Description
This Homemade Cherry Chip Cake is a delightful layered cake bursting with maraschino cherries, both in the batter and the creamy cherry-infused frosting. Featuring a moist and fluffy texture from sour cream and cherry juice with a rich butter and shortening frosting, it’s a perfect showstopper for any celebration or dessert craving, delivering vibrant cherry flavor and beautiful presentation.
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
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper circles and spray the sides with baking spray for easy release.
- Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes.
- Add eggs and vanilla: Add the whole egg, egg whites, and vanilla extract to the creamed butter and sugar. Mix well while scraping down the bowl sides to ensure even incorporation.
- Incorporate dry ingredients (first half): Add half of the all-purpose flour combined with baking powder into the batter. Mix on low speed just until mostly combined; small streaks of flour should still remain.
- Add sour cream and cherry juice: Mix in the full-fat sour cream and maraschino cherry juice, blending well until smooth and evenly distributed.
- Add remaining dry ingredients and milk: Add the remaining flour and mix gently until just combined. Then add the whole milk, mixing again gently, scraping the bowl as needed to avoid overmixing and keep the batter light.
- Fold in chopped cherries: Gently stir the chopped maraschino cherries into the batter until evenly distributed.
- Divide and bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake in the preheated oven for 24 to 26 minutes, or until a cake tester inserted in the center comes out with just a few moist crumbs.
- Cool cakes: Remove the cakes from the oven and let them cool completely on wire racks before frosting.
- Make frosting – beat fats: In a large bowl, beat the softened salted butter and vegetable shortening on medium speed until smooth and creamy.
- Add powdered sugar and cherry juice in increments: Add 4 cups of powdered sugar and beat until smooth. Then add 3 tablespoons of maraschino cherry juice and mix thoroughly. Repeat this process one more time with another 4 cups of powdered sugar and 3 tablespoons cherry juice. Finally, add the remaining powdered sugar and beat until smooth, adding extra cherry juice as needed to achieve a thick but spreadable frosting with a slight stickiness to the touch.
- Level cake layers: Level each cooled cake layer by slicing off any domed tops to create flat surfaces for even stacking.
- Assemble cake – layer and frost: Place the bottom cake layer on a serving plate. Spread 1 1/2 cups of frosting evenly over it. Repeat layering with the second cake round and frosting. Top with the final cake layer.
- Frost exterior and decorate: Frost the top and sides of the assembled cake with most of the remaining frosting, reserving about 1 cup for decorative piping. Garnish with extra maraschino cherries with stems as desired. Slice and serve.
Notes
- Make sure all dairy and eggs are at room temperature to ensure better mixing and texture.
- Do not overmix the batter after adding flour to avoid a tough cake.
- To easily level cake layers, use a serrated knife or cake leveler for even stacking.
- Adjust frosting consistency with cherry juice to your desired thickness for spreading or piping.
- The cake keeps well refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.
- For a stronger cherry flavor, use fresh maraschino cherry juice and cherries.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
