If you grew up in the 90s, you remember The Cake. It was bright pink, it smelled like sweet almonds, and it was speckled with little red bits of cherry. It was the “Cherry Chip Cake Recipe” box mix, and it was the star of every childhood birthday party. But have you tried the box mix lately? It tastes… chemically. And dry.
Today, we are reclaiming the nostalgia. We are making a Cherry Chip Cake from scratch that puts the box version to shame. This cake is incredibly moist, naturally pink (thanks to a secret trick), and loaded with finely chopped maraschino cherries that act like little flavor bombs in every bite. It’s sweet, it’s retro, and it tastes exactly like happy memories.
Why You Need to Ditch the Box
- Real Flavor: We aren’t relying on fake “red dye #40” for flavor. We are using actual cherry juice and almond extract.
- The Texture: By using buttermilk and egg whites, we get a crumb that is fluffy and light, not dense and oily.
- The “Chips”: Finding actual “cherry baking chips” is impossible these days. So, we make our own by finely mincing maraschino cherries. They stay soft and chewy in the cake.
The Grocery List
- The Star: 1 jar (10 oz) Maraschino Cherries (Stemless). Do not throw away the juice! We need it.
- The Dry Stuff:
- 2 ¼ cups Cake Flour (All-purpose works, but cake flour makes it lighter).
- 1 ½ cups Sugar.
- 1 tbsp Baking Powder.
- The Wet Stuff:
- ½ cup Unsalted Butter (Room temp).
- ½ cup Vegetable Oil (for moisture).
- 4 Egg Whites (keeps the cake white so it turns pink easily).
- ½ cup Buttermilk.
- 1 tsp Almond Extract (This is crucial. Cherry + Almond = Magic).
- ¼ cup Maraschino Cherry Juice (from the jar).
Let’s Bake (The “Pink Batter” Method)
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans.
Step 1: The Cherry Prep (Important!) Drain the cherries (save the juice!). Finely chop the cherries until they look like coarse crumbs or “chips.” Crucial Step: Pat them dry with paper towels. If they are too wet, they will sink to the bottom of the cake. Toss them in 1 tablespoon of flour and set aside.
Step 2: The Creaming In a large mixer, beat the butter, oil, and sugar until fluffy and pale (about 3 minutes). Add the egg whites one at a time, followed by the almond extract.
Step 3: The Dry & Wet Whisk your flour and baking powder in a separate bowl. In a cup, mix the buttermilk and the reserved cherry juice. It will look bright pink! Add the dry ingredients and the pink liquid to the butter mixture in alternating batches (Dry, Wet, Dry, Wet, Dry). Mix just until combined. Do not overmix.
Step 4: The Fold Gently fold in your flour-dusted chopped cherries by hand. The batter should be a beautiful, soft baby pink color.
Step 5: The Bake Pour batter into pans. Bake for 25-30 minutes. A toothpick should come out clean. Let them cool completely before frosting.
The Cherry Buttercream (The Crown Jewel)
You can’t have cherry cake without cherry frosting.
- 1 cup Butter.
- 4 cups Powdered Sugar.
- 2 tbsp Cherry Juice.
- Pinch of salt.
- Whip it all together until fluffy.
Azeem’s “Baker” Tips
- Don’t Skip the Almond: Cherries on their own can taste a bit flat. Almond extract enhances the cherry flavor and gives it that “bakery” taste.
- Food Coloring: The cherry juice gives a pale, pastel pink. If you want that neon 90s look, add one drop of pink gel food coloring. But I prefer the natural look.
- Sinking Chips: If your cherry bits sink, you chopped them too big or didn’t dry them enough. They need to be light enough to float in the batter.
Final Thoughts
This Homemade Cherry Chip Cake is pure joy on a plate. It’s pretty, it’s pink, and it tastes better than anything that comes out of a cardboard box. Bake this for your next birthday, or just because it’s Tuesday and you need something sweet.
What was your favorite childhood cake? Let me know in the comments!
FAQs
Can I use fresh cherries?
Technically yes, but it won’t taste like “Cherry Chip Cake Recipe.” Fresh cherries turn purple when baked and have a different texture. For this specific nostalgic recipe, you really need the jarred Maraschino ones.
Where do I find cherry baking chips?
Some brands like Andes or CandiQuik make them seasonally, but they are waxy. Chopped maraschino cherries actually taste better and are always available.
Can I make this as cupcakes?
Yes! This recipe makes about 24 cupcakes. Bake them for 18-20 minutes.
