Cherry Chip Cake

Inspired by your favorite childhood boxed cake mix, this homemade cherry chip cake pairs a moist vanilla and almond flavored cake with maraschino cherries and their sweet, syrupy juice.

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Units Scale

For the cherry chip cake:

  • 3 eggs
  • 1 1/3 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1/2 cup 1% or 2% milk
  • 1/2 cup maraschino cherry juice
  • 1/3 cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup maraschino cherries, diced

For the almond buttercream frosting:

  • 2 cups butter
  • 7 1/2 cups (2lbs) powdered sugar
  • 2 tsp almond extract
  • 1/4 cup whipping cream


Cherry chip cake:

  1. Whip the eggs and sugar until light and fluffy (2-3 minutes).
  2. In a bowl, whisk together the wet ingredients (oil, milk, cherry juice, sour cream, vanilla and almond extract).
  3. In another bowl, stir together the dry ingredients (flour, baking powder, baking soda and salt).
  4. With your mixer on low, add the dry ingredients in two parts, adding the entirety of the wet ingredients between dry.
  5. Mix until just combined.
  6. Divide the batter evenly between three parchment paper lined 6″ cake pans.
  7. Add 1/3 of the diced cherries to each pan.
  8. Bake at 350F for 30-35 minutes.
  9. Turn out cooled cakes, wrap and place in refrigerator.

Almond buttercream frosting:

  1. In a large bowl, beat the butter until smooth.
  2. Add half of the powdered sugar and beat until combined.
  3. Add the heavy whipping cream and almond extract, beating on low until incorporated.
  4. Add the remaining powdered sugar. Beat on low until combined, then increase to high and continue beating until smooth and fluffy (3-5 minutes).
  5. Level each layer of cake and spread about 1/3″ of frosting between each layer.
  6. Coat with a thin layer of frosting and place in the refrigerator to harden (about 5-10 minutes).
  7. Coat the top and sides with remaining frosting.


    • 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 1/2 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 1/2 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.


Keywords: cherry chip cake, cherry cake, maraschino cherry cake