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Moist Maraschino Cherry Chip Cake

Close-up of a moist cherry cake slice showing pink layers, white frosting, and whole cherries.
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A simple recipe for a moist cake featuring maraschino cherries and chips, topped with a cream cheese frosting.

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
  • 1 cup maraschino cherries, drained and chopped
  • 1/2 cup white chocolate chips
  • For Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons maraschino cherry juice

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Mix on low speed until just combined.
  4. In a separate bowl, mix the buttermilk and 1/2 cup of cherry juice. Gradually add this wet mixture to the dry ingredients, mixing until the batter is smooth. Do not overmix.
  5. Gently fold in the chopped maraschino cherries and white chocolate chips.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until light and fluffy.
  10. Beat in the vanilla extract and 2 tablespoons of cherry juice until the frosting reaches your desired consistency. Add more powdered sugar if too thin, or more juice if too thick.
  11. Once the cakes are completely cool, frost and assemble the layer cake.

Notes

  • For extra moisture, use the full amount of buttermilk specified.
  • If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Chop the maraschino cherries slightly smaller than the white chocolate chips for even distribution.
  • If you want a pinker cake, add 1-2 drops of red food coloring to the batter.

Nutrition

Find it online: https://whiskdaily.com/cherry-cake-moist-maraschino-chip-recipe/