Cherry Chip Cake

Here's how to make this cherry chip cake

First, make and bake your cake.

In a large bowl, whip the eggs and sugar on high until light and fluffy (about 2-3 minutes).

Recipe Note
It’s important to give the egg/sugar mixture the benefit of the full 2-3 minute whipping as this will give it a beautifully fluffy texture and is part of the process that will help your cake to rise.

In a bowl, whisk together the wet ingredients (oil, milk, cherry juice, sour cream, vanilla and almond extracts).

In a separate bowl, stir together the dry ingredients (flour, baking powder, baking soda and salt).

With your mixer on low, add the dry ingredients in two parts, adding the entirety of the wet ingredients between dry.

Mix until just combined.

Recipe Note
To prevent overmixing, it's important to mix on low or by hand when adding the wet and dry ingredients to the batter, and to mix until the ingredients are just incorporated. Overmixing can result in a dense, tough cake.

Divide the batter evenly between three parchment paper lined 6" cake pans. Top each pan of batter with ⅓ of the chopped maraschino cherries.

Bake at 350F for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.

Once the pan is cool enough the handle, turn the cakes out and wrap them in plastic wrap. Refrigerating them will make them easier to handle.

Second, make your frosting.

In a large bowl, beat the butter until smooth. Add half of the powdered sugar and beat until combined.

Add the heaving whipping cream and almond extract, beating on low until incorporated.

Add the remaining powdered sugar. Beat on low until combined, then increase to high and continue beating until smooth and fluffy (about 3-5 minutes).

Finally, frost the cake.

Level each layer of cake and spread about ⅓" of frosting between each layer.

Coat with a thin layer of frosting and place in the refrigerator to harden (about 5-10 minutes).

Recipe Note
This thin layer of frosting is known as a crumb coat and will lock the crumbs of the cake into place so that they don't work their way out to the surface. This step is especially important when frosting a dark cake with a light frosting.

Use the remaining frosting to cover and decorate the cake (this recipes gives you about 1 ½ cups of frosting for decoration).

If you're new to cake decorating and want step-by-step instructions, including how to get perfectly smooth frosting, check out my comprehensive guide to frosting a cake.

For a full tutorial on this cake design, including how to create the heart shape from round layers of cake, check out my vintage heart cake post.

Expert tips

• Estimating maraschino cherries: In order to get half a cup juice and diced cherries, you'll need a 16oz jar of maraschino cherries.
• Getting even cake layers: I’ve found the best way to get even layers of cake is to weigh your batter when dividing it. For this recipe, you’ll need about 370g of batter for each of the three 6″ round cake pans.
• Working ahead: The cake layers can be made, wrapped in plastic wrap and frozen for up to 3 months. They can even be frosted frozen, but you won’t want to level or divide them while frozen.
• Chill your cake: A cool cake is easier to cut and handle, so chilling your cake for a short while before frosting it will help make the cake decorating process easier.
• Amount of frosting: This recipe makes enough frosting to have 1 ½ cups left over for decorative embellishment. If you don't need that additional frosting, you can reduce the amount you make by using 6 cups of powdered sugar, 1 ½ cups butter, and 3 tablespoons heavy cream.
• Air bubble-free frosting: If your frosting has a lot of air bubbles in it, beat it on the lowest speed for 3-5 minutes to work them out.
• Storage: This cake will keep in the refrigerator, uncut, for 2-3 days.
• Storing a cut cake: Once your cake is cut, you’ll want to protect the exposed part. The easiest way to do this is to place a piece of plastic wrap directly onto the exposed cake.
• Serving cake: Temperature affects food and cold foods tend taste less sweet and flavorful. I recommend serving this cake at room temperature.