Cherry Chip Cake Recipe: Homemade Buttermilk Base

Why This Cherry Chip Cake Recipe Rocks

I still remember the first time I tried to recreate that iconic pink cake from my childhood. I bought a jar of maraschino cherries, popped the lid with that satisfying "clink pop," and the aroma immediately hit me. It was sweet, slightly medicinal in the best way, and promised a sugar rush that only a kid could handle.

But when I baked it from scratch the first time? It was a disaster. The cherries all sank to the bottom like little lead weights, and the cake was a weird, muddy grey.

That failure sent me on a mission. I wanted a cake that felt like a hug from the 90s but tasted like high end pastry. After dozens of trials, I found the secret lies in the contrast between the velvety white chocolate chips and the tangy buttermilk.

This version isn't just a sugar bomb; it’s a balanced, sophisticated treat that looks like a viral sensation on your cake stand. We’ve swapped the artificial dyes for a natural glow from the cherry juice and focused on a texture that is light enough to eat two slices without feeling weighed down.

Why This Works

• Structural Integrity: The combination of 1 tbsp baking powder and 4 egg whites creates a stable, airy lattice that supports the fruit.
• Fat Saturation: Using 170g of softened butter ensures the crumb remains moist even after being refrigerated.
• Acid Base Balance: Buttermilk reacts with the leavening agents to produce carbon dioxide, giving the cake a significant lift.
• Moisture Control: Patting the cherries dry prevents excess liquid from bleeding into the batter and creating "soggy pockets."

Choosing the right method depends on your afternoon. If you're looking for that classic "shatter" of a thin crust on a cupcake, shorten the time and bump the heat by 10 degrees. For a grand centerpiece, stick to the 35 minute layer cake method. It gives the best ratio of velvety frosting to crumb.

Ingredient Deep Dive

Essential Components for Flavor

To get the best results, you need to be picky about your pantry. Here is everything we are using for this specific bake.

• 2 ½ cups (315g) All purpose flour: Provides the foundation. Why this? AP flour has the perfect protein content for a sturdy but tender crumb.
• 1 ½ cups (300g) Granulated sugar: Adds sweetness and moisture.
• 1 tbsp Baking powder: Our primary lifting agent.
• ½ tsp Salt: Essential to balance the sugar.
• ¾ cup (170g) Unsalted butter: Must be softened to "room temp" (about 18°C).
• 1 cup (240ml) Full fat buttermilk: The tang helps cut the sweetness.
• 4 Large egg whites: Keeps the cake white and airy.
• 2 tsp Vanilla extract: Use the real stuff, not imitation.
• ½ tsp Almond extract: The "secret" that makes cherries taste more like cherries.
• ¾ cup Maraschino cherries: Drained and patted bone dry.
• ½ cup White chocolate chips: Choose a high-quality brand like Ghirardelli.
• 1 cup (226g) Unsalted butter (frosting): The base for our whipped buttercream.
• 3 ½ cups (420g) Powdered sugar: Sifted to avoid lumps.
• 2 tbsp Maraschino cherry juice: For that natural pink tint.

For a substitution, you can use 1 cup of whole milk plus 1 tsp of lemon juice if you're out of buttermilk, though the texture will be slightly less tender. If you're feeling adventurous with your Cherries in the recipe, you can even try adding a handful of dried cherries for a chewy contrast.

Tools For Baking Success

You don't need a commercial kitchen, but a few specific items make this much easier. A stand mixer is your best friend here because we need to cream the butter and sugar for a full 5 minutes until it looks like pale clouds. You'll also want two 20cm (8 inch) round cake pans.

I highly recommend using a kitchen scale for the flour and sugar. Volumetric measuring (using cups) is notorious for being inaccurate sometimes you pack the flour too tight, and suddenly your cake is a brick. If you're looking to expand your baking repertoire after this, maybe try a Sourdough Buns Recipe next; it’s a great way to practice your dough handling skills.

Master the Baking Process

1. Prepping the "Chips"

Drain your cherries and lay them out on a stack of paper towels. Squeeze them gently. You want as little juice on the surface as possible. Chop them into tiny pieces about the size of a pea. Note: Large chunks are heavy and will dive to the bottom of the pan during the bake.

2. The Creaming Phase

In your mixer, beat the 170g of softened butter and 300g of sugar. Don't rush this. Stop when the mixture is pale yellow and has doubled in volume. Wait until it looks like thick whipped cream. This step incorporates the air bubbles that the baking powder will later expand.

3. Mixing the Dries

Whisk the 315g of flour, baking powder, and salt in a separate bowl. Note: Sifting the flour here ensures no clumps of baking powder end up in the final batter, which can cause bitter spots.

