How to Make the Perfect Cherry Chip Cake at Home

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!

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.

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Need Ingredients For Cherry Chip Cake

How to Make Cherry Chip Cake

I 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 in the 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 Ingredient:

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 already popped up, toss in some flour, and fold them in. Now that this is all mixed up for the cherry chip cake.

Preparing the Batter and Baking:

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.

Making the Buttercream

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:

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 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 all chilled completely through. Now I am just going to pipe a small little 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 

Conclusion:

This cherry chip cake is so delicious and moist, that you’ll forget all about store-bought cakes and become a fan of this homemade treat! The cherry cake layers, cherry filling, and smooth chocolate ganache make it a perfect dessert for any occasion. Just be sure to use fresh cherries for the best flavor – it’s too good to resist!