Indulge in a delightful journey back in time with this exquisite **homemade Cherry Chip Cake**, generously frosted with a light and airy vanilla buttercream. This recipe is a lovingly crafted tribute to the beloved retro boxed cake mix, elevating a nostalgic favorite into an irresistible from-scratch masterpiece that’s perfect for any celebration or a sweet everyday treat.
For many of us, certain flavors evoke vivid childhood memories. Growing up, the annual ritual of choosing a birthday cake mix from the grocery store aisle was a highlight. While the options seemed endless, my heart was always set on one specific delight: the enchanting cherry chip cake. It was more than just a cake; it was a symbol of joy, anticipation, and pure childhood bliss. That vibrant pink hue and the cheerful specks of cherry created an unforgettable experience, making every birthday feel extra special.
For those unacquainted with this classic, a “cherry chip cake” is a tender, moist, and subtly pink cake infused with tiny, flavorful bits of candied or maraschino cherries. It boasts a delicate, sweet cherry essence that’s neither overpowering nor artificial, complemented by a wonderfully soft crumb. When paired with a generous layer of classic, fluffy vanilla buttercream, it transforms into an absolute dream. This cake has remained a cherished favorite of mine, and I’m thrilled to share a homemade version that captures all the magic of the original, with an elevated taste and texture.
Table of Contents
- A Homemade Version of a Retro Favorite
- Essential Ingredients for Your Cherry Chip Cake
- How to Bake the Perfect Cherry Chip Cake
- Expert Tips and FAQs for Success
- Cherry Chip Cake Recipe
- More Delightful Cake Recipes
A Homemade Version of a Retro Favorite
Whether you’re yearning for an authentic, from-scratch baking project, struggling to find the elusive boxed cherry chip mix (which has become increasingly difficult to locate on store shelves), or simply eager to try a fun new cake recipe, this homemade cherry chip cake is an absolute must-try! Unlike its boxed counterpart, this version offers a superior depth of flavor and an incredibly soft, moist texture that truly stands out. Covered in a cloud of whipped vanilla buttercream, this cake is not only delicious but also visually stunning with its delicate pink hue and vibrant cherry specks. It’s the perfect centerpiece for birthdays, anniversaries, holidays, or any moment that calls for a truly special dessert. I am confident that once you taste this exquisite cake, it will become a cherished staple in your baking repertoire.
Recipe Note! We are committed to providing you with the best recipes possible. Following valuable feedback from our readers regarding previous versions of this cake, we have diligently re-worked and perfected this recipe. It now features more thorough instructions, detailed tips, and fool-proof results to ensure your baking success. This updated recipe guarantees a consistently tender, flavorful cake every single time! Originally published February 2014, fully updated February 2025.
This recipe for Cherry Chip Cake with Whipped Vanilla Buttercream has been a long-standing favorite, and we are dedicated to making it the absolute best it can be. We continuously refine our recipes based on your experiences and feedback, ensuring that every bake is a success story. The improvements to this recipe focus on key elements like cherry preparation, batter consistency, and frosting technique, all designed to deliver a cake that exceeds expectations in both taste and texture. From the first bite of its tender crumb to the creamy sweetness of its frosting, this cake promises a memorable dessert experience.
Essential Ingredients for Your Cherry Chip Cake
Ready to embark on your baking adventure? Gathering your ingredients thoughtfully is the first step towards creating a magnificent homemade cherry chip cake. Here’s a detailed look at everything you’ll need to prepare both the tender cake layers and the luscious whipped vanilla buttercream (the full, printable recipe card is conveniently located at the bottom of this page):
- Maraschino Cherries: You’ll need one 10-oz jar. These vibrant cherries provide the signature flavor and color for our cake. Remember to drain them thoroughly and chop them finely to prevent sinking.
- Unsalted Butter: Essential for both the cake and frosting. Ensure it’s softened to room temperature for optimal creaming and a smooth batter/buttercream.
- Granulated Sugar: Sweetens the cake and contributes to its tender crumb when creamed with butter.
- Large Egg Whites: Using only egg whites helps create a lighter, whiter cake crumb, allowing the pink cherry color to truly shine. Ensure they are at room temperature for better volume when mixed.
- Cake Flour: This is a crucial ingredient for achieving the cake’s signature super tender, delicate, and fluffy texture. Its lower protein content prevents the cake from becoming tough.
- Buttermilk: The acidity in buttermilk reacts with the baking soda, creating a tender crumb and adding a subtle tang that balances the sweetness. Make sure it’s at room temperature.
- Vanilla Extract: A classic flavor enhancer that complements the cherry perfectly.
