A taste of my childhood – this Cherry Chip Cake is made from scratch and then topped with a light, fluffy frosting.
A few weeks back at a baby shower, the conversation turned to foods that reminded us of our childhoods. Ever since that conversation, so many foods have come back to me, reminding me of home. Everything from my mom’s chile rellenos to popcorn cake to stacked enchiladas. And of course, cherry chip cake.
Every birthday, we would get to choose what we wanted for dinner, and what kind of cake we wanted. I always chose homemade chicken nuggets for dinner. And for the cake – it was always cherry chip cake with fluffy frosting. With red sugar sprinkles on top. They always had red sugar sprinkles on top. I know that when I was really young, my mom decorated some really fun cakes, but looking back now, the cherry chip cakes with fluffy frosting are the ones I loved the most.
Of course, my mom’s cherry chip cakes always came from a boxed mix. But several weeks ago, I got this idea in my head that I wanted to try to re-create this childhood favorite – but from scratch. So I went online to see how others had done it. I was surprised to find that there aren’t that many recipes out there. Lots of chocolate cherry cakes, but not really any for from-scratch cherry chip cakes.
So, I decided to just wing it. And I’m going to call this cake version 1. Because while I really liked it, there are a few things I’d change for next time. But since this was my birthday cake from yesterday, I really wanted to share it with you!!
Things I’d change – First, I would chop the cherries smaller than I did. I cut them into 8 pieces each, but they all sunk to the bottom of the cake. So I think they were still too heavy. I’d chop them really fine next time. You can’t even see them in the pictures because they were all hidden by the frosting. 🙂 Second, I’d use a recipe that didn’t call for cake flour. This could totally just be me – my husband thinks I’m crazy – but I think that cake flour has sort of a strange aftertaste. I can usually always tell if something is made with it. And for me, that taste kind of masked the light cherry flavor a bit. (But like I said, my husband didn’t taste it, and thinks I’m kinda crazy…) Third, I thought it could use just a tad more cherry flavor. Again, my husband disagreed with me on this one. But I would up it just a tiny bit. This frosting is my mom’s version of a 7 minute frosting. I grew up knowing it as fluffy frosting. It wasn’t until I started blogging that I learned that the rest of the world knew it as 7 minute frosting. But this version is super easy, and as long as you beat it long enough, I think it’s pretty fail-proof!
But really, this whole cake was pretty much a success, especially considering it was a first try. And although nothing could really replace those little bits of artificial cherries, this still brought me back to my childhood!!
More Layered Cake Recipes
Carrot Cake
Coconut and Pistachio Pudding Cake
Dark Chocolate Cake with Nutella Buttercream
Italian Cream Cake
Candy Bar Cake
Cherry Chip Cake with Fluffy Frosting
Ingredients
For the Cake
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 4 large egg whites
- 1 1/2 cups sugar
- 8 tablespoons unsalted butter at room temperature
- 1 teaspoon cherry extract
- 1 tablespoons marachino cherry juice from the jar that the cherries come in
- 1 10- ounce jar marachino cherries chopped
For the Fluffy Frosting (this makes enough to frost a 2 layer cake.)
- 4 egg whites at room temperature
- 1 cup sugar
- 2/3 cup corn syrup
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat the oven to 350F. Spray 2 9-inch round cake pans with cooking spray. Line the bottom of each pan with parchment or waxed paper and spray with cooking spray. Set aside.
- Sift together the flour, baking powder and salt. In another bowl, whisk together the milk and egg whites.
- In the bowl of a stand mixer, beat the sugar and butter until very light and fluffy, at least 3 minutes. Beat in the cherry extract and cherry juice. Add one third of the flour mixture, beating on medium speed. Beat in half of the egg-milk mixture, then half of the remaining dry ingredients. Beat until incorporated. Beat in the rest of the milk mixture, then add the remaining flour mixture. Beat the mixture for 2 minutes to make sure everything is incorporated and aerated. Fold in the cherries, then divide the mixture between the two pans.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean. Transfer to a cooling rack and let cool for 5 minutes, then run a knife around the edge of the pan and release the cakes from the pans. Cool completely on the cooling racks.
For the fluffy frosting:
- In a stand mixer, beat the egg whites until they form stiff peaks.
- Meanwhile, heat the sugar and corn syrup over medium heat. Heat until it comes to a full boil, then remove from the heat.
- Once the egg whites are stiff, slowly pour in the hot sugar mixture. Do not scrape the sides of the bowl, or you will have sugar crystals in the frosting. Beat the frosting until it forms a shiny, fluffy marshmallow frosting, 5-7 minutes. Beat in the vanilla extract.
- Frost the cake and sprinkle red sugar sprinkles on top! 🙂
Erynne says
So I made this for my dad’s birthday this is his favorite kind of cake. I don’t really care for cherries, but it was actually really good.I used regular flour I’m not sure what the difference of cake flour is but I’m sure it’s a better quality flour.After making it I did have the smallest hint of flour taste but once I put the frosting on covered it right up. I used a thin layer or store frosting because it was missing that wow factor and plus I didn’t have any cherry extract maybe some things to think about next time I make it.Great recipe tho thank you
Tina says
A lifesaver, thank you! My hubby wanted a cherry chip cake, I went to two stores for a mix and I guess they don’t really sell it anymore!!! Google search revealed that it’s very difficult to find in stores now.
Deborah says
I hope you love it!!
