I can smell the warm vanilla and a faint cherry sweetness the minute I lift the lid from the mixing bowl. It was a Sunday when my Nonna first made a cake like this for my birthday, the kitchen full of laughter, the radio playing softly, and the light through the window dusting powdered sugar over the counter. That memory lives in the crumb of this Homemade Cherry Chip Cake Recipe, and I keep it on the table when family comes through the door, alongside other simple favorites you can find in my collection at favorite recipes.
Why Homemade Cherry Chip Cake Recipe Still Belongs at the Table
This cake carries the sort of warmth that anchors family meals. It is an easy italian desserts kind of cake that shows up at graduations, baptisms, and lazy Sunday dinners all the same. In Italian-American homes, desserts are not just an ending. They are the soft pause when people lean back, sip espresso, and ask one more story about the old days.
The cherry flavor feels bright against the buttery cake, and the maraschino cherries give small bursts of color and sweet juice in every bite. The frosting, silky and slightly pinked with cherry juice, looks like something my mother would frost with a gentle hand, adding a neat row of cherries on top. This is a celebration desserts moment in miniature. It is both comfort and a little party.
Making this cake together gives you time to talk while measuring and folding. The motion of spreading frosting and decorating with cherries becomes part of the memory. That is why this Homemade Cherry Chip Cake Recipe still belongs at the table. It brings people close, and it lets you pass a little family ritual on to the next person.
Bringing Homemade Cherry Chip Cake Recipe Together With Care
“Every dessert like this carries a memory, whether you realize it or not.”
Before we gather bowls and pans, pause for the scent and rhythm. The recipe moves gently: creaming butter and sugar, whisking egg whites to soft peaks, and folding in chopped cherries. Meanwhile, the oven warms the kitchen and the house begins to feel like a place that remembers you.
This overview will help you see the arc: a tender, buttery cake full of maraschino cherry moments, finished with a smooth cherry-scented buttercream. The texture is soft but sturdy enough to hold layers, and the color is cheerful without feeling loud. The rhythm of baking becomes a quiet ritual. From there, gather what you need and we will move step by step.
What You’ll Need to Make Homemade Cherry Chip Cake Recipe
1 1/2 cups granulated sugar
3/4 cup salted butter (softened)
1 large egg (room temperature)
4 large egg whites (room temperature)
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 cup maraschino cherry juice
3/4 cup full-fat sour cream (room temperature)
1/4 cup whole milk (room temperature)
3/4 cup chopped maraschino cherries (about 1 cup before chopping)
1 1/2 cups salted butter (softened) for frosting
1 1/2 cups vegetable shortening
12 cups powdered sugar
6-8 Tablespoons maraschino cherry juice for frosting
Additional maraschino cherries with stems (for decorating)
Gentle notes on ingredients:
- Use whole milk for a softer crumb and a bit richer mouthfeel.
- Full-fat sour cream adds moisture and a slight tang that balances the cherry sweetness.
- Room temperature eggs and sour cream make the batter smoother and help with rise.
- Salted butter gives the cake a cozy, seasoned note. If you prefer control, use unsalted and add 1/4 teaspoon salt.
- Chopping the maraschino cherries small helps them disperse evenly and prevents heavy pockets of fruit.
If you enjoy other comforting dishes between bites of cake, you might also like how certain flavors pair with savory courses I make for holidays and parties, as I write about in party-ready recipes.
Step-by-Step Directions
-
Preheat your oven to 350°F (177°C) and prepare two 9-inch round cake pans by greasing and flouring them.
The pans should feel warm in your hands as the oven finishes preheating. -
Cream 3/4 cup softened salted butter and 1 1/2 cups granulated sugar until light and fluffy.
Beat for several minutes; the mixture will turn pale and feel airy beneath the spoon. -
Beat in 1 large egg and 1 teaspoon vanilla until glossy.
The batter will smooth out and the vanilla scent will rise, soft and inviting. -
In a separate bowl, whip 4 egg whites to soft peaks.
The whites will hold gentle peaks that still bend at the tip when you lift the whisk. -
Mix together 2 1/2 cups flour and 4 teaspoons baking powder.
Sift if you like for an even lighter texture; the dry mix should look even in color and texture. -
Gradually mix dry ingredients with the butter mixture, alternating with 3/4 cup sour cream and 1/2 cup cherry juice, ending with dry ingredients.
