Ultimate Cherry Chip Cake Recipe

Cherry chip cake recipe with homemade buttercream frosting. Expert tips, troubleshooting guide, and vintage piping techniques for stunning results.

The Sweet Memory That Started It All

Picture this: a seven-year-old me standing on my grandmother’s creaky wooden step stool, flour dusted across my oversized polka-dot apron. Grandma Ellene had just pulled the most magnificent pink-speckled cake from her vintage oven. Consequently, the entire kitchen smelled like a cherry orchard mixed with vanilla dreams.

“Rebeccah, honey,” she said with that twinkle in her eye, “this here’s magic in cake form.” She was absolutely right. That cherry chip cake became my obsession from that moment forward.

However, my first attempt at recreating Grandma’s masterpiece? Complete disaster. The cherries sank to the bottom like tiny pink rocks. Furthermore, my buttercream turned into soup because I didn’t understand room temperature ingredients yet. Nevertheless, that kitchen catastrophe taught me everything about the science behind perfect cherry chip cake.

Today, after countless batches and years of perfecting this recipe, I’m thrilled to share these proven secrets with you. Together, we’ll create a cherry chip cake that would make Grandma Ellene beam with pride.

What Makes This Cherry Chip Cake Recipe Unique

This homemade cherry chip cake stands apart from typical cake mix versions in several important ways. First, we’re using real maraschino cherry juice to infuse authentic flavor throughout every bite. Additionally, the cake flour creates an incredibly tender crumb that melts on your tongue.

Moreover, our cherry-almond buttercream combines two complementary flavors that enhance the cherry essence without overwhelming it. The technique of coating chopped cherries in flour prevents them from sinking during baking. This professional baker’s trick ensures even distribution throughout your layers.

Premium Ingredients for Superior Results

Smart Shopping Tips for Best Results

When selecting maraschino cherries, choose brands without artificial colors for better flavor. Look for cherries with minimal added preservatives. Additionally, buy extra cherries for garnishing your finished cake.

For cake flour, brands like Swan’s Down or Softasilk work beautifully. If unavailable, substitute by removing 2 tablespoons per cup of all-purpose flour and adding 2 tablespoons cornstarch. However, true cake flour produces superior texture due to its lower protein content, as explained by the baking experts at King Arthur.

Bold Add-ins for Creative Variations:

• White chocolate chips for extra sweetness
• Chopped toasted almonds for crunch
• Lemon zest for brightness
• Freeze-dried strawberries for color contrast

International Substitutions

Readers outside the US can substitute buttermilk by combining 3/4 cup whole milk with 2 teaspoons white vinegar. Let stand 5 minutes before using. Similarly, heavy whipping cream can be replaced with double cream or thick cream with 35% fat content.

Essential Equipment and Preparation

Equipment You’ll Need

Professional-grade equipment makes a significant difference in your cherry chip cake results. Here’s what I recommend:

Must-Have Tools:

• Stand mixer with paddle attachment (hand mixer works too)
• Three 6-inch or two 8-inch cake pans
• Fine mesh sieve for draining cherries
• Rubber spatula for gentle folding
• Wire cooling racks
• Offset spatula for frosting

Pro Alternative Options: No stand mixer? A hand mixer works perfectly well. Just increase mixing times slightly. Missing cake pans? Use springform pans lined with parchment paper. The results will be equally delicious.

Step-by-Step Baking Instructions

Preparing Your Cherry Chip Cake Base

Start by preheating your oven to 350°F (177°C). This temperature ensures even baking without over-browning the delicate cake layers. Meanwhile, prepare your pans by spraying with cooking spray and lining bottoms with parchment paper circles.

Next, finely chop your maraschino cherries using a sharp knife. Place them in a fine mesh sieve set over a bowl. This draining process removes excess moisture that could make your cake soggy.

Creating the Perfect Batter

In a liquid measuring cup, combine buttermilk and maraschino cherry juice. The acidity in buttermilk tenderizes gluten while the cherry juice adds beautiful color and flavor. Set this mixture aside to reach room temperature.

Dry Ingredient Magic: Sift cake flour, baking powder, and salt together in a medium bowl. Sifting incorporates air and removes lumps for the smoothest possible batter. Don’t skip this step—it’s crucial for professional results.

The Creaming Method That Changes Everything

In your stand mixer bowl, beat room temperature butter at high speed for 2 minutes. The butter should look light and fluffy. This incorporates air that creates tender cake layers.

Add sugar gradually and cream together at medium-high speed for another 2 minutes. Proper creaming is absolutely essential for light texture. Under-creamed butter results in dense cake layers.

Adding Ingredients with Purpose: Turn mixer to low and add egg whites one at a time. Mix just until combined, scraping bowl between additions. Over-mixing at this stage develops gluten, making tough cake layers.

Add vegetable oil and vanilla extract, then beat on high for exactly 1 minute. This final high-speed mixing creates emulsion that produces incredibly moist cake layers.

The Folding Technique That Prevents Dense Cake

Turn off your mixer completely. Add all flour mixture at once—this prevents over-mixing. Mix on low speed until just combined, then slowly stream in the buttermilk-cherry mixture.

