Name: Homemade Cherry Chip Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups plus 1 tablespoon all-purpose flour, divided; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups butter, room temperature; 2 cups granulated sugar; 4 large egg whites, room temperature; 1/4 cup vegetable oil; 1 tablespoon almond extract; 1/2 cup maraschino cherry juice; 1 1/4 cups buttermilk; 3/4 cup maraschino cherries, drained and finely chopped; 2 1/2 cups butter, room temperature; 9 cups powdered sugar; 1/4 cup maraschino cherry juice; 2 teaspoons almond extract; 1/4 teaspoon salt; 3-4 tablespoons buttermilk; Maraschino cherries with stems for decorating

Ingredients

2 ½ cups plus 1 tablespoon all-purpose flour, divided

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups butter, room temperature

2 cups granulated sugar

4 large egg whites, room temperature

¼ cup vegetable oil

1 tablespoon almond extract

½ cup maraschino cherry juice

1 ¼ cups buttermilk

¾ cup maraschino cherries, drained and finely chopped

2 ½ cups butter, room temperature (for frosting)

9 cups powdered sugar (for frosting)

¼ cup maraschino cherry juice (for frosting)

2 teaspoons almond extract (for frosting)

¼ teaspoon salt (for frosting)

3–4 tablespoons buttermilk (for frosting)

Maraschino cherries with stems, for decorating

Instructions

Step 1: Preheat your oven to 350°F. Grease two 8-inch round cake pans with nonstick cooking spray.

Step 2: In a medium bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt until combined. Set aside.

Step 3: In a large bowl, beat 1 ½ cups butter and granulated sugar on high speed until smooth, about 3 minutes.

Step 4: Add egg whites, vegetable oil, almond extract, and cherry juice to the butter mixture. Beat on medium speed until well combined, about 2 minutes.

Step 5: Alternately add the flour mixture and buttermilk, starting and ending with flour. Add one-third flour, then half the buttermilk, another third of flour, remaining buttermilk, and finally the last third of flour. Beat just until combined.

Step 6: Toss chopped cherries with 1 tablespoon of flour in a small bowl to coat, then gently fold them into the batter.

Step 7: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. The top should spring back lightly when pressed.

Step 8: Let cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely.

Step 9: For the frosting, beat 2 ½ cups butter in a large bowl on medium speed until smooth. Gradually add powdered sugar, cherry juice, almond extract, and salt. Beat on high until smooth.

Step 10: Add buttermilk 1 tablespoon at a time until frosting reaches desired consistency.

Step 11: If desired, level the cake tops with a knife. Place one cake layer cut side down on a plate and spread 1–2 tablespoons of frosting to secure it.

Step 12: Spread an even quarter-inch layer of frosting on top. Place the second layer on top, cut side down, pressing gently.

Step 13: Frost the top and sides with the remaining frosting, smoothing it with a spatula.

Step 14: Transfer leftover frosting to a piping bag fitted with a Wilton 1M tip and pipe swirls around the top edge. Decorate each swirl with a dried maraschino cherry.

Tips & Variations

Coating the cherries in flour prevents them from sinking to the bottom during baking, ensuring even distribution.

You can substitute almond extract with vanilla extract if preferred, though the almond flavor complements the cherries beautifully.

For a lighter frosting, reduce the powdered sugar slightly and add more buttermilk gradually.

Use fresh cherries when in season and adjust the juice amount accordingly if you want a more natural cherry taste.

Storage

Store the cake in an airtight container at room temperature for up to 4 days or refrigerate for up to 6 days. For longer storage, freeze the frosted cake by chilling it until firm, wrapping tightly in plastic wrap and foil, and freezing for up to 3 months. Thaw overnight at room temperature before serving.

FAQs

Can I use frozen cherries instead of maraschino cherries?

While fresh or frozen cherries can work, maraschino cherries provide sweetness and color that complement the cake’s flavor and texture. If using frozen, drain well and coat with flour to prevent excess moisture from affecting the batter.

Is it necessary to use egg whites only?

Egg whites help keep the cake light and tender. Using whole eggs can make the cake denser, though it’s possible if you prefer. Adjust the amount of liquid slightly if you substitute whole eggs.