If you’re craving a cake that’s bursting with cheerful cherry flavors and an irresistibly moist texture, you’re going to adore this Homemade Cherry Chip Cake Recipe. It’s a timeless treat that combines fluffy layers with sweet maraschino cherries and the perfect hint of vanilla, all topped off with creamy cherry-infused frosting. Get ready to fall in love with this showstopper dessert that’s as beautiful as it is delicious!
Why You Should Make This Recipe
Cherry-packed delight: Each bite offers juicy bursts of maraschino cherries that make this cake uniquely flavorful and festive.
Fluffy and moist texture: Thanks to the blend of sour cream, eggs, and cherry juice, this cake stays perfectly moist without being heavy.
Versatile and eye-catching: Whether for a birthday, holiday, or casual get-together, it’s a recipe that’s sure to impress with its lovely pink tint and classic appeal.
Homemade charm: Making this cake from scratch allows you to customize the sweetness and frosting consistency, delivering bakery-quality results at home.
Ingredients & Substitutions
The beauty of the Homemade Cherry Chip Cake Recipe lies in the simplicity and quality of its ingredients. Each component plays an essential role — from the tangy sour cream that enriches the batter to the maraschino cherry juice which imparts that distinct cherry essence. Here’s a quick overview before diving into the details:
- Granulated sugar and butter: The duo forms the silky base that creates a light and fluffy crumb texture.
- Eggs & egg whites: Using both adds extra volume and tenderness without heaviness.
- Flour and baking powder: Provide structure and lift to ensure a soft cake with beautiful rise.
- Maraschino cherry juice & chopped cherries: The heart of the recipe, adding that irresistible cherry sweetness and bite.
- Sour cream and whole milk: These keep the cake moist and provide a delicate richness that balances the sweetness.
- Frosting ingredients: Salted butter, vegetable shortening, powdered sugar, and cherry juice come together for luscious, spreadable cherry frosting.
How to Make Homemade Cherry Chip Cake Recipe
Step 1: Prep and Cream the Base
Start by preheating your oven to 350°F and preparing three 8-inch cake pans — line the bottoms with parchment paper and grease the sides so your cakes come out perfectly smooth. Then, cream together that softened butter and granulated sugar on medium speed until the mixture becomes light, fluffy, and full of air — this step is key to a tender, airy cake!
Step 2: Incorporate Eggs and Vanilla
Next, add the whole egg, egg whites, and pure vanilla extract to the creamed mixture. Beat well, making sure to stop and scrape down the bowl’s sides to blend everything evenly for that smooth batter consistency that’s crucial for even baking.
Step 3: Mix Flour and Leavening Agents
Now, add half of the all-purpose flour and baking powder to the wet ingredients, mixing on low speed just until you still see a few streaks of flour — overmixing can mean a tough cake, so this light touch is important. This step sets the foundation for the perfect crumb texture.
Step 4: Bring in the Cherry Flavor and Creaminess
Stir in the full-fat sour cream along with half a cup of maraschino cherry juice; these liquids infuse moisture and that unmistakable cherry flavor deep into the cake. The sour cream also adds a subtle tang, balancing the cake’s sweetness.
Step 5: Finish the Batter and Add Chopped Cherries
Add the remaining flour, mixing just until combined, followed by the whole milk. Stop mixing to scrape the batter well — this approach ensures even texture and prevents dense spots. Finally, fold in the chopped maraschino cherries gently for pockets of cherry goodness throughout the cake layers.
Step 6: Bake and Cool
Divide the batter evenly among your prepared pans, then bake for about 24 to 26 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with just a few crumbs. Let them cool completely on wire racks before moving to frosting—patience here means a neater, easier cake to ice!
Step 7: Make the Cherry Frosting
For the frosting, beat softened salted butter and vegetable shortening until smooth. Then add powdered sugar in three parts, mixing in maraschino cherry juice between batches to achieve that perfect balance of cherry flavor and creamy texture. The goal is a slightly sticky frosting that spreads easily and tastes deliciously cherry-sweet.
Step 8: Assemble the Cake
Level the tops of your cooled cakes to make stacking easier and more beautiful. Place the bottom layer on your serving plate, spread about 1 ½ cups of frosting evenly over it, and repeat with the next layer. Cover the entire cake with the remaining frosting, reserve some to pipe decorative touches, and finish by garnishing with whole maraschino cherries for that charming final flourish.
How to Serve Homemade Cherry Chip Cake Recipe
Garnishes
Simple garnishes like whole maraschino cherries with stems add a whimsical touch to your finished cake, reminding everyone of the fresh cherry flavors inside. For added charm, sprinkle a few edible white chocolate shavings or lightly dust with powdered sugar to elevate its visual appeal.
Side Dishes
This cherry chip cake pairs beautifully with light, refreshing sides. Think fresh fruit salads, a scoop of vanilla bean ice cream, or even a delicate cup of green tea or coffee to cut through the sweetness and balance the overall dessert experience.
