Introduction

Cherry Chip Cake is a delightful dessert bursting with the sweet flavors of maraschino cherries and almond. This moist, tender cake layered with rich cherry-infused frosting is perfect for celebrations or any time you want a special treat.

A two-layer pink cake with bright red cherry pieces inside each layer sits on a white cake stand with a smooth surface. The cake is covered in pale pink frosting that looks creamy and smooth, with a thicker layer of frosting between the cake layers. On top, there are seven swirls of light pink frosting, each topped with a single bright red cherry with a stem. The cake stand is placed on a white marbled surface, with a green cloth in the foreground and blurred red and white striped straws and a glass of milk in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 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
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 the oven to 350 degrees F. Grease two 8-inch round cake pans with nonstick cooking spray.
Step 2: In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. 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 ½ cup maraschino cherry juice. Beat until combined, about 2 minutes.
Step 5: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with flour. Beat just until combined after each addition.
Step 6: Toss the chopped maraschino cherries with 1 tablespoon flour until coated, then fold them gently into the batter.
Step 7: Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Check doneness by inserting a toothpick; it should come out clean or with moist crumbs. The cake will spring back when pressed gently.
Step 8: Let the cakes cool in the pans for 5 minutes, then remove and cool completely on a wire rack.
Step 9: To make the frosting, beat 2 ½ cups butter in a large bowl until smooth. Gradually add powdered sugar, cherry juice, almond extract, and salt. Beat on high until smooth.
Step 10: Add buttermilk one tablespoon at a time until the frosting reaches desired consistency.
Step 11: If needed, level the cakes by trimming the tops so they are flat.
Step 12: Place one cake layer cut side down on a cake plate. Spread 1-2 tablespoons of frosting underneath to secure it in place.
Step 13: Spread a quarter-inch thick layer of frosting on top of the first cake layer, smoothing it evenly.
Step 14: Add the second cake layer cut side down and press gently to adhere.
Step 15: Frost the top and sides of the cake with the remaining frosting using a large spatula. Smooth the surface to your liking.
Step 16: Fill a piping bag fitted with a Wilton 1M tip with remaining frosting. Pipe tall swirls around the top edge of the cake. Dry maraschino cherries thoroughly before placing one on each swirl for decoration.

Tips & Variations

Coating the cherries in flour prevents them from sinking to the bottom of the cake while baking.
Use fresh or frozen cherries if maraschino cherries aren’t available, but adjust sugar slightly to taste.
Try substituting almond extract with vanilla extract for a milder flavor.
Ensure all refrigerated ingredients are brought to room temperature for better batter consistency.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes to soften the frosting. You can also freeze the cake for up to 2 months; wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

How to Serve

A two-layer round cake sits on a white cake stand over a white marbled surface. The cake layers are light pink with red cherry pieces embedded throughout, and between the layers is a smooth, pale pink frosting. The exterior of the cake is coated evenly with the same light pink frosting. On top, there are seven swirled dollops of the pale pink frosting, each topped with a bright red cherry with intact stems. The side of the cake has a slice removed, showing the inside texture with the cherry pieces clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg whites?

Using whole eggs will change the cake texture slightly, making it richer and denser. For a lighter crumb, it’s best to stick to egg whites as the recipe suggests.

How do I prevent the cherries from staining the cake red?

Coating the chopped cherries in flour before folding them into the batter helps minimize bleeding. Also, be sure to drain the cherries well to reduce excess juice.