Cherry Chip Cake
This Cherry Chip Cake is a moist, flavorful treat with vibrant cherry chips and creamy buttercream frosting, perfect for any occasion.
Equipment
- Electric mixer
- 8-inch cake pans
- Food processor
Ingredients
For the cake:
- 10 oz jar maraschino cherries
- 1 cup unsalted butter softened at room temperature
- 2 cups granulated sugar
- 4 large egg whites at room temperature
- 2 tsp vanilla extract
- ¼ tsp almond extract
- 3 cups cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cup buttermilk at room temperature
- 2 tablespoons maraschino cherry juice
For the buttercream frosting:
- 1 cup unsalted butter softened at room temperature
- 4 cups powdered sugar
- ¼ cup heavy whipping cream
- 1 tsp vanilla extract
- ¼ tsp almond extract
Instructions
- Drain the maraschino cherries thoroughly, and don’t forget to save that juice – you’ll need it later! Pat the cherries dry, then either toss them in a food processor or chop them finely with a knife. Aim for pieces about the size of large sprinkles, as bigger chunks might sink to the bottom. Set them aside – we’re getting closer!
- Preheat your oven to 350°F (175°C). Butter and flour two (or three) 8-inch round cake pans, or use baking nonstick spray. I like to line the bottom with parchment paper too – just to be safe!
- In a stand mixer (with the paddle attachment) or with a hand-held mixer, beat the butter and sugar together on high speed until light, fluffy, and dreamy – about 3-4 minutes. Scrape the bowl down, then add the egg whites one at a time, mixing well after each. Add your vanilla and almond extracts and let it all come together.
- In a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Take the maraschino cherry juice and add it to the buttermilk, stirring until you get a lovely light pink color. Now, add the flour mixture to the wet ingredients in 3 parts, alternating with the buttermilk mixture. Mix gently, scraping down the bowl as needed.
- Once it’s all together, gently fold in those chopped maraschino cherries. Be careful not to overmix – we want the cherries evenly spread out but not lost in the batter.
- Divide your batter evenly between the cake pans. Pop them in the oven and bake for about 30-35 minutes (or 25-30 minutes for three thinner layers). You’ll know it’s done when the center domes slightly and springs back when gently pressed. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the buttercream, place the butter, powdered sugar, heavy cream, vanilla extract, and almond extract in the bowl of your stand mixer (or use a hand-held mixer). Start on low speed to avoid a sugar storm, then increase to high and beat for about 4-5 minutes until it’s smooth and fluffy.
- Now, it’s time to layer! Place one of the cooled cake layers on a plate or cake stand. Spread ½-1 cup of that luscious buttercream frosting on top. Add the second cake layer, then cover the top and sides with the remaining frosting.
- Store your beautiful cherry chip cake in an airtight container at room temperature for up to 4 days. If it’s a warm day, or you prefer firm slices, pop it in the fridge.And there you have it – a sweet, fluffy, cherry-filled delight! Enjoy every bite!
Notes
A few tips to make your cherry chip cake extra special!
Room temperature ingredients = the best cake!
Butter, buttermilk, and egg whites should all be at room temperature for the fluffiest, tallest cake. It’ll really make a difference! Just pull them out about an hour before baking. (Quick tip: Eggs are easier to separate when cold, so don’t worry about that!) Accurate measurements are key!
For the perfect cake texture, measure your flour correctly using the spoon and level method (or grab a digital scale for precision!). Trust me, it makes a world of difference. What to do with leftover egg yolks?
If you end up with extra egg yolks, no worries! Store them in the fridge for about a week, or freeze them for later use. Simply whisk 4 yolks with a teaspoon of sugar (it prevents them from gelatinizing) and store in a ziplock bag for up to a month. When you’re ready, just thaw in the fridge and use them in other baking recipes! How to keep your cherry chips from sinking to the bottom:
Chop those maraschino cherries finely – the smaller, the better. A food processor works wonders, just pulse 7-10 times, scraping down the sides as needed. And make sure those cherries are evenly distributed through the batter. They’re a bit sticky and love to cling together, so a little care here will keep them nicely spread out! Want pink frosting?
It’s easy! Just add 1 tablespoon of that reserved cherry juice and reduce the heavy cream to 3 tablespoons. It’ll give you that perfect pink hue and a subtle cherry flavor. With these little tips, you’re all set to bake the most perfect cherry chip cake ever! Enjoy!
Butter, buttermilk, and egg whites should all be at room temperature for the fluffiest, tallest cake. It’ll really make a difference! Just pull them out about an hour before baking. (Quick tip: Eggs are easier to separate when cold, so don’t worry about that!) Accurate measurements are key!
For the perfect cake texture, measure your flour correctly using the spoon and level method (or grab a digital scale for precision!). Trust me, it makes a world of difference. What to do with leftover egg yolks?
If you end up with extra egg yolks, no worries! Store them in the fridge for about a week, or freeze them for later use. Simply whisk 4 yolks with a teaspoon of sugar (it prevents them from gelatinizing) and store in a ziplock bag for up to a month. When you’re ready, just thaw in the fridge and use them in other baking recipes! How to keep your cherry chips from sinking to the bottom:
Chop those maraschino cherries finely – the smaller, the better. A food processor works wonders, just pulse 7-10 times, scraping down the sides as needed. And make sure those cherries are evenly distributed through the batter. They’re a bit sticky and love to cling together, so a little care here will keep them nicely spread out! Want pink frosting?
It’s easy! Just add 1 tablespoon of that reserved cherry juice and reduce the heavy cream to 3 tablespoons. It’ll give you that perfect pink hue and a subtle cherry flavor. With these little tips, you’re all set to bake the most perfect cherry chip cake ever! Enjoy!