Cherry Chocolate Chip Cake
Cherry chocolate chip cake is a fluffy white triple layer cake stuffed with the decadence of chocolate covered cherries - perfect for Valentine's Day!
Yield: 1 triple layer cake
For the cake
  • nonstick baking spray
  • 1 (21 oz) can cherry pie filling
  • 1 cup whole milk
  • 6 large egg whites
  • 2 tsp vanilla extract
  • 2¼ cups cake flour
  • 1¾ cups sugar
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • 12 tbsp unsalted butter, softened
  • ½ cup mini chocolate chips, plus more for decoration
  • 1 (10 oz) jar maraschino cherries, drained
For the buttercream
  • 2 tsp vanilla extract
  • 2 tbsp heavy cream
  • pinch of salt
  • 2½ cups powdered sugar
  • 20 tbsp unsalted butter, softened
  1. Heat oven to 350F. Spray three 8-inch cake pans with nonstick baking spray. Set aside.
  2. Drain and rinse the cherry pie filling with cold water. Press cherries between two paper towels, making sure they are as dry as possible. Chop finely and measure out ½ cup. Discard the rest.
  3. In a large measuring cup, whisk together the milk, egg whites, and vanilla. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix on low to combine. Add the butter to the flour mixture and beat on low speed until the mixture resembles wet sand.
  5. Add in all but ½ cup of the milk mixture to the batter. Mix on medium speed for 1½ minutes. Add the remaining milk mixture and beat for another 30 seconds. Scrape down the mixer bowl and then beat for another 20 seconds.
  6. Fold the chopped cherries and the chocolate chips into the batter. Divide evenly among the three cake pans. Bake for 21-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cakes rest in their pans for 10 minutes, then invert onto a large plate and invert again onto a wire rack. Let cool completely.
  8. For the buttercream, in a stand mixer fitted with the whisk attachment, beat butter on medium-high speed until smooth. Add in the powdered sugar and mix on low until starting to combine, about 45 seconds. Scrape down the bowl and beat on medium speed for 15 seconds. Scrape down the sides of the bowl and then add in the vanilla and heavy cream. Beat at medium speed until incorporated, and then increase speed to medium-high. Beat for another 4 minutes, or until fluffy. Beat a few drops of pink food coloring into the frosting and beat until combined.
  9. Spread ¾ cup of buttercream onto the bottom cake layer. Top with the middle layer and then frost that with ¾ cup of buttercream. Top with the final layer and frost the top and sides with the remaining buttercream. Garnish with the maraschino cherries and any remaining chocolate chips.
Adapted very slightly from Cook's Country
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at