cherry chip cake

This is so delightful! Everyone loves it and it is pretty. Courtesy of Completely Delicious website.

Cake Ingredients:

1- 10 oz. jar of maraschino cherries

1/2 cup unsalted butter at room temperature

1-1/2 cups granulated sugar

4 large egg whites

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cup buttermilk

2 tablespoons maraschino cherry juice

Buttercream Frosting Ingredients:

1 cup unsalted butter at room temperature

4 cups powdered sugar, sifted

1/4 cup heavy whipping cream

1 teaspoon vanilla extract

1/4 teaspoon almond extract


  • Preheat oven to 35o degrees
  • Butter and flour two 8 inch round cake pans and line bottoms with parchment paper
  • Drain the cherries, reserving the juice. Finely chop the cherries.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand held mixer, beta the butter and sugar at high speed until light and fluffy. Scrape down the bowl and add the egg whites one at a time, mixing after each. Add extracts and mix until combined.
  • In a separate bowl. combine cake flour, baking powder, baking soda and salt. In a smaller bowl combine, cherry juice and buttermilk. Add flour mixture to butter and sugar mixture in 3 additions alternating with buttermilk mixture . Mix after each addition. Stir in chopped cherries.
  • Divide batter evenly between the cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs, about 30-35 minutes. Let cool in the pans 10 minutes. Transfer to a wire rack to cool completely.
  • For frosting, place butter, powdered sugar, heavy cream and extracts into a stand mixer with paddle attachment or hand mixer. Mix on low speed until moistened then increase speed to high and beat until smooth and fluffy about 4-5 minutes.
  • Place one cake layer on a plate or cake stand. Cover with 1/2 cup of frosting. Place second cake on top and cover top and sides with remaining frosting.
  • Store in air tight container at room temperature for up to 4 days