Cherry Chip Cake

This Cherry Chip Cake is a nostalgic, flavor-packed treat with a homemade cherry-vanilla cake base, mini chocolate chips, and a luscious pink buttercream frosting. Topped with white chocolate ganache and swirls of whipped cream, it's as beautiful as it is delicious!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 33

Total Time 53

Servings Slices

Calories 540kcal

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.

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