- Almond Extract: Just a touch of almond extract elevates the cherry flavor, creating a more complex and aromatic profile. It’s a secret ingredient that makes a huge difference!
- Baking Powder & Baking Soda: Our essential leavening agents, working in tandem to give the cake its beautiful rise and airy texture.
- Salt: A pinch of salt balances the flavors and enhances the sweetness.
- Powdered Sugar: The foundation of our dreamy, fluffy vanilla buttercream, ensuring a smooth and melt-in-your-mouth consistency.
- Heavy Cream: Adds richness and creates the desired light and whipped texture for the buttercream.
How to Bake the Perfect Cherry Chip Cake
Baking this homemade cherry chip cake is a rewarding experience, and following these steps carefully will ensure a truly spectacular result. Precision is key, especially when dealing with the delicate balance of ingredients that give this cake its unique texture and flavor.
- Prepare the Maraschino Cherries: This initial step is critical for preventing the cherries from sinking to the bottom of your cake. First, fully drain the entire 10-oz jar of maraschino cherries, reserving about 2 tablespoons of the juice for later use if desired. After draining, pat the cherries thoroughly dry with paper towels to remove any excess moisture. Then, use a food processor to chop them very finely, pulsing several times until they are about the size of large sprinkles. Uniformly tiny pieces are essential; larger pieces will inevitably sink, disrupting the cake’s appearance and texture.
- Prepare the Cake Batter Using the Creaming Method: This cake utilizes the classic creaming method, which is vital for achieving a light and airy cake. Begin by beating the softened unsalted butter and granulated sugar together with an electric mixer (either stand or hand-held) until the mixture becomes visibly light, pale, and fluffy, typically taking 3-4 minutes. This process incorporates air, creating a tender crumb. Next, add the large egg whites one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla and almond extracts until just combined. In a separate bowl, whisk together your dry ingredients: cake flour, baking powder, baking soda, and salt. In a third bowl, combine the buttermilk with the reserved maraschino cherry juice (if using to enhance the pink color). Alternate adding the dry ingredients with the buttermilk mixture to the butter-sugar mixture, beginning and ending with the dry. Mix on low speed until just combined after each addition, being careful not to overmix, as this can develop gluten and lead to a tough cake. Finally, gently fold in the finely chopped cherries until they are evenly distributed throughout the batter. Overmixing at this stage can also cause the cherries to sink.
- Bake the Cake Layers: Divide the meticulously prepared batter evenly between your greased and floured cake pans (two or three 8-inch pans work best for ideal layer thickness). Bake in a preheated oven until the cake layers appear set, golden around the edges, and the center gently springs back when lightly pressed with your fingertip. A wooden skewer or toothpick inserted into the center should come out clean. Allow the cake layers to cool in their pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely. Ensuring they are fully cooled before frosting is crucial to prevent the buttercream from melting.
- Prepare the Fluffy Vanilla Buttercream: While the cake layers cool, prepare your delightful frosting. In a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and almond extract. Start on low speed to prevent a cloud of powdered sugar, then increase to high speed and beat for 4-5 minutes until the buttercream is wonderfully smooth, light, and fluffy. If you desire a subtly pink frosting, now is the time to add a small amount of the leftover maraschino cherry juice, mixing until uniformly colored.
- Assemble the Cake: Once your cake layers are completely cool, it’s time for the artistry of assembly. Place the first cake layer on your chosen serving plate or cake stand. Spread an even layer of about ½ to 1 cup of the prepared vanilla buttercream over the top. Carefully place the second cake layer on top, aligning it properly. Repeat with subsequent layers if you’re making a three-layer cake. Finally, use the remaining buttercream to generously cover the top and sides of the entire cake, smoothing it with an offset spatula or decorating it as desired. For an extra touch, garnish your beautiful cake with a few whole maraschino cherries.
- Slice and Enjoy!: Your magnificent homemade cherry chip cake is now ready to be admired and devoured! You can serve the cake immediately for the freshest experience. For optimal flavor and texture, it’s best enjoyed within 1-2 days of baking. Store the cake in an airtight container at room temperature. If your kitchen tends to be warm, or if you prefer cleaner, firmer slices, you may opt to store it in the refrigerator. Just remember to let it come to room temperature for about 30 minutes before serving to ensure the buttercream is perfectly soft and enjoyable.
baking tip:Why You Should Use Cake Flour for a Superior Crumb
**Don’t have cake flour on hand? No problem!** You can easily create a suitable substitute. For every 1 cup of cake flour required, measure out 3/4 cup plus 2 tablespoons of all-purpose flour, then remove 2 tablespoons of that all-purpose flour and replace it with 2 tablespoons of cornstarch. Whisk these together thoroughly before using. While this substitution will yield good results, it’s important to note that the texture won’t be quite as exceptionally tender as with pure cake flour. You can also simply use all-purpose flour cup for cup, but be aware that the results won’t be identical, and the same guarantee of a supremely tender crumb isn’t there. However, you will likely still end up with a delicious cake that everyone will enjoy! Understanding and utilizing cake flour is a simple step that significantly elevates your baking, promising a delicate texture that makes all the difference in a celebration cake.
