If you love the sweet taste of cherries, this cake will steal your heart from the first bite. This homemade cherry chip cake is far superior to any store-bought version, with its delicious flavor, soft texture, and fullness of chopped cherries that give each slice a lovely pink tinge. Thanks to the use of buttermilk and egg whites, the cake is moist and light – It’s a simple and fun recipe, perfect when you want to create something sweet, elegant, and joyful for your table.
Ingredients
Yields: 1 2-layer 8-inch cake (12 Slices)
For the Cake:
- 10 oz jar maraschino cherries
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup buttermilk, room temperature
- 2 tablespoons reserved maraschino cherry juice
For the Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
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Step by Step Instructions
Step 1: Start by setting the oven to 350 degrees Fahrenheit, then grease and flour two 8-inch round pans (Make sure they are 3 inches high) and place parchment paper in the base so that nothing sticks.
Step 2: Drain the cherries and reserve the juice for later. Dry the cherries thoroughly with paper towels, then grind them in a food processor until they are finely chopped, like sprinkles – Tip: If they’re wet, they’ll sink, so dry them well!
Step 3: In a large bowl or using an electric mixer, beat the butter and sugar on high speed until light and fluffy, usually about 3 or 4 minutes. Mix in the egg whites one at a time, then add the extracts.
Step 4: In another bowl, mix together the flour, baking powder, baking soda and salt, then stir in two tablespoons of cherry juice into the yogurt until it turns pink.
Step 5: Add the flour mixture to the butter mixture in three batches, alternating with the yogurt. Do not overmix; simply stir the ingredients until well combined.
Step 6: Stir the chopped cherries into the batter gently so they are spread out everywhere.
Step 7: Divide the batter between the molds and bake for 30 to 35 minutes. It’s ready when the center springs back when pressed. Let the cakes cool completely before frosting.
Step 8: To prepare the frosting, place the butter, powdered sugar, cream, and mixes in a mixer. Start at a low speed to avoid a mess, then beat at high speed for 4 or 5 minutes until smooth and fluffy.
Step 9: Place one cake layer on a plate, spread about a cup of cream over it, then place the second layer on top. Use the remaining cream to cover the top and sides.
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Why You’ll Love this Recipe
You will enjoy this cherry chip cake recipe so much that making and eating it feels like a trip down memory lane. The cake is moist and sweet, and the small pieces of fruit give it a wonderful texture. It’s perfect for a birthday or just to enjoy a slice with your afternoon coffee
I look forward to hearing how yours turned out! Drop a comment below and let me know how it went for you!
Cherry Chip Cake Recipe
This homemade Cherry Chip Cake Recipe is fluffy, moist, and packed with sweet maraschino cherries. It’s a nostalgic pink treat topped with creamy vanilla buttercream that’s perfect for birthdays or just a fun afternoon sweet!
Ingredients
Cake
- 10 oz jar maraschino cherries
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup buttermilk, at room temperature
- 2 tablespoons reserved maraschino cherry juice
Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy whipping cream
- ¼ teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Start by setting the oven to 350 degrees Fahrenheit, then grease and flour two 8-inch round pans (Make sure they are 3 inches high) and place parchment paper in the base so that nothing sticks.
- Drain the cherries and reserve the juice for later. Dry the cherries thoroughly with paper towels, then grind them in a food processor until they are finely chopped, like sprinkles – Tip: If they’re wet, they’ll sink, so dry them well!
- In a large bowl or using an electric mixer, beat the butter and sugar on high speed until light and fluffy, usually about 3 or 4 minutes. Mix in the egg whites one at a time, then add the extracts.
- In another bowl, mix together the flour, baking powder, baking soda and salt, then stir in two tablespoons of cherry juice into the yogurt until it turns pink.
- Add the flour mixture to the butter mixture in three batches, alternating with the yogurt. Do not overmix; simply stir the ingredients until well combined.
- Stir the chopped cherries into the batter gently so they are spread out everywhere.
- Divide the batter between the molds and bake for 30 to 35 minutes. It’s ready when the center springs back when pressed. Let the cakes cool completely before frosting.
- To prepare the frosting, place the butter, powdered sugar, cream, and mixes in a mixer. Start at a low speed to avoid a mess, then beat at high speed for 4 or 5 minutes until smooth and fluffy.
- Place one cake layer on a plate, spread about a cup of cream over it, then place the second layer on top. Use the remaining cream to cover the top and sides.
Notes
- Sinking Fruit – To stop cherries from sinking, ensure they are chopped fine and dried thoroughly before adding to the batter.
- Room Temp – Make sure your butter, buttermilk, and eggs are at room temperature for the fluffiest texture.
- Storage – Keep the cake in an airtight container at room temperature for up to 4 days. If your kitchen is hot, store it in the fridge.
Nutrition Information
Yield
12Serving Size
1Amount Per ServingCalories 560Total Fat 17gSaturated Fat 11gUnsaturated Fat 7gCholesterol 45mgSodium 160mgCarbohydrates 92gSugar 68g
Just a heads up—the calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.