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Homemade Cherry Chip Layer Cake

A tall slice of pink layered cherry cake filled and frosted with white whipped cream and whole cherries.
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A recipe for a moist and fluffy layer cake featuring real maraschino cherries, resulting in a classic pink cake perfect for celebrations.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup milk
  • 1/2 cup maraschino cherry juice (undrained)
  • 1/2 cup chopped maraschino cherries, drained and patted dry
  • 1/4 cup maraschino cherry juice (for frosting)
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, vanilla extract, almond extract, milk, and 1/2 cup cherry juice until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the chopped, drained maraschino cherries.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and salt, beating until light and fluffy. Add the remaining 1/4 cup cherry juice, one tablespoon at a time, until the frosting reaches a spreadable consistency.
  11. Once the cakes are completely cool, frost and stack the layers.

Notes

  • Pat the chopped cherries very dry with paper towels before adding them to the batter to prevent the cake from becoming too wet.
  • For a deeper pink color, you can add a drop or two of red food coloring to the batter or frosting.
  • Chill the cake layers briefly before frosting for easier assembly.

Nutrition

Find it online: https://sundayflavor.com/cherry-cake/