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Homemade Cherry Chip Cake

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Homemade Cherry Chip Cake is a moist, tender classic dessert filled with sweet maraschino cherries and topped with a rich cherry-infused buttercream frosting. This nostalgic cake is perfect for celebrations, afternoon tea, or any cherry lover’s craving.

Ingredients

Cake

1½ cups (300g) granulated sugar

¾ cup (170g) salted butter, softened

1 large egg, room temperature

4 large egg whites, room temperature

1 teaspoon pure vanilla extract

2½ cups (353g) all-purpose flour

4 teaspoons baking powder

½ cup maraschino cherry juice

¾ cup full-fat sour cream, room temperature

¼ cup whole milk, room temperature

¾ cup chopped maraschino cherries (about 1 cup before chopping)

Frosting

1½ cups (341g) salted butter, softened

1½ cups (341g) vegetable shortening

12 cups (1,440g) powdered sugar

6–8 tablespoons maraschino cherry juice

Additional maraschino cherries with stems, for decorating

Instructions

Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour cake pans.

  2. Cream sugar and butter until light and fluffy.

  3. Beat in whole egg and vanilla.

  4. Sift together flour and baking powder.

  5. Combine sour cream, milk, and cherry juice.

  6. Alternately add flour mixture and wet mixture to creamed butter, starting and ending with flour; mix until combined.

  7. Beat egg whites until stiff peaks form; fold gently into batter.

  8. Fold in chopped cherries.

  9. Pour batter into pans; bake 30-35 minutes or until toothpick inserted comes out clean. Cool completely.

Prepare Frosting:

  1. Beat butter and shortening until smooth.

  2. Gradually add powdered sugar, beating well after each addition.

  3. Add cherry juice, 1 tbsp at a time, until desired flavor and consistency.

  4. Beat until light and fluffy.

Assemble Cake:

  1. Place one cake layer on plate; spread frosting on top.

  2. Add second layer; frost top and sides evenly.

  3. Decorate with whole maraschino cherries with stems.

Notes

Use fresh cherries when in season for natural flavor

Add almond extract for extra depth

Substitute sour cream with Greek yogurt for tanginess

Tint frosting pink for festive look

Make cupcakes instead of layers for easier serving

Store covered at room temperature (2 days) or refrigerated (up to 5 days)

Bring refrigerated cake to room temp before serving

Frosting not ideal for freezing

Find it online: https://justsosavory.com/homemade-cherry-chip-cake/