Description

Homemade Cherry Chip Cake is a moist, flavorful dessert featuring a tender cherry-infused cake layered and topped with a luscious cherry frosting. This beautifully decorated two-layer cake incorporates maraschino cherry juice and chopped cherries for a delightful burst of fruitiness balanced with a smooth almond extract flavor. Perfect for special occasions or celebrations, it boasts a rich texture and a stunning presentation with piped frosting swirls and cherry garnishes.

Ingredients

Scale

Cherry Cake

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

Cherry Frosting

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

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F. Grease two 8-inch round cake pans with nonstick cooking spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on high speed with a hand mixer until smooth and creamy, about 3 minutes.
Add Wet Ingredients: Continue beating while adding egg whites, vegetable oil, almond extract, and maraschino cherry juice. Blend well for about 2 minutes.
Alternate Dry and Buttermilk: Gradually add the dry flour mixture alternated with buttermilk starting and ending with the flour mixture. Beat until just combined after each addition to ensure a smooth batter without overmixing.
Prepare Cherries: Toss the chopped maraschino cherries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
Divide and Bake: Evenly divide the batter between the two prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with moist crumbs and the cake springs back when pressed lightly.
Cool Cakes: Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make Frosting: Beat butter in a large bowl until creamy. Add powdered sugar, cherry juice, almond extract, and salt; beat until smooth. Add buttermilk tablespoon by tablespoon to reach desired consistency.
Assemble Cake: If necessary, level the cake tops. Place one cake layer on a plate (cut side down) and secure with a small amount of frosting. Spread an even layer of frosting on top, then place the second cake layer on top, pressing lightly.
Frost the Cake: Apply a generous layer of frosting on top and sides using an angled spatula, smoothing it evenly.
Decorate: Transfer remaining frosting to a piping bag fitted with a Wilton 1M tip. Pipe tall swirls around the edge of the cake’s top and place dried maraschino cherries on each swirl for garnish.

Notes

Storage: Store in an airtight container for up to 4 days at room temperature or refrigerate for up to 6 days.
Freezing Whole Frosted Cake: Freeze on a baking sheet until firm, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months; thaw overnight in the container on the counter before serving.
Freezing Unfrosted Cake Layers: Wrap cooled layers tightly and freeze up to 2 months. Frost frozen layers and allow to thaw while decorating.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cherry cake, cherry chip cake, homemade cherry cake, cherry frosting, almond extract cake, maraschino cherry cake