Continue mixing on low for only 30 seconds. The batter should look uniform but don’t worry about perfect smoothness. Over-mixed batter creates tunnels and tough texture.

Cherry Distribution Secret: Toss drained cherries with 2 teaspoons flour before folding into batter. This coating prevents cherries from sinking during baking. Fold gently with a rubber spatula using broad strokes.

Baking to Perfection

Divide batter evenly between prepared pans. A kitchen scale ensures even layers, but eyeballing works too. Bake for 30-35 minutes, rotating pans halfway through for even browning.

Test doneness by gently pressing cake centers. They should spring back immediately. A toothpick inserted in centers should come out clean or with just a few moist crumbs. Over-baked cherry chip cake becomes dry and crumbly.

Cool cakes in pans for exactly 5 minutes, then turn onto wire racks. This cooling method prevents sticking while maintaining cake structure.

Creating Luxurious Cherry-Almond Buttercream

The Foundation of Great Buttercream

Room temperature butter is absolutely critical for smooth buttercream. Test by pressing—it should give easily without being greasy. Cold butter creates lumpy frosting while too-warm butter makes soupy mess.

Beat butter alone for 5 full minutes. This may seem excessive, but extended beating incorporates maximum air for incredibly light buttercream. The color should be noticeably paler when properly beaten.

Powdered Sugar Integration

Add powdered sugar gradually, a few cups at a time. Beat on low speed to prevent sugar clouds, then scrape bowl thoroughly before adding more. This gradual method prevents grittiness.

Flavor Building: Add cherry juice, cream, almond extract, and salt. Mix on low for 1 minute until completely incorporated. Taste and adjust—you want cherry flavor with subtle almond undertones.

If buttercream seems too thick, add cream 1 tablespoon at a time. Too thin? Add powdered sugar 1/4 cup at a time. Perfect buttercream should hold its shape but spread smoothly.

Expert Tips for Cherry Chip Cake Success

Temperature Control Secrets

Room temperature ingredients mix more easily and create better texture. Take eggs and dairy out 2-3 hours before baking. In a hurry? Place eggs in warm water for 10 minutes to warm quickly.

Butter temperature is crucial—it should be soft but not melting. The indentation test works perfectly: press with your finger and it should leave a mark without being greasy.

Measuring Techniques That Matter

Sift cake flour before measuring for accuracy. Spooning flour into cups and leveling creates different amounts than scooping directly. Consistent measuring produces consistent results.

For best accuracy, weigh ingredients when possible. However, proper measuring techniques work perfectly for home bakers without scales.

Common Mistakes I’ve Made (So You Don’t Have To)

Early in my baking journey, I over-mixed cherry chip cake batter thinking more mixing meant better results. Wrong! Over-mixed cake becomes tough and develops tunnels. Mix just until ingredients combine.

Another mistake? Adding cold ingredients to creamed butter. This breaks the emulsion and creates lumpy batter that never fully recovers. Everything must be room temperature for smooth mixing.

The Great Cherry Sinking Disaster: My worst cherry chip cake failure involved skipping the flour coating step. Every single cherry sank straight to the bottom, creating a fruity layer and plain cake on top. Always coat mix-ins with flour!

Creative Variations and Serving Ideas

Regional American Twists

Southern Comfort Version: Replace almond extract with bourbon extract and add chopped pecans. This variation pairs beautifully with sweet tea and captures authentic Southern flavors.

West Coast Fresh: Add lemon zest to cake batter and top with fresh berry buttercream. California-style lightness meets classic cherry chip tradition.

Midwest Celebration: Incorporate cream cheese into buttercream for tang and richness. This heartland variation works perfectly for potluck dinners and church gatherings.

Dietary Modifications

Gluten-Free Option: Substitute cake flour with gluten-free flour blend designed for cakes. Check out our ultimate gluten-free red velvet cake for more tips on gluten-free baking success.

Reduced Sugar: Decrease granulated sugar to 1 1/4 cups and use sugar-free cherry juice. The cake will be slightly less sweet but equally delicious.

Storage and Make-Ahead Magic

Make-Ahead Strategy: Bake cake layers up to 3 days ahead and store covered at room temperature. Make buttercream up to 1 week ahead and refrigerate. Re-whip cold buttercream before using.

For busy schedules, freeze unfrosted layers wrapped in plastic and foil. Thaw overnight at room temperature before assembling. This technique actually improves moisture content!

Perfect Pairings and Presentation

Cherry chip cake pairs beautifully with vanilla ice cream or our 3-ingredient protein powder mug cake for lighter dessert options.

Coffee lovers appreciate cherry chip cake alongside medium-roast coffee that won’t compete with delicate flavors. Alternatively, serve with milk or champagne for special occasions.

Vintage Piping Technique: The Lambeth style piping shown creates stunning vintage appeal. After smooth-frosting your cake, refrigerate 30 minutes to firm up the base coat.

Prepare template using round cookie cutters for consistent placement. Use Wilton tip 4B for shell borders and swirls, tip 104 for ruffle garlands. This technique requires patience but creates spectacular results worthy of professional bakeries.

