How to Make Cherry Chip Cake

Table of Contents

1. Let’s Dish: About This Cake
2. Cherry Chip Cake Ingredients
3. Substitutions And Additions
4. How To Make This Cherry Chip Cake Recipe
5. How To Serve Homemade Cherry Chip Cake
6. Storing Cherry Chip Cake
7. Homemade Cherry Chip Cake FAQs
8. More Recipes You’ll Love
9. JUMP TO RECIPE
10. More Favorites You’ll Love

From the very first bite, you’ll fall head over heels for this whimsical, old-fashioned cherry chip cake. The sweetness of maraschino cherries, perfectly balanced with a hint of almond, creates a nostalgic flavor that feels both comforting and distinctive. The moist, pink cake layers are dotted with cherry pieces, offering bursts of fruity goodness throughout. Paired with a smooth, creamy frosting, this cake delivers a perfect contrast between indulgent sweetness and light, tangy undertones, making every slice irresistible.

Let’s Dish: About This Cake

Main Ingredients: Maraschino cherries, cherry juice, cake flour, butter, egg whites, sugar, vanilla, almond extract, powdered sugar, half-and-half.
Quick Steps: Make cherry cake batter, bake, whip buttercream frosting, assemble, frost cake.
Total Time & Yield: About 1 hour 55 minutes, serves 8.

Why This Recipe

• Our cherry chip cake stays true to the nostalgic flavor of the recipe by using simple yet effective ingredients.

• It’s bursting with rich cherry flavor, thanks to the perfect balance of maraschino cherry juice and finely chopped cherries mixed throughout the cake batter.

• While other recipes focus on shortcuts like pre-made cherry jams or preserves, our version uses real maraschino cherries for authentic flavor. This keeps the cake’s flavor profile delightfully cherry-forward without being overwhelmed by heavy fillings.

Cherry Chip Cake Ingredients

Substitutions And Additions

FLOUR: If you don’t have cake flour, you can use all-purpose flour to make your own. For each cup of all-purpose flour, take out 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch or arrowroot, and you’ll have 1 cup of cake flour. 

CHOCOLATE CHIPS: Chocolate and cherry taste divine together. Add up to 1 cup of chocolate chips coated in flour for surprising bursts of decadence in your cake.

FROSTING: While the buttercream cheese frosting is classic, there are plenty of options for frosting your cherry chip cake. Homemade buttercream or cream cheese frosting are the best options for this cake. A chocolate frosting would introduce a rich contrast to the cherry-flavored cake.

If you are looking to save time, you can use store-bought vanilla, buttercream, or cream cheese frosting.

How To Make This Cherry Chip Cake Recipe

STEP ONE: 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.

STEP TWO: 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. 

STEP THREE: Once you have removed your cherries from the jar, you can measure out your ⅓ cup of maraschino cherry juice and set it aside. 

STEP FOUR: Using a medium-sized mixing bowl, whisk together the cake flour, the baking powder, and the salt. Set dry ingredients aside.

STEP FIVE: 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.

STEP SIX: Lower the mixer speed to medium speed and add the eggs one at a time, mixing until well combined.

STEP SEVEN: 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.

STEP EIGHT: 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.

STEP NINE: Using a small bowl, toss the chopped cherries and one tablespoon of cake flour to coat the cherries completely.

Don’t skip this step – it will help prevent them from sinking to the bottom of your cake batter.

STEP TEN: Fold in the coated cherries.

STEP ELEVEN: Evenly divide the cake batter between the two prepared cake pans.

STEP TWELVE: 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

STEP ONE: 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.

STEP TWO: Lower the mixer speed to low, and add the powdered sugar one cup at a time, mixing just until combined.

STEP THREE: 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.

STEP FOUR: 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. 

STEP FIVE: Using either a spatula or an offset spatula, evenly spread a layer of frosting.

STEP SIX: Remove the second cake layer from the pan and place it on top of the bottom cake layer. 

STEP SEVEN: Using the spatula or an offset spatula, evenly spread the remaining frosting over the top and sides of the cake.

STEP EIGHT: 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.

How To Serve Homemade Cherry Chip Cake

In my opinion, any day is a good reason to make a cake.

But if you need a special occasion, the lovely pink shades of this from-scratch cherry chip cake make it the ideal choice for Valentine’s Day or the perfect birthday cake.

Pair a slice of cherry chip cake with a scoop of vanilla ice cream. The warm-cold contrast creates a delightful experience.

For more incredible cake recipes, our hummingbird cake and banana cake are two reader favorites.

Storing Cherry Chip Cake

Whether you plan to enjoy it over a few days or save it for later, these storage tips will keep your cake tasting its best.

MAKE AHEAD: If you’re planning ahead, you can prepare the cherry chip cake a day in advance.

Simply bake the cake as directed, let it cool completely, and then wrap it tightly in plastic wrap or aluminum foil.

Store it at room temperature until you’re ready to serve.

IN THE FRIDGE: Store any leftovers covered in plastic wrap in the refrigerator for up to five days. 

IN THE FREEZER: You can freeze the unfrosted cake layers in an airtight container for up to two months in the freezer. Allow the layers to thaw completely before frosting.

This dessert recipe gives the promise of great taste. Rich, decadent frosting covers the beautiful vibrant pink cake that is bursting with yummy sweet cherry bits.

This cherry chip cake would be a fantastic choice for a birthday or your special Valentine.

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