Creative Ways to Present
For a fun twist, serve this cake as mini layered cupcakes or individual parfaits with layers of crumbled cake, frosting, and whole cherries. Alternatively, try piping the frosting in elegant rosettes around the edges for a polished look that’s perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake covered in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days to preserve freshness and frosting texture. Make sure to bring refrigerated slices to room temperature before serving to enhance flavor and softness.
Freezing
You can freeze this cherry chip cake by wrapping each layer tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Thaw wrapped cake layers overnight in the refrigerator before frosting for best results, maintaining moistness and vibrant cherry flavor.
Reheating
Since this cake is best served at room temperature, gently warm slices in the microwave for 10-15 seconds (if refrigerated) to restore softness. Avoid overheating to keep the frosting’s texture intact and to fully enjoy the luscious cherry notes.
FAQs
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Can I substitute fresh cherries for maraschino cherries in this recipe?
Fresh cherries have a different flavor profile and texture compared to maraschino cherries, which are sweeter and softer due to their syrup soak. While you can try fresh cherries, they’ll add more tartness and moisture, so you might need to adjust sugar and liquids in the recipe. For the authentic taste, maraschino cherries are recommended.
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Why use both whole eggs and egg whites in this cake?
The whole egg adds richness and moisture, while the extra egg whites contribute lift and lightness without adding heaviness. This combination results in a tender, fluffy cake with great structure and softness.
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What if I don’t have vegetable shortening for the frosting?
Vegetable shortening helps the frosting hold its shape and adds stability. If you don’t have it, you can use all salted butter, but the frosting may be softer and less stable, especially in warmer environments. For sturdier frosting, chilling before use is helpful.
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Can I make this cake in different pan sizes?
Yes! While the recipe is designed for three 8-inch rounds, you can use larger or smaller pans—but adjust baking times accordingly. For example, a single 9×13-inch pan will require longer baking. Always check doneness with a toothpick for the best results.
Final Thoughts
This Homemade Cherry Chip Cake Recipe is so much more than just a dessert—it’s a celebration of vibrant cherry sweetness wrapped in moist, tender cake layers and crowning luscious cherry frosting. I warmly encourage you to give it a go, whether for a special occasion or simply because you deserve a little slice of happiness in your day. Have fun baking and enjoy every delicious, cherry-filled bite!
Print
Homemade Cherry Chip Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 54 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Homemade Cherry Chip Cake is a delightful and moist layered cake bursting with sweet maraschino cherries and a luscious cherry-infused buttercream frosting. Perfect for celebrations or a special treat, this recipe combines tender cake layers studded with chopped cherries and a creamy, flavorful frosting made with cherry juice for a vibrant touch.
Ingredients
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
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper circles and spray the sides with baking spray to ensure easy removal.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer on medium speed until the mixture becomes light and fluffy, approximately 2–3 minutes.
- Add Eggs and Vanilla: Incorporate the whole egg, egg whites, and vanilla extract into the creamed mixture, mixing well. Remember to scrape down the sides and bottom of the bowl to ensure even blending.
- Add Flour and Baking Powder (First Half): Add half of the all-purpose flour and baking powder to the bowl. Mix on low speed just until combined, leaving a few streaks of flour visible to prevent overmixing.
- Mix in Sour Cream and Cherry Juice: Blend in the full-fat sour cream and maraschino cherry juice thoroughly to create a smooth batter.
- Add Remaining Flour and Milk: Add the remaining flour and mix until just combined. Then, add the milk and mix again gently, scraping the bowl as needed to ensure everything is incorporated without overmixing.
- Fold in Chopped Cherries: Gently stir in the chopped maraschino cherries by hand to evenly distribute without breaking them down.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 24 to 26 minutes, or until a cake tester inserted into the center comes out with just a few moist crumbs. Cool the cakes completely on wire racks.
- Prepare the Frosting: In a large bowl, beat the softened butter and vegetable shortening together on medium speed until smooth and creamy.
- Add Powdered Sugar and Cherry Juice in Stages: Add 4 cups of powdered sugar and beat until smooth. Then add 3 tablespoons of maraschino cherry juice and beat to incorporate. Repeat this process with another 4 cups of powdered sugar followed by 3 tablespoons of cherry juice. Finally, add the remaining powdered sugar and mix until the frosting is smooth and thick but slightly sticky. Add extra cherry juice as needed for desired consistency.
- Assemble the Cake: Level each cooled cake layer by trimming any domed tops. Place the bottom layer on a serving plate and spread 1 1/2 cups of frosting evenly over it. Repeat with the second layer and frosting. Place the final cake layer on top and frost the entire cake with most of the remaining frosting, reserving about 1 cup for decoration.
- Decorate: Use the reserved frosting to pipe decorations on top of the cake and garnish with additional maraschino cherries with stems for an elegant finish. Slice and serve.
Notes
- You will need a 16-ounce jar of maraschino cherries for the cake itself. Consider purchasing an additional jar of cherries with stems for decoration.
- For best results, ensure all dairy ingredients and eggs are at room temperature before beginning.
- Do not overmix the batter after adding the flour to keep the cake tender and light.
- Chilling the frosting slightly before spreading can help achieve a smoother finish if it becomes too soft.
