This Cherry Chocolate Chip Cake brings together the nostalgic flavor of a chocolate-covered cherry in a soft, homemade layer cake. It is made with three moist cherry cake layers, plenty of mini chocolate chips, and a fluffy cherry buttercream that is sweet, smooth, and perfect for decorating. There is no cake mix and no complicated technique, just a classic bakery-style dessert you can make in your own kitchen.
If Valentine’s Day had a signature dessert, this old-fashioned cherry chip layer cake would be a strong contender. The batter gets its pretty cherry flavor from maraschino cherry juice, while sour cream helps keep the crumb tender and moist. Mini chocolate chips are folded throughout the batter so every slice has little pockets of chocolate in each bite. This cherry chocolate chip cake is a lovely choice for birthdays, Mother’s Day, baby showers, or any celebration that calls for a cheerful pink cake with classic chocolate-cherry flavor.
Why This Recipe Works: A Sprinkle of Food Science
- Milk + Sour Cream: Milk adds richness, while sour cream brings acidity and moisture. Together, they create a soft cake with a fine, tender crumb.
- Egg Whites, Not Just Yolks: Egg whites help the cake bake up light and fluffy rather than heavy or dense.
- Mini Chocolate Chips: Larger chocolate chips can sink in the batter, even when tossed with flour. Mini chocolate chips stay better distributed and give you chocolate in every bite.
- Butter + Shortening Combo: Butter gives the frosting flavor, while shortening helps it hold its shape. This makes the cherry buttercream easier to pipe and more stable, especially in warmer kitchens.
Ingredient Notes and Shopping Tips
- Butter: Use room-temperature butter for both the cake and frosting. It should be softened enough to press with your finger, but not melted or greasy.
- Sour Cream: Full-fat sour cream gives the best flavor and moisture. Greek yogurt can be used as a substitute if that is what you have available.
- Baking Powder: Check the expiration date before baking. Baking powder can lose strength after several months. If you are unsure, stir a teaspoon into hot water; it should bubble right away.
- Milk: Whole milk provides the richness this cherry cake needs for the best texture.
- Flour: Spoon flour into your measuring cup and level it with a knife. Avoid scooping directly from the bag, which can pack in too much flour and make the cake dry.
- Shortening: You may use all butter in the frosting if preferred, but the buttercream will be softer and may not hold piped details as well.
Krystle’s Tips: Steal My Culinary School Secrets
- Do Not Overmix: Once the flour is added, mix only until the batter comes together. Overmixing can create a tough, chewy cake.
- Watch the Baking Time: Overbaked cake turns dry and crumbly. Test the layers with a toothpick; a few moist crumbs mean the cake is ready.
- Weigh Your Pans: Dividing the batter evenly helps the layers bake at the same rate and makes the finished cake look more polished.
- Trim the Domes: Level cake layers stack more neatly. Use a serrated knife or a cake leveler for clean, even layers.
- Cool Cakes Properly: Let the cakes rest in the pans for 5 to 10 minutes, then gently turn them out onto wire racks to cool completely.
- Chill Before Frosting: Refrigerate the cooled layers for about 30 minutes before adding the crumb coat. Chilled cake layers are easier to handle and shed fewer crumbs.
More Layer Cakes We Love
Reese’s Cake
Cinnamon Cake
Carrot Cake
Bailey’s Espresso Layer Cake
Churro Cake
Death by Chocolate Cake
Funfetti Cake
Banana Cake
📖 Recipe
Old Fashioned Cherry Chocolate Cake
A super moist cherry layer cake filled with mini chocolate chips and finished with fluffy cherry buttercream. It tastes like a chocolate-covered cherry in cake form.
4.95 from 18 votes
Course: Cake
Cuisine: American
Prep Time: 20
Cook Time: 24
Total Time: 54
Servings: 12 Slices
Calories: 1314kcal
Author: Krystle Smith
Ingredients
For the Cake
- 1 ½ cups white sugar
- ¾ cup butter
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 4 egg whites
- 1 egg
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- ¼ cup whole milk
- ½ cup maraschino cherry juice
- 1 cup mini chocolate chips
- Pinch of salt to taste
For the Frosting
- 1 ½ cups butter softened
- 1 ½ cups shortening
- 12 cups powdered sugar
- 5 tablespoons maraschino cherry juice
- Pinch of salt to taste
Instructions
For the Cake
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Preheat the oven to 350 degrees F. Grease and flour three 8-inch cake pans.
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In a large bowl, cream the butter and sugar until light and fluffy. Mix in the egg, egg whites, sour cream, baking powder, vanilla, and salt until combined.
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Stir in the milk and maraschino cherry juice.
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Gradually add the flour, mixing a little at a time, just until combined. Do not overmix.
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Fold in the mini chocolate chips.
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Divide the batter evenly among the prepared cake pans. Bake for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool the cakes in the pans for 5 to 10 minutes, then transfer them to wire racks to cool completely.
For the Frosting
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In a large bowl, beat the butter and shortening together until light and fluffy.
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Add the powdered sugar a little at a time, alternating with maraschino cherry juice as needed, until the frosting reaches your desired consistency.
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Spread about ½ cup of frosting over the first cake layer, then top with the second layer. Repeat with another ½ cup of frosting and the final cake layer.
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Spread the remaining frosting over the top and sides of the cake with an offset spatula.
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Pipe extra frosting on top if desired. Garnish with maraschino cherries and mini chocolate chips, if using.
Nutrition
Calories: 1314kcal | Carbohydrates: 178g | Protein: 6g | Fat: 67g | Saturated Fat: 32g | Cholesterol: 115mg | Sodium: 356mg
