Homemade Cherry Chip Cake with Fluffy Vanilla Buttercream: A Retro Dream Come True
Step back in time to a classic bakery favorite, reimagined with love and care right in your kitchen! Our Homemade Cherry Chip Cake, crowned with a luscious, fluffy vanilla buttercream, is an irresistible tribute to that beloved retro boxed cake mix we all remember. This isn’t just any cake; it’s a nostalgic journey back to childhood birthday parties and sweet family gatherings, now perfected with a from-scratch touch that truly elevates every bite.
Growing up, the annual birthday cake selection was a highlight. My mom would let us pore over the endless options in the bakery aisle, but for me, the choice was always clear: Cherry Chip. There was something undeniably magical about that perfectly pink cake, speckled with tiny, sweet cherry bits, offering a delicate fruit flavor that was simply unmatched. That tender, light crumb and subtle cherry flavor, frosted with classic buttercream, was an absolute dream! And it’s a favorite of mine to this day, bringing back cherished memories with every forkful.
For those of you who have never had the pleasure, “cherry chip cake” is a tender, light pink cake generously studded with small pieces of candied or maraschino cherries. It’s known for its subtle, sweet cherry essence and wonderfully soft crumb. When paired with a classic, airy buttercream, it transforms into an absolute dream dessert – a favorite of mine that still brings a smile to my face to this very day.
Table of Contents
- A homemade version of a retro favorite
- Ingredients you’ll need
- How to make cherry chip cake
- Recipe tips and FAQs
- Cherry chip cake recipe
- More cake recipes
A Homemade Version of a Retro Favorite
In today’s world, finding that classic cherry chip boxed cake mix can be quite a challenge, as it often appears and disappears from store shelves. But fear not! Our homemade version eliminates the search and offers an even more delightful experience. Whether you’re a seasoned baker seeking a truly from-scratch recipe, craving that nostalgic flavor that’s hard to find, or simply looking to embark on a fun new baking adventure, this cake is an absolute must-try. This isn’t just about recreating a classic; it’s about perfecting it. Our homemade cherry chip cake boasts an incredibly soft, moist crumb and a rich, authentic cherry flavor that a mix simply can’t replicate. Each layer is lovingly blanketed in a light and airy whipped vanilla buttercream, making it not only delicious but also wonderfully pretty. Get ready to impress your family and friends – I truly believe you’ll adore this recipe!
Recipe note! After some reader feedback about issues with this cake, I have completely re-worked this recipe. It is now better than ever! With more thorough instructions and tips, and fool-proof results. Originally published February 2014, fully updated February 2025.
Ingredients You’ll Need for this Homemade Cherry Chip Cake
To achieve the best possible flavor and texture for your homemade cherry chip cake, selecting the right ingredients is key. We’ll be using classic pantry staples, but each plays a crucial role in creating this delightful dessert. Below is a concise list of what you’ll need, with the full, detailed recipe available at the bottom of this post.
Let’s get baking! Here’s everything you’ll need to make this homemade cherry chip cake (full recipe at the bottom):
- Maraschino cherries — The star of the show! You’ll need one 10-oz jar. Draining and chopping them finely is crucial for even distribution and preventing them from sinking.
- Unsalted butter — Softened to room temperature for optimal creaming, providing richness and tenderness to the cake.
- Granulated sugar — Sweetens the cake and contributes to its tender crumb when creamed with butter.
- Egg whites — Used instead of whole eggs for a lighter, whiter cake crumb, allowing the pink color to shine through. Ensure they are at room temperature for better volume.
- Cake flour — Absolutely essential for a super tender, delicate, and fluffy cake. Its lower protein content prevents toughness, giving you that perfect bakery-style crumb.
- Buttermilk — Adds moisture, tenderness, and a slight tang that beautifully complements the cherry flavor. The acidity also reacts with baking soda to aid in leavening.
- Vanilla extract and almond extract — A harmonious duo that enhances the cherry notes and adds depth to the overall flavor profile. Don’t skip the almond!
- Baking powder and baking soda — Our leavening agents, working together with the buttermilk to ensure a beautifully risen and airy cake.
- Powdered sugar — The base for our dreamy, smooth vanilla buttercream.
- Heavy cream — Provides the richness and contributes to the whipped, fluffy texture of the buttercream.
How to Make Homemade Cherry Chip Cake
Let’s dive into the baking process! While making a homemade layer cake might seem daunting, our detailed steps will guide you to success, resulting in a show-stopping dessert that tastes even better than it looks.
