Cherry Chip Cake
A homemade version of a favorite cake box classic - light and fluffy cherry chip cake frosted with whipped vanilla buttercream.
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
Instructions
To make the cake:
- 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.
- 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.)
- 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.
- 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.
- Gently stir in the chopped maraschino cherries until they're evenly distributed through the batter, but do not overmix.
- 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:
- 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.
- 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.
- 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.
Video
Notes
- Butter, buttermilk and egg whites should be at room temperature for best results. Your cake will be taller and fluffier! Pull them out about 1 hour before baking, but note that eggs are easier to separate when cold.
- Make sure to measure flour correctly with the spoon and level method, or use a digital scale for most accurate measurements.
- Store leftover eggs yolks in the fridge for about a week, but they also freeze well. Whisk 4 egg yolks with 1 teaspoon of sugar (this helps the yolks not gelatinize) and store in a ziplock bag for up to 1 month. Thaw in fridge before using in other baking recipes.
- How to ensure cherry chips don't sink to the bottom: make sure they are uniformly chopped very fine. Use a food processor and pulse 7-10 times and scrape down the sides as needed. Then make sure they're evenly distributed through the batter. They are sticky and like to cling together!
- If you want pink frosting: Add 1 tablespoon of reserved cherry juice and reduce heavy cream to 3 tablespoons.
Calories: 563kcal, Carbohydrates: 81g, Protein: 5g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 150mg, Potassium: 133mg, Fiber: 1g, Sugar: 63g, Vitamin A: 809IU, Vitamin C: 0.02mg, Calcium: 71mg, Iron: 0.4mg
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