I feel on top of the world. I feel like an absolute Queen. I finally made a scratch Cherry Chip Cake with American Buttercream. Stop what you’re doing and make this cake. It honestly tastes exactly like the ones from a box, but with you having complete control over the quality of ingredients you’re using. Hi guys, I’m crowning myself, Karlee Kween of the Kakes. Okrrrrr?
Let’s talk cake details, because that’s what we came for. We stayed for the pictures, but we came for the deets.
- The cake is a more dense than the cherry chip box mix which makes it a whole lot easier for a layered cake.
- However, it’s still a soft crumb because we are using an oil based cake as opposed to butter. I mean, there is always a time and place for butter in cakes! But, it’s a traditional cherry chip cake, so we want moist, crumby, pink goodness.
- I paired it with an American Buttercream. See: extra sweet. I’m not a snob when it comes to buttercream. I recognize that I prefer the slightly sweet, supremely creamy, and fluffy meringue based frostings. But, there is a time and a place for sweet, and that’s now.
- BTW, I think now is a good time to tell you that I hate maraschino cherries, but I absolutely adore this cake. Okay?
- It’s filled with some warm vanilla, but the one thing I had to add was a splash of almond extract. It doesn’t come out tasting like almond, but it does give it that extra flavor that you crave out of a traditional box mix. I’m pleading with you to not skip this step. It’s paramount.
I’ve got some very fun things lining up for the next few months! I can’t even begin to tell you just how excited I am about them. Should I do another list? Haha lol, of course I should!
- I’m partnering with Anthropologie to create a few small pop-up cake workshops. They will be less detailed, quick, smaller cakes, and no gift bags, etc. But, it will be a good time! VVV excited.
- I am leaving for San Francisco to be a part of my friend’s workshop. Bella from the blog Fulfilled creates gorgeous food styling and photography workshops and asked me to help out for the next two coming up! We’ve been friends almost since the beginning of our blogs, and it’s been a ride to be able to grow a friendship along with our businesses. Plus, it will be good to see her in person one last time before she leaves to live in Greece full time!
- I’ve scheduled my next full blown cake workshop for April 28th at Tendue. It will be all about funfetti… because let’s party! Want more details? I’ll be sending out an e-mail the beginning of March to anyone who is subscribed to my e-mail list! It will the date the tickets go live!
This became a very informative blog post! But, shoot, if you have a few hours to yourself in the next few days, I suggest making this cake. It’s wonderful and I’m sure you can place the cake in a classic 9″ x 13″ pan and you won’t be sorry. It will take you back to days of Lisa Frank and snack packs.
Cherry Chip Cake with American Buttercream
This scratch recipe for Cherry Chip Cake with American Buttercream will bring you back to your childhood days. Creamy and flavorful!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
Ingredients
|| Cherry Chip Cake ||
1 cup vegetable oil
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1 teaspoon almond extract
3 cups flour
1 tablespoon plus 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup maraschino cherry juice
3/4 cup whole milk
1/2 cup chopped maraschino cherries
|| American Buttercream Frosting ||
2 cups room temperature sweet cream butter
2 teaspoons vanilla extract
pinch of salt
2 pounds powdered sugar
1/4 cup cream
Instructions
Preheat the oven to 350 degrees.
|| Cherry Chip Cake || Mix together until smooth the oil, sugar, eggs, vanilla, and almond extract. Add the flour, sprinkle in the baking powder and salt. Mix on low and slowly add the maraschino juice and milk. Fold in chopped maraschino cherries.
Place in three greased 6-inch round cake pans. Bake for 40 – 45 minutes or until a toothpick come out clean. Cool for 10 minutes before removing onto cooling racks.
For a sheet cake, bake for 25-30 minutes.
|| American Buttercream Frosting || Cream the butter together on low, add the vanilla and salt. Slowly add 4 cups of powdered sugar adding more as needed. Slowly add the cream. Mix until smooth and creamy. Add more cream if the buttercream is too thick. Assemble cake layers and frost as desired.
Keywords: American buttercream, cake, cherry chip
You have done it. You have made me want to make (and eat) a cherry chip cake. I, too, detest maraschino cherries. But you’ve turned the tables and I believe you. I just put maraschino’s on my grocery list. God help me.
Hahaha I cannot wait for you to make this!!! Lol…. why is it that they are so GROSS!!!???!! Have fun!!
I bought a new cake stand yesterday, so obviously I need to bake a cake to put on it. What better time to try a new recipe? Super excited for this!
Girl YAAASSS. this is my absolute favorite cake. Wait, no… don’t make me choose! LOL
Ok, so I made it, and holy cow, SO delicious! I love that the cake isn’t overly sweet and pairs perfectly with the frosting, and the texture of the cake is perfect! So yummy! Thanks for sharing! =D
Can you make this gluten free?
Hi I have a question, if I puréed real cherries and reduced it to half a cup could I use that in place of the maraschino pieces? Or do you think it would be too liquify? Do you think it would work if I removed the Maraschino juice?
Hey! Thanks fo asking, Chana! If you pureed the cherries and reduced it to half a cup that would replace the maraschino juice. You wouldn’t have any “cherry chips” but that’s okay! However, There is added sugar in the maraschino juice so I might add a few tablespoons of sugar when you’re reducing the cherries. It might come out a completely different color depending but I think it will be beautiful! let me know how it goes!
Thanks for the quick reply! Do you think I can sub some of the milk for maraschino juice ? Maybe 1/4 cup? I have no problem with the maraschino juice I just can’t handle the cherries 😉
Happy to help! If all you are wanting is to avoid using maraschino cherries, just chop the fresh cherries you have instead of pureeing them and use the 1/2 cup maraschino cherry juice along with it. Subbing the cherry juice with milk won’t work for this recipe because it’s there for sugar and color purposes only. We still need all the milk fats we can get 🙂 Hope that helps!!!
Thanks for your help!
Update on the cake , I basically changed the whole thing but I stuck with most of your wet to dry ratios and it’s amazing ! Thanks for the inspiration !
Yay!! Thanks so much for the update, guuurrrlll!!! and it looks absolutely BEAUTIFUL!
Hi Karlee,
Every year my niece-in-law asks for a cherry chip cake for her birthday and my family dreads it. So this year I was determined to make one from scratch so it would no longer be called the “cardboard” cake. I’m thrilled to announce that you’re recipe was a hit! It was easy to make, and so delicious as well. I coloured the icing a pretty pink and added sprinkles to the sides and it was absolutely gorgeous! Thanks so much! I have pics if you want them? Please remember I’m just a home baker lol. Thanks again
Oh my gosh, this is the greatest news ever!! I absolutely love this cake and I’m so happy others get to enjoy it too! And totally send pics!! Send them via my instagram account @oliveandartisan 🙂 you’re the best, I really appreciate this!
Could I add chocolate chips to the cake recipe?
Wow you are one great baker. I love you forever for this recipe. EVERYTHING ABOUT IT WAS MAGNIFICENT. AND the American buttercream is perfection especially when paired up with Your cherry chip cake. My boyfriend’s mom even said I made my cake taste even Better Than Betty crocker.
★★★★★
Have you had anyone veganize it yet? I’m going to try using aquafaba 1/2 cup for my egg replacement, non dairy milk and butter I will let you know how it came out. I can’t find a vegan recipe so I will make it vegan.
This cake was INCREDIBLE!! I wasn’t so sure how it would turn out using oil and not needing to whip egg whites, but it was fabulous! I did not make any substitutions or changes to this recipe – it’s perfect as written!
★★★★★
Can you use cake flour for this recipe?
How would you adjust the time using 3 8 inch cake pans instead of 6 inch?