Homemade Cherry Chip Cake Recipe

Name: Homemade Cherry Chip Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake:; 1 cup unsalted butter, softened; 1 1/2 cups raw sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 1/2 cup vegetable oil; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon sea salt; 1 cup whole milk; 3/4 cup maraschino cherries, stems removed and finely chopped, or chopped fresh cherries; For the frosting:; 1 1/2 cups unsalted butter, room temperature; 3 cups confectioners sugar; 1 teaspoon pure vanilla extract; Fresh cherries, as garnish

Servings: persons

For the cake:
1 cup unsalted butter, softened
1 1/2 cups raw sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
1 cup whole milk
3/4 cup maraschino cherries, stems removed and finely chopped, or chopped fresh cherries
For the frosting:
1 1/2 cups unsalted butter, room temperature
3 cups confectioners sugar
1 teaspoon pure vanilla extract
Fresh cherries, as garnish

1
Preheat oven to 325u00b0 F, then heavily grease and flour two 9-inch round cake pans.
2
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
3
Add the eggs, vanilla, and oil and beat until well combined.
4
In a separate medium bowl, sift the flour, baking powder, and salt. Gradually add the dry ingredients into the mixing bowl at low speed until the flour is just combined. Add the milk and mix until the batter is smooth.
5
Using a spoon or rubber spatula, stir in the in the maraschino cherries. Evenly distribute batter into the two 9-inch pans and bake for 25 to 30 minutes or until a toothpick comes out clean.
6
Remove the cakes from the oven and let them cool completely, then flip each onto a cooling rack. At this point, either slice each cake in half to make a four-layer cake, or let it remain a two-layer cake.
7
While the cake cools, make the frosting. In the bowl of a stand mixer with the whisk attachment, add all the ingredients and whisk until light and fluffy, about 8 minutes.
8
Frost the cake as desired and garnish with fresh cherries.

2580

kcal

Calories

155

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the cake:, 1 cup unsalted butter, softened, 1 1/2 cups raw sugar, 3 large eggs, and more.

Yes, Homemade Cherry Chip Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Homemade Cherry Chip Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions