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Moist Bakery-Style Cherry Chip Layer Cake with Cream Cheese Frosting

A moist slice of pink cherry cake layered with white cream frosting and whole cherries.
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Make this moist, pink cherry chip layer cake from scratch. It uses maraschino cherries for flavor and color, topped with a rich cream cheese frosting, perfect for celebrations.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup maraschino cherry juice (from jar)
  • 1/2 cup chopped maraschino cherries, drained
  • 1/2 cup maraschino cherries, halved (for mixing)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon almond extract

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 large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and cherry juice until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the chopped and halved maraschino cherries.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick 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. Prepare the frosting: Beat the softened cream cheese and butter together until smooth.
  11. Gradually add the sifted powdered sugar, mixing on low speed, then increase speed to medium and beat until fluffy.
  12. Mix in the almond extract.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top.
  14. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For the signature pink color, use the juice from the maraschino cherry jar. You can add a drop of red food coloring if you want a more vibrant shade.
  • Ensure your butter and cream cheese are at true room temperature for the smoothest frosting texture.
  • This cake tastes best when chilled for at least one hour after frosting to allow the flavors to set.

Nutrition

Find it online: https://fooddexterity.com/cherry-cake-moist-bakery-style-layer-recipe/