Print

The Ultimate Moist Homemade Pink Cherry Chip Cake with Cream Cheese Frosting

A close-up of a moist slice of pink cherry cake layered with white cream filling and frosted with pink icing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a moist, bakery-style layer cake with a soft crumb and the signature pink color many remember. It features real cherry flavor from maraschino cherries and juice, topped with a rich cherry cream cheese frosting. This is a classic American celebration cake made from scratch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1/2 cup maraschino cherries, drained and finely chopped
  • 1/4 cup maraschino cherries, halved (for garnish)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon almond extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter, eggs, vanilla extract, milk, and maraschino cherry juice to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth and pink.
  4. Gently fold in the finely chopped maraschino cherries. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick 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. To make the frosting, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the sifted powdered sugar, beating until combined. Mix in the almond extract, if using. Beat on high speed until the frosting is light and fluffy.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly 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. Garnish the top with the halved maraschino cherries.

Notes

  • For the best pink color, use the juice from a jar of high-quality maraschino cherries.
  • If you want a richer cherry flavor, substitute 1/4 cup of the milk with extra cherry juice.
  • Chill the finished cake for at least 30 minutes before slicing to help the cream cheese frosting set firmly.

Nutrition

Find it online: https://cookingbycarla.com/cherry-cake-moist-homemade-pink-chip-recipe/