cherry chip cake recipe
The Best cherry chip cake recipe
What I really like about this recipe is how it’s balanced—it’s not too rich, not too dry, and it’s got a little something for everyone. The cake itself is moist and tender, with layers of sweetness that don’t overpower the bright, fresh taste of the cherries. Plus, it’s a great way to use up any leftover cherries from the summer harvest or even frozen ones if you’re in a pinch. It’s also pretty easy to customize; if you don’t have fresh cherries, you can swap them for a pie filling or even a simple jam, and the chips can be swapped for nuts or even a sprinkle of cinnamon sugar for a different flavor twist. It’s that kind of recipe that feels like a little treat for the whole family, whether you’re serving it as a dessert after a big meal or just grabbing a slice for yourself when you need a little pick-me-up.
Easy Cherry Chip Cake
A light, fluffy cake infused with juicy cherries and studded with chocolate chips for a delightful dessert. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup granulated sugar
- 1 large egg
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup pitted fresh cherries (or frozen, thawed)
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
- 1/2 cup semi-sweet chocolate chips
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, mix sugar, egg, milk, oil, and vanilla extract until smooth. -
3
Gently fold the wet ingredients into the dry ingredients until just combined. Spread the batter evenly into the prepared pan. -
4
For the cherry filling, combine cherries, sugar, lemon juice, cornstarch, and water in a small saucepan. Simmer over medium heat for 5–7 minutes, stirring until thickened. Cool before spreading. -
5
Spread the cherry mixture evenly over the cake batter. Sprinkle chocolate chips evenly on top. -
6
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe baking pan (8×8 inches)
- Knife
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Cherry Chip Cake Works
❓ Frequently Asked Questions About Cherry Chip Cake
How do I store the cherry chip cake?
Store the cherry chip cake in an airtight container at room temperature for up to three days. If you prefer it softer, refrigerate for up to two days before serving.
Can I substitute fresh cherries for the canned ones?
Yes, you can use fresh cherries, but pit them thoroughly and drain any excess liquid. For best texture, cook the cherries in a small amount of water or sugar until they soften slightly before mixing into the batter.
What if I don’t have a cherry pie filling?
Skip the pie filling entirely. Use a mix of ½ cup mashed ripe bananas and 2 tablespoons melted butter for a simple, fruity substitute. Stir it into the batter before baking.
How can I make the cake extra moist?
To enhance moisture, add 2 extra tablespoons of milk or buttermilk to the batter. Also, let the batter rest for 10 minutes before baking—this allows the flour to hydrate and improves texture.
Is this recipe suitable for gluten-free baking?
No, this recipe is made with all-purpose flour and butter, so it’s not gluten-free. For a gluten-free version, replace the flour with a 1:1 gluten-free baking mix and ensure all other ingredients are certified gluten-free.