Add a little flour, then some sour cream and juice, folding until the batter pulls away from the bowl. -
Fold in whipped egg whites and 3/4 cup chopped maraschino cherries gently.
Use a rubber spatula and a light hand; the batter must stay airy and the cherries should scatter evenly. -
Divide batter between pans and bake for 22-30 minutes until a toothpick comes out clean.
The tops will be golden and the edges will pull slightly from the pan as they finish. -
Cool for 10 minutes, then turn out to cool completely.
Place the cakes on a rack; the steam will fade and the crumb will set underneath your fingertips. -
For frosting, beat 1 1/2 cups butter and 1 1/2 cups shortening until smooth.
Beat until glossy and soft, like a small cloud you can shape with a spatula. -
Gradually add powdered sugar, then cherry juice, mixing until smooth and spreadable.
The frosting will go from stiff to silky as the juice tints it soft pink. -
Level cake tops, layer with frosting, and stack.
Trim the domes so the layers sit level and the cake looks neat and balanced. -
Apply a thin crumb coat and chill to set.
The crumb coat catches loose crumbs and makes the final layer smooth and tidy. -
Spread the final frosting layer smoothly and decorate with cherries.
Use a small spatula for soft swirls or smooth it flat for a classic, elegant look. -
Chill briefly before serving.
A short rest lets the frosting set and the flavors mingle, making each slice clean and satisfying.
This cake is not a dump-and-go recipe, though it is simple and forgiving if you take the steps patiently; if you are looking for fast slow-cooker comfort, I have tips and other simple meals at easy dump-and-go recipes that pair well when you need to free up oven time.
Serving Homemade Cherry Chip Cake Recipe With Love
Bring the cake to the table on a plate that has a few little chips around the edge, if you keep one like I do. The first slice makes a small, soft sound as the knife goes through the frosting and crumb. Serve with a pot of strong coffee, a small glass of milk for the children, or a tall pour of espresso for grown-up conversations.
I like to plate a modest slice and place a single maraschino cherry on the rim of the plate for a gift-like touch. Let each guest take a moment to breathe in the scent of vanilla and maraschino before the first bite. The cake pairs wonderfully with creamy cheeses or a light, lemony dessert wine, and it sits happily beside a savory main when the meal calls for a sweet finish.
If you serve this cake after a main of roasted meats or garlic-roasted vegetables, the contrast is lovely. I often plan menus where a simple salad and a classic roast ease into the sweet finish. For inspiration for main dishes that sit well with classic desserts, I sometimes draw on the rich, homestyle recipes in my savory collection, like those found at hearty beef and pork classics.
Why This Dessert Gets Better Overnight
This cake changes gently with time. After a night in the refrigerator, the frosting softens and the cherry flavors melt a little deeper into the crumb. The juices from the maraschino cherries settle and become part of the batter, bringing a quieter, more rounded sweetness.
Storage tips:
- Keep the cake covered in the refrigerator for up to five days. Cold keeps the frosting stable and the cherries fresh.
- For longer storage, wrap slices tightly and freeze for up to three months. Thaw overnight in the refrigerator before serving.
- To refresh slices, let them sit at room temperature for 30 minutes so the frosting softens slightly. A quick 10-second zap in the microwave will make an individual slice warm and tender, but never microwave a whole frosted cake.
Make-ahead ideas:
- You can bake the layers a day ahead and wrap them tightly. Finish and frost the next day for a fresher look.
- Make the frosting the day before and keep it chilled, then whip it briefly before using to restore its airy texture.
Giulia’s Kitchen Notes
-
Use room temperature ingredients.
Eggs, milk, and sour cream at room temperature help the batter emulsify and rise more evenly. -
Keep the egg whites light.
Whip them to soft peaks, not stiff. Soft peaks fold in easier and keep the cake tender. -
Chop cherries small and pat dry.
Too much cherry juice in the batter can make it heavy. Pat chopped maraschinos on a paper towel before folding them in. -
Trim the tops for stability.
Level layers let you stack without tilt, and a good crumb coat helps the final frosting stay neat. -
Adjust cherry juice for frosting color and flavor.
Start with six tablespoons of juice and add more if you want a pinker color or a bolder cherry taste.
These small things make a simple, reliable cake that feels special. They are the sort of habits I learned watching hands move in my Nonna’s kitchen. The techniques are gentle and forgiving, and that is the joy of this recipe.
Family Twists on Homemade Cherry Chip Cake Recipe
- Lemon-tinged cake: Add a teaspoon of lemon zest and replace half the vanilla with lemon extract for a brighter note.