Diana says
Oh, this brought back memories!!! This was my Dad’s favorite cake! He always had it for his birthday, on December 1st!! … Sadly, I wish I had this back in 2005 when he had been diagnosed with cancer and my mom was gone taking care of her elderly mom at the time, and me and my sisters were trying to find a cherry cake mix .. to no avail.. I think we concocted something, but not the same as she had always made with the fluffy icing, which we callled marshmellow icing!! LOL… That was his last birthday and it was a great one, just wish we had been able to recreate the cake for him.. I think I will bake one in his memory this year!! Thank you for the recipe !!!
Liz says
I made this cake…LOVED it. I don’t have cherry extract, so I used Almond. Also I read how you need to finely chopped the cherries, I put my in the food processors. The cherries did not fall to the bottom, and were throughout the batter. YUMMY…tons of request for this one. Did you used your frosting made it with white chocolate butter cream frosting 🙂 Thank you for posting this!!
Deborah says
Such a great idea to use the food processor!
Linda Owens says
Happy Birthday!!!……if you coat your cherries with flour before adding them they won’t sink to the bottom…
Leslie says
I found they lacked cherry flavor, I’m found them a little tough as well. I overcooked them by a minute and I’m sure that contributed but I’m curious why you wanted to have the batter mixed so much. I think I will try just creaming and incorporating all the liqued and dry ingredients next time to see how that works. The cherry bit’s distributed nicely
Karen says
This cake is just beautiful! What is the texture like? It appears to be very ‘light’ which makes me wonder how moist it is, being that moist cakes always seem to have a heavy appearance. Also (very important), unfortunately when I make cakes, they always come out browner than I would like, which is very visible when you slice it. I don’t see that at all in your photos. How did you manage that? Or can you offer any tips to avoid browning it so much in the oven? I am definitely going to try this recipe! 🙂
Deborah says
@Karen, it is a light cake, but it’s not dry. And I’m not sure on the browning of the cake. Maybe try covering the top with foil if it starts to brown?
Shirley says
I am making this for a very special someone’s birthday next week. He talked about his mom making it for him when he was younger. I can’t wait till he sees it. He will love it.
Joe says
I’m looking for a cherry chip cake using little cherry chips (as opposed to chocoloate chips). And advice as to how that would work?
Deborah says
@Joe, I’ve only made this with the chopped up cherries. I’m guessing you could substitute in the chips, but they might all sink in the cake.
Shirley says
@Deborah, If you coat them with flour before adding to batter they wont sink.
Vanessa says
Hi, do I have to refrigerate this cake after it is made???
Deborah says
@Vanessa, I haven’t worried about refrigerating it, but I don’t think it would hurt it if you did.
Vanessa says
@Deborah, Thank you for the quick reply. I did end up putting it in the refrigerator because I used a cream cheese frosting. It was delicious and everyone loved it!!! My 6 yr old loved it and was so happy that I made it for her birthday. Thank you for sharing this awesome recipe:)
Sil says
No worries – was taking a chance. I will have to do some research and some tests….I hope the folks at work like cherry chip! LOL!!
Sil says
Just got a request for a wedding cake…cherry chip! So here I am! I do need to make it gluten and lactose free. Any suggestions?
Deborah says
@Sil, I don’t think I’m qualified to help you with that – I don’t do gluten or lactose free. I’m sure there are lots of resources online, though. Good luck!
Jessica says
I am happy to report this recipe DOES work for cupcakes! It’s WONDERFUL! My bake time was approximately 19 minutes for two full pans. Can’t wait to try the frosting…
Deborah says
@Jessica, yay! I’m so glad that it works for cupcakes – and now I want to make some!!
Jessica says
I just poured the last drop of pretty pink batter into my cupcake pans, so I will see very soon if this recipe works for cpupcakes….fingers crossed! (It will be a dirty rotten shame if they don’t work!)
Kim says
Thank you so very much for your recipe. I chopped the cherries up very very fine and they floated through the cake beautifully. I had a young woman who wanted a cherry chip wedding cake, I didn;t think it was going to be possible as I had only seen recipes for chocolate cherry and all the other were more dense and better suited for bunt pans. Hats off to you.
Carissa says
I’m so thankful I found your blog! A girlfriend requested that I make her a childhood favorite, her beloved Cherry Chip Cake, for her birthday. I’ve never seen one – let alone tasted one – but your recipe blows doors off the few other offerings on-line, so this is the one I’ll be making…But i need help, pretty please?!? Quick couple of questions: should I use the same measured amount of King Arthur AP flour as cake flour? Would a combo of maraschino and dried cherries (whizzed in the cuisinart into tiny bits) amp up the cherry flavor enough? Is the 7 Minute frosting ok if the cake gets frosted 2-3 hours in advance? Thank you so, so much!!!
Deborah says
@Carissa, I’m not sure how the recipe would translate with using just AP flour. Here is a way to make your own cake flour – http://www.goodlifeeats.com/2011/09/kitchen-tip-diy-homemade-cake-flour.html. And again, I don’t know for sure, but I think the dried cherries might add something great to this! And 2-3 hours ahead of time shouldn’t be a problem for the frosting. Let me know how it turns out!!
Mallory says
I am trying to use your frosting recipe for my banana cake (and adding honey to the mix). Problem is… I’m not serving it until tomorrow. What do you suggest about storing the cake? Should I frost it tonight? I don’t think I’ll have time tomorrow morning.
Deborah says
@Mallory, this frosting really is best when it’s frosted right before serving. If it sits too long, it gets a little hard and sticky on the outside. It still tastes ok, but definitely not as good as when it is fresh. If you do frost it ahead of time, I would make sure to cover it. I don’t think I’ve ever stored this frosting in the fridge, but that might help – I’m not sure, though!
Mallory says
@Deborah, Thanks for the reply. I am going to frost it tonight, cover it, and put it in my cold basement… Hopefully that should work. If it’s a little hard, it’s okay. Thanks for the recipe and the reply!