Description
This homemade cherry chip cake is a nostalgic twist on a classic boxed cake mix, featuring finely chopped maraschino cherries that create a soft, moist crumb with bursts of sweet cherry flavor. Unlike traditional cherry cakes, this recipe incorporates tiny cherry pieces throughout, ensuring a light texture in every bite. Made from scratch with cake flour, buttermilk, and a touch of almond extract, this cake is perfectly balanced in sweetness and texture. It’s ideal for birthdays, holidays, or any special occasion. Frost it with a creamy cherry-almond buttercream or a classic vanilla frosting for an irresistible dessert.
Ingredients
For the Cake:
- 3/4 cup maraschino cherries, finely chopped
- 1/2 cup maraschino cherry juice
- 3/4 cup (180ml) buttermilk, room temperature
- 2 1/2 cups (265g) cake flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 4 large egg whites, room temperature
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
For the Cherry-Almond Buttercream:
- 1 cup (226g) unsalted butter, softened
- 4 cups (450g) powdered sugar
- 1/4 cup maraschino cherry juice
- 3 tablespoons heavy cream, room temperature
- 1 teaspoon almond extract
- 1/4 teaspoon salt
Instructions
Making the Cake:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Prepare the cherries by draining, patting dry, and chopping finely. Toss them with 1 teaspoon of cake flour to prevent sinking.
- Mix dry ingredients in a bowl: sifted cake flour, baking powder, and salt. Set aside.
- Cream butter and sugar in a mixing bowl until light and fluffy, about 2-3 minutes.
- Add egg whites one at a time, mixing well after each addition. Stir in vegetable oil, vanilla, and almond extract.
- Alternate dry and wet ingredients, adding the flour mixture in three parts, alternating with buttermilk and cherry juice. Mix until just combined.
- Fold in the cherries gently with a spatula to avoid overmixing.
- Divide batter evenly into cake pans and smooth the tops.
- Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Making the Buttercream:
- Beat butter on medium-high speed for 2-3 minutes until creamy.
- Add powdered sugar gradually, mixing on low speed until combined.
- Pour in cherry juice, heavy cream, almond extract, and salt, then beat until smooth and fluffy.
Assembling the Cake:
- Level the cake layers if necessary. Place one layer on a cake stand.
- Spread buttercream evenly over the first layer, then place the second layer on top.
- Frost the cake completely, smoothing the sides and top.
- Decorate with piped buttercream and extra cherries if desired.
- Chill for 15 minutes before slicing to allow the frosting to set.
Notes
- No cake flour? Substitute with all-purpose flour by replacing 2 tablespoons per cup with cornstarch and sifting well.
- Want a deeper cherry flavor? Add 1/2 teaspoon of cherry extract to the batter.
- Need a lighter frosting? Swap buttercream for whipped cream frosting for a softer texture.
- Cupcake version: Bake in cupcake liners for 15-18 minutes at 350°F.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420 kcal
- Sugar: 40g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cherry chip cake, homemade cherry chip cake, cherry almond cake, cherry buttercream frosting, maraschino cherry cake, easy cherry cake, birthday cake