Homemade Cherry Chip Cake
A soft and buttery cake filled with maraschino cherries and topped with a glossy cherry-infused frosting, perfect for celebrations or cozy gatherings.
Ingredients
Cake Ingredients
- 1.5 cups granulated sugar 300g
- 0.75 cups salted butter (softened) 170g
- 1 large egg (room temperature)
- 4 large egg whites (room temperature)
- 1 teaspoon pure vanilla extract
- 2.5 cups all-purpose flour 353g
- 4 teaspoons baking powder
- 0.5 cups maraschino cherry juice
- 0.75 cups full-fat sour cream (room temperature)
- 0.25 cups whole milk (room temperature)
- 0.75 cups chopped maraschino cherries (about 1 cup before chopping)
Frosting Ingredients
- 1.5 cups salted butter (softened) 341g
- 1.5 cups vegetable shortening 341g
- 12 cups powdered sugar 1,440g
- 6-8 tablespoons maraschino cherry juice
Decoration
- 1 cup additional maraschino cherries with stems
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans or line them with parchment.
Cake
- In a large bowl, cream the softened butter with granulated sugar until light and fluffy, about 3 minutes.
- Beat in the whole egg and vanilla extract until combined and glossy.
- In a separate clean bowl, whip the egg whites to soft peaks.
- Whisk together the all-purpose flour and baking powder in another bowl.
- Add one third of the dry mix to the butter mixture, then half of the sour cream and a little of the cherry juice. Repeat, ending with the dry mix.
- Gently fold the whipped egg whites into the batter in three parts.
- Fold in the chopped maraschino cherries evenly.
- Divide the batter between the prepared pans and smooth the tops. Bake for 22 to 30 minutes, starting to check at 22 minutes.
- Let the cakes cool on a rack for 10 minutes, then turn layers out onto the rack to cool completely.
Frosting
- In a large bowl, beat the softened butter with vegetable shortening until smooth and pale, about 4 minutes.
- With the mixer on low, add the powdered sugar a cup at a time until incorporated.
- Add the cherry juice a tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
- Whip the mixture on medium-high for 2 to 3 minutes until glossy and slightly fluffy.
Assembly
- Level the cake tops if needed and place one cake layer on a platter.
- Spread a thick, even layer of frosting across the first layer.
- Place the second layer on top and apply a thin crumb coat of frosting.
- Spread the final layer of frosting smoothly, finishing with whole maraschino cherries on top.
- Chill briefly to set the frosting, about 20 minutes, then slice and serve.
Notes
Store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Warm slices briefly in a low oven to refresh.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 65gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 38g
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