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A slice of Cherry Chip Cake with pink frosting, topped with maraschino cherries, placed on a plate.

Cherry Chip Cake

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This nostalgic cherry chip cake is perfect for any celebration, filled with maraschino cherry flavor and topped with a creamy cherry buttercream.
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Prep Time 15 minutes
Cook Time 30 minutes
Cool Time 15 minutes
Total Time 1 hour
Servings: 14 Slices
Course: Birthday Cake, Dessert
Cuisine: American, Baked Goods
Calories: 563
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients:
  • ½ cup 105 g butter, softened regular or dairy-free
  • ½ cup 108 ml oil canola vegetable grapeseed or sunflower oil
  • 3 egg whites
  • ½ cup 132 ml maraschino cherry juice from the jar
  • 1 teaspoon vanilla extract
  • 1¼ cup 250 g granulated sugar
  • 2⅓ cups 292 g all-purpose flour
  • ¼ cup 25 g cornstarch
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup 250 ml milk of choice regular or dairy-free
  • ¾ cup 135 g maraschino cherries chopped very small
Buttercream Ingredients:
  • 1½ cups 315 g butter softened regular or dairy-free
  • 1½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 3-3½ cups 330 g powdered sugar icing sugar
  • 1 tablespoon maraschino cherry juice
  • ¼ teaspoon salt

Method
 

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
  2. In a large bowl, use a hand mixer or stand mixer to beat the softened butter and oil together until well combined.
  3. Add the maraschino cherry juice, egg whites, and vanilla extract. Beat until fully combined.
  4. Gradually add the granulated sugar and continue mixing until smooth.
  5. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  6. Alternately add the dry ingredients and milk to the wet ingredients, mixing until fully combined.
  7. Fold in the chopped maraschino cherries until evenly distributed.
  8. Divide the batter evenly between the two prepared cake pans. Bake for 26-34 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  9. Let the cakes cool in the pans for 10-15 minutes before removing them. Run a knife around the edges, flip the pans upside down, and gently release the cakes onto a cooling rack.
  10. While the cakes cool, prepare the buttercream. In a mixer, beat together the butter, vanilla extract, almond extract, maraschino cherry juice, and salt until smooth.
  11. Gradually add the powdered sugar, ¼ cup at a time, until the buttercream reaches your desired consistency. If too thick, add milk, ½ tablespoon at a time.
  12. Once the cakes have cooled completely, frost and decorate the cakes with the cherry buttercream.

Nutrition

Serving: 1SliceCalories: 563kcalCarbohydrates: 73gProtein: 3gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 40mgSodium: 487mgPotassium: 61mgFiber: 1gSugar: 53gVitamin A: 1239IUCalcium: 75mgIron: 1mg

Notes

This cherry chip cake is bursting with sweet maraschino cherry flavor, making it a show-stopping birthday treat! Make sure to line the cake pans for easy removal and use high-quality maraschino cherries for the best taste and color.

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