This cherry chip cake is tender, moist and studded with maraschino cherry bits. Inspired by the box cake mix, this from scratch vintage cake flavor features a naturally pink cherry cake with a simple not-too-sweet cherry almond buttercream.
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As with all my recipes, I tested this cake multiple times to perfect the texture and flavor. Just like the nostalgic birthday party cake I remember from growing up. The cake is sweet, soft, flecked with little bits of maraschino cherries {like my cherry almond cookies} and topped with cherry frosting.
With decades of cake baking in my history, I love a sheet cake, like this pink velvet cake that is simple to whip up. This cherry chip flavor checks those boxes ~ easy, impressive and decadently delicious! Perfect for your next birthday party or just because you are craving a slice of nostalgia.
Jump to:
💭 what does cherry chip taste like?
This cherry chip cake has a light cherry flavor from the maraschino cherry juice and cherry bits mixed into the cake batter. The cherry chip frosting has a hint of almond, which perfectly compliments the cherry flavor.
🍒 cherry chip key ingredients
A range of ingredients were tested to create the best homemade version of this birthday classic. Here are a few that make this cake extra special.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Maraschino cherries ~ sometimes called cocktail cherries are what bring the pink color and cherry flavor to this homemade cake. I buy my maraschino cherries at Target, but most major grocery stores will carry them. They can usually be found with the ice cream toppings or in the baking section. Although occasionally they will be with the canned fruit.
Almond extract ~ just a hint is used in the cherry chip frosting. If you don’t care for or don’t have it, you can substitute with vanilla.
Buttermilk ~ use store bought buttermilk and have it at room temperature before baking. It will give the cherry cake more flavor and moisture than a homemade version. Kefir can be substituted. I include how to make your own in the recipe card notes, but suggest using store bought for the best results.
Eggs ~ should be at room temperature to give the cake the best rise and soft texture.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
Pro baking tip: If you have left over buttermilk, pour it into half cup containers and freeze. Allow to come to room temperature before using in your next recipe.
🥣 how to make this vintage inspired cake
Start by removing the maraschino cherries from their juice {remove the stems if they have them} and place on a layer or two of paper towels. Then slice each cherry in half and then each half into 6 pieces {giving you 12 small pieces per cherry. Feel free to chop them smaller if you prefer}. Move the sliced cherries onto another paper towel. Once all the cherries are in small pieces, blot them dry with another paper towel and set aside. {If you need a visual of this, see this cherry almond cookies post}.
Next preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. Set aside.
In a medium to large bowl, whisk together the melted butter and sugar until fully combined. Then whisk in the vanilla, kosher salt and baking powder.
Whisk in the eggs.
Then add half of the flour, once mostly combined stir the maraschino cherry juice into the buttermilk and stir into the cake batter.
Take 1 teaspoon of flour and toss it with the chopped maraschino cherries. Now add the remaining flour and flour dusted cherry pieces. Mix until just fully combined.
Pour the batter into the prepared cake pan and drop the pan on the counter 2-3 times to remove any bubbles in the batter.
Bake for 28-30 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to cool completely {it can stay in the baking pan} before decorating.
👩🏻🍳 make the cherry almond frosting in photos
Beat the butter in a stand mixer with the paddle attachment {or using a hand-held mixer} on high for 5 minutes. Stop about half way through to scrape up and down the bowl.
Add the confectioners' sugar and mix on low until the sugar is incorporated. Add the maraschino cherry juice and beat on high for another five minutes.
Scrape up and down the bowl, add the vanilla, almond extract and a pinch of salt and beat 2 minutes more.
Spoon or pipe the frosting over the top of the cooled cake. Slice and serve. I garnished with a few crumbled freeze dried cherries.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Cherry Chip Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Moist From Scratch Cherry Chip Cake
This tender cherry chip cake is packed with cherry bits and topped with cherry almond buttercream. A classic flavor, made from scratch and naturally pink.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
cherry chip cake
- 20 maraschino cherries, chopped and patted dry (75g)
- ½ cup unsalted butter, melted (113g)
- ¾ cup granulated sugar (150g)
- 1 tablespoon pure vanilla extract
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 2 large eggs, room temperature
- 1 ¾ cup all-purpose flour* (219g)
- ⅔ cup buttermilk** (160mL)
- ¼ cup maraschino cherry juice (60mL
cherry frosting
- ½ cup unsalted butter, room temperature (113g)
- 1 cup plus 2 tablespoons confectioners' sugar (135g)
- 2 tablespoons maraschino cherry juice (30mL)
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- Pinch of salt
Instructions
- To make the cherry chip cake: remove the maraschino cherries from their juice (remove the stems if they have them) and place on a layer or two of paper towels. Then slice each cherry in half and then each half into 6 pieces (giving you 12 small pieces per cherry. Feel free to chop them smaller if you prefer). Move the sliced cherries onto another paper towel. Once all the cherries are in small pieces, blot them dry with another paper towel and set aside
- Next preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. Set aside.
- In a medium to large bowl, whisk together the melted butter (½ cup/113g) and sugar (¾ cup/150g) until fully combined. Then whisk in the vanilla (1 tablespoon), kosher salt (½ teaspoon) and baking powder (2 teaspoons).
- Whisk in the eggs (2 large). Then add half of the flour (1 ¾ cup/219g), once mostly combined stir the maraschino cherry juice (¼ cup/60mL) into the buttermilk* (⅔ cup/160mL) and stir into the cake batter. Take 1 teaspoon of flour and toss it with the chopped maraschino cherries. Now add the remaining flour and flour dusted cherry pieces. Mix until just fully combined.
- Pour the batter into the prepared cake pan and drop the pan on the counter 2-3 times to remove any bubbles in the batter.
- Bake for 28-30 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to cool completely (it can stay in the baking pan) before decorating.
- To make the cherry buttercream: Beat the butter (½ cup/113g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high (8 on a KitchenAid) for 5 minutes. Stop about half way through to scrape up and down the bowl.
- Add the confectioners' sugar (1 cup + 2 tablespoons/135g) and mix on low until the sugar is incorporated. Add the maraschino cherry juice (2 tablespoons/30mL) and beat on high for another five minutes.
- Scrape up and down the bowl, add the vanilla (¾ teaspoon), almond extract (¼ teaspoon) and a pinch of salt and beat 2 minutes more.
- Spoon or pipe the frosting over the top of the cooled cake. Slice and serve.
Notes
*A kitchen scale is the most accurate way to measure ingredients. If using measuring cups; fluff the flour in the container first. Then spoon the flour into the measuring cup and level it off with the back of a knife.
**The buttermilk can be substituted with kefir or milk (I tested with 1%).
I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ⅔ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.
The cake can be baked in an 9-inch cake round. It should bake in the same amount of time. If you only have a 8-inch round, the cake will be a little taller and will need a little more time to bake.
Store any leftover cake at room temperature in an airtight container for 3-4 days.
The cake can also be stored in the refrigerator; cover the sides of the cake with parchment paper or plastic wrap to help keep the cake moist.
Cherry chip cake can also be frozen for up to three months. Allow to defrost overnight in the refrigerator and then let it come to room temperature.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 240Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 157mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 3g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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