- Prepare the Maraschino Cherries. This initial step is more important than you might think! Begin by thoroughly draining your 10-oz jar of maraschino cherries. You’ll want to reserve some of that vibrant juice for later if you desire pink frosting, so don’t discard it all! Once drained, pat the cherries very dry with paper towels. Next, transfer them to a food processor and pulse several times until they are finely chopped. The goal here is tiny, sprinkle-sized pieces. If the chunks are too large, they tend to sink to the bottom of your cake layers, creating an uneven texture. Uniform, small pieces ensure those delightful cherry ‘chips’ are perfectly distributed throughout your beautiful pink cake.
- Prepare Cake Batter using the Creaming Method. Our recipe utilizes the classic creaming method, a foundational technique in baking that yields a light and airy cake texture. First, in a large mixing bowl (or the bowl of a stand mixer with a paddle attachment), you’ll beat the softened unsalted butter and granulated sugar together until the mixture becomes wonderfully pale and fluffy – this usually takes about 3-4 minutes. This process incorporates air, which is crucial for the cake’s rise. Next, gradually add the room temperature egg whites, one at a time, mixing well after each addition to ensure proper emulsification. Stir in the vanilla and almond extracts, infusing the batter with their aromatic warmth. In a separate bowl, whisk together your dry ingredients: cake flour, baking powder, baking soda, and salt. Simultaneously, gently stir the reserved maraschino cherry juice into the buttermilk to create a lovely light pink liquid. Now, you’ll alternate adding the dry flour mixture and the wet buttermilk mixture to the butter-sugar-egg mixture, beginning and ending with the dry ingredients. Mix on low speed *just* until combined after each addition. The key here is to avoid overmixing once the dry ingredients are introduced, as this can develop the gluten in the cake flour and lead to a tough cake. Finally, with a light hand, gently fold in your finely chopped maraschino cherries until they are just evenly distributed. Again, be careful not to overmix!
- Bake to Perfection. Once your batter is ready, divide it evenly among your prepared cake pans. Bake until the cake layers appear set, have a slight dome, and gently spring back when lightly pressed in the center. The baking time will vary slightly depending on whether you’re using two or three pans (thinner layers bake faster). After baking, allow the cakes to cool in their pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely. This crucial cooling step prevents your cake from becoming dense or falling apart when frosted.
- Craft the Fluffy Buttercream Frosting. While your cake layers cool, it’s time to whip up the dreamy vanilla buttercream. In a mixing bowl with an electric mixer, combine the softened unsalted butter, powdered sugar, heavy whipping cream, vanilla extract, and almond extract. Start on low speed to incorporate the powdered sugar without a cloud of dust, then increase to high speed and beat until the frosting is incredibly smooth, light, and fluffy. This typically takes 4-5 minutes. For an extra touch of retro charm, you can easily transform your frosting into a delicate pink hue by adding a little bit of the leftover maraschino cherry juice – a truly charming detail for this cake!
- Assemble Your Masterpiece. Once your cake layers are completely cool and your frosting is prepared, it’s time for the grand assembly! Place your first cake layer on a serving plate or cake stand. Spread a generous ½ to 1 cup of the fluffy buttercream over the top, creating an even layer. Carefully place the second cake layer on top, followed by the third if you’re making a three-layer cake. Use the remaining frosting to generously cover the top and sides of the entire cake, smoothing it out for a polished finish or creating decorative swirls as desired. For the perfect final flourish, garnish your cake with a few whole maraschino cherries or additional cherry chips.
- Slice and Savor! Your beautiful homemade cherry chip cake is now ready to be enjoyed! While it can be served immediately, the flavors often meld and deepen beautifully if allowed to rest for an hour or two. For optimal freshness and taste, it’s best consumed within 1-2 days of baking. Store the cake at room temperature in an airtight container. However, if your kitchen is particularly warm or if you prefer cleaner, firmer slices, you might consider storing it in the refrigerator. Just remember to bring it back to room temperature for about 30 minutes before serving for the best texture.
baking tip:Why you should use cake flour
Understanding your ingredients is a baker’s superpower, and cake flour is a prime example. This specialized flour is purposefully high in starch and significantly lower in protein compared to all-purpose flour. Why does this matter for your cake? The proteins in flour develop gluten when mixed with liquid, and while gluten is great for bread, too much of it can result in a tough, dense cake if the batter is overworked. Cake flour minimizes this risk, helping you achieve that coveted, melt-in-your-mouth tender and airy crumb every time. When a recipe, like this cherry chip cake, specifically calls for cake flour, it’s setting you up for consistent success. It’s a small change that makes a big difference in the final texture of your dessert.