- Cannoli style cake: Fold 1/2 cup ricotta into the batter for a denser, more Italian ricotta-like crumb, and sprinkle mini chocolate chips into the frosting. This version brings a cannoli style cake feeling to the table.
- Chocolate marbled: Swirl in 1/2 cup melted and cooled chocolate into half the batter to make a gentle marble.
- Bundt version: Pour batter into a greased bundt pan and bake longer, about 40-50 minutes, for a rustic bundt cake celebration.
- Boozy cherries: Macerate the chopped maraschinos in a tablespoon of dark rum before folding in for a grown-up depth.
Each house has its small change. Some add almond extract for a hidden nutty note. Others like more cherries, more frosting, or a sprinkle of toasted almond slices on top. Let your kitchen habits guide you and adapt the cake to your family table.
FAQs About Homemade Cherry Chip Cake Recipe
Q: Can I make this ahead of time?
A: Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Bake layers a day ahead and frost the next day for ease.
Q: My frosting is too thin. How do I fix it?
A: Add more powdered sugar a little at a time and chill briefly. If it becomes too stiff, beat in a bit more cherry juice or a teaspoon of milk.
Q: Can I use frozen cherries instead of maraschinos?
A: Fresh or frozen cherries work for a more natural flavor, but adjust for extra moisture. Pat them dry and toss in a little flour before folding in to prevent them sinking.
Q: How do I keep the cherries from bleeding into the frosting?
A: Place cherries on top right before serving and use them for decoration. If you want slices inside, chop finely and pat dry to reduce excess juice.
Q: Is this suitable for a large gathering?
A: Yes. Double the recipe and bake in pans suited to your oven. For a crowd, consider two cakes or make extra frosting to ensure full coverage.
A Final Sweet Note
In my kitchen, a cake like this is more than a dessert. It is a way to hold conversation, to mark a day, and to give a small gift to anyone who crosses the threshold. The steps are simple. The pleasure is slow. You will remember the sound of the mixer and the way the batter smooths into the pan.
Keep a small jar of maraschino cherries for finishing touches. Let the frosting rest between coats. Let the family decide who gets the first slice, and save a modest piece for someone who arrives late. The cake will forgive a little hurry and reward a lot of patience.
Conclusion
If you enjoy vintage cake charm and delicate piping inspiration, this Cherry Chip Cake Recipe with Vintage Piping shows a lovely decorating approach that complements the Homemade Cherry Chip Cake Recipe style. For another take that proves a cherry chip cake can beat a boxed mix, read this thoughtful piece on a Cherry Chip Cake Better than Boxed Mix which celebrates the same kind of home-baked warmth.
May your kitchen be warm, your cups full, and your table ready for the next story.
Print
Homemade Cherry Chip Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A tender and buttery cake, full of maraschino cherries, finished with smooth cherry-scented buttercream. Perfect for family gatherings and celebrations.
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup salted butter (softened)
- 1 large egg (room temperature)
- 4 large egg whites (room temperature)
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 cup maraschino cherry juice
- 3/4 cup full-fat sour cream (room temperature)
- 1/4 cup whole milk (room temperature)
- 3/4 cup chopped maraschino cherries (about 1 cup before chopping)
- 1 1/2 cups salted butter (softened) for frosting
- 1 1/2 cups vegetable shortening
- 12 cups powdered sugar
- 6–8 tablespoons maraschino cherry juice for frosting
- Additional maraschino cherries with stems (for decorating)
Instructions
- Preheat your oven to 350°F (177°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- Cream softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla until glossy.
- Whip egg whites to soft peaks in a separate bowl.
- Mix together flour and baking powder, then gradually mix dry ingredients with the butter mixture, alternating with sour cream and cherry juice.
- Fold in whipped egg whites and chopped maraschino cherries gently.
- Divide batter between pans and bake for 22-30 minutes until a toothpick comes out clean.
- Cool cakes for 10 minutes before turning out to cool completely.
- For frosting, beat butter and shortening until smooth, then gradually add powdered sugar and cherry juice until smooth and spreadable.
- Level cake tops, layer with frosting, and stack.
- Apply a thin crumb coat and chill to set.
- Spread the final frosting layer and decorate with cherries.
- Chill briefly before serving.
Notes
Keep the cake covered in the refrigerator for up to five days. For longer storage, wrap slices tightly and freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
