Cherry Chip Cake: A Whimsical Delight with a Hint of Nostalgia

Welcome to a world where vibrant colors meet irresistible flavors! This homemade Cherry Chip Cake is a true celebration – a tender maraschino cherry cake generously studded with delightful chocolate chips, artfully layered with rich chocolate ganache, and crowned with a light, airy whipped vanilla buttercream frosting. A masterpiece by our esteemed contributor, Tessa Huff, this cake promises an unforgettable experience for both your eyes and your palate.

Unveiling the Magic: What Makes This Cake Special?

More than just a dessert, this Cherry Chip Cake embodies pure joy and playful whimsy. Its conception began a full year ago, a vibrant vision patiently awaiting its turn amidst the parade of holiday treats and seasonal favorites. Now, as the last echoes of Valentine’s Day fade and we eagerly anticipate the lush bounty of spring and summer produce – hello, berry season! – the timing couldn’t be more perfect to introduce a cake that is, at its heart, simply fun. It’s a bright burst of color and flavor that stands out from the crowd, offering a delightful respite and a promise of sunny days ahead. Every slice is an invitation to indulge in a moment of cheerful sweetness.

A Journey Back in Time: Embracing Retro Charm

With its generous abundance of juicy maraschino cherries and an aesthetic that subtly nods to eras gone by, this cake naturally evokes a sweet sense of nostalgia. Close your eyes and imagine it gracing a table in a classic diner, complete with checkerboard floors and plush red vinyl booths, or perhaps served at a bustling soda shoppe, where every treat is lavishly topped with clouds of whipped cream and those iconic, bright red cherries. The pale, almost Tiffany blue frosting chosen for the exterior begs to be paired with the cake’s charming pink interior. For many, the color blue has long been associated with vanilla-flavored candies (distinct from the sometimes enigmatic “blue raspberry”), and in this particular creation, the cool blue truly brings the entire visual experience to life, making the pink interior pop and adding an unexpected layer of sophisticated playfulness. This cake isn’t just a dessert; it’s a sensory trip down memory lane, designed to spark joy and delightful recollections.

The Symphony of Flavors and Textures in Every Bite

While undeniably sweet with its luscious syrupy cherries and cloud-like whipped vanilla frosting, this cake strikes a delightful balance that keeps you coming back for more. The cake layers themselves are a marvel of texture and taste. Each bite reveals tender crumbs studded with delightful mini chocolate chips and finely chopped maraschino cherries. A generous “glug” of cherry syrup and a touch of pink food coloring imbue the cake with its signature light pink hue, making it as visually appealing as it is delicious.

To achieve their remarkably light and airy texture, the cake layers are wonderfully lightened with whipped egg whites. This technique gives the cake an ethereal quality that perfectly complements its rich flavors. A crucial tip for bakers is to ensure you use mini chocolate chips and, more importantly, to gently toss your chopped cherries in a bit of flour before folding them into the batter. This simple step is vital for preventing these delicious additions from sinking to the bottom of your cake pans, ensuring an even distribution of flavor and texture throughout each slice.

But the indulgence doesn’t stop there. A thin, perfectly placed layer of bittersweet chocolate ganache serves a dual purpose: it acts as a welcome counterpoint to the cake’s inherent sweetness, providing a sophisticated depth of flavor, and it also adds a luxurious, smooth texture. Finally, the whipped vanilla frosting, enriched with the aromatic speckles of real vanilla beans, elevates the entire experience, offering a fragrant and creamy finish that ties all the elements together into a harmonious, unforgettable dessert.

Mastering the Art of the Cherry Chip Cake: Expert Tips for Success

Creating this magnificent Cherry Chip Cake is a rewarding experience, and with a few expert tips, you can ensure your creation is nothing short of perfect. Starting with room temperature ingredients for your cake batter is paramount, as it helps everything emulsify properly, leading to a smoother, more uniform batter and a tender crumb. When mixing, avoid overworking the batter once the dry ingredients are added; mix just until combined to prevent a tough cake. The secret to those delightful, airy layers truly lies in the gently folded whipped egg whites – they are your key to a light and fluffy texture.

