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Moist Vintage Cherry Chip Layer Cake with Cream Cheese Frosting

A tall slice of moist cherry cake featuring pink layers, whole cherries, and thick white frosting.
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You will bake a moist, pink layer cake packed with maraschino cherry flavor. This recipe uses simple ingredients to create a bakery-style dessert perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1 cup maraschino cherries, drained and chopped
  • 1/2 cup all-purpose flour (for coating cherries)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons maraschino cherry juice (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the 1 1/2 cups flour, sugar, baking powder, and salt.
  3. Add the 1/2 cup softened butter, eggs, 1 teaspoon vanilla extract, milk, and 1/2 cup cherry juice to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth.
  4. In a separate small bowl, toss the chopped, drained maraschino cherries with the remaining 1/2 cup of flour. This keeps them from sinking in the batter.
  5. Gently fold the floured cherries into the cake batter.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, make the frosting: Beat the softened cream cheese and 1/2 cup softened butter until smooth.
  9. Gradually add the sifted powdered sugar, beating until combined. Mix in 1 teaspoon vanilla extract and 1 to 2 tablespoons of cherry juice until you reach a spreadable consistency.
  10. 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.
  11. Frost the top and sides of the entire cake with the remaining cream cheese frosting. Decorate with extra whole or halved cherries if desired.

Notes

  • For a brighter pink color, add 1-2 drops of red food coloring to the cake batter.
  • If you do not have maraschino cherry juice, you can substitute it with milk, but the cake will be less pink and flavorful.
  • Chill the frosted cake for at least 30 minutes before slicing for cleaner cuts.

Nutrition

Find it online: https://yumdrizzle.com/cherry-cake-moist-vintage-chip-layer-recipe/