This homemade cherry chip cake is moist, flavorful, and naturally pink—an ideal choice for birthdays, baby showers, or any special occasion. Paired with a light, fluffy cherry almond buttercream, it delivers a nostalgic, classic taste that’s easy and fun to bake. The recipe is adaptable with gluten-free and dairy-free substitutions so more guests can enjoy a slice.
Why You’ll Love This Cherry Chip Cake
Sweet, nostalgic, and the perfect shade of pink, this cherry chip cake combines chopped maraschino cherries with a tender vanilla crumb and a delicate cherry almond buttercream. It evokes vintage soda-shop vibes while remaining modern and customizable.
- Fun and fruity – Finely chopped maraschino cherries and a bit of cherry juice give a bright cherry flavor and natural color.
- From-scratch – No boxed mix required; this cake uses simple, real ingredients and an easy mixing method.
- Adaptable – Add chocolate chips, swap flavors, or exchange the buttercream for chocolate for a different twist.
- Inclusive options – Easily convert to gluten-free or dairy-free with straightforward swaps.
What Makes Up a Cherry Chip Cake
The cake pairs a soft vanilla base flecked with maraschino cherries with a light buttercream that highlights almond and cherry notes. The maraschino juice tints the batter naturally, while almond extract rounds out the flavor.
- Cake layers – A tender vanilla cake with chopped maraschino cherries folded in.
- Cherry almond buttercream – Smooth, airy buttercream flavored with maraschino cherry juice and almond extract.
Key Ingredients & Substitutions
Below are the main ingredients and recommended swaps if you need gluten-free or dairy-free versions.
- Flour – Cake flour for a tender crumb, or a 1:1 gluten-free baking blend as a direct substitute.
- Sugar – Granulated sugar for the cake and powdered sugar for the buttercream; alternative sweeteners can work in some cases.
- Sour cream & milk – These add moisture and tender crumb; use plant-based options for dairy-free baking.
- Maraschino cherries & juice – Provide both the cherry flavor and the natural pink color.
- Almond extract – Gives the classic cherry-chip profile; omit if you need a nut-free variant, or replace with vanilla if preferred.
- Neutral oil – Keeps the cake soft and moist; use any neutral-flavored vegetable oil.
How to Make a Cherry Chip Cake
You will need mixing bowls, an electric mixer (hand or stand), cake pans, a whisk, and a spatula or spoon for folding. The process is straightforward: mix dry and wet ingredients separately, combine with alternating additions, fold in cherries, bake, and finish with buttercream.
Cherry Chip Cake
- Prep pans – Preheat oven to 350ºF and prepare either three 6-inch or two 8-inch round pans with baking spray and parchment.
- Dry ingredients – Whisk flour, baking powder, and salt in a small bowl; set aside.
- Cherry milk – Combine milk and maraschino cherry juice in a measuring cup.
- Wet ingredients – Whisk together sugar, sour cream, oil, eggs, and vanilla in a large bowl.
- Combine – Add half the dry mix to the wet, then half the cherry milk; repeat with the remaining dry and wet, mixing until just combined.
- Fold in cherries – Toss chopped maraschino cherries with a tablespoon of flour to prevent sinking, then gently fold into the batter.
- Bake – Divide batter among pans and bake 35–40 minutes until edges are lightly golden and a toothpick comes out with a few moist crumbs.
- Cool – Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Cherry Almond Buttercream
- Cream butter – Beat room-temperature butter on high until pale and fluffy, about 5–10 minutes.
- Add remaining ingredients – Mix in powdered sugar, cherry juice, almond extract, and salt on low until combined.
- Whip – Increase speed and beat 4–6 minutes until the buttercream is smooth, airy, and holds its shape. Scrape the bowl as needed.
- Optional: whiten – To achieve a bright white buttercream, add a tiny amount of blue gel or a commercial liquid whitener, blending until you reach the desired color.
Assembling the Cake
If the frosting or cake feels soft while decorating, chill both briefly to stabilize. Work methodically and give the cake time to set between coats for the cleanest finish.
- Level layers – Trim the tops for even stacking.
- Brush with cherry juice – Lightly brush each layer for extra moisture and flavor.
- Layer – Place the first layer on a board or turntable and spread about 1 cup of buttercream between layers.
- Crumb coat – Apply a thin layer of buttercream and chill for about 10 minutes.
- Final coat – Frost smoothly with a second layer of buttercream, then smooth sides and top.
- Decorate – Pipe ruffles, add cherries or sprinkles, or keep it simple. Use piping tips and techniques that match your desired look.
Tips & Flavor Variations
- Drain and dry cherries – Pat chopped maraschino cherries dry to avoid extra moisture in the batter.
- Use room-temperature ingredients – This ensures even mixing and a consistent texture.
- Variations – Add white or dark chocolate chips, spread cherry pie filling between layers, or add lemon zest for a cherry-lemon version. Chocolate buttercream is a delicious alternative.
Frequently Asked Questions
Can I make this gluten-free?
Yes. Substitute a 1:1 gluten-free baking blend for the flour and confirm the maraschino cherries are gluten-free.
How about dairy-free?
Use plant-based sour cream, milk, and butter alternatives in both the cake and buttercream for a dairy-free version.
Can I freeze the cake?
Yes. Wrap unfrosted layers tightly in plastic and freeze up to 3 months; frost after thawing. You can also freeze a fully decorated cake—thaw overnight in the fridge and bring to room temperature before serving.
Storage
Store leftover cake in an airtight container in the refrigerator for up to 5 days. For best texture, let slices sit at room temperature for 30–60 minutes before serving. Freeze individual slices for longer storage.
About This Recipe
Classic cherry chip cake features chopped maraschino cherries, almond extract, and a soft vanilla base. This from-scratch version yields moist, flavorful layers and a dreamy buttercream, perfect for celebrations or everyday indulgence.
If you try the recipe, consider leaving feedback or a rating to help others find it and to share your results.
Other Cherry-Inspired Recipes
If you love cherries, try cookies and other cherry bakes for more seasonal inspiration.
Cherry Chip Cookies (GF & Vegan) | Dairy-Free Black Forest Cake | Cherry Oatmeal Cookies