Homemade Cherry Chip Cake

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

5 from 4 votes

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 Time25

Cook Time30

Rest Time1

Total Time1 55

Course: Dessert

Cuisine: American

Keyword: Cherry Chip Cake Recipe

Servings:

Calories: 924kcal

Ingredients

Cherry Chip Cake

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

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-sized mixing bowl, whisk together the cake flour, the baking powder, and the salt. Set it aside.
Using either a stand mixer or a medium-sized 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-sized 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 second 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

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

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