Cherry Chip Cake: Irresistibly rich and creamy.

A Cake for Celebrations

My granddaughter always asks for this cake on her birthday. Her eyes light up when she sees the pink color. I still laugh at that. It makes any day feel special.

Why does this matter? A homemade cake says I love you without any words. It creates a memory that lasts much longer than the cake itself. Do you have a favorite birthday cake? I would love to hear about it.

The Secret to Pink Cake

That pretty pink color does not come from berries. It comes from the maraschino cherry juice. I add a drop or two of red food coloring too. Doesnt that smell amazing?

Fun fact: Maraschino cherries got their start in the 1800s. They were originally preserved in a liqueur called Marasca. Today, we use a much sweeter syrup.

A Little Kitchen Trick

Here is a small step you must not skip. You have to toss the chopped cherries in a tablespoon of flour. This little trick stops the cherries from sinking to the bottom of the pan.

I learned this the hard way. My first cherry cake had all the fruit at the base. It was a cherry landslide! Now I always coat them first. What is a kitchen mistake you have learned from?

Making the Fluffy Frosting

The frosting uses both butter and shortening. The shortening helps the frosting stay stiff and pretty. The butter makes it taste rich and delicious. They are a good team.

Why this matters? The right frosting turns a simple cake into a masterpiece. It is the sweet, creamy hat on top of our pink cake. Do you like lots of frosting or just a little?

Time to Bake and Share

When the cakes are in the oven, the whole house smells like a party. That is my favorite part. Waiting for them to cool is the hardest step. I understand if you sneak a little taste.

Once it is frosted, I place the cherries on top. Each one gets its own fluffy dollop of frosting. It is the final, happy touch. Who will you share your first slice with?

Ingredients:

Ingredient	Amount	Notes
Maraschino cherries	½ cup	finely chopped
Maraschino cherry juice	⅓ cup
Cake flour	2½ cups
Baking powder	1 tablespoon
Salt	½ teaspoon
Salted sweet cream butter	8 tablespoons	softened
Granulated sugar	1½ cups
Extra-large egg whites	4	room temperature
Whole milk	1½ cups
Clear vanilla flavoring	1 teaspoon
Almond extract	½ teaspoon
Red food color	1 to 2 drops
Cake flour	1 tablespoon
Unsalted butter	½ cup	softened (for frosting)
Vegetable shortening	½ cup	(for frosting)
Powdered sugar	4 cups	(for frosting)
Half-and-half	4 to 5 tablespoons	(for frosting)
Clear vanilla flavoring	1 teaspoon	(for frosting)
Almond extract	½ teaspoon	(for frosting)
Maraschino cherries with stems	8	optional garnish (for frosting)

My Cherry Chip Cake Story

Oh, this cake brings back such sweet memories. My granddaughter Lily requests it every year for her birthday. She loves the little pink bites of cherry inside. I still laugh at that. The first time I made it, I forgot to dry the cherries. My cake had soggy pink spots! We still ate it, of course. Doesn’t that smell amazing when it’s in the oven? It makes the whole house feel like a party.

Let’s make some new memories together. Here is how we bake my famous Cherry Chip Cake.

Step 1: Prepare the Pans and Cherries

First, get your oven ready at 350°F. Spray your two cake pans well. This keeps the cake from sticking. I use the kind with flour already in it. Now, take your cherries from the jar. Chop them up nice and fine. This is the most important part. You must dry them on a paper towel. (My hard-learned tip: Wet cherries sink right to the bottom!).

Step 2: Mix the Dry and Wet Ingredients

Next, whisk your flour, baking powder, and salt in a bowl. Just a gentle mix is all it needs. In another bowl, beat the soft butter and sugar. Keep mixing until it looks light and fluffy. It reminds me of a soft, pale cloud. Add your egg whites one by one. Let each one say hello before adding the next.

