Cherry-Vanilla Delight Cake

Cherry Delight Cake via Sweetapolita

I have very fond memories of cherry chip cake, I really do. (You know, as opposed to all of those very unpleasing memories of other cake varieties.) But it does seem that I hold a special place in my heart for the irresistibly sweet and old-fashioned cherry chip cake. The idea of it triggers not only childhood memories for me, but grown-up memories that make me smile.

I remember the very first birthday I celebrated with my husband’s mom and family, I was turning 29. Grant and I had been together for only 5 months at the time, and we spent my birthday weekend at their cottage in Gananoque. Grant’s mom, Mary Lou, had asked Grant what kind of cake I would like her to make. He assured her that if it was cherry chip and iced in pink, it would be the perfect birthday cake for me (who knew?). I remember that cake so well. It was a perfect cherry chip heart-shaped cake (my favourite cake-shape from childhood) smothered in glorious waves of glossy pale pink marshmallow frosting–she even adorned it with some perfect marshmallow flowers! If I didn’t already know in my heart that I was going to marry Grant at that point, that cake would have likely convinced me. ♥


You might remember my reflecting on another cherry chip cake memory, a rather monumental one, from our relationship, here in this post. You can see me sneaking a few bites of the one above, on our wedding day, after Grant (my non-baker man) surprised me by making it the day before our wedding and having the staff at the Inn put it in our room that night while we were at our wedding rehearsal. Cherry chip cake with pink icing holds a place in our hearts (you learn why here). I couldn’t resist  eating it that day–wedding dress and all–mostly because it meant the world to me, and also because it’s simply the yummiest.

Cherry Delight Cake via Sweetapolita

So if cherry chip cake means so much to me, and us, why have I never made it from scratch before? I have no idea. And I think we can add that to the wonders of the world. Sometimes life just doesn’t make sense. But, here’s what: I made this cake 4 times last week! Well, different variations of it, but I made it. Then made it again. And again. And again. See, it was my birthday and it’s all I could think about–tender vanilla cake with a hint of sweet cherry flavour and little bits of maraschino cherries throughout and smothered in a marshmallow frosting. Since the cherry chip cakes I’ve eaten in my life, and that are so cozily tucked away in my memory, were all baked from cake mixes, I decided to visit some websites to find a good scratch version. Strangely, there really aren’t many out there, but I did come across Deborah’s over at Taste and Tell–hers looks amazing!

Cherry Delight Cake via Sweetapolita

Deborah had modified a fabulous party cake recipe (Perfect Party Cake) from baking genius Dorie Greenspan to create her Cherry Chip version, and since I’ve been eager to try that recipe from Dorie’s book Baking: From My Home to Yours, I ended up slightly adapting Deborah’s recipe for what is now in my top 3 best-loved cake recipes. I did make this cake 4 times, as I said, and the first two attempts I used different cake recipe bases, but I just didn’t love them. I then went ahead and tried Deborah’s and loved it! I increased the recipe to create a 3 layer 8-inch round cake, and made only a few other small changes, such as adding almond extract, using vanilla sugar (I keep a vanilla pod in my sugar jar at all times, so when I bake the sugar enhances recipes to a super vanilla-ness), and adding a few drops of a very concentrated cherry flavour oil. Dorie’s cake layer recipe yields cake that is so light and tender that I’m eager to make an all-vanilla version soon. She is amazing.

I think I may have cherry-chipped my Instagram friends to death last week, but since I was eating, sleeping and breathing it, I couldn’t seem to help it. Here’s one of the first versions I made, and as delightfully cherry vanilla as it was, the layers were just a bit dense in the end. Because my memories are based on the cake mix variety, it was super important to me that the scratch version was a light and fluffy as possible.

Here’s a shot of the third version of the cake I made (mid-frost), with its light and tender cake layers and filled and frosted with Grant’s mom’s old-fashioned frosting (also known as 7 minute frosting, marshmallow frosting, boiled frosting, etc.) that she used for my birthday cake those years ago. The cake tasted incredible with its tender layers filled with sweet and juicy bits of maraschino cherry, hints of almond and vanilla, and covered in billowy marshmallow frosting. I tinted a small amount of the frosting pink for a pastel ombre effect (a subtle version of the pastel swirl technique from this post) and slathered it on generously. Even though the frosting is sweet, with no butter (or any fat for that matter) it’s best enjoyed in bounteous swirls.

