Cherry Chip Cake
There’s something so nostalgic and fun about a Cherry Chip Cake. It’s a throwback to childhood birthdays and celebrations, but with a delicious homemade twist. We’re bringing together the sweet, juicy flavor of maraschino cherries, rich mini chocolate chips, and a light, fluffy cake for a dessert that’s every bit as pretty as it is tasty.
This cake reminds us of those pink-box mixes we used to bake as kids, but this version is way better. With real ingredients and love stirred into every bite, it makes the perfect centerpiece for a special gathering or just a fun weekend baking project.
If you love this recipe, you might also enjoy our Cherry Snowball Cookies, Maraschino Cherry Cake, or Cherry Pie Cheesecake Bars.
Table of contents
Why You’ll Love This Recipe
- Homemade Charm: All the fun of a box mix with the flavor and texture of a homemade cake.
- Pretty in Pink: The maraschino cherries and subtle pink hue make it perfect for parties.
- Chocolate Surprise: Mini chocolate chips add the perfect pop of richness in every bite.
- Sweet, Smooth Frosting: A cherry-kissed buttercream and white chocolate ganache take it over the top.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
We love how this cake uses pantry staples like flour, sugar, and baking powder, plus some fun extras like maraschino cherries and mini chocolate chips. The buttermilk keeps it super moist, and the hint of almond extract enhances the cherry flavor beautifully. For the frosting, butter, powdered sugar, and a touch of food coloring create that classic pink look, and the whipped cream topping adds a dreamy finish.
Variations
- Chocolate-Cherry Swirl: Add 2 tablespoons of cocoa powder to half the batter and swirl before baking.
- Nutty Twist: Fold in chopped almonds or pecans for extra crunch.
- Gluten-Free Version: Use your favorite gluten-free flour blend.
- Cupcake Style: Bake as cupcakes for a fun party treat.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Beat butter and sugar, then add egg whites and extracts.
- Mix dry ingredients separately, then alternate adding with buttermilk.
- Stir in cherries, cherry juice, and chocolate chips. Bake as directed.
- Make the frosting.
- Frost the cake.
- Finish decorating the cake with chocolate ganache.
Expert Tips
- Use room temperature ingredients for a smoother batter.
- Don’t overmix once you add the flour – it keeps the cake tender.
- Let the ganache cool slightly before pouring so it doesn’t melt the frosting.
- Pipe whipped cream just before serving if not storing in the fridge.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Fresh cherries have a different texture and moisture level, so stick with maraschino for best results.
Yes! You can bake the cake layers a day in advance and frost the next day.
Nope! It’s optional, but it does add a nice finishing touch.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cherry Chip Cake
Equipment
- 2 8-inch round cake pans
- Electric mixer
- mixing bowls
- cooling rack
- piping bag – optional
Ingredients
Cake
- ½ cup butter softened
- 1½ cups granulated sugar
- 4 egg whites
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1⅓ cups buttermilk
- ½ cup mini chocolate chips
- 10 ounces maraschino cherries drained and finely chopped
- 2 tablespoons cherry juice
Frosting
- 1 cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 –2 drops red food coloring optional
White Chocolate Ganache
- ½ cup white chocolate chips
- ¼ cup heavy cream
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
Cake
- Preheat oven to 350°F. Spray two 8-inch round cake pans with flour-based baking spray. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg whites, vanilla extract, and almond extract. Beat until smooth and creamy.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix just until combined.
- Fold in chopped cherries, cherry juice, and mini chocolate chips.
- Divide batter evenly between prepared pans. Bake for 30–33 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Frosting
- Beat butter for 2–3 minutes until pale and fluffy. Add powdered sugar, vanilla, almond extract, and food coloring if using. Beat until smooth and creamy.
- Place one cake layer top-side up on a cake stand. Spread about ½ cup frosting evenly over the top.
- Place second cake layer top-side down. Frost the top and sides of the cake, smoothing as desired.
White Chocolate Ganache
- Heat heavy cream until just simmering. Pour over white chocolate chips and let sit for 2 minutes. Whisk until smooth.
- Pour ganache over the top of the cake, allowing it to drip down the sides.
Whipped Cream
- Beat heavy cream and powdered sugar until stiff peaks form. Transfer to a piping bag and pipe swirls around the edge of the cake. Garnish with extra maraschino cherries if desired.
- Slice and serve.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
