cherry flavor and topped with luscious frosting. It’s perfect for parties, birthdays, and special occasions!
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Cherry chip cake is the ultimate dessert for every celebration. It’s loaded with sweet cherry flavor and topped with luscious frosting. This cake is perfect for birthdays, holidays, or just because! You’ll love how moist, fluffy, and fun this colorful treat turns out every single time.
This recipe is so easy to make, and you can follow the step-by-step guide below. We’ve included detailed photos and directions to make it foolproof. Discover pro tips and tricks for the best results, plus answers to all your frequently asked questions!
Homemade cherry chip cake comes together quickly, making it perfect for busy schedules or last-minute celebrations. The sweet cherry flavor and fluffy texture make it irresistible for parties, potlucks, or any special occasion.
This cake stands out with its vibrant color and rich frosting that feels like a celebration in every bite. You’ll love how simple it is to bake and how it impresses every guest!
Cherry Chip Cake Ingredients
Cake Ingredients
- ½ cup of finely chopped maraschino cherries
- ⅓ cup of maraschino cherry juice
- 2½ cups of cake flour
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- ½ cup of salted sweet cream butter, softened
- 1½ cups of granulated sugar
- 4 extra-large egg whites, room temperature
- 1½ cups of whole milk
- 1 teaspoon of clear vanilla flavoring
- ½ teaspoon of almond extract
- 1 to 2 drops of red food color
- 1 tablespoon of cake flour
Frosting Ingredients
- ½ cup of unsalted butter, softened
- ½ cup of vegetable shortening
- 4 cups of powdered sugar
- 4 to 5 tablespoons of half-and-half
- 1 teaspoon of clear vanilla flavoring
- ½ teaspoon of almond extract
- 8 maraschino cherries with stems (optional garnish)
Substitutions and Additions
Personalize your recipe for cherry chip cake by swapping ingredients or adding tasty extras! These simple changes make your cake uniquely yours. Here are some top substitutions and additions:
- Substitute Frosting: Swap the classic frosting with cream cheese frosting or whipped topping for a lighter, tangy option.
- Add Fresh Fruit: Mix in diced maraschino cherries or fresh strawberries for extra bursts of fruity flavor in every bite.
- Substitute Cake Mix: Replace cherry chip cake mix with vanilla or strawberry cake mix for a new but equally delicious flavor.
Try these fun swaps to create your own twist on this amazing recipe!
How to Make a Cherry Chip Cake
Follow along with our step-by-step instructions and pictures to create the perfect cherry chip cake. Check out our tips and tricks below for the best results every time. Let’s get started and bake something amazing!
FIRST STEP: Preheat the oven to 350°F. Spray 2 (9-inch) cake pans with baker’s spray (like Baker’s Joy or another brand) and set aside.
SECOND STEP: Using a slotted spoon, remove the maraschino cherries from the jar and chop enough cherries to equal ½ cup once chopped.
Place the chopped cherries onto a paper towel-lined plate to allow all the excess juices to be absorbed. Set aside while preparing the rest of the recipe.
You want to make sure your chopped cherries are not really wet. Make sure the paper towel soaks up as much extra juice as possible.
THIRD STEP: Once you have removed your cherries from the jar, you can measure out your ⅓ cup of maraschino cherry juice and set it aside.
Dry Ingredients
FOURTH STEP: Using a medium-sized mixing bowl, whisk together the cake flour, the baking powder, and the salt. Set dry ingredients aside.
Wet Ingredients
FIFTH STEP: Beat the softened butter and the granulated sugar for 1 to 1½ minutes until light and fluffy. Use a stand mixer or a medium-sized mixing bowl and a handheld electric mixer, on medium-high speed.
SIXTH STEP: Lower the mixer speed to medium speed and add the eggs one at a time, mixing until well combined.
SEVENTH STEP: Lower the mixer speed to low, alternate adding the flour mixture and the milk, cherry juice, vanilla extract, and almond extract. Mix until well incorporated. Do not over mix the batter.
EIGHTH STEP: Add the food color and mix just until well incorporated.
If you want a darker pink, you can add an extra drop of red food color. If you want a very light pink, you can omit the food color.
NINTH STEP: Using a small bowl, toss the chopped cherries and one tablespoon of cake flour to coat the cherries completely.
Don’t skip this step because it will help prevent them from sinking to the bottom of your cake batter.
TENTH STEP: Then, fold in the coated cherries.
How To Bake
ELEVENTH STEP: Evenly divide the cake batter between the two prepared cake pans.
TWELFTH STEP: Bake for 28 to 30 minutes or until a toothpick inserted comes out clean. Allow the cakes to rest until completely cooled.