I filled and frosted in the old-fashioned frosting, which was fluffy and glorious, but when I made it the final time I actually filled it with a sweet cherry buttercream (I made from my favourite party frosting, Whipped Vanilla Frosting). I just found that it allowed the cake to set nicely without and slipping and sliding, and then I covered the entire cake in copious amounts of the old-fashioned frosting.

Cherry Delight Cake via Sweetapolita

This cake may not look fancy, but I can sincerely say it’s my current favourite. Cherry-Vanilla love. ♥

Cherry-Vanilla Delight Cake

Yield: One 3-layer, 8-inch round cake


    For the Cake Layers:
  • 3-1/3 cups (370 g) sifted cake flour
  • 1-1/2 tablespoons (20 g) baking powder
  • 3/4 teaspoon (7 g) salt
  • 1-3/4 cups (415 ml) whole milk, at room temperature
  • 6 egg whites, at room temperature
  • 3 tablespoons (45 ml) cherry juice/syrup (from the jar of cherries)
  • 1/4 teaspoon (1.75 ml) almond extract
  • 1-2 drops cherry flavour, *optional
  • 2-1/4 cups (450 g) vanilla sugar (or regular sugar)
  • 1-1/2 sticks (173 g) unsalted butter, at room temperature
  • 3/4 cup (178 ml) finely chopped maraschino cherries
  • For the Whipped Vanilla-Cherry Filling:
  • 1 cup (2 sticks)(227 g) unsalted butter, softened and cut into cubes
  • 2 cups (250 g) confectioners’ sugar, sifted
  • 1 tablespoon (15 ml) milk
  • 1 tablespoon (15 ml) maraschino cherry juice/syrup (from the jar of cherries)
  • 2 teaspoons (10 ml) pure vanilla extract
  • a pinch of salt
  • a handful of finely chopped maraschino cherries
  • For Nanny's Old-Fashioned Frosting:
  • 3 egg whites
  • 1 cup (200 grams) of vanilla sugar (you can substitute regular sugar)
  • 1/4 cup (59 ml) light corn syrup
  • 3 tablespoons (45 ml) water
  • 1/4 teaspoon (1.25 ml) cream of tartar
  • pinch of salt
  • 1/2 teaspoon (2.5 ml) pure vanilla extract (optional)


    For the Cake Layers:
  1. Preheat the oven to 350°F (180°C) and center the oven rack. Grease, line with parchment and flour three round 8-inch pans. (I use Parchment Paper Circles for ease.) Put two of the pans on a baking sheet (you will bake two layers then the third layer afterwards).
  2. Sift the flour, baking powder and salt into a medium-sized bowl. Whisk together the milk, eggs, cherry juice/syrup, almond extract and cherry flavor oil (if using) in a medium bowl or large glass measuring cup.
  3. In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.
  4. With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes. Fold in finely chopped cherries.
  5. Divide batter evenly among 3 cake pans, smoothing the surface with a small offset spatula or rubber spatula. Use a digital kitchen scale for accuracy (mine were 560 grams per pan + one 60 gram cupcake tester), if possible. Bake until a skewer comes out with a few crumbs only, about 30 minutes. Cakes should be well-risen and springy to the touch.
  6. Transfer the cakes to cooling racks and cool for 5 minutes, then loosen the edges by running a knife around the sides. Gently turn out the cakes, peel of parchment paper bottom, then cool right side up. Bake the third cake and repeat.
  7. For the Whipped Vanilla-Cherry Filling:
  8. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  9. Add remaining ingredients, except the cherries, and mix on low speed for 1 minute, then on medium speed for 6 minutes. Filling will be very light, creamy, and fluffy. Fold in cherries.
  10. Best used right away (for ideal spreading consistency).
  11. For Nanny's Old-Fashioned Frosting:
  12. Place all ingredients except the vanilla (if using) into a large heatproof bowl that fits snugly atop a medium saucepan of simmering water on the stove (about one inch of water). Place the bowl tightly on top of the saucepan and beat the ingredients with a hand mixer until thick and glossy, about 5-7 minutes. Be sure that the bottom of your bowl does not touch the water.
  13. Remove the bowl from the saucepan, wipe the bottom of the bowl dry, and place on the counter. Continue to beat until the frosting is cool (or at least just slightly warm) and beat in the vanilla extract, if using.
  14. Best used right away.
  15. Assembly of the Cherry-Vanilla Delight Cake:
  16. Trim any doming or top crust from cake layers using a very sharp serrated knife.
  17. Use a cake turntable, if possible, for filling, frosting and decorating. Place a small dollop of frosting in the center of a cake plate or 8″ round thin foil-covered cake board, and place the bottom cake layer on top, top side up (face-up).
  18. Place ~1 cup of Whipped Vanilla-Cherry Filling on top of the cake layer, and spread evenly with a small offset palette knife. Gently place 2nd cake layer, face up, on top. Repeat, then place your third layer face down.
  19. Put a generous scoop of Nanny's Old-Fashioned Frosting on top, spreading evenly from the top down to the sides until you have smothered the entire cake in the frosting. Use the back of a spoon or small offset palette knife to create the swirly texture. If you are creating the ombre effect, tint one third of your frosting with the gel colour of your choice and apply to the lower third of your cake, taking care to not over blend.


