Cherry Chocolate Chip Layer Cake
Prep time
Bake / Cook time
Total time
Great cherry chocolate chip cake recipe with a choice of Chocolate Frosting or Cherry Buttercream to fill and frost the cake. Either one will be enough or use both for a combination of flavors.
Recipe type: Dessert
Serves: 16
For the Cake:
  • 4 cups cake flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ½ cups (3 sticks) unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 1 large egg white
  • 1 cup skim milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 ½ cups mini chocolate chips
  • 1 cup maraschino cherries, stemmed, drained and chopped
For the Chocolate Frosting:
  • 8 ounces unsweetened baking chocolate or 60% cacao bittersweet chocolate
  • ¾ cup + 2 tablespoons skim milk
  • 8 cups powdered sugar
  • 1 cup (2 sticks) butter
  • 2 tablespoons vanilla
  • 1 teaspoon salt
For the Cherry Buttercream:
  • ½ cup (1 stick) butter
  • ½ cup shortening
  • 8 cups powdered sugar
  • ½ cup skim milk
  • 1 teaspoon cherry extract
  • ½ teaspoon almond extract
  • ½ teaspoon salt
  • Few drops of pink food color
For the Cake:
  1. Preheat oven to 350 F. Spray three round 8-inch baking pans with non-stick spray.
  2. Sift together the flour, baking powder and salt.
  3. Drain and chop maraschino cherries. Set aside.
  4. Whisk by hand the eggs, egg whites, milk, vanilla and almond extracts. Set aside.
  5. Using flat paddle of a stand mixer, on medium speed, cream the butter until smooth and creamy.
  6. Still on medium speed, gradually add sugar and beat until light and creamy.
  7. On low speed, pour ⅓ of the wet ingredients and beat until blended.
  8. Add about ⅓ of the dry ingredients and continue to mix just until blended. Repeat procedure alternating between the wet ingredients and dry ingredients, ending with the dry ingredients. Stop the mixer in between to scrape the bowl and continue to beat just until blended. Do not over beat.
  9. With a rubber spatula, mix in the chocolate chips, then gently fold in the chopped cherries.
  10. Divide batter evenly among prepared pans and level with an offset spatula.
  11. Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  12. Transfer the pans onto a cooling rack and allow the layers to cool completely before turning out.
For the Chocolate Frosting:
  1. Melt the chocolate in a double boiler over simmering water, stirring until smooth. Set aside to cool.
  2. In a large pot, on medium heat, bring the milk to a near boil while whisking.
  3. Remove from heat and add the powdered sugar all at once. Whisk thoroughly until smooth and free of lumps. Set aside to cool to about lukewarm.
  4. On medium speed, beat butter until smooth. Add salt. Switch mixer speed to low and gradually pour the sugar mixture. Beat until well combined.
  5. Add the melted chocolate, then the vanilla. Beat the frosting until smooth and shiny.
For the Cherry Buttercream:
  1. Cream butter until smooth and free of lumps.
  2. Add shortening and beat until well blended, scraping down bowl every so often. Add salt and beat until combined.
  3. On low speed, gradually add powdered sugar, one cup at a time, alternating with a small amount of milk. Repeat until all the powdered sugar and milk have been added and blended.
  4. Add cherry and almond extracts then mix in a few drops of pink food color. Beat just until smooth and creamy.
Recipe by SugaryWinzy at