For The Frosting
FIRST STEP: Using either a stand mixer or a medium bowl and a hand mixer on medium-high speed, beat together the softened butter and the shortening for 1 to 1½ minutes.
SECOND STEP: Lower the mixer speed to low, and add the powdered sugar one cup at a time, mixing just until combined.
THIRD STEP: Increase the mixer speed to medium, and drizzle the half-and-half, vanilla flavoring and the almond extract.
Continue mixing until the frosting is completely smooth. Reserve ¼ to ⅓ cup of the frosting for garnishing the top of the frosted cake.
FOURTH STEP: Once the cakes are completely cooled, carefully remove one of the cake layers and transfer it to either a serving plate or a cake stand.
FIFTH STEP: Using either a spatula or an offset spatula, evenly spread a layer of frosting.
SIXTH STEP: Then, remove the second cake layer from the pan and place it on top of the bottom cake layer.
SEVENTH STEP: Using the spatula or an offset spatula, evenly spread the remaining frosting over the top and sides of the cake.
EIGHTH STEP: Using either a piping bag and star tip or a quart-size Ziploc with one tip snipped off, pipe 8 quarter-sized dollops of frosting around the top of the frosted cake.
Then, place 1 cherry with the stem attached on top of the frosting dollops.
How To Serve Cherry Chip Cake
This cherry chip cake is versatile and perfect for any celebration. Whether it’s a party or a cozy gathering, it always delights! Here are some fun ways to serve it:
- Birthday Parties: Kids and adults love the bright cherry flavor and fluffy frosting. Decorate with sprinkles for extra fun! For a fun treat, pair it with homemade banana ice cream or milkshake.
- Holiday Gatherings: The vibrant colors and rich taste make this cake a showstopper for holidays like Valentine’s Day or Easter. Serve it with hot chocolate or white chocolate brownies for a cozy holiday dessert table.
- Casual Potlucks: This cake’s easy preparation and crowd-pleasing flavor make it a favorite for casual potlucks or weekend get-togethers. Complement it with white chocolate raspberry cookies or creamy Oreo dip to round out your dessert spread.
Why You'll Love This Cherry Chip Cake Recipe
Cherry chip cake is a reader favorite for so many irresistible reasons:
- A Burst of Sweet Cherry Flavor: For any family party, this cake perfectly blends fluffy, moist cake with the bright, fruity flavor of cherries. Each bite feels like a celebration of sweetness that makes it impossible to resist.
- Perfect for Celebrations: Whether it’s a birthday, holiday, or weekend treat, this cake adds fun and joy to any occasion. The classic cherry flavor makes it timeless and loved by all generations.
- So Easy to Make: With simple ingredients and easy-to-follow instructions, this recipe delivers incredible results without the fuss. It’s a reliable favorite for both beginner and experienced bakers alike.
Whether you’re sharing it at a party or enjoying it with family, this cake guarantees smiles all around!
Recipe FAQ
How do I ensure my cherry chip cake stays moist?
Use room-temperature eggs and butter to create a smooth batter. Avoid overbaking by checking the cake with a toothpick.
Can I use fresh cherries instead of cherry chips?
Yes, but chop them finely and toss them in a little flour to prevent them from sinking into the batter.
What type of frosting pairs best with cherry chip cake?
A classic buttercream frosting highlights the cherry flavor perfectly, while cream cheese frosting adds a tangy twist.
How can I make the cherry flavor more intense?
Add a teaspoon of cherry extract or a few drops of maraschino cherry juice for an extra burst of flavor.
Serving FAQ
What’s the best way to serve cherry chip cake at a party?
Slice the cake into even portions and arrange on a platter. Add a few cherries on top for a festive touch.
Should cherry chip cake be served chilled or at room temperature?
Serve it at room temperature to enjoy the soft texture and rich frosting. Chilled cake can feel too dense.
How do I make cherry chip cake look extra special for guests?
Decorate with extra frosting swirls and sprinkles. You can also pipe frosting rosettes for an elegant finishing touch.
Is cherry chip cake a good option for kids’ birthdays?
Yes! Kids love the colorful cherry flavor and fun appearance. Add candles or themed decorations for a festive vibe.
Storage FAQ
Follow these directions, tips, and tricks for storing your cherry chip cake to keep it fresh and delicious. From making it ahead to reheating, we’ve covered everything you need to know for optimal storage.
Can I prepare cherry chip cake ahead of time?
Yes, you can bake the cake a day in advance. Let it cool completely, then store it tightly wrapped at room temperature.