4. The Wet Emulsion

Whisk together the buttermilk, egg whites, vanilla, and almond extract. Note: Make sure the buttermilk isn't ice cold, or it will seize the creamed butter and make the batter look curdled.

5. Alternating the Additions

Add one third of the dry ingredients to the butter mixture, then half of the buttermilk mixture. Repeat, ending with the dry ingredients. Mix until just combined. Over mixing at this stage will activate the gluten and make the cake tough rather than velvety.

6. The Gentle Fold

Using a rubber spatula, gently fold in the chopped cherries and white chocolate chips. Note: A "fold" is a circular motion where you cut through the center and lift from the bottom, preserving the air you've worked so hard to build.

7. The Golden Bake Test

Divide the batter between your two greased pans. Bake at 180°C (350°F) for 35 minutes. Bake until the edges pull away from the pan and a toothpick comes out clean. The top should feel springy, not sticky.

8. Cooling Strategy

Let the cakes sit in the pans for 10 minutes before flipping them onto a wire rack. Note: If you flip them too early, the internal structure is still too fragile and the cake might "shatter" or crack.

9. Whipping the Frosting

Beat the 226g of butter until smooth. Gradually add the 420g of powdered sugar, cherry juice, and vanilla. Beat for 4 minutes until it's light and spreadable. If it's too runny, add another 1/4 cup of sugar; if too stiff, a drop more juice.

10. Final Assembly

Once the cakes are completely cold, spread a thick layer of frosting on the first layer, top with the second, and cover the exterior. Note: Use an offset spatula for that professional, silky finish.

Why Your Cake Failed

Why don't cherries stay suspended?

This is usually a weight issue. If the cherries are too wet or too large, gravity wins. By chopping them finely and tossing them in a teaspoon of flour before folding them in, you create friction that helps them "grip" the batter.

Why is the texture dry?

Usually, this happens because the butter wasn't softened enough or the cake was overbaked. Check your oven temp with an external thermometer; many ovens run 10-15 degrees hot.

Common Mistakes Checklist

• ✓ Ensure egg whites are room temperature for maximum volume.
• ✓ Don't skip the almond extract; it provides the "classic" cherry profile.
• ✓ Preheat your oven for at least 20 minutes before the pans go in.
• ✓ Grease and flour your pans, or use parchment rounds to prevent sticking.
• ✓ Sift your powdered sugar to ensure the frosting is velvety.

Scaling for Any Occasion

If you want to make a giant version for a wedding or a large party, doubling the recipe works well. However, when doubling, only increase the salt and leavening (baking powder) by 1.5x rather than a full 2x to avoid a metallic aftertaste.

For a small batch (half recipe), use a 15cm (6 inch) pan. Since you need 4 egg whites for the full version, use 2 for the half. Reduce your baking time by about 5-7 minutes. If you find yourself with extra batter, you can always make a few cupcakes.

They are perfect for a quick snack while you wait for the main cake to cool!

Debunking Baking Myths

"You must use fresh cherries for the best flavor." Actually, in this specific cherry chip cake recipe, maraschino cherries are superior. Fresh cherries release too much water and don't have that concentrated "candy" flavor that characterizes a traditional chip cake.

"Creaming butter and sugar is just about mixing them." This is a huge misconception. Creaming is about physical aeration. You are using the sugar crystals to carve tiny air pockets into the fat. If you just mix them until combined, your cake will be dense and oily rather than light and airy.

Preservation and Waste Reduction

Storage: Keep the cake in an airtight container at room temperature for up to 3 days. If you live in a very humid climate, the fridge is better, but let a slice sit out for 15 minutes before eating so the butter softens.

Freezing: You can freeze the unfrosted layers for up to 3 months. Wrap them in two layers of plastic wrap and one layer of foil. Thaw in the fridge overnight.

Zero Waste: Don't throw away that leftover cherry juice! It makes an incredible syrup for cocktails or can be drizzled over vanilla ice cream. If you have cake scraps from leveling the tops, crumble them up and mix with a bit of leftover frosting to make cake pops.

Perfect Pairing Ideas

This cake is quite sweet, so I love pairing it with something that has a bit of an edge. A cold glass of milk is the classic choice, but a sharp Hibiscus tea or a bitter Espresso also works beautifully to balance the sugar.

If you're serving this at a summer brunch, a side of fresh raspberries or tart Greek yogurt can provide a lovely contrast to the creamy white chocolate chips. Trust me, the acidity of the berries makes the cherry flavor pop even more!

Chef's Note: If you want to take the "chip" part literally, try grating a bar of high-quality white chocolate instead of using chips. The shavings melt into the batter, creating a marbled, "shatter" effect that is incredibly luxurious.