How to Make a Cherry Chip Cake with Real Cherries
Bursting with the sweet flavors of real cherries and a generous sprinkle of chocolate chips, this cake is a true crowd-pleaser. Each moist and tender bite of this fluffy cake, takes you on a journey of just enough cherry flavor and a delightful hint of chocolate. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, our cherry chip cake is a guaranteed hit. You’ll quickly learn how to make a cherry chip cake so that you too can grab a slice and savor this delightful combination!
Cherry chip cake is traditionally a lovely pink cake with at least 2 cake layers and small pieces of maraschino cherries. This version is especially popular around Valentine’s Day. We decided to put our own twist on this classic recipe and use real cherries and make it in a single, fluffy layer!
A popular time to serve this deliciously perfect cake is during the summer months when fresh cherries are in season. It’s the ideal dessert for picnics, backyard barbecues, and outdoor gatherings. The vibrant colors and fruity flavors of the cake make it a refreshing treat on warm sunny days. Additionally, this would also be a great choice for a birthday cake, the holidays, or any other special occasions where you want to impress your guests with a unique dessert. So, the next time you’re planning a casual summer get-together or a festive celebration, serving this cherry-licious treat is sure to bring smiles and satisfy everyone’s sweet cravings.
The only cake pans you’ll need for this recipe is one, 10-inch springform pan.
Ingredients
Although, you’re not using white cake mix or other boxed cake mix like other similar recipes call for, I promise the few extra steps will be well worth it! Keep in mind that cherries are not sold in the grocery store until the summer months. To make a homemade cherry chip cake without maraschino cherries or maraschino cherry juice, you’ll need the following ingredients:
- All-purpose flour
- Baking powder
- Salt
- Butter
- Eggs
- Almond extract
- Sugar
- Sour cream
- Cherries
- Dark chocolate chips
See recipe card for quantities.
Instructions
Below, are some process shots and step-by-step directions for making this easy dessert.
Melt 1/2 cup butter and let it cool. Set aside. In a medium-sized bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, beat eggs and almond extract. Next, add in sugar and whisk until well combined.
Add in melted butter and sour cream. Whisk well or use electric mixer and keep setting on medium speed. Do this until mixture is smooth.
This is what your wet mixture should look like.
Bake cake at 350°F for 1 hour and 15-20 minutes. I did an hour and 25 minutes because I wanted the top to get a bit golden. Cake was still very moist. You can remove cake a little sooner if you don’t care to have the top golden. Once toothpick inserted in the cake comes out clean, the cake is ready to be removed from the oven. Hint: I highly recommend using a cherry pitter tool to easily remove the pits. I also recommend wearing an apron or dark clothing. The cherries give off a slight spray when doing this process.
Now you know how to make a cherry chip cake that your friends and family can’t get enough of!
Allow cake to cool in the pan on a wire rack for 30 minutes before removing the springform. Dust with powdered sugar. Serve with a dollop of whipped cream and your favorite cup of coffee or tea!
Substitutions
Below, are a few substitution options you may consider when making your cake.
- Sour cream – instead of sour cream, you can use Greek yogurt
- Cherries – you can use another stone fruit if preferred. The amount stated in the recipe card is more than enough cherries to satisfy your craving!
- Chocolate chips – you can use milk chocolate chips, mini chocolate chips or you can omit these all together
Variations
Here are some fun variations to add a twist to your classic cake:
- Nutty Delight: Fold in a handful of chopped nuts like almonds, walnuts, or pecans into the cake batter. The added crunch and nutty flavor will complement the cherries and chocolate chips beautifully.
- Citrus Zest: Enhance the fruity notes by adding a touch of citrus zest. Grate the zest of an orange or lemon and mix it into the batter for a refreshing and tangy twist.
- Cream Cheese Swirl: Create a marbled effect by layering a cream cheese mixture between the cherry chip cake mix. Simply mix softened cream cheese with a bit of sugar and vanilla extract, then spoon dollops of the mixture onto the batter and gently swirl with a knife.
- Almond Amaretto: Add a touch of sophistication by incorporating almond flavor with a splash of amaretto liqueur. Drizzle a teaspoon or two of amaretto over the baked cake for an elegant touch.
- Double Chocolate Indulgence: If you’re a true chocolate lover, double up on the chocolate goodness by adding chocolate chunks or additional chocolate chips to your cake batter. This will result in an even richer and more decadent chocolate flavor.
Feel free to get creative and experiment with these variations to make your cake even more exciting and personalized. Enjoy the process and savor the delicious results!
Equipment
Storage
Store leftover cherry cake in a wood and glass cake storage container. Store at room temperature for 3-4 days. Cake can also be stored in an airtight container.
Top tip
Ensure that your cherries are washed and well-drained before removing the pits and adding them to the top of your cake.
If you enjoyed this cake, you’ll love our apple cider bundt cake or new vegan waffles!
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Food safety
Store any leftover dairy products in the refrigerator.
Cherry Chip Cake
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, unsalted
- 1 cup sour cream
- 2 eggs
- 1/2 tsp almond extract
- 1 1/4 cup granulated sugar
- 1 cup dark chocolate chips
Instructions
- Melt butter and allow to cool. Set aside. Prep your 10-inch springform pan by coating with butter and dusting with flour. Set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, whisk together eggs and almond extract. Whisk in sugar. Next, add in sour cream and cooled butter. Whisk until well combined and mixture is smooth. Pour in dry ingredients and combine with a spatula. It's ok if there are a few streaks of flour. They'll disappear when you fold in the chocolate chips. Fold in the chocolate chips.
- Pour cake batter into prepared pan. After washing cherries and removing the pits from them, add whole cherries to the top of the cake. Refer to process shots within the body of this post. Do not press cherries too deep into the batter. Bake at 350°F 1 hour and 15-20 minutes. Toothpick inserted in the middle should come out, mostly clean. I baked mine for and 1 hour and 25 minutes to get the top a little mored golden.
- Allow cake to cool in the pan on a wire rack for 30 minutes before removing the springform. Dust with powdered sugar. Serve with a dollop of whipped cream and your favorite cup of coffee or tea!