For the bittersweet ganache, patience is a virtue. Allow it ample time to cool and thicken to the ideal consistency before spreading. If it seems too thin, a brief chill in the refrigerator with occasional stirs will help it reach perfection without becoming too firm. When it comes to the whipped vanilla frosting, aim for a consistency that is both smooth and easily spreadable, yet firm enough to hold its shape for piping. Adjusting the amount of confectioner’s sugar and milk incrementally will help you achieve this balance.

Decorating is where your creativity shines! The initial crumb coat is essential for locking in loose crumbs and providing a pristine surface for your final layer of frosting. Don’t rush this chilling step. For the intricate swags and rosettes, practice on the crumb coat first, if you’re comfortable, before gently scraping it off to reserve for the white piping. This ensures you have enough white frosting before tinting the rest blue. A medium star tip, such as a Wilton 1B, is perfect for achieving those charming, classic decorations. Remember, baking is an art form, and each step contributes to the final delicious masterpiece.

Print Recipe

Recipe: Homemade Cherry Chip Cake

This Cherry Chip Cake is a classic reimagined: a tender maraschino cherry cake with chocolate chips, layered with rich ganache, and topped with whipped vanilla buttercream.

• Author: Tessa Huff
• Yield: One 8″ Round Cake (approx. 12-16 servings)
• Category: Layer Cake

Ingredients

For the Cherry Chip Cake:

• ¾ cup chopped maraschino cherries
• 2 ¾ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 teaspoons vanilla extract
• 2 whole eggs
• ¾ cup buttermilk
• ¼ cup maraschino cherry syrup
• Pink gel food coloring (optional)
• 4 egg whites
• 2 tablespoons flour, reserved (for tossing cherries)
• ¾ cup mini chocolate chips

Bittersweet Ganache:

• ½ cup heavy cream
• 4 ounces bittersweet chocolate, chopped

Whipped Vanilla Frosting:

• 1 ½ cups unsalted butter, softened
• 5 ½ to 6 cups confectioner’s sugar
• 1 vanilla bean, seeds scraped (optional, but highly recommended)
• 2 teaspoons vanilla extract
• ¼ cup milk or heavy cream

Assembly:

• Turquoise gel food coloring, optional
• Additional maraschino cherries (for decoration)

Instructions

For the Cherry Chip Cake:

1. Pre-heat oven to 350 degrees F (175 C). Grease and flour three 8-inch cake pans; set aside.
2. Chop the maraschino cherries and place them on a few sheets of paper towel to drain and dry thoroughly. This prevents excess moisture in the batter.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Using an electric mixer with a paddle attachment, beat the softened butter on medium speed until smooth and creamy. Gradually add the granulated sugar and continue mixing on medium speed for 3-5 minutes, until the mixture is light and fluffy.
5. With the mixer on medium-low speed, add the vanilla extract, then add the whole eggs one at a time, mixing well after each addition. Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is well combined.
6. In a separate small bowl, combine the buttermilk and maraschino cherry syrup.
7. Working in alternating batches, add half of the dry ingredients to the butter/egg mixture and mix on low speed until just combined. Gradually stream in the cherry buttermilk mixture and mix until incorporated. Add the remaining dry ingredients and a drop or two of pink food coloring (if using) for a vibrant pink hue. Mix until just combined. The batter will be fairly thick.
8. In a clean, dry bowl (preferably a stand mixer bowl with a whisk attachment), whisk the egg whites on high speed until they form medium-firm peaks. Be careful not to over-whisk. Meanwhile, toss the chopped and dried cherries with the 2 tablespoons of reserved flour; this helps prevent them from sinking.
9. Using a spatula, gently fold the floured cherries and mini chocolate chips into the cake batter. Add about 1/3 of the whipped egg whites and mix gently until combined and the batter lightens slightly. Carefully fold in the remaining egg whites until the batter is smooth and uniformly lightened, being careful not to deflate the whites.
10. Evenly distribute the batter between the three prepared cake pans. Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 15 to 20 minutes before carefully removing the cakes from their pans to cool completely.

For the Bittersweet Ganache:

1. Place the chopped bittersweet chocolate in a heat-safe bowl and set aside.
2. Heat the heavy cream in a small saucepan over medium-high heat until it just begins to simmer, with small bubbles appearing around the edges.
3. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 30 to 60 seconds to allow the chocolate to melt. Whisk gently until the ganache is smooth and glossy. Allow it to cool and thicken to a spreadable consistency before using. You may cool the ganache in the refrigerator to speed up the process, but be sure to stir it every 5-10 minutes to maintain its smoothness and prevent it from becoming too solid.

