Homemade Cherry Chip Cake is a delightful way to bring a splash of color and flavor to your dessert table. This cake combines sweet maraschino cherries with a light vanilla base, creating a treat that’s as appealing to the eyes as it is to the taste buds. Whether you’re celebrating a birthday, hosting a gathering, or simply satisfying a craving, this cake will surely impress. Plus, the process is quite enjoyable—think of it as a chance to mix, layer, and create something beautiful. And who doesn’t love a cake that offers both nostalgia and a vibrant pop? In this post, I’ll take you through the steps to whip up this irresistible Homemade Cherry Chip Cake. So grab your mixing bowls and preheat that oven, because we’re about to bake some magic!
Why This Recipe Works
Homemade Cherry Chip Cake is a delightful combination of flavors and textures. The balance of sweet maraschino cherries and rich vanilla creates a cake that is both fun and inviting, making it suitable for any occasion. Utilizing maraschino cherry juice not only gives the cake its charming pink hue but also infuses every bite with a burst of flavor. This recipe ensures a moist cake through the addition of sour cream and careful mixing techniques.
Why You’ll Love This Homemade Cherry Chip Cake
This Homemade Cherry Chip Cake is a cheerful dessert that brings a sense of nostalgia with its vibrant color and cherry essence. Perfect for birthdays, celebrations, or simply a sweet treat at home, this cake will bring joy to your table. Its light and fluffy texture paired with creamy frosting makes every slice irresistible, creating a memorable experience for you and your loved ones.
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
Preparing the Cake
Preheat and Prepare
Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and spraying the sides with baking spray.
Cream Butter and Sugar
In a large bowl, beat together the softened salted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla
Mix in the egg, egg whites, and vanilla extract until fully incorporated, stopping to scrape the sides of the bowl.
Mix Dry Ingredients
Add half of the all-purpose flour and baking powder to the mixture, mixing on low speed until just combined with a few streaks of flour remaining.
Combine Wet Ingredients
Incorporate the sour cream and maraschino cherry juice, mixing until smooth.
Complete Batter Mixture
Gradually add the remaining flour, mixing until just combined again. Follow this by adding the whole milk and mixing briefly while scraping the sides.
Stir in Cherries
Gently fold in the chopped maraschino cherries.
Bake the Cake
Divide the batter evenly into the prepared pans and bake for 24-26 minutes, or until a cake tester comes out with only a few crumbs. Once done, cool completely on a wire rack.
Making the Frosting
Prepare the Frosting Base
In a large bowl, combine the softened salted butter and vegetable shortening. Beat on medium speed until smooth.
Add Powdered Sugar and Cherry Juice
Gradually incorporate 4 cups of powdered sugar, mixing until smooth. Add 3 tablespoons of maraschino cherry juice, beating until well combined.
Continue Mixing
Repeat the process with the remaining powdered sugar in batches, adding 3 more tablespoons of cherry juice after each addition until the frosting is thick and spreadable. Adjust with more cherry juice if necessary.
Assembling the Cake
Level the Cake Layers
Once the cakes are completely cool, level each round if necessary by trimming off any domed tops.
Frost the First Layer
Place the bottom layer on your cake plate. Spread 1 1/2 cups of frosting evenly over the top.
Add Second Layer
Top with the second cake round and repeat frosting.
Frost Top and Sides
Add the final cake layer and frost the top and sides of the entire cake with the remainder of the frosting, reserving about 1 cup for decorative piping on top.
Decorate and Serve
Garnish with additional maraschino cherries, then slice and relish every bite!
Serving Suggestions
This Homemade Cherry Chip Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside fresh fruit for a balanced dessert experience.
Tips for Success
- Ensure all ingredients are at room temperature for optimal mixing.
- Avoid overmixing the batter to maintain a light texture.
- Level the cake layers before frosting to achieve a beautiful presentation.
Variations
- Substitute almond extract for a unique flavor twist.
- Add chocolate chips for a decadent cherry chocolate combination.
- Experiment with different flavors of cake mix if short on time.
Storage Tips
Store any leftover cake in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. To freeze, wrap tightly in plastic wrap and place in a freezer-safe container for up to three months.
FAQs
1. Can I use fresh cherries instead of maraschino?
Yes, fresh cherries can be used, but be sure to pit and chop them finely to mix in.
2. How can I make my cake moist?
Using ingredients like sour cream and not overmixing the batter will help maintain moisture.
3. What if I don’t have all-purpose flour?
You can substitute with cake flour but expect a slightly different texture.
4. Can I make this cake ahead of time?
Absolutely! The cake can be baked ahead and stored properly until you’re ready to frost and serve.
5. How do I prevent the cake from sticking?
Properly lining your pans and greasing them ensures easy removal once baked.
This Homemade Cherry Chip Cake is a vibrant, joyful treat that captures the essence of celebration in every slice. Its delightful blend of flavors and textures creates an unforgettable dessert experience that your friends and family will look forward to. With a moist, flavorful cake layered with creamy frosting and garnished with cheerful cherries, it’s perfect for any occasion, evoking smiles and sweet memories. Whether for a special day or just a fun weekend baking project, this cake will surely be a hit!
Print
Homemade Cherry Chip Cake
This Homemade Cherry Chip Cake is a cheerful dessert that combines sweet maraschino cherries with a light, fluffy vanilla base. Ideal for birthdays or any celebration, this treat will brighten your table with its vibrant colors and delightful flavors.
- Total Time: 56 minutes
- Yield: 12 servings 1x
Ingredients
- 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)
- 1 1/2 cups (341g) salted butter, softened (for frosting)
- 1 1/2 cups (341g) vegetable shortening (for frosting)
- 12 cups (1,440g) powdered sugar (for frosting)
- 6–8 Tablespoons maraschino cherry juice (for frosting)
- Additional maraschino cherries with stems for decorating
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Beat together softened butter and granulated sugar until light and fluffy.
- Mix in egg, egg whites, and vanilla extract until fully incorporated.
- Add half of the flour and baking powder, mixing until just combined.
- Incorporate sour cream and maraschino cherry juice, mixing until smooth.
- Gradually add remaining flour, then mix in whole milk while scraping the sides.
- Fold in chopped maraschino cherries.
- Divide batter into pans and bake for 24-26 minutes. Cool completely on a wire rack.
- Combine butter and shortening for frosting and beat until smooth.
- Gradually add powdered sugar and cherry juice until creamy.
- Level the cooled cake layers, frost between layers, and frosted the top and sides.
- Garnish with maraschino cherries and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for optimal mixing.
Avoid overmixing the batter to maintain a light texture.
Level the cake layers before frosting for a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 560
- Sugar: 55
- Sodium: 300
- Fat: 29
- Saturated Fat: 12
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 1
- Protein: 3
- Cholesterol: 80