What’s the best way to store leftover cherry chip cake?
Store leftovers in an airtight container at room temperature for up to two days or in the fridge for longer freshness.
Is it possible to freeze cherry chip cake?
You can freeze the cake unfrosted for up to one month. Wrap it tightly in plastic wrap and place it in a freezer-safe bag.
How should I thaw and serve frozen cherry chip cake?
Thaw the cake in the fridge overnight. Then, let it come to room temperature before frosting and serving for the best taste.
Cherry Chip Cake
Cherry Chip Cake is a sweet, fluffy dessert packed with cherry flavor and topped with luscious frosting. It’s perfect for parties, birthdays, and special occasions!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Cherry Chip Cake
- ½ cup maraschino cherries (finely chopped)
- ⅓ cup maraschino cherry juice
- 2½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons salted sweet cream butter (softened)
- 1½ cups granulated sugar
- 4 extra-large egg whites (room temperature)
- 1½ cups whole milk
- 1 teaspoon clear vanilla flavoring
- ½ teaspoon almond extract
- 1 to 2 drops red food color
- 1 tablespoon cake flour
Frosting
- ½ cup unsalted butter (softened)
- ½ cup vegetable shortening
- 4 cups powdered sugar
- 4 to 5 tablespoons half-and-half
- 1 teaspoon clear vanilla flavoring
- ½ teaspoon almond extract
- 8 maraschino cherries with stems (optional garnish)
DIRECTIONS
Cherry Chip Cake
- Preheat the oven to 350°F. Spray 2 (9-inch) cake pans with baker’s spray (like Baker’s Joy or another brand) and set aside.
- Using a slotted spoon, remove the maraschino cherries from the jar and chop enough cherries to equal ½ cup once chopped. Place the chopped cherries onto a paper towel-lined plate to allow all the excess juices to be absorbed. You want to make sure your chopped cherries are not really wet. Set aside while preparing the rest of the recipe.
- Once you have removed your cherries from the jar, you can measure out your ⅓ cup of maraschino cherry juice and set it aside.
- Using a medium-sized mixing bowl, whisk together the cake flour, the baking powder, and the salt. Set it aside.
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter and the granulated sugar for 1 to 1½ minutes until light and fluffy.
- Lower the mixer speed to medium speed and add the eggs in one at a time, mixing until well combined.
- Lower the mixer speed to low, alternate adding the flour mixture and the milk, cherry juice, vanilla flavoring and the almond extract. Mix until well incorporated.
- Add the food color and mix just until well incorporated.
- Using a small bowl, toss the chopped cherries and the 1 tablespoon cake flour to completely coat the cherries.
- Fold in the coated cherries.
- Evenly divide the cake batter between the 2 prepared cake pans.
- Bake for 28 to 30 minutes, or until a toothpick inserted comes out clean. Allow the cakes to rest until completely cooled.
Frosting
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and the shortening for 1 to 1½ minutes.
- Lower the mixer speed to low, add in the powdered sugar 1 cup at a time, mixing just until combined.
- Increase the mixer speed to medium, and drizzle the half-and-half, vanilla flavoring and the almond extract. Continue mixing until the frosting is completely smooth. Reserve ¼ to ⅓ cup of the frosting for garnishing the top of the frosted cake.
- Once the cakes are completely cooled, carefully remove one of the cake layers and transfer it to either a serving plate or a cake stand.
- Using either a spatula or an offset spatula, evenly spread a layer of frosting.
- Remove the second cake layer from the pan and place it on top of the bottom cake layer.
- Using the spatula or an offset spatula, evenly spread the remaining frosting over the top and sides of the cake.
- Using either a piping bag and star tip, or a quart-size Ziploc with one tip snipped off, pipe 8 quarter-sized dollops of frosting around the top of the frosted cake. Place 1 cherry with the stem attached on top of the frosting dollops.
Notes
- Using cake strips around the cake pans can help ensure the cake layers bake level.
- You want to make sure your chopped cherries are not really wet. Make sure the paper towel soaks up as much extra juice as possible.
- When mixing in the flour, do not over mix the batter.
- If you want a darker pink, you can add an extra drop of red food color. If you want a very light pink, you can omit the food color.
- Coating the cherries with flour will help prevent them from sinking to the bottom of your cake batter.
Nutrition
Calories: 926kcal | Carbohydrates: 139g | Protein: 8g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 3g | Cholesterol: 69mg | Sodium: 290mg | Potassium: 326mg | Fiber: 2g | Sugar: 108g | Vitamin A: 815IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 1mg
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Comments
William says
Wonderful recipes