Homemade Cherry Chip Cake Recipe

You know those cakes that just scream childhood memories? Cherry chip cake is one of them for me. Growing up, I’d spot that Betty Crocker mix on rare occasions, and it always felt like a special treat with its flecks of cherry and that vibrant pink hue. Even though I didn’t bake it often back then, readers kept requesting a from-scratch version, so I dove in. Boy, was it worth it! This cake bursts with maraschino cherry flavor, stays moist, and pairs perfectly with a creamy frosting. It’s fun, festive, and oh-so-easy to whip up for any occasion.

Prep Time, Cook Time, and More Details

Before we jump in, let’s get the basics sorted. This cherry chip cake recipe takes about 20 minutes to prep—perfect for busy days. Baking time? Around 30-35 minutes in the oven.

It serves 12 generous slices, making it ideal for family gatherings or potlucks. You’ll need standard tools like mixing bowls, a hand mixer, and two 9-inch round cake pans. Oh, and don’t forget to preheat your oven to 350°F for that even bake.

Ingredients You’ll Need

Gathering ingredients for this homemade cherry chip cake is straightforward. I love how simple items create such a flavorful dessert.

For the cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 1/2 cup maraschino cherry juice (from the jar)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (for that subtle nutty kick)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup chopped maraschino cherries (drained and patted dry)
• A few drops of red food coloring (optional, for extra pink pop)

For the cherry buttercream frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup maraschino cherry juice
• 1 teaspoon vanilla extract
• Pinch of salt
• Extra chopped cherries for garnish

These amounts make a two-layer cake. Feel free to double up for a crowd.

Step-by-Step Instructions

Let’s bake this cherry chip cake step by step. I’ll walk you through it like we’re in the kitchen together.

First, preheat your oven to 350°F and grease those cake pans. Line them with parchment for easy release—trust me, it saves headaches.

In a large bowl, cream the butter and sugar until fluffy. This takes about 3 minutes with a mixer. Add eggs one at a time, beating well after each.

Next, mix the dry ingredients: flour, baking powder, and salt in a separate bowl. Alternate adding this mix and the milk to your butter mixture, starting and ending with flour. Stir in the cherry juice, extracts, and food coloring if using.

Fold in the chopped cherries gently. You don’t want to crush them—those bits are the star!

Divide the batter evenly between pans. Bake for 30-35 minutes until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn out onto racks.

While cooling, make the frosting. Beat butter until creamy, then gradually add powdered sugar. Pour in cherry juice and vanilla, mixing until smooth.

Once cakes are cool, frost the top of one layer, stack the second, and cover everything. Garnish with cherries for that wow factor.

Helpful Tips and Decorating Ideas

Baking this cherry cake recipe? Here are some real tips I’ve learned from trial and error.

Always pat dry those maraschino cherries. Excess liquid can make the batter soggy—nobody wants that.

For even layers, use a kitchen scale to divide batter. It keeps things professional-looking without fuss.

Decorating tips? Go simple with piped swirls of frosting around the edges. Sprinkle chocolate chips or almond slivers on top for contrast.

Feeling fancy? Add edible glitter or fresh cherries for a birthday vibe. It’s all about making it your own.

If the frosting’s too thick, add a splash more cherry juice. Too thin? More powdered sugar does the trick.

Variations to Try

This classic cherry chip cake is versatile. Switch it up based on what you have.

For a chocolate twist, fold in 1/2 cup mini chocolate chips with the cherries. It turns into a cherry chocolate chip dream.

Gluten-free? Swap all-purpose flour for a 1:1 gluten-free blend. Works like a charm in my tests.

Want cupcakes? Bake in liners for 20-25 minutes. Top each with frosting and a whole cherry—adorable for parties.

Vegan version? Use plant-based butter, egg replacers, and almond milk. The flavor holds up surprisingly well.

Or, amp up the almond with more extract. It’s like cherry almond cake meets nostalgia.

These tweaks keep the recipe fresh. Experiment and find your favorite.

How to Serve Your Cherry Chip Cake

Serving this pink cherry dessert is half the fun. Slice it up at room temperature for the best texture.

Pair it with vanilla ice cream for a cool contrast. Or, a hot cup of coffee cuts through the sweetness nicely.

For events, present on a cake stand with fresh flowers. It looks stunning and tastes even better.

Kids love it as is—those cherry flecks are like hidden treasures. Adults? A dollop of whipped cream elevates it.

No matter how, it’s always a hit. Just watch the smiles.

Storage Instructions

Leftovers? This cherry chip cake stores well if done right.

Cover tightly and keep at room temp for up to 2 days. The frosting stays creamy that way.

For longer, refrigerate in an airtight container—up to 5 days. Let it warm up before eating for softness.

Freeze slices wrapped in plastic, then foil. Thaw overnight in the fridge. Good for 3 months.

Pro tip: Frosting might sweat in humid spots, so use a cake dome if possible.

Nutrition Facts

Curious about the stats in this homemade cherry cake? Here’s a breakdown per slice (based on 12 servings).

Calories: Around 450. It’s indulgent, but worth it.

Carbs: 60g, mostly from sugar and flour.

Protein: 5g—eggs help there.

Fat: 22g, thanks to butter.

Fiber: 1g. Not a ton, but cherries add a bit.

Sugars: 45g. Sweet, yes, but that’s the charm.

These are estimates—vary by ingredients. For precise info, plug into a nutrition calculator.

It’s not health food, but hey, balance with veggies later.

FAQs

Can I make it ahead?

Absolutely. Bake layers a day early, frost fresh. Saves time.

Why is my cake dense?

Overmixing—stir gently after adding flour.

Is almond extract necessary?

It enhances cherry flavor, but skip if allergic. Vanilla works solo.

How do I get that perfect pink?

Food coloring helps, but cherry juice adds natural tint.

Conclusion

Baking this cherry chip cake always brings back sweet memories for me, even if they’re borrowed from others’ stories. It’s that perfect mix of fun, flavor, and ease that makes it a go-to dessert. Whether you’re recreating nostalgia or trying something new, this recipe delivers moist layers flecked with cherries and topped with dreamy frosting. I’ve shared my tips and twists to make it foolproof, so you can impress without stress.

Now, why not give it a whirl? Save this for your next gathering, or bake it just because. You’ll love how it turns ordinary days festive. And if you tweak it, drop a comment below—I’d love to hear your take. Happy baking!