[cake layer recipe adapted from Taste and Tell]

Sweetapolita’s Notes on the Cherry Cake Layers

  • Be sure to chop your cherries as tiny as possible so they distribute nicely throughout the cake.
  • This was the first time I had baked cake in pans upon a baking sheet, as per Dorie’s cake instructions, and I really felt this made the bottoms of the cake layers perfect. There was a very light, thin golden bottom on each cake.
  • I happened to have LorAnn Cherry Flavor Oil on hand, and although I don’t typically add this kind of candy flavouring to cakes, I felt that it would give the cherry taste a boost, and that it would be even more reminiscent of the beloved cherry chip cake mix. I added only two drops (it’s so concentrated), but I would do it again next time (and oh yes, there will be a next time).
  • As I mentioned, I keep a vanilla pod buried in my sugar canister at all times and I use that sugar for almost all of my baking and cooked frostings, etc. Once your vanilla bean is scraped and seeds and pod are buried in your airtight sugar container, you will have vanilla sugar in about 1-2 weeks. The longer it sits, the more vanilla you will taste. I typically add pure vanilla extract to recipes as well, but usually a little less than I normally would.
  • With every cake I bake, I like to place a cupcake liner into the same-size ramekin and fill 2/3 full with batter and bake along with the layers. That way I can taste test the cake before frosting, filling and serving.

Sweetapolita’s Notes on the Old-Fashioned Frosting

  • I used vanilla sugar for the frosting, so I didn’t add any additional vanilla extract.
  • You will want to make this frosting at the very last minute, right before you need to use it.
  • It goes on like a dream, but you will want to work quickly as it begins to thicken in the bowl.
  • Cakes frosted with this type of frosting are best enjoyed the day they are made.
  • This frosting does not store or keep well, but it is pure heaven the day it’s whipped up.
  • Pure white frosting makes a perfect base for gel colours–no buttery tone to work against! It makes for particularly lovely pink shades because the colours stay so true.

I’ll be back soon, my friends!

Good luck & enjoy!


Share the Sweetness!


  1. says

    Your cake is absolutely stunning!! And thanks for the mention(s) – you are too sweet. Cherry chip cake definitely holds a special place in my heart as well. I’m definitely going to have to try your version since there were a few things I didn’t love about mine!

  2. Melanie says

    Wow! Maraschino cherries are my favourite, and this just looks divine. Cannot wait to try this one.

    I have actually been trying many of your recipes and they have all been fabulous, thanks Rosie.

