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Cherry Chip Layer Cake

This festive layer cake features soft pink cake, sweet cherry bits, and creamy frosting, making it a perfect dessert for any celebration.
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Prep Time 30 minutes
Cook Time 26 minutes
Total Time 1 hour 56 minutes
Servings: 16 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 892
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups granulated sugar
  • 0.75 cups salted butter, softened
  • 1 large egg, at room temperature
  • 4 large egg whites, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2.5 cups all-purpose flour
  • 4 teaspoons baking powder
  • 0.5 cups maraschino cherry juice
  • 0.75 cups full-fat sour cream, at room temperature
  • 0.25 cups whole milk, at room temperature
  • 0.75 cups chopped maraschino cherries (about 1 cup before chopping), patted dry Ensure cherries are well-drained to avoid a gummy batter.
Frosting Ingredients
  • 1.5 cups salted butter, softened
  • 1.5 cups vegetable shortening
  • 12 cups powdered sugar Adjust sugar according to taste.
  • 6-8 tablespoons maraschino cherry juice Use as needed to achieve desired consistency.
  • Whole maraschino cherries with stems, for decorating Use for garnishing the cake.

Method
 

Preparation
  1. Preheat the oven to 350°F. Line the bottoms of three 8-inch round cake pans with parchment paper and grease the sides well.
  2. In a large bowl, beat the softened butter and granulated sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
  3. Beat in the whole egg, egg whites, and vanilla extract, scraping down the sides as needed.
  4. On low speed, add half the flour with all the baking powder, stopping while a few flour streaks remain.
  5. Mix in the sour cream and maraschino cherry juice, followed by the rest of the flour and milk, mixing gently to combine.
  6. Gently fold in the chopped maraschino cherries.
Baking
  1. Divide the batter evenly among the prepared pans and bake for 24 to 26 minutes, or until a toothpick comes out with just a few crumbs.
  2. Let the cake layers cool completely on a wire rack for about 1 hour.
Frosting and Assembly
  1. Beat the butter and shortening until smooth, then add 4 cups of powdered sugar and 3 tablespoons of cherry juice; beat until smooth.
  2. Repeat with the remaining powdered sugar, adding more cherry juice as needed until the frosting is spreadable but slightly tacky.
  3. Trim any domes from the cooled cake layers if necessary. Place one layer on a plate and spread 1 1/2 cups of frosting on top, then add the second layer and more frosting.
  4. Add the third layer, frost the top and sides, reserving about 1 cup for piping, and finish with whole maraschino cherries on top.

Notes

Store the cake covered at room temperature for 1 day, or refrigerate it for up to 4 days. For longer storage, individual slices or whole unfrosted layers can be frozen for up to 2 months.