Expert Tips and FAQs for Success
Achieving a perfect homemade Cherry Chip Cake is all about attention to detail. Here are some expert tips and answers to frequently asked questions to ensure your baking experience is smooth and your cake is spectacular:
- Finely Chop Your Maraschino Cherries: This is arguably the most crucial step to prevent the “cherry sink” phenomenon. Use a food processor to finely chop the maraschino cherries. Pulse them 7-10 times, scraping down the sides as needed, until they resemble large sprinkles or even a coarse meal. The goal is uniformity and tiny pieces; larger chunks are heavy and will inevitably settle at the bottom of your cake layers during baking.
- Embrace Cake Flour for the Best Texture: As detailed in our baking tip above, cake flour is indispensable for a light, tender, and delicate crumb. Its low protein content minimizes gluten development, which is key to a soft cake. You should be able to find it in the baking aisle of most well-stocked grocery stores, often alongside other specialty flours. If it’s unavailable, don’t worry—you can easily make your own cake flour substitute at home using all-purpose flour and cornstarch.
- Ensure Dairy and Eggs are at Room Temperature: This fundamental baking rule is particularly important for cakes. Room temperature butter creams more effectively with sugar, incorporating more air and leading to a lighter cake. Room temperature eggs and buttermilk emulsify better into the batter, creating a smoother, more uniform mixture and contributing to a better rise and softer texture. For best results, pull these ingredients from the fridge at least 30-60 minutes before you plan to start baking. (Learn more about why room temperature ingredients matter here).
- Choose the Right Cake Pans: For this recipe, I highly recommend using 8-inch round cake pans. You can use either two or three pans, depending on your desired cake height and number of layers. Using two 8-inch pans will result in taller layers, requiring pans that are at least 3 inches deep to prevent overflow. If you only have 9-inch pans, you can certainly use them, but be aware that your cake layers will be noticeably thinner, and baking times may need to be adjusted slightly (likely shorter).
- Mastering Layer Cake Assembly: If you’re new to baking layer cakes or could use a refresher, don’t hesitate to consult my comprehensive guide on how to build a layer cake. This resource covers everything from preparing your pans to prevent sticking, baking perfectly even cake layers, to achieving a smooth and professional-looking frosting finish. It’s packed with tips that will make your cake assembly a breeze.
- Make Ahead and Storage Tips: This cake is wonderfully versatile for making ahead, which can significantly ease party prep!
- Cake Layers: Baked cake layers can be stored, tightly wrapped in plastic wrap, in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months. (See my detailed tutorial on how to store and freeze cake layers for best practices).
- Buttercream Frosting: The vanilla buttercream can be prepared in advance and stored at room temperature for several days (in a cool kitchen), in an airtight container in the fridge for 1-2 weeks, or even frozen for several months. Before using, bring it to room temperature and re-beat it with an electric mixer until it’s smooth, fluffy, and perfectly spreadable again.
- Achieving Pink Frosting: For a charmingly pink buttercream that matches the cake, simply add 1-2 tablespoons of the reserved maraschino cherry juice to your frosting ingredients when mixing. If adding more than 1 tablespoon, consider slightly reducing the heavy cream (e.g., use 3 tablespoons heavy cream instead of ¼ cup) to maintain the ideal consistency.
Cherry Chip Cake Recipe
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Homemade Cherry Chip Cake with Vanilla Buttercream
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Ingredients
For the cake:
- 10 oz (283 grams) jar maraschino cherries
- 1 cup (226 grams) unsalted butter, softened at room temperature
- 2 cups (400 grams) granulated sugar
- 4 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups (375 grams) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup (340 grams) buttermilk, at room temperature
- 2 tablespoons maraschino cherry juice (reserved from draining cherries)
For the buttercream frosting:
- 1 cup (226 grams) unsalted butter, softened at room temperature
- 4 cups (450 grams) powdered sugar
- ¼ cup (56 grams) heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Equipment
Instructions
To make the cake:
- Drain the maraschino cherries thoroughly, reserving about 2 tablespoons of the juice. Pat the drained cherries very dry with paper towels. In a food processor (or with a sharp knife), pulse the cherries several times until they are finely chopped, about the size of large sprinkles. (Larger chunks will sink to the bottom of the cake.) Set aside.