    Melanie :)

  3. says

    Oh Rosie, what a pretty cake and what a wonderful story (or stories!) behind how much it means to you. I adore that picture of you on your wedding day, what a perfect moment captured in time. For some reason, I never bake with cherries and I don’t really know why because it’s such a great flavour and I can imagine that it works so well with vanilla.

  4. says

    Loved reading about your wonderful story of how you and your husband met and got married (I remember reading your first post about that). Brought a lot of warm feelings to me. I wish you and your family all the happiness! :)
    I absolutely love cherries but for some reason, I don’t bake with them enough. Maybe it’s because I eat them all before even thinking of baking them in something haha! I can’t wait to try making this cake myself.

  5. says

    GORGEOUS cake! It looks PERFECT!
    My wedding cake should look like that, and I would be happy!
    Also, how clever of you to use the cupcake liner for a test bite! This is a trick that I will use from now on.
    Since reading it here, I also make my own vanilla sugar, and let me tell you, nothing compares to it.
    Thank you!

  6. says

    What a sweet birthday & wedding story, I can see why this cake would hold a special place in your memory box but oh this ombre is BEYOND GORG! So soft and floating. Grand job! And Deb does have some amazing recipes, she inspires me all the time too.

  7. Naomi says

    Love this story and the picture of you taking a bite. Of course is gorgeous as all your work is – loving the ombré.

  8. Rachel says

    I’m camping right now otherwise I would be running to the store to pick up a jar of cherries and making this cake. Cherry chip is one of my ultimate favourite cake mix flavours too!!! Too bad I forgot to pack my stand mixer for the trip. ;)

  9. Tesei says

    This cake looks absolutely delicious and your post is simply lovely! Thank you for sharing such wonderful memories and a great recipe too :-)!!!

  10. says

    I’ve never had Cherry-Vanilla Cake, but it looks absolutely amazing!! You make everything look so-so good, I’ll try to make it soon!! Enjoy your day!! :D

  11. Jennifer S E says

    How is it possible that I’ve gone my entire life and never even heard of this cake?! I can not WAIT to try it! And you’re timing could not be more perfect. My girlfriend’s surprise baby shower is next week and I’ve been struggling with what to make her cake-wise. I wanted it to be different and special with hints of pink (she is having a girl). This is simply perfect!

    And for the record, I loved seeing the instagram updates! No overload here – I look forward to them! (I’m @bakesweetlove on instagram).

    Thanks again for another great share!

  12. Jayne Hoque says

    Hi Rosie,
    This cake looks great. Every Sunday I look for an “excuse” to try a new cake recipe. I start early morning while my daughter and husband are still sleeping. I made the pastel cake and got rave reviews. 2 weeks ago I made a rainbow cookie cake which you would probably love (like the Italian rainbow cookie). Last week I did a semi version of your neopolitan cake but made it in a sheet cake version. I discovered another buttercream recipe that was quite good. It was in Better Homes and Garden mag a few months back. It has butter of course but uses Marshmallow cream instead of the traditional egg whites. If you’re interested and can’t find the recipe let me know. It also had a recipe for home made fondant which came out surprisingly good…….uses vanilla candy melts and corn syrup. I cut out letters and flowers for the cake and they came out great. I will let you know how the cherry cake comes out. Thanks so much for your great cakes and ideas (you need to do a tv show and/or cook book)! Take care, Jayne

    • Jayne Hoque says

      Hi Rosie,
      I am making the cake now. The layers are cooling. The batter was lovely except I noticed the cherries seemed to sink to the bottom when I unmolded the cakes. Do you know why that would happen? Was thinking I could mix a little flour in them next time but not sure if that would work. Let me know your thoughts. Thanks! Jayne

      • Jayne Hoque says

        Wow – we just served the cake at work for someone’s birthday. So delish!! Will definitely make again!! Just have to conquer the cherries sinking to the bottom thing……….

      • says

        Hi Jayne,
        You can definitely toss the cherry bits in flour before adding to the batter, and that should certainly help. I chopped mine super fine, so they managed to distribute well, but it never hurts to coat in flour first. I hope that helps, and that you enjoyed the cake!

