chip and cherry cake recipe

Written BySheba G Updated On
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The Best chip and cherry cake recipe

This cake is one of those simple pleasures that feels like a treat without being overly indulgent—something my kids will eat with their hands, and I’ll happily serve at a birthday party or just because the kitchen smells like dessert. I love how it balances the sweetness of the cherries with the light, slightly crisp texture of the chips, making every bite feel like a little burst of joy. It’s not a fancy recipe, but it’s always a hit, whether it’s a weekend bake or a way to turn a quick snack into something special. Plus, the natural sweetness of the cherries means you don’t need as much sugar as you might with a traditional cake, and the crunch from the chips adds a fun texture that kids and adults alike enjoy. It’s the kind of dessert that feels like a little indulgence without feeling too heavy, and it’s easy enough to make that anyone can pull off—even if they’ve never baked before.
Classic Chip and Cherry Cake

Classic Chip and Cherry Cake

4.7 from 638 votes

A moist, layered cake with a crumbly chocolate chip filling and tart cherry topping. Perfect for any occasion.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time70 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake Layers
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
For the Chocolate Chip Filling
  • ½ cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup semi-sweet chocolate chips
For the Cherry Topping
  • 1 cup pitted tart cherries, chopped
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice

👨‍🍳Directions

  1. 1
    Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
  2. 2
    In a large bowl, whisk together flour, sugar, baking powder, salt, and eggs until smooth. Divide batter evenly between the pans.
  3. 3
    Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack.
  4. 4
    For the filling, beat butter and brown sugar until creamy. Add eggs one at a time, then vanilla. Mix in flour and chocolate chips until combined.
  5. 5
    Spread a thin layer of filling between the cooled cake layers. Repeat for a second layer.
  6. 6
    Mix cherries, sugar, and lemon juice. Spread over the top of the cake.

🔧Equipment

  • Mixing bowls
  • Whisk
  • Oven
  • 9-inch round cake pans
  • Parchment paper
  • Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 10❤️Cholesterol: 70🧂Sodium: 550🌾Total Carbs: 55🥦Dietary Fiber: 2🍬Sugars: 40🥩Protein: 6

📝Notes

Tips: For extra moisture, brush the cake layers with simple syrup (equal parts sugar and water, heated and cooled) before adding the filling. Store in an airtight container at room temperature for up to 3 days.

Watch Video Of How Classic Chip and Cherry Cake Works

This little cake is perfect for any gathering because it’s simple enough to make ahead and still taste fresh, while the sweet cherry filling makes it feel special without needing fancy ingredients. It’s ideal for potlucks, holidays, or just a cozy night in with the family—no stress, just delicious results that everyone will love.

❓ Frequently Asked Questions About Chip and Cherry Cake

1. What is the best way to store this chip and cherry cake?

Keep the cake in an airtight container at room temperature for up to three days. For longer storage, freeze it wrapped tightly in plastic wrap and aluminum foil. To serve from frozen, thaw overnight in the fridge before slicing.

2. Can I substitute fresh cherries for the canned ones in this recipe?

Yes, you can use fresh cherries, but pit and halve them first. If using pitted, halved fresh cherries, reduce the juice by about half (since fresh cherries yield less liquid than canned). A splash of water or apple cider can help balance if needed.

3. How do I prevent the cake layers from getting soggy from the cherry filling?

Chill the cake layers for at least 15 minutes after assembling before adding the filling. Use a thin layer of filling (about ¼-inch) and refrigerate the assembled cake for at least 1 hour before baking. If using fresh cherries, drain them well before mixing with the filling.

4. Is this recipe suitable for gluten-free baking?

No, this recipe is designed with all-purpose flour and traditional baking techniques. For a gluten-free version, you’d need to replace the flour with a 1:1 gluten-free blend and adjust the leavening agent accordingly, but texture and flavor may differ.

5. What if I don’t have a cherry pie filling can? Can I make my own?

Yes, you can make a simple cherry filling by simmering pitted, halved fresh cherries with ½ cup water, 1 tablespoon sugar, and 1 teaspoon lemon juice until thickened (about 10–15 minutes). Strain if you prefer a smoother texture. Adjust sugar to taste.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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