Print

Homemade Cherry Chip Layer Cake

A close-up of a moist slice of pink Cherry cake layered with white frosting and visible cherry pieces.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a moist and fluffy layer cake featuring real maraschino cherries, resulting in a classic pink cake perfect for celebrations.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1/2 cup finely chopped maraschino cherries, drained
  • 1/4 cup maraschino cherries, halved (for batter)
  • 1 cup all-purpose flour (for dusting cherries)
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 ounces cream cheese, softened (for frosting)
  • 1 teaspoon almond extract (for frosting)
  • 1-2 tablespoons milk or cream (for frosting consistency)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, sugar, baking soda, and salt.
  3. In a large bowl, cream the softened butter until light. Beat in the eggs one at a time, then add the vanilla extract.
  4. In a separate bowl, whisk together the buttermilk and cherry juice.
  5. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. In a small bowl, toss the finely chopped cherries with the 1 cup of flour until coated. Gently fold these floured cherries into the cake batter.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the frosting: Beat the powdered sugar, butter, and cream cheese until smooth. Add the almond extract and milk/cream one tablespoon at a time until you reach a spreadable consistency.
  10. Once the cakes are completely cool, frost the layers and the outside of the cake. Garnish with the halved maraschino cherries.

Notes

  • To prevent the cherries from sinking to the bottom of the cake, dust them lightly with flour before adding them to the batter.
  • For a stronger cherry flavor, use a little less buttermilk and substitute the missing liquid with extra cherry juice.
  • If you prefer a taller cake, you can bake this recipe in three 6-inch pans instead of two 8-inch pans, adjusting the baking time slightly.

Nutrition

Find it online: https://savorsensations.com/best-moist-cherry-cake-secret/