If you don’t have cake flour on hand, substitute ¾ cup + 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch for 1 cup of cake flour. You can also simply just use all-purpose flour, cup for cup. The results won’t quite be the same, there’s not the same guarantee of success, but you’ll likely still have a delicious cake. Embrace cake flour for this recipe, and you’ll be rewarded with a truly superior cake!
Recipe Tips and FAQs for Perfect Cherry Chip Cake
Baking can sometimes feel like a science, but with these expert tips and answers to frequently asked questions, you’ll navigate your way to a perfect homemade cherry chip cake with confidence. These insights are designed to ensure your cake turns out light, flavorful, and absolutely delightful every single time.
- Finely Chop Maraschino Cherries for Even Distribution. Achieving those perfectly distributed ‘cherry chips’ is paramount. We highly recommend using a food processor to finely chop your maraschino cherries. This tool ensures a uniform size, which is key. Larger, uneven pieces have a tendency to sink to the bottom of your cake layers during baking, leaving you with an inconsistent texture. Aim for pieces about the size of large sprinkles; pulse 7-10 times, scraping down the sides as needed, until they are just right.
- The Magic of Cake Flour for a Tender Crumb! As mentioned, cake flour is not just an option, it’s a game-changer for this recipe. Its low protein content is crucial for a cake with a wonderfully light, delicate, and tender crumb. You can usually find it in the baking aisle alongside other specialty flours. If it’s unavailable, don’t despair! You can easily make your own homemade cake flour substitute using all-purpose flour and cornstarch. While the results won’t be *exactly* the same as commercial cake flour, it’s a very effective workaround.
- Room Temperature Ingredients are Key for Best Texture and Rise. This is a golden rule in baking, especially for cakes! Ensure your dairy (buttermilk, butter) and egg whites are at room temperature before you begin. Plan ahead and pull them out of the fridge 30-60 minutes before you start mixing. Room temperature ingredients emulsify much better, creating a smoother, more uniform batter. This leads to a better rise in the oven and a significantly softer, more tender cake texture. For more in-depth information on why room temperature ingredients make such a difference in baking, check out our detailed guide.
- Choosing the Right Cake Pans. The size and number of your cake pans can influence the final look and baking time of your cake. For this particular recipe, I personally prefer 8-inch round cake pans. You have the flexibility to use either two or three pans, depending on how many layers you desire and the height you’re aiming for. If opting for just two layers, make sure your pans are at least 3 inches deep to prevent overflow, as the batter volume is designed for thicker layers. Using 9-inch pans is also an option, but be aware that your cake layers will be noticeably thinner, and baking times will need to be adjusted accordingly (they’ll bake faster).
- Mastering Layer Cake Assembly for Stunning Results. If you’re new to the art of baking and assembling layer cakes, or if you simply want to refine your technique, we’ve got you covered. Be sure to explore our comprehensive guide on how to build a layer cake. This resource is packed with invaluable tips and tricks, covering everything from how to flawlessly prepare your cake pans to prevent sticking, to achieving perfectly even cake layers, and professional techniques for frosting a cake smoothly and beautifully. It’s your ultimate companion for creating stunning multi-layered desserts.
- Make-Ahead and Storage Options for Convenience. Life can be busy, and sometimes preparing a cake in stages is incredibly helpful. Luckily, this cherry chip cake recipe offers several make-ahead options!
- Cake Layers: You can bake the cake layers in advance and store them in the refrigerator for up to 3 days, or freeze them for up to 3 months. Always wrap them tightly in plastic wrap before storing to maintain freshness. For detailed instructions on how to properly store and freeze cake layers, refer to our dedicated tutorial.
- Frosting: The buttercream frosting can also be prepared ahead of time. Store it at room temperature for several days, in the refrigerator for 1-2 weeks, or even in the freezer for several months. Before using, simply bring it back to room temperature and re-whip it with an electric mixer until it’s smooth and fluffy again – this will restore its perfect consistency.
Cherry Chip Cake Recipe
Cherry Chip Cake
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Ingredients
For the cake:
- 10 oz (283 grams) jar maraschino cherries
- 1 cup (226 grams) unsalted butter , softened at room temperature
- 2 cups (400 grams) granulated sugar
- 4 large egg whites , at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups (375 grams) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup (340 grams) buttermilk , at room temperature
- 2 tablespoons maraschino cherry juice
For the buttercream frosting:
- 1 cup (226 grams) unsalted butter , softened at room temperature
- 4 cups (450 grams) powdered sugar
- ¼ cup (56 grams) heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Equipment
Instructions
To make the cake:
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Drain the maraschino cherries thoroughly, reserving the juice, then pat dry. In a food processor (or with a sharp knife), pulse the cherries several times until they’re finely chopped. They should be about the size of large sprinkles (larger chunks will sink to the bottom). Set aside.