Troubleshooting Your Cherry Chip Cake

Dense Texture Issues

Dense cherry chip cake usually results from over-mixing or incorrect measurements. Cake flour should be sifted before measuring, and mixing should stop immediately when ingredients combine.

Another culprit? Over-creaming butter and sugar. While creaming incorporates air, too much makes butter break down and lose structure. Aim for light and fluffy, not liquid.

Cherry Distribution Problems

Cherries sinking to the bottom indicates insufficient flour coating or batter that’s too thin. Always toss chopped cherries with flour before folding into batter.

Additionally, over-drained cherries lose their coating more easily. Drain just enough to remove excess syrup while maintaining some moisture for flour adherence.

Buttercream Consistency Solutions

Soupy buttercream happens when butter is too warm or liquid additions are too cold. Chill the bowl 15 minutes and re-whip, or add powdered sugar gradually until proper consistency returns.

Conversely, grainy buttercream results from powdered sugar added too quickly or insufficient beating time. Beat longer and add liquids slowly to smooth texture.

Frequently Asked Questions

The Sweet Conclusion

Creating the perfect homemade cherry chip cake connects us to simpler times when baking meant gathering in warm kitchens filled with love and laughter. This recipe honors that tradition while incorporating modern techniques for consistently beautiful results.

Whether you’re celebrating a special occasion or simply craving something deliciously nostalgic, this cherry chip cake delivers every time. The combination of tender cake layers and luxurious cherry-almond buttercream creates dessert magic that transforms ordinary moments into sweet memories.

I encourage you to make this recipe your own—add extra cherries, experiment with different extracts, or create your own signature piping design. Most importantly, share your creation with people you love. After all, the best recipes are meant to bring us together.

For more classic American cake inspiration, don’t miss our ultimate red velvet cake with cake mix recipe that pairs perfectly with cherry chip for stunning dessert tables.

Tag @DessertHaven on social media when you make this cherry chip cake—I’d love to see your beautiful creations! What memories will you make with this timeless recipe?

Ultimate Cherry Chip Cake Recipe

This homemade cherry chip cake features tender vanilla layers studded with maraschino cherries and topped with luxurious cherry-almond buttercream. A nostalgic American favorite that’s perfect for celebrations or any time you crave something sweet and fruity.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

Cherry Chip Cake

• ¾ cup maraschino cherries, finely chopped about 32 cherries
• ½ cup maraschino cherry juice
• ¾ cup buttermilk, room temperature
• 2 ½ cups sifted cake flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, room temperature
• 1 ½ cups granulated white sugar
• 4 large egg whites, room temperature
• ½ cup vegetable oil
• 2 tsp pure vanilla extract
• 2 tsp flour for coating cherries

Cherry-Almond Buttercream

• 2 cups unsalted butter, room temperature
• 7 cups powdered sugar
• ¼ cup maraschino cherry juice
• 3 tbsp heavy whipping cream, room temperature
• 1 ½ tsp pure almond extract
• ¼ tsp salt

Equipment

• stand mixer or hand mixer
• Three 6-inch or two 8-inch cake pans
• fine-mesh sieve
• rubber spatula
• Wire cooling racks
• Offset spatula

Method

 

1. Preheat the oven to 350°F (177°C). Prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting a parchment paper circle to the bottom of the pan.
2. Finely chop the maraschino cherries and place them into a fine mesh sieve set over a bowl. This will help drain some of the excess juices while you continue on in the recipe.
3. In a liquid measuring cup or jar, mix together the buttermilk and maraschino cherry juice. Set aside.
4. In a medium bowl, add the sifted cake flour, baking powder, and salt. Whisk together and set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add the sugar and cream it together with the butter at medium-high speed for another 2 minutes.
6. Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed. Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
7. Turn the mixer off and add the flour mixture all at once. Mix the ingredients on low speed until just combined, then slowly pour in the buttermilk-cherry juice mixture. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined.
8. Add 2 teaspoons of flour onto the chopped maraschino cherries and toss them to coat. Gently fold them into the batter using a rubber spatula. Then, divide the batter evenly between the prepared cake pans.
9. Bake for 30 to 35 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean or with just a few moist crumbs on it. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack.
10. With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light, about 5 minutes.
11. With the mixer on low, add the powdered sugar a few cups at a time, scraping down after each addition and making sure each is fully incorporated before adding the next one.
12. Add the maraschino cherry juice, heavy whipping cream, almond extract, and salt and mix on low for another minute until fully incorporated.
13. Once the Cherry Chip Cakes are cooled completely, level them to your desired height before filling and stacking with the Cherry-Almond Buttercream. Crumb coat the cake with buttercream, refrigerate for at least 20 minutes to let the frosting firm up, then frost the cake smooth with more buttercream.

Notes

For best results, ensure all ingredients are at room temperature before mixing. The cherry coating technique prevents sinking during baking. Store covered at room temperature for 2-3 days or refrigerate for up to 1 week. Cake layers can be frozen for up to 3 months when wrapped properly.