For the Whipped Vanilla Frosting:

1. Using an electric mixer with a paddle attachment, beat the softened butter on medium speed until it is smooth and creamy, about 2-3 minutes.
2. With the mixer on low speed, gradually add in the confectioner’s sugar, alternating with the scraped vanilla bean seeds (if using), and vanilla extract. Once the sugar begins to incorporate, increase the mixer speed to medium-high and beat for 3 to 5 minutes, until the frosting is light, fluffy, and noticeably increased in volume.
3. Adjust the consistency by adding the milk or heavy cream, one tablespoon at a time, until your desired spreadable consistency is achieved. Add more confectioner’s sugar if it’s too thin. When done, the frosting should be nearly white and incredibly smooth.

For the Assembly:

1. Once the cake layers are completely cool (chilling them slightly can make them easier to handle) and the ganache has thickened, place one cake layer onto your chosen serving plate or cake stand. Spread a thin, even layer of the bittersweet ganache over the top. Then, pipe or spread about ¾ cup of the whipped vanilla frosting on top of the ganache and smooth it with an offset spatula.
2. Carefully place the next cake layer on top, repeating the ganache and frosting steps. Finish with the final cake layer.
3. Apply a thin layer of the vanilla frosting all over the cake – this is your “crumb coat.” This traps any loose crumbs, creating a smooth surface for your final frosting layer. Chill the cake in the refrigerator for at least 15 minutes to set the crumb coat.
4. Reserve about 1 to 1.5 cups of the white frosting for piping swags and rosettes. Tint the remaining frosting with turquoise gel food coloring to achieve your desired Tiffany blue shade.*
5. Retrieve the chilled cake. Frost and smooth the cake with the blue buttercream to your liking, covering the top and sides completely.
6. Using a medium star tip, such as a Wilton 1B, pipe white swags around the sides of the cake. At the top of each swag, pipe a small rosette and gently place an additional maraschino cherry on top for a beautiful finishing touch!

Notes from the Baker

* This cake and decoration utilizes nearly every last bit of frosting in this recipe. To ensure you don’t accidentally tint too much of it blue, it’s recommended to first practice your swags and piping techniques on the crumb-coated cake. Gently scrape off these practice decorations and set aside (keeping this frosting white!) before proceeding to tint the remaining frosting blue for the main top and sides of the cake. This method allows for precise color control and prevents running out of the desired white for details.

For best results, ensure all dairy ingredients (butter, buttermilk, eggs) are at room temperature before you begin baking. This helps create a smooth batter and a lighter, more even cake texture.

Do not skip the step of draining and drying the maraschino cherries and tossing them in flour. This is critical for preventing the cherries from sinking to the bottom of your cake layers during baking.

If preparing ahead, the cake layers can be baked, cooled, wrapped tightly in plastic wrap, and frozen for up to 2 weeks. The ganache can be made a day in advance and gently reheated or softened to a spreadable consistency. The buttercream can also be made a day ahead and stored at room temperature or refrigerated, then re-whipped before use.

Why You’ll Love Baking This Cherry Chip Cake

This Cherry Chip Cake is more than just a recipe; it’s an invitation to create something truly memorable. From the moment you begin chopping those vibrant maraschino cherries to the final flourish of a piped rosette, the baking process is as enjoyable as the eating experience itself. The delightful blend of sweet cherry, subtle chocolate, and creamy vanilla creates a flavor profile that is both comforting and exciting. It’s the perfect centerpiece for a birthday, a joyful gathering, or simply a treat to brighten an ordinary day. Share this charming cake with friends and family, and watch as it brings smiles and sparks conversations. We encourage you to embark on this delicious journey and discover the pure fun and irresistible taste of this whimsical dessert. Don’t forget to tag us in your creations – we love to see your baking triumphs!

Explore More Delicious Creations

If you loved this Cherry Chip Cake, be sure to check out these other fantastic recipes:

• Chocolate Raspberry Cake
• Banana Split Cake
• Tequila Sunrise Cupcakes
• Eton Mess Cake
• Funfetti Cake