Cherry Chip Cake
This cherry chip cake is a soft, buttery vanilla cake filled with sweet cherry bits and topped with creamy buttercream frosting. It’s a nostalgic, old-fashioned dessert that brings warmth and color to any table. Perfect for birthdays, family gatherings, or just a cozy weekend treat.
Yield: 4 people
Calories: 420kcal
Cost: $5
Equipment
- 1 Stand mixer or hand mixer For mixing batter and frosting
- 2 Mixing bowls One for wet ingredients, one for dry
- 1 spatula For folding in cherries
- 2 8-inch cake pans Greased and floured
- 1 Cooling rack To cool layers evenly
- 1 Offset spatula or piping bag For spreading or decorating buttercream
Materials
For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk
- ½ cup finely chopped maraschino cherries blotted dry
- 1 tsp cherry extract optional
For the Buttercream Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp milk or heavy cream
- 1 tsp vanilla extract or cherry extract for pink flavor
- 1 drop pink gel food coloring optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment paper.
- Cream the butter and sugar together in a large bowl for 3 minutes until pale and fluffy.
- Add eggs and vanilla, beating well after each addition.
- In another bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients.
- Fold in chopped cherries and optional cherry extract until evenly distributed.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the buttercream: Beat butter until creamy, then gradually add powdered sugar. Mix in milk and vanilla (or cherry extract) until smooth and spreadable.
- Frost the cooled cakes, adding a thin crumb coat first. Chill briefly, then apply the final frosting layer.
- Decorate with vintage piping swirls or a simple rustic finish.
- Serve and enjoy your soft, buttery, and beautifully pink cherry chip cake!
Notes
Cherry Options: You can use fresh cherries, but maraschino cherries give that classic color and flavor.
Buttercream Tip: For the smoothest texture, beat your buttercream for at least 4–5 minutes.
Storage: Keep your cake in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
Make-Ahead: Bake cake layers a day early, wrap tightly, and frost the next day for the freshest flavor.
Decoration: Try vintage piping for a beautiful retro finish or keep it simple with smooth buttercream swirls.