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Moist Homemade Maraschino Cherry Chip Layer Cake with Cream Cheese Frosting

Close-up of a moist slice of cherry cake showing layers of yellow sponge, pink cream filling studded with cherries, and white frosting.
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You will bake a moist, pink layer cake packed with maraschino cherry flavor and top it with a rich cream cheese frosting. This bakery-style cherry cake is perfect for celebrations.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1/2 cup maraschino cherries, drained and chopped
  • 1/4 cup all-purpose flour (for dusting cherries)
  • 1/2 cup white chocolate chips (optional, for cherry chip effect)
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons extra maraschino cherry juice (for color/flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the 1 1/2 cups flour, sugar, baking soda, and salt.
  3. In a large bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. In a separate small bowl, whisk together the buttermilk and 1/2 cup maraschino cherry juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the chopped maraschino cherries and white chocolate chips, if using. Toss the cherries in 1/4 cup of flour before adding them to the batter to prevent sinking.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, beating until fluffy. Mix in the vanilla extract and 1-2 tablespoons of extra cherry juice until you reach your desired consistency and pink color.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top. Frost the top and sides of the entire cake.

Notes

  • For a stronger pink color, add a drop of red food coloring along with the cherry juice in the frosting.
  • If you want a truly bakery-style cake, chill the frosted cake for 30 minutes before slicing.
  • You can substitute almond extract for vanilla extract for a slightly different flavor profile.

Nutrition

Find it online: https://devourdish.com/cherry-cake-moist-homemade-maraschino-chip-layer/