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Cherry Chip Cake

close up shot of Cherry Chip Cake with dollops of frosting topped with a cherries on a cake stand
This decadent two-layer cherry chip cake is everything dreams are made of: beautiful pink cake, velvety frosting, and sweet bursts of cherry flavor.
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Table of Contents
  1. CHERRY CHIP CAKE INGREDIENTS
  2. HOW TO MAKE THIS CHERRY CHIP CAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Pink, whimsical and delicious, you will absolutely adore this old-fashioned cherry chip cake recipe. Two moist layers of cake bursting with cherry flavor in every bite are wrapped in a silky and sweet frosting for a delightful dessert that is perfect for special occasions.

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

CHERRY CHIP CAKE INGREDIENTS

You’ll need:

For the Cherry Chip Cake

  • 2½ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoons salt
  • 8 tablespoons salted sweet cream butter, softened
  • 1½ cups granulated sugar
  • 4 extra-large egg whites, room temperature
  • 1½ cups whole milk
  • ⅓ cup maraschino cherry juice
  • 1 teaspoon clear vanilla flavoring
  • ½ teaspoon almond extract
  • ½ cup finely chopped maraschino cherries
  • 1 tablespoon cake flour 
  • 1-2 drops red food color

For the Frosting

  • ½ cup unsalted butter, softened
  • ½ cup vegetable shortening
  • 4 cups powdered sugar
  • 4-5 tablespoons half-and-half
  • 1 teaspoon clear vanilla flavoring
  • ½ teaspoon almond extract
  • 8 maraschino cherries with stems (optional garnish)

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.

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HOW TO MAKE THIS CHERRY CHIP CAKE RECIPE

For the Cherry Chip Cake

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.

PRO TIP:

Using cake strips around the cake pans can help ensure the cake layers bake level.

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. 

PRO TIP:

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: In the bowl of a stand mixer, or a medium-sized mixing bowl and a handheld electric mixer on medium-high speed, beat the softened butter and the granulated sugar for 1 to 1½ minutes, until light and fluffy.

STEP SIX: Lower the mixer speed to medium speed and add the eggs in 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 the almond extract. Mix until well incorporated.

PRO TIP:

When mixing in the flour, do not over mix the batter.

STEP EIGHT: Add the food color and mix just until well incorporated.

PRO TIP:

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 the 1 tablespoon cake flour to coat the cherries completely.

PRO TIP:

Coating the cherries with flour 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 2 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, add in the powdered sugar 1 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

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.

STORAGE

IN THE FRIDGE: Store any leftovers covered in plastic wrap in the refrigerator for up to 5 days. 

IN THE FREEZER: You can freeze the unfrosted cake layers in an airtight container for up to 2 months in the freezer. Allow the layers to thaw completely before frosting.

This lovely pink cake gives the promise of great taste. Rich, decadent frosting covers the beautiful vibrant pink cake that is bursting with yummy sweet cherry bits. This cake would be a fantastic choice for a birthday or your special valentine.

FREQUENTLY ASKED QUESTIONS

Could I make this cake as a single layer in a 9×13-inch pan?

This layer cake could be turned into a rectangular cake if you’d like. You may end up with extra batter and will have to adjust the baking time, but we think this cake would be delicious in any shape.

Do I have to keep the cake in the fridge once it is made?

You should keep this vintage cherry chip layer cake in the fridge to keep it fresh once it is baked.

Can I use store-bought icing?

If you need to save time, you could use store-bought icing on this cake. White or cream cheese frosting would both be ideal choices.

MORE RECIPES YOU’LL LOVE

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close up shot of Cherry Chip Cake with dollops of frosting topped with a cherries on a cake stand

Cherry Chip Cake

5 from 1 vote
This decadent two-layer cherry chip cake is everything dreams are made of: beautiful pink cake, velvety frosting, and sweet bursts of cherry flavor.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
Servings 8

Ingredients
  

Cherry Chip Cake

  • cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoons salt
  • 8 tablespoons salted sweet cream butter softened
  • cups granulated sugar
  • 4 extra-large egg whites room temperature
  • cups whole milk
  • cup maraschino cherry juice
  • 1 teaspoon clear vanilla flavoring
  • ½ teaspoon almond extract
  • ½ cup maraschino cherries finely chopped
  • 1 tablespoon cake flour
  • 1 to 2 drops red food color

Frosting

  • ½ cup unsalted butter softened
  • ½ cup vegetable shortening
  • 4 cups powdered sugar
  • 4 to 5 tablespoons half-and-half
  • 1 teaspoon clear vanilla flavoring
  • ½ teaspoon almond extract
  • 8 maraschino cherries with stems optional garnish

Instructions
 

Cherry Chip Cake

  • 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.
  • 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. You want to make sure your chopped cherries are not really wet. Set aside while preparing the rest of the recipe.
  • Once you have removed your cherries from the jar you can measure out your ⅓ cup of maraschino cherry juice and set it aside.
  • Using a medium-size mixing bowl, whisk together the cake flour, the baking powder and the salt. Set it aside.
  • Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter and the granulated sugar for 1 to 1½ minutes, until light and fluffy.
  • Lower the mixer speed to medium speed and add the eggs in one at a time, mixing until well combined.
  • Lower the mixer speed to low, alternate adding the flour mixture and the milk, cherry juice, vanilla flavoring and the almond extract. Mix until well incorporated.
  • Add the food color and mix just until well incorporated.
  • Using a small bowl, toss the chopped cherries and the 1 tablespoon cake flour to completely coat the cherries.
  • Fold in the coated cherries.
  • Evenly divide the cake batter between the 2 prepared cake pans.
  • Bake for 28 to 30 minutes, or until a toothpick inserted comes out clean. Allow the cakes to rest until completely cooled.

Frosting

  • Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and the shortening for 1 to 1½ minutes.
  • Lower the mixer speed to low, add in the powdered sugar 1 cup at a time, mixing just until combined.
  • 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.
  • 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.
  • Using either a spatula or an offset spatula, evenly spread a layer of frosting.
  • Remove the 2nd cake layer from the pan and place it on top of the bottom cake layer.
  • Using the spatula or an offset spatula, evenly spread the remaining frosting over the top and sides of the cake.
  • 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.

Notes

PRO TIP: Using cake strips around the cake pans can help ensure the cake layers bake level.
 
PRO TIP: 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. 
 
PRO TIP: When mixing in the flour, do not over mix the batter.
 
PRO TIP: 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.
 
PRO TIP: Coating the cherries with flour will help prevent them from sinking to the bottom of your cake batter.

Nutrition

Calories: 924kcal | Carbohydrates: 139g | Protein: 8g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 3g | Cholesterol: 68mg | Sodium: 300mg | Potassium: 335mg | Fiber: 2g | Sugar: 107g | Vitamin A: 818IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg
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