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Moist Homemade Layered Cherry Chip Cake with Cream Cheese Frosting

A tall slice of vibrant pink layer Cherry cake filled and frosted with white cream cheese frosting, served on a white plate.
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Bake this moist, bakery-style cherry chip layer cake from scratch. It features a signature soft pink crumb from maraschino cherries and is topped with a rich cherry cream cheese frosting, making it perfect for any celebration.

Ingredients

Scale
  • 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
  • 1/2 cup buttermilk
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1/2 cup chopped maraschino cherries, drained
  • 1/2 cup vegetable oil
  • 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.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a separate bowl, cream together the 1 cup of softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, mix the buttermilk, maraschino cherry juice, vegetable oil, and chopped cherries.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  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. Prepare the frosting: Beat the 8 ounces of cream cheese and 1/2 cup of butter until smooth. Gradually add the powdered sugar until fully incorporated and fluffy. Mix in the almond extract.
  9. Once the cakes are completely cool, frost and stack the layers. Decorate with extra chopped maraschino cherries if desired.

Notes

  • For the best pink color, use the juice from high-quality maraschino cherries.
  • To ensure a moist crumb, measure your flour by spooning it into the measuring cup and leveling it off.
  • If you want a stronger cherry flavor in the frosting, add 1 tablespoon of reserved cherry juice to the cream cheese mixture.

Nutrition

Find it online: https://mayaplate.com/cherry-cake-recipe-moist-homemade-layer/