Cherry Chocolate Chip Cake

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My Cherry Chocolate Chip Cake delivers all the flavors of a chocolate-covered cherry in three ultra-moist cherry cake layers with mini chocolate chips and a fluffy cherry buttercream. There's no box mix or fancy techniques here just classic bakery flavor you can whip up in your own kitchen.

If Valentine's Day had a signature slice, this would be it this old fashioned cherry chip layer cake. The batter uses both maraschino cherry juice and sour cream for moisture, while tons of mini chocolate chips guarantees chocolate in every bite. We've shared other cherry-chocolate combinations like our Chocolate Cherry Cake, cherry dr. pepper cake,  cherry brownies, and Black Forest Cupcakes, but this one takes the cake literally. It's also great for birthdays, Mother's Day, and baby showers.

Why This Recipe Works: A Sprinkle of Food Science

1. Milk + Sour Cream: Milk adds fat and sour cream adds acid giving us a moist cake with a fine crumb.
2. Egg Whites Not Yolks: Egg whites give you a light never dense cake that rises high.
3. Tiny Chocolate Chips: When testing this recipe larger chocolate chips would sink in the batter even when tossed with flour. Mini chocolate cakes give you some in every bite without sinking.
4. Butter + Shortening Combo: Butter provides great flavor and shortening which is solid at room temperature holds its shape. This prevents it from melting and it pipes like a dream.

Ingredient Notes and Shopping Tips

• Butter: Room temperature is key. You want it to be softened not cold or melted. It should give slightly when pressed with your finger.
• Sour Cream: Full-fat delivers the best flavor and moisture. Greek yogurt works as a substitute if its what you have on hand.
• Baking Powder: Check the expiration date it loses its effective at 6-12 months. When in doubt, test it by mixing a teaspoon with hot water. If it bubbles you're good to go.
• Milk: Full-fat milk provides the richness this cake needs.
• Flour: Measure your flour by spooning it in your measuring cup and then leveling it with a knife. Don't dip your cup into the flour or you may use too much.
• Shortening: You can use all butter if you prefer, but the frosting will be softer and won't hold its shape as well, especially in warm weather.

Krystle's Tips: Steal My Culinary School Secrets

1. Don't Overmix once you add the flour—tough, chewy cake is the unfortunate result of over-enthusiastic mixing.
2. Watch the Baking Time: Overbaked cake is dry and crumbly. Test with a toothpick. If it comes out with just a few moist crumbs it is done.
3. Weigh Your Pans to ensure even layers. These helps them look nice but also ensures even baking.
4. Trim Those Domes for perfectly level stacking. A serrated knife or cake leveler both work great.
5. Cool Cakes Properly: Let them rest in the pans for 10 minutes, then turn out onto wire racks. Hot cakes tear easily so be gentle.
6. Chill Before Frosting: Pop them in the fridge for 30 minutes before applying your crumb coat. Chilled cakes shed fewer crumbs and are much easier to work with.

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

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📖 Recipe

Old Fashioned Cherry Chocolate Cake

Super moist cherry cake studded with tons of mini chocolate chips. Tastes like a chocolate covered cherry in cake form!

4.95 from 18 votes

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Course: Cake

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 54 minutes minutes

Servings: 12 Slices

Calories: 1314kcal

Author: Krystle Smith

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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 Teaspoon 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 Marashino Cherry Juice
• ▢ Pinch of salt To Taste

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Instructions

For the Cake

• Preheat oven to 350 degrees F. Grease and flour (3) 8 inch cake pans.
• In a large bowl, cream butter and sugar until light and fluffy. Stir in egg, egg whites, sour cream, baking powder, and vanilla until combined.
• Stir in milk and cherry juice.
• Gradually add flour a little at a time until just combined. Do not overmix.
• Fold in mini chocolate chips.
• Evenly divide batter between 3 cake pans. Bake for 24-26 minutes until a toothpick inserted in the center comes out clean.
• Cool in pan for 5-10 minutes. Remove to wire wracks to cool completely.
• <b> For the Cherry Frosting </b>
• In a large bowl, combine butter and shortening until light and fluffy.
• Add powdered sugar a little at a time. Alternate with cherry juice as needed until you reach your desired consistency.

For the Frosting

• Smoothly spread bottom layer with around ½ cup of frosting. Top with second layer.
• Spread around ½ cup of frosting over the second layer. Top with final cake layer.
• Spread remaining icing on sides of cake using an offset spatula.
• Pipe with additional icing on top of cake if desired. Top with maraschino cherries and mini chocolate chips if desired.

Nutrition

Calories: 1314kcal | Carbohydrates: 178g | Protein: 6g | Fat: 67g | Saturated Fat: 32g | Cholesterol: 115mg | Sodium: 356mg | Potassium: 238mg | Fiber: 1g | Sugar: 154g | Vitamin A: 1215IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg

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