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Homemade Cherry Chip Cake Recipe

★★★★★

4.7 from 143 reviews
  • Author: Charlotte
  • Total Time: 51 minutes
  • Yield: 12 servings 1x

Description

This Homemade Cherry Chip Cake is a delightful layered dessert featuring moist vanilla cake infused with maraschino cherry juice and studded with chopped maraschino cherries. Topped with a rich, creamy cherry-flavored buttercream frosting, this cake is perfect for celebrations or anytime you crave a sweet cherry treat.

Ingredients

Scale

Cake

  • 1 1/2 cups (300g) granulated sugar
  • 3/4 cup (170g) salted butter, softened
  • 1 large egg, room temperature
  • 4 large egg whites, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (353g) all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 cup maraschino cherry juice
  • 3/4 cup full-fat sour cream, room temperature
  • 1/4 cup whole milk, room temperature
  • 3/4 cup chopped maraschino cherries (about 1 cup before chopping)

Frosting

  • 1 1/2 cups (341g) salted butter, softened
  • 1 1/2 cups (341g) vegetable shortening
  • 12 cups (1,440g) powdered sugar
  • 6–8 tablespoons maraschino cherry juice
  • Additional maraschino cherries with stems for decorating

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper and lightly spray the sides with baking spray to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
  3. Add Eggs and Vanilla: Mix in the large egg, egg whites, and vanilla extract until well combined. Scrape down the sides and bottom of the bowl to ensure even mixing.
  4. Incorporate Flour and Baking Powder: Add half of the all-purpose flour and baking powder to the batter. Mix on low speed just until combined, leaving a few streaks of flour visible.
  5. Add Sour Cream and Cherry Juice: Stir in the sour cream and maraschino cherry juice thoroughly to infuse moisture and cherry flavor into the batter.
  6. Add Remaining Dry Ingredients: Add the remaining flour mixture and mix gently until just combined. Then pour in the whole milk and mix again, scraping the bowl as needed. Take care not to overmix to keep the cake tender.
  7. Fold in Chopped Cherries: Gently fold the chopped maraschino cherries into the batter, distributing them evenly.
  8. Divide and Bake: Evenly divide the batter among the three prepared cake pans. Bake for 24 to 26 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
  9. Cool: Allow the cakes to cool completely on a wire rack before frosting.
  10. Make Frosting: In a large bowl, beat the softened butter and vegetable shortening on medium speed until smooth. Gradually add 4 cups of powdered sugar and beat well. Add 3 tablespoons of maraschino cherry juice and beat again until fully incorporated.
  11. Repeat Frosting Steps: Add another 4 cups of powdered sugar followed by 3 tablespoons more cherry juice, beating well between each addition. Finally, add the remaining powdered sugar and mix until smooth. Adjust maraschino cherry juice quantity to achieve a thick, spreadable frosting with slight stickiness.
  12. Assemble Cake: Level each cooled cake layer by trimming any domed tops to create flat surfaces.
  13. Frost Layers: Place the bottom layer on a cake plate and spread 1 1/2 cups of frosting evenly over it. Repeat with the second layer and another 1 1/2 cups of frosting.
  14. Finish Cake: Place the final cake layer on top and cover the sides and top with most of the remaining frosting. Reserve about 1 cup of frosting to pipe decorations if desired.
  15. Decorate: Garnish the top of the cake with additional maraschino cherries with stems. Slice and serve.

Notes

  • Make sure all dairy and eggs are at room temperature for best mixing results.
  • Do not overmix the batter to keep the cake tender and light.
  • Adjust cherry juice in frosting to get your preferred consistency; too much liquid will make the frosting too thin.
  • Chilling the frosting slightly can make it easier to pipe decorative designs.
  • This cake keeps well stored in the refrigerator for up to 3 days, but bring to room temperature before serving for best texture.
  • Prep Time: 25 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cherry chip cake, maraschino cherry cake, layered cherry cake, homemade cherry cake, cherry buttercream frosting, festive cake

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