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Cherry Chip Cake Recipe

★★★★★

4.6 from 133 reviews
  • Author: Ella
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

This Cherry Chip Cake is a delightful and moist layered cake bursting with the flavors of maraschino cherries and almond extract. Featuring a tender crumb and a luscious cherry-infused buttercream frosting, this cake is perfect for celebrations or any special occasion. The cake incorporates chopped maraschino cherries folded into the batter and is beautifully decorated with piped frosting swirls and whole cherries on top.

Ingredients

Scale

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

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly with nonstick cooking spray to ensure easy removal of the cakes after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups of flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the 1 1/2 cups of room temperature butter with 2 cups granulated sugar on high speed using a hand mixer until smooth and creamy, about 3 minutes.
  4. Add Wet Ingredients: To the butter and sugar mixture, add the 4 egg whites, vegetable oil, almond extract, and maraschino cherry juice. Continue beating on medium-high speed until fully combined, about 2 minutes.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry flour mixture and buttermilk to the batter in alternating thirds, starting and ending with the flour mixture. Beat just until combined after each addition to avoid overmixing.
  6. Prepare Cherries: In a small bowl, toss the chopped maraschino cherries with 1 tablespoon of flour to coat. This prevents them from sinking to the bottom of the cake batter.
  7. Incorporate Cherries: Gently fold the floured cherries into the batter, distributing them evenly throughout.
  8. Divide Batter and Bake: Evenly divide the batter between the two prepared pans, smoothing the tops. Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs, and the top springs back when lightly pressed.
  9. Cool Cakes: Remove the cakes from the oven and let cool in the pans for 5 minutes. Then, turn them out onto wire racks and allow them to cool completely before frosting.
  10. Make Frosting: In a large mixing bowl, beat 2 1/2 cups of softened butter on medium speed until smooth and creamy. Gradually add powdered sugar, cherry juice, almond extract, and salt. Beat on high speed until the frosting is smooth and fluffy.
  11. Adjust Frosting Consistency: Add buttermilk one tablespoon at a time to the frosting until it reaches your desired consistency for spreading and piping.
  12. Level Cakes: If necessary, level the tops of the cakes with a cake knife or leveler to create flat surfaces for stacking.
  13. Assemble Cake Layers: Place one cake layer, cut side down, on your cake plate. Spread 1-2 tablespoons of frosting underneath to anchor it. Then frost the top of this layer evenly with about a quarter-inch layer of frosting.
  14. Add Second Layer: Place the second cake layer on top, cut side down, pressing lightly to adhere.
  15. Frost Cake: Add a large scoop of frosting on top and smooth it over the top and sides using a large angled spatula, adding more frosting as needed to cover the cake evenly and smoothly.
  16. Decorate Cake: Fill a piping bag fitted with a Wilton 1M tip with the remaining frosting and pipe tall swirls around the top edge of the cake. Dry the maraschino cherries thoroughly with paper towels, then place one cherry on top of each swirl for decoration.

Notes

  • Ensure all your ingredients, especially butter and egg whites, are at room temperature for best mixing results.
  • If you do not have maraschino cherry juice, a combination of cherry syrup or a mild cherry-flavored liquid can be substituted.
  • Be careful not to overmix the batter once the flour is added to maintain a tender cake crumb.
  • Coating cherries with flour prevents them from sinking to the bottom of the cake during baking.
  • The frosting is quite sweet; adjusting the amount of powdered sugar slightly can help customize sweetness.
  • This cake should be stored covered in the refrigerator and brought to room temperature before serving for the best texture.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cherry Chip Cake, Cherry Cake, Layer Cake, Maraschino Cherry Cake, Almond Extract Cake, Buttercream Frosting, Celebration Cake

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Find it online: https://delishwithella.com/cherry-chip-cake-recipe/