Step 3: Combine and Color the Batter

Now for the fun part. Turn the mixer down low. Add your flour mix and your milk a little at a time. Pour in that pretty cherry juice, the vanilla, and almond extract. The almond makes it taste extra special. Add a drop or two of red food color. Look at that lovely pink color come to life!

Step 4: Add Cherries and Pan the Batter

Remember those chopped cherries? Toss them with a spoonful of flour. This little coat helps them stay put in the batter. Gently fold them into your pink batter. Try not to overmix. Divide the batter evenly between your two pans. A little taste for the cook is allowed, you know. What’s your favorite part of baking a cake? Share below!

Step 5: Bake and Make the Frosting

Bake for about 30 minutes. You’ll know it’s done when a toothpick comes out clean. Let the cakes cool completely. I know, the waiting is the hardest part. While they cool, make the frosting. Beat the butter and shortening until smooth. Slowly add the powdered sugar. Then add the cream and flavors. Whip it until it’s dreamy and light.

Step 6: Frost and Decorate the Cake

Time to build our cake. Place one layer on a plate. Spread a thick layer of frosting on top. Gently set the second layer on it. Now cover the whole cake with the rest of the frosting. Make little frosting dollops on top with a bag. Top each one with a cherry. There, isn’t that a beautiful sight?

Cook Time: 30min
Total Time: 1hr 55min
Yield: 8 servings
Category: Dessert, Cake

Three Fun Twists to Try

This cake is wonderful as it is. But sometimes, it’s fun to play with your food. Here are a few ideas my family loves.

Chocolate Cherry Chip: Swap half a cup of flour for cocoa powder. You get a rich, pink-and-brown cake.

Lemon Cherry: Use lemon extract instead of almond. The lemon and cherry taste so bright and sunny together.

Cupcake Version: Bake the batter in cupcake liners. They are perfect for a school party or a picnic.

Which one would you try first? Comment below!

Serving Your Masterpiece

A slice of this cake is a treat all by itself. But I love to make it extra special. A scoop of vanilla ice cream on the side is heavenly. The cold ice cream with the soft cake is perfect. For a pretty plate, add a few fresh mint leaves. It looks so fancy, but it’s so easy.

What to drink with it? A cold glass of milk is my top choice. For the grown-ups, a little glass of sweet dessert wine is nice. It sips like liquid honey. Which would you choose tonight?

Keeping Your Cherry Chip Cake Fresh

This cake is best enjoyed within three days. Just cover it with a cake dome or a big bowl. That keeps it soft and delicious.

You can also freeze it for a later treat. Wrap individual slices tightly in plastic wrap. Then pop them into a freezer bag. I once froze a whole cake for my grandson’s surprise visit. He was so happy to have a slice with his milk.

Thaw it on the counter for a few hours. This is why storing matters. It means you always have a little joy ready to share. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake a little dense? Do not overmix the batter. Stir just until the flour disappears. I remember when my first cake was like a brick. I learned to be gentle with the batter.

Are your cherries all sunk to the bottom? Tossing them in flour first is the secret. This little step helps them stay put in the batter. Getting this right builds your cooking confidence.

Is your frosting too sweet? The almond extract helps balance the sugar. It gives the frosting a lovely, gentle flavor. Which of these problems have you run into before?

Your Cherry Chip Cake Questions Answered

Q: Can I make this cake gluten-free?
A: Yes, use a gluten-free flour blend made for baking.

Q: Can I make the layers ahead?
A: Absolutely. Bake them a day early and wrap them well.

Q: What if I do not have almond extract?
A: You can use all vanilla. The cherry flavor will still shine.

Q: Can I make a smaller cake?
A: Yes, you can cut the recipe in half. Use two six-inch pans.

Q: Is the red food color needed?
A: It is just for a pretty pink color. You can skip it. Which tip will you try first?

Bake Some Sweet Memories

I hope this recipe brings sweetness to your home. Baking is a wonderful way to show love. Fun fact: The first cherry chip cakes became popular in American kitchens in the 1950s.

I would love to see what you create. Your kitchen stories are my favorite thing to read. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.