Cherry Chip Cake with Cherry Frosting
Maraschino cherries are the star of this show-stopping Cherry Chip Cake with Cherry Frosting. Soft, fluffy and pretty-in-pink, this homemade sheet cake with cherry buttercream is better than any box mix on the market.
Ingredients
Cherry Chip Cake
- 2 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt fine
- 3/4 cup unsalted butter softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large egg whites room temperature
- 1 tsp vanilla extract pure
- 3/4 cup full fat sour cream room temperature
- 1/2 cup buttermilk room temperature
- 3/4 cup maraschino cherries finely chopped
- 1/2 cup maraschino cherry juice
Cherry Frosting
- 1 cup unsalted butter softened to room temperature
- 10 maraschino cherries finely chopped
- 1/2 cup maraschino cherry juice
- 6 cups powdered sugar packed
- 1/4 tsp sea salt fine
- 1 tbsp cornstarch
Garnish
- maraschino cherries stemmed
Instructions
Cherry Chip Cake
- Preheat oven to 350 degrees. Coat a 9 x 13 baking pan with nonstick baking spray then set aside.
- Add cake flour, baking powder, baking soda and salt to a mixing bowl. Whisk until combined then set aside.
- In a separate bowl, beat unsalted butter and granulated sugar with an electric mixer until creamy and smooth — approximately 3 minutes. Scrape down the sides of the bowl with a spatula as needed.
- Beat in egg whites, one at a time, until incorporated.
- Add vanilla and sour cream then beat until combined.
- Reduce mixer speed to low then add dry ingredients to wet. Beat until just combined-–no longer or cake will be dry.
- Add buttermilk, chopped cherries and cherry juice then continue beating on low until batter is lump free. Avoid overmixing.
- Pour batter into the 9×13 baking pan then smooth the top with a spatula.
- Bake for approximately 45 minutes or until a tester inserted into the center of the cake comes out clean.
- Remove cake from oven and cool to room temperature before frosting.
Cherry Frosting
- In a large bowl, beat butter with an electric mixer on medium speed until creamy and smooth--approximately 2 minutes. Scrape down the sides of the bowl with a spatula as needed.
- Add chopped cherries and cherry juice. Beat on low until combined.
- Add powdered sugar, salt and cornstarch beating on low until incorporated then increase speed to high and beat until fluffy.Note: if frosting is too thick add a bit more cherry juice to thin. If frosting is too thin, add powdered sugar until thickened.
- After cake has cooled completely, frost with cherry buttercream. If desired, garnish with stemmed cherries.For best results, chill frosted cake for 30 minutes before slicing to allow frosting time to set.
Store
- Cover and store leftovers in the refrigerator up to 5 days.