- Preheat your oven to 350°F (175°C). Prepare two or three 8-inch round cake pans by buttering and flouring them, or using a nonstick baking spray. Line the bottoms with parchment paper for easy removal. (If using only two layers, ensure your pans are at least 3 inches deep to prevent overflow; never fill cake pans more than two-thirds full.)
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand-held mixer, beat the softened unsalted butter and granulated sugar at high speed until the mixture is light, pale, and fluffy, typically 3-4 minutes. Scrape down the sides of the bowl as needed. Add the large egg whites one at a time, mixing well after each addition. Incorporate the vanilla and almond extracts, mixing until just combined.
- In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In a small bowl, add the reserved maraschino cherry juice to the buttermilk and stir until a light pink color is achieved (optional, but adds to the aesthetic). Gradually add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, scraping down the bowl as necessary. Be careful not to overmix.
- Gently fold in the finely chopped maraschino cherries by hand until they are evenly distributed throughout the cake batter. Avoid overmixing once the cherries are added.
- Divide the batter evenly between the prepared cake pans. Bake for approximately 30-35 minutes for two layers, or 25-30 minutes for three thinner layers. The cakes are done when the center domes slightly and springs back when gently pressed with a finger, and a toothpick inserted into the center comes out clean. Let the cake layers cool in their pans for 10 minutes before carefully inverting them onto a wire rack to cool completely. They must be entirely cool before frosting.
To make the frosting and assemble the cake:
- To prepare the buttercream frosting, place the softened unsalted butter, powdered sugar, heavy cream, vanilla extract, and almond extract in the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held mixer). Mix on low speed until the ingredients are moistened and combined. Increase the speed to high and beat for 4-5 minutes until the buttercream is smooth, light, and wonderfully fluffy. If you desire pink frosting, add 1-2 tablespoons of the reserved cherry juice now and mix well.
- To assemble your cake, place one cooled cake layer on your chosen serving plate or cake stand. Spread about ½ to 1 cup of the vanilla buttercream evenly over the top. Carefully place the second cake layer on top, then repeat with the third layer if applicable. Use the remaining buttercream to frost the top and sides of the entire cake, smoothing it with an offset spatula or decorating as desired. Garnish with additional maraschino cherries if desired.
- Store the finished cake in an airtight container at room temperature for up to 4 days for optimal freshness. If your kitchen is particularly warm, or if you prefer firmer slices, you may store the cake in the refrigerator. If refrigerated, allow the cake to sit at room temperature for about 30 minutes before serving for the best texture.
Notes
- Room Temperature is Key: For the best results – a taller, fluffier, and more tender cake – ensure your butter, buttermilk, and egg whites are all at room temperature. Pull them out about 1 hour before you plan to start baking. (Note: Eggs are generally easier to separate when cold, so separate them first, then let the whites come to room temperature.)
- Measure Flour Accurately: Precision in measuring flour is vital for consistent baking results. Always use the spoon and level method. Alternatively, for the most accurate measurements, use a digital kitchen scale to weigh your ingredients.
- Don’t Waste Egg Yolks: This recipe calls for egg whites, leaving you with leftover yolks. Don’t discard them! Store leftover egg yolks in an airtight container in the fridge for about a week. They also freeze exceptionally well: whisk 4 egg yolks with 1 teaspoon of sugar (this prevents them from gelatinizing) and store them in a freezer-safe ziplock bag for up to 1 month. Thaw in the refrigerator before using them in other delicious baking recipes.
- Prevent Cherries from Sinking: To ensure your cherry chips are beautifully distributed throughout the cake and don’t sink to the bottom, two things are crucial: first, they must be uniformly chopped very fine (use a food processor and pulse 7-10 times, scraping sides). Second, make sure they are evenly distributed through the batter when folding them in, as their sticky nature can cause them to cling together.
- For Pink Frosting: To give your vanilla buttercream a lovely hint of pink, simply add 1 to 2 tablespoons of the reserved maraschino cherry juice to the frosting ingredients. If you add 2 tablespoons of juice, consider reducing the heavy cream to 3 tablespoons to maintain the perfect frosting consistency.
More Delightful Cake Recipes to Explore
If you’ve fallen in love with the joy of baking from scratch, or simply adore a delicious slice of cake, you’re in the right place! We believe every occasion is a good one for cake, and our collection of tried-and-true recipes is here to inspire your next baking project. From vibrant fruity flavors to rich chocolate indulgences, there’s a cake for every craving and celebration. Expand your baking repertoire with these fantastic recipes: