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Delicious Cherry Chip Cake from Scratch with maraschino cherries and pink frosting.

Cherry Chip Cake from Scratch

A soft vanilla cake with bursts of cherry, perfect for potlucks and nostalgic cravings. Easy to make and forgiving, this Cherry Chip Cake will bring smiles without the hassle.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 pinch Salt
  • 1/2 cup Unsalted butter, softened
  • 1 1/2 cups Granulated sugar
  • 3 large Egg whites Keeps the crumb extra pale and fluffy
  • 1 cup Milk or buttermilk For a tangy flavor, use buttermilk
  • 1 teaspoon Vanilla extract
  • 1 cup Maraschino cherries, well drained and finely chopped Dry thoroughly before adding to batter
  • 1-2 teaspoons Cherry juice, optional For color
For the Frosting
  • 1 cup Butter, softened To make vanilla buttercream
  • 4 cups Powdered sugar For the frosting sweetness
  • 2 teaspoons Vanilla extract
  • 3-4 tablespoons Milk To achieve desired consistency
  • 1-2 teaspoons Cherry juice, optional To tint the frosting pink

Method
 

Preparation
  1. Heat your oven to 350°F (175°C). Grease and line two 8-inch cake pans or use a 9x13 pan.
  2. Chop the cherries small and pat them dry with paper towels. Blot twice to ensure they are dry.
  3. In a large bowl, mix flour, baking powder, and salt. Set aside.
  4. Cream the softened butter and sugar until lighter and fluffy, about 2 to 3 minutes.
  5. Add egg whites little by little, mixing after each addition, then stir in the vanilla.
  6. Alternate adding dry mix and milk in turns. Mix until just combined, avoiding overmixing.
  7. Fold in the chopped cherries gently. If desired, add cherry juice for color.
  8. Pour batter into prepared pans and bake: start checking for 8-inch layers around 25 minutes and 9x13 around 30-35 minutes. The cake is done when the center springs back and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then turn out to cool completely before frosting.
Frosting
  1. For the vanilla buttercream, beat softened butter until creamy. Gradually add powdered sugar, mixing well.
  2. Add vanilla and enough milk to reach your desired consistency.
  3. Optionally tint with cherry juice to achieve a light pink color.
  4. Frost the cooled cake layers with buttercream, adding chopped cherries on top for decoration.

Notes

This cake can be kept at room temperature for up to 2 days, or in the fridge for 4-5 days. Can also be frozen for up to 2 months. For best flavor, make a day ahead and frost the next day. If your kitchen is warm, chill cake layers before frosting.