Homemade Cherry Chip Cake Recipe
This Homemade Cherry Chip Cake is made from scratch and bursting with sweet cherry flavor. It is the perfect shade of pink from nothing other than the maraschino cherry juice from the jar! Chopped up maraschino cherries are folded into the batter to make sure the cherry flavor really comes through in this super fun, moist cherry cake that is perfect for almost any celebration!
Servings: 16 servings
Equipment
- 8-Inch Round Cake Pans
Ingredients
Cake
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (170g) salted butter softened
- 1 large egg room temperature
- 4 large egg whites room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups (353g) all-purpose flour
- 4 teaspoons baking powder
- 1/2 cup maraschino cherry juice
- 3/4 cup full-fat sour cream room temperature
- 1/4 cup whole milk room temperature
- 3/4 cup chopped maraschino cherries (about 1 cup before chopping)
Frosting
- 1 1/2 cups (341g) salted butter softened
- 1 1/2 cups (341g) vegetable shortening
- 12 cups (1,440g) powdered sugar
- 6-8 Tablespoons maraschino cherry juice
- Additional maraschino cherries with stems for decorating
Instructions
Cake
- Preheat the oven to 350°F. Prepare three 8-inch round cake pans by lining the bottoms with circles of parchment paper and spraying the sides with baking spray.
- In a large bowl, cream the butter and sugar and beat on medium speed until light and fluffy, about 2-3 minutes.1 1/2 cups (300g) granulated sugar, 3/4 cup (170g) salted butter
- Add the egg, egg whites, and vanilla. Mix well, stopping to scrape the bottom and sides of the bowl.1 large egg, 4 large egg whites, 1 teaspoon pure vanilla extract
- Add half of the flour and baking powder, mixing on low speed just until combined with a few streaks of flour remaining.2 1/2 cups (353g) all-purpose flour, 4 teaspoons baking powder
- Add the sour cream and maraschino cherry juice. Mix well to combine.3/4 cup full-fat sour cream, 1/2 cup maraschino cherry juice
- Add the remaining flour, mixing just until combined. Add the milk and mix again, stopping to scrape the bottom and sides of the bowl between additions. Do not overmix.1/4 cup whole milk
- Stir in the chopped maraschino cherries.3/4 cup chopped maraschino cherries
- Divide the batter evenly between the prepared cake pans, then bake for 24 to 26 minutes or until a cake tester inserted in the center of the cakes comes out with only a few crumbs.
- Cool completely on a wire rack.
Frosting
- In a large bowl, combine the butter and shortening and beat on medium speed until smooth.1 1/2 cups (341g) salted butter, 1 1/2 cups (341g) vegetable shortening
- Add 4 cups of the powdered sugar and beat well until smooth. Add 3 tablespoons of the maraschino cherry juice and beat again to completely incorporate.12 cups (1,440g) powdered sugar
- Repeat with another 4 cups of the powdered sugar, followed by 3 tablespoons of maraschino cherry juice, mixing well between additions.6-8 Tablespoons maraschino cherry juice
- Add the remaining powdered sugar and mix until smooth, adding additional maraschino cherry juice as needed to make a thick frosting that is spreadable but just slightly sticky to the touch.
Assembly
- Level each cooled cake round by slicing off any domed tops.
- Place the bottom layer of cake on a cake plate and carefully spread 1 1/2 cups of the frosting over it in an even layer. Repeat with the second layer of cake and another 1 1/2 cups of frosting.
- Top with the remaining cake layer and frost the top and sides of the cake with most of the remaining frosting, reserving about 1 cup for piping onto the top of the cake. You may have additional frosting leftover. Decorate with extra maraschino cherries, then slice and serve!Additional maraschino cherries with stems
Notes
- You will need a 16-ounce jar of maraschino cherries for the cake itself. You may want to buy an additional jar of maraschino cherries with stems for decoration.
Nutrition
Calories: 892kcal | Carbohydrates: 116g | Protein: 4g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 4g | Cholesterol: 86mg | Sodium: 337mg | Potassium: 91mg | Fiber: 1g | Sugar: 98g | Vitamin A: 891IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1mg
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