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Preheat oven to 350°F. Butter and flour two (or use baking nonstick spray) or three 8-inch round cake pans and line the bottoms with parchment paper. (Note: for only two layers you’ll need cake pans that are 3 inches deep or cake may overflow in the oven; never fill cake pans more than ⅔ full.)
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In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and sugar at high speed until light and fluffy, 3-4 minutes. Scrape down the bowl and add the egg whites one at a time, mixing after each. Add the vanilla and almond extracts and mix until combined.
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In a separate bowl, combine the cake flour, baking powder, baking soda and salt. Add maraschino cherry juice to buttermilk and stir until light pink. Add the flour mixture to the mixer in 3 additions, alternating with the buttermilk mixture. Mix after each addition and scrape down the bowl as necessary.
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Gently stir in the chopped maraschino cherries until they’re evenly distributed through the batter, but do not overmix.
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Divide the batter evenly between the cake pans and bake until center domes slight and springs back when gently pressed with a finger, about 30-35 minutes (25-30 minutes if you’re baking 3 layers as they’re thinner). Let cool in the pans 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting and assemble the cake:
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Place the butter, powdered sugar, heavy cream, vanilla extract and almond extract in the bowl of a stand mixer fitted with a paddle attachment (alternately you can use a hand-held mixer). Mix on low speed until moistened, then increase speed to high and beat until smooth and fluffy, about 4-5 minutes.
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Place one cake layer on a plate or cake stand. Cover with ½-1 cup of the buttercream frosting. Place second cake layer on top and cover tops and sides with remaining buttercream.
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Store cake in an airtight container at room temperature for up to 4 days. If your kitchen is warm or you prefer firm slices, store in the fridge.
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Notes
- Room Temperature Ingredients for Best Results. Reiterating a crucial point: For the absolute best rise and a soft, fluffy texture, ensure your butter, buttermilk, and egg whites are all at room temperature. This typically means pulling them out of the refrigerator about one hour before you plan to start baking. A quick tip: eggs are much easier to separate when they are cold, so separate them first, then let the whites come to room temperature.
- Measure Flour Correctly for Optimal Consistency. Precise measurements are fundamental to baking success. Always measure your flour correctly using the spoon and level method. This technique involves lightly spooning the flour into your measuring cup until it overflows, then leveling it off with the back of a knife. Alternatively, for the most accurate results, consider using a digital kitchen scale to measure by weight (grams), as this eliminates any inconsistencies from packing flour into cups.
- Storing Leftover Egg Yolks. Since this recipe calls for only egg whites, you’ll have leftover egg yolks. Don’t waste them! They can be stored in an airtight container in the refrigerator for about a week, perfect for making custards, hollandaise, or enrichment for other baked goods. For longer storage, egg yolks also freeze beautifully. Whisk 4 egg yolks with 1 teaspoon of granulated sugar (the sugar helps prevent them from becoming gelatinous upon thawing) and store them in a ziplock bag or small container for up to 1 month. Thaw them in the fridge overnight before incorporating them into other baking recipes.
- How to Ensure Cherry Chips Don’t Sink to the Bottom. This is a common concern with cakes containing fruit pieces. The key to ensuring your cherry chips remain suspended throughout the batter is two-fold:
- Uniform, Fine Chop: As detailed in the instructions, use a food processor to chop the maraschino cherries very finely and uniformly. They should be no larger than sprinkles.
- Even Distribution: After chopping, make sure the cherries are thoroughly and evenly distributed when you gently fold them into the batter. They can be quite sticky and tend to clump together, so take your time to separate them and mix them in well without overworking the batter.
- For a Beautiful Pink Frosting. To give your vanilla buttercream a lovely, delicate pink hue that perfectly matches the cake, simply add 1 tablespoon of the reserved maraschino cherry juice to the frosting mixture. If you do this, reduce the amount of heavy cream in the frosting recipe to 3 tablespoons to maintain the ideal consistency.
This homemade cherry chip cake is more than just a dessert; it’s a celebration of flavor, nostalgia, and the joy of baking from scratch. With its tender crumb, subtle cherry notes, and fluffy vanilla buttercream, it’s sure to become a new favorite for all your special occasions. We hope you enjoy every delightful slice!
More Delightful Cake Recipes to Try
If you loved this Cherry Chip Cake, you’re in for a treat! Explore more of our delicious and easy-to-follow cake recipes perfect for any occasion: