Cherry Chip Cake is so incredibly delicious and moist that you’ll forget all about store-bought cakes and become an instant fan of this homemade treat! Whether you’re organizing a birthday party or any other special celebration occasion, or simply looking for a special treat, this easy cherry chip cake recipe is a perfect choice.
All right, you all. I am making a cherry chip cake today, and I want to tell you exactly how to do it with luscious cherry cake, cherry filling, and chocolate ganache. You’ll have a perfect cake for any event! Obviously, for a cherry chip cake, you need cherries. Make sure the cherries are fresh.
Ingredients You Will Need for Cherry Chip Cake
For the Cake:
- 1 ¼ cups cake flour (sifted)
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup maraschino cherry juice
- 2 large egg whites
- ¼ cup buttermilk
- ¼ cup unsalted butter (softened)
- ¾ cup sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ⅓ cup maraschino cherries (chopped)
- ½ tbsp flour (for cherries)
For Buttercream:
- ½ cup unsalted butter (softened)
- ¼ cup powdered sugar
- 1 tbsp cherry juice
- 1–2 tsp heavy cream (as needed)
For Ganache:
- ¼ cup semi-sweet chocolate (chopped)
- ½ cup hot heavy cream
How to Make Cherry Chip Cake (Step-by-Step)
Easy Chocolate Cherry Chip Cake Recipe with Maraschino CherriesI am making a cherry chip cake today, and I want to tell you exactly how to do it with a luscious cherry cake cherry filling with some chocolate ganache, and you’ll have a perfect cake for any event. Obviously, for a cherry chip cake, you need cherries.
Cherry Chops and Extract Fresh Cherry Juice
Now that my cherries are chopped, I spread them on a tray with a paper towel, lay another paper towel on top, press with a second pan to remove extra juice, and transfer them to a bowl with about a tablespoon of flour. I toss the cherries in flour to coat them well, preventing them from sinking into the cherry chip cake batter, and set them aside to rest.
Preparing the Butter Mixture and Mixing Eggs
I just have my flour, then my baking powder, and salt. I’m going to pour this in and give it a good whisk, mixing the salt and baking powder in. Then, we’ll set this aside and move on to my butter for the cherry chip cake.
I’m going to put my butter in the stand mixer, along with my sugar and jello mix. Then, turn it on medium speed until it’s nice and fluffy.
Now, scrape this down a few times, then turn it back up to medium-high speed until the right consistency. Once the butter mixture is pale and fluffy, I’ll scrape this down one more time, getting everything at the bottom and off the spatula. Then, turn this back to medium-low speed and add the eggs in three parts.
Pour them in, let them mix, pour them in, let them mix, and then put the last part in. Now that the eggs are mixed, scrape everything down and turn this up to medium-high speed. Whip this for about two to three minutes, and now it’s nice and mixed.
Mixing the Ingredients:
Go ahead and mix buttermilk and cherry juice in a bowl for the cherry chip cake. I’ll just whisk this together. Then, I will add my vanilla, mixing this just a little bit. Now, it is time for our flour and buttermilk for the cherry chip cake.
Take flour, pour some in, and mix until just combined. Then, add half of my buttermilk and cherry mixture, mixing until just combined. Then, add more flour.
Add the rest of the buttermilk, and end with flour. Now that the batter is all mixed for the cherry chip cake, get every last drop off the paddle. Not going to waste any.
Then, do one final scrape down of the bowl, making sure all the flour and everything at the bottom got nicely incorporated. Finally, take those cherries that have already popped up, toss in some flour, and fold them in. Now that this is all mixed up ,for the cherry chip cake.
How to Make Cherry Chip Cake Batter and Bake It Moist:
Next, spray eight-inch pans and pour this evenly between the three for the cherry chip cake. Some people weigh how much they put in each pan to make sure they’re even. I eyeball it and hope for the best, but if you want to weigh it, that’s okay.
Now, spread this out to the sides and up the sides of my pan just a little bit. Doing this ensures that my cake rises on the outside before the middle, so I don’t have a huge dome to cut off when I’m done. Then, I’ll go ahead and get these into my 325-degree preheated oven for about 35 minutes or until a toothpick comes out clean.
Cherry Chip Cake Frosting: Making the Buttercream
Ingredients For Buttercream
- 1 Cup Unsalted Butter
- 1/2 Cup Powdered Sugar
- Heavy Cream (as you need)
- Maraschino Cherry Juice (for flavor and color)
Start by mixing all the butter in the stand mixer until pale and fluffy. Then, slowly add most of the sugar, adjusting as needed for texture and taste.
Once the sugar is mixed in, whip in heavy cream on medium-high speed for 2-3 minutes. Scrape the bowl, then carefully add cherry juice, starting with a fourth of it. Adjust the amount based on consistency. The buttercream is mixed, set it aside.
How to make smooth chocolate ganache and fluffy buttercream:
Ingredients For Chocolate Ganache:
- 1 Cup Heavy Cream ( hot)
- 1/2 Cup Semi-sweet Chocolate – chopped
Work on chocolate ganache because after adding the heavy cream, I now have a nice fluffy and really smooth buttercream. When I mix with my hands, I can push out all those extra air bubbles for a nice smooth, silky buttercream to move on to my chocolate ganache.
