Homemade Cherry Chip Cake
A homemade, from-scratch version of my favorite cherry chip cake box mix. It's light and fluffy, full of maraschino cherries, and frosted with vanilla-almond buttercream.
Ingredients
For the cake:
- 10 oz (283 grams) jar maraschino cherries , plus more for decoration if desired
- 1 cup (226 grams) 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
- 2 tablespoons maraschino cherry juice
- 1 ½ cup (340 grams) buttermilk , at room temperature
For the buttercream frosting:
- 1 cup (226 grams) 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:
- Preheat oven to 350°F. Grease three 8-inch cake pans and line the bottoms with parchment paper.
- 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.10 oz (283 grams) jar maraschino cherries
- 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 lightly after each, followed by the vanilla and almond extracts.1 cup (226 grams) butter, 2 cups (400 grams) granulated sugar, 4 large egg whites, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
- In a separate bowl, combine the cake flour, baking powder, baking soda and salt. 3 cups (375 grams) cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add maraschino cherry juice to buttermilk and stir until light pink. 2 tablespoons maraschino cherry juice, 1 ½ cup (340 grams) buttermilk
- 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 slightly and springs back when gently pressed with a finger, about 25-30 minutes. 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.1 cup (226 grams) butter, 4 cups (450 grams) powdered sugar, ¼ cup (56 grams) heavy whipping cream, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
- Place one cake layer on a plate or cake stand. Cover with a ½-1 cup of the buttercream frosting. Repeat with second cake layer, and then third, covering the top and sides of the cake 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.
- How to measure flour accurately: All recipes are tested with the spoon and level method of measuring flour. Gently scoop it into a measuring cup until it overflows, and then scrape a straight-edged knife across the top to level it flat. Or for most accurate results, use a kitchen scale and weigh in grams.
- Store leftover egg 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!
- Frosting variations: Substitute 2 tablespoons of heavy cream for more cherry juice for a pink cherry frosting, increase the almond extract to 1/2 teaspoon for a stronger almond-flavored frosting, or substitute my chantilly cream frosting for a less-sweet frosting option.
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
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