How to make this many times: I’m going to take my heavy cream and stick it in the microwave to get it nice and hot, then pour it over the chocolate to melt. After that, we’ll mix it up for a nice smooth chocolate ganache.
I’m just putting my cream over my chocolate and making sure it’s completely covered. I put a pan on top to trap steam inside, then I let it sit for 3 to 5 minutes before mixing it up.
Now that I’ve mixed my cream into the chocolate, I have a nice, thick chocolate ganache that I can use to fill my cake. Now everything is made: my buttercream and chocolate ganache.
Assembling the Cake with Chocolate Ganache and Cherry Buttercream
Now the cakes are out of the oven and have been completely chilled through. Now I am just going to pipe a small dam around the outside of my cake.
Then I can go back with a scoop of my chocolate ganache, and then I’ll just take my offset spatula and spread this out all along the inside.
Then I will go back with some of my cherry jam and do the same thing—little dollops—and then I can put my next layer on top. Now I’m just going to stick this in the refrigerator to chill before we put on our final coat.
My cake is out of the refrigerator and it is nice and chilled, so now I’m just going to put a good final layer of buttercream all around my cake. If you end up making this cake, you will be able to smell the amazing cherry buttercream so well. Right now, it smells so good! I cannot wait for them to be able to enjoy this
Pro Tips for Cherry Chip Cake
- Dry those cherries well: After chopping the maraschino cherries, pat them dry using a paper towel.
- Room temperature ingredients give the best results( Trust me, using soft butter and room-temperature eggs makes mixing so much easier)
- Don’t overmix the batter: Once everything’s combined, stop mixing. Overdoing it can make the cake dense instead of soft and moist.
- A little cherry juice goes a long way: Add a splash of maraschino cherry juice to the batter for a beautiful pink color and that sweet cherry flavor we all love.
- Toothpick test saves the day: Insert the center of the cake. If it comes out clean, your cake is perfectly baked!
- Cool before frosting: It’s tempting to frost it right away, but let it cool completely, or your buttercream will melt and slide off.
Cherry Chip Cake Nutrition Information (Per Slice)
160 calories|| 1 fat || 1grams of saturated fat || Protein 2g
Source: Nutritionix
More Easy Cake Variations You’ll Love
- Triple chocolate cake
- Peach Cobbler Recipe with Cake Mix
- Strawberry Pound Cake
- Red Velvet Cake
- Hawaiian Carrot Pineapple Cake
FAQs
Why is my cherry cake dry?
- A dry cherry cake can result from a few factors:
- Avoid over-mixing to make the cake dense and dry. Mix just until combined.
- Use the right amount of cherry juice or buttermilk.
- Bake the cake at the right temperature and the right time over Overbaking makes the cake hard and dry.
- Be sure to measure ingredients, especially flour, when the flour quantity is more, to make the cake sponge hard.
- Use fresh, properly drained cherries.
Liquid ingredients like Butter or oil to keep the cake moist.
Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries. But make sure which cherries you use in this cake, cherries must be dry because of excess moisture spoil the consistency of the batter.If you want colour and sweetness to use maraschino cherries otherwise, fresh cherries will work fine for your recipe.
Can I use a different frosting for this cherry chip cake?
Yes, you can definitely use different flavors of frosting for cherry chip cake! Go with whatever you like or what fits the occasion
Conclusion:
I hope you love this cherry chip cake. If youe love these cherries, this cake is a must-try, and share your feedback with me. This cake recipe is easy and too tasty. Check out my Champagne Cake, a Strawberry pound cake, and my favourite lemon cream cheese pound cake recipe. You must try these recipes. They are all easy-to-make recipes and perfect for every occasion!
Easy Chocolate Cherry Chip Cake Recipe with Maraschino Cherries
Ingredients
For the Cake
- 1 ¼ cup flour
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup cherry juice
- 2 Large egg whites
- ¼ cup buttermilk
- ¼ cup unsalted butter
- ¾ cup sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ⅓ cup maraschino cherries (chopped)
- ½ tbsp flour (for cherries)
For Buttercream
- ½ cup unsalted butter
- ¼ cup powdered sugar
- 1 tbsp powdered sugar
- 2 tsp heavy cream
For Ganache
- ½ cup cream
- ¼ cup Choped chocolate
Instructions
- Preheat oven to 350°F (175°C) and grease one 8-inch cake pan.
- Sift together cake flour, baking powder, and salt.
- In another bowl, whisk cherry juice, egg whites, and buttermilk.
- Beat butter and sugar until fluffy, then add oil and vanilla.
- Gradually add dry ingredients and wet mixture alternately, mixing gently.
- Toss chopped cherries with flour and fold into batter.
- Pour batter into the pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool the cake completely before frosting.
- For buttercream, beat butter until creamy, add sugar, cherry juice, and cream, and whip until fluffy.
- For ganache, pour hot cream over chocolate and stir until smooth.
- Frost the cooled cake, drizzle ganache, and decorate with cherries.
Storage Tips
- Store the cherry chip cake in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate it for up to 5 days; bring it to room temperature before serving.
- Wrap individual slices in plastic wrap and store them in the freezer for up to 2 months.
- When freezing, thaw the slices overnight in the refrigerator or for 1-2 hours at room temperature before eating.