  13. Vanessa says

    Happy belated again Rosie! May I please ask what are your top 3 loved recipes? I might guess this one and your fluffy vanilla cake but what is the 3rd one? Also, I’d love to get your take on the differences between your choc cake recipes – they seem more forgiving/similar to each other than the vanilla ones and both the one bowl and ruffle choc cake recipes taste quite similar to my unrefined palate.

  14. Mari says

    Beautiful cake! I always look forward to your posts. You share each and every detail! Thank you! I also have childhood memories of the fluffly frosting. My mom made a strawberry version of the same cake for my birthdays! Great memories!

  15. Melissa says

    Is cherry-chip cake a regional specialty? I’m an east-coast girl and I’ve never heard of it. Honestly, I don’t think I’ve ever heard of cherry cake period. How would this work out with fresh cherries instead of maraschino?

  16. says

    This is such a lovely cake. I first discovered cherry chips at the store last fall but have not seen a cake before. Thanks for your detailed instructions as always! p.s. I just bought a new cookbook called ‘Vintage Cakes’ by Julie Richardson and thought of you and your blog. I only say this because you’ve blogged about the ‘Baked’ books and ‘Tea with Bea,’ and they are favorites of mine :)

  17. says

    I just made this! So beautiful and delicious! Thanks for sharing! I had been craving that old school cherry chip out of the box I used to have as a kid and this is so much better! I made a half version which was just enough for 2 6″ rounds plus a little 3″ round for me to sample from! So good! Will certainly make again… and again… and again!

  18. Adrienne K says

    I grew up in New York and I live in Connecticut now. I have never heard of this cake. Is it a Canadian speciality?

  19. Irene says

    I just love your baking blog!! I discovered it quite by accident while searching for chocolate cake recipes. And your photography is amazing! I do have a question if you have time to answer: my 3-layer cakes always seem to lean. I am very careful to try and put the frosting on in an even layer but still at the very end when all the layers are on the cakes leans a bit. Other than just to keep practicing, is there any advice you can give me?

  20. says

    Hi Rosie,

    I did baked a cherry cake from scratch last week on my blog. But yours looks so fluffy.. wow!
    I used fresh cherries… maybe i didn’t cut them small enought.they was all together in the same ‘pain’
    This cake is very pretty, and the frosting looked yummy.

    congrats for that nice creation!

  21. Shira Rose says

    Hi Rosie,
    This looks so so incredible and beautiful! I absolutely love your site and all your creations!
    I would love to make this with the old-fashioned frosting (I can’t eat dairy so the classic 7-minute frosting is perfect for me, and delish), and I am just wondering about using the recipe for cupcakes, if it would adapt?
    I will also be substituting soy milk and earth balance, which I know is at my own risk of it turning out, as usual!! :)
    P.S. Love that you’re Canadian!! (Although I don’t think you are living here anymore.)

  22. Elizabeth says

    OMG, Rosie! I don’t even like cherries >.< but after reading this, I know I just NEED to try this recipe. I think its awsome and so lovely that even me can't resist it!
    I'm a big fan, and now that you make me fall in love with a cherry cake, more. ♥
    Greetings from México.

  23. aanya says

    hi, Rosie
    LOVE this cake .. it looks so delicious..i just wanted to ask u about the maraschino cherries. i live in Dubai and its a bit difficult to find jar cherries here.they have the filling and topping cherries but i don,t thing that is suitable for this recipe, so please can u tell me what can i use as a substitute…if i use fresh cherries what will i do about the cherry syrup that you used in the recipe. i just can’t wait for your reply i really want to try this amazing recipe.. Thanks..

  24. Jenn says

    Hi Rosie!

    I just used your recipe to make a batch of Cherry Chip Cupcakes and they turned out amazing! I received many compliments by family and friends about how delicious they were. I used your Vanilla Cherry Chip Frosting to frost the cupcakes with and it was the perfect combination. Thanks so much for the recipe. You are my idol. <3

    • says

      Hi Jenn! Can you tell me how many cupcakes this recipe yielded, or if you cut down the recipe? Also bakng time/temps and how full the cupcake tins were with batter? I would love to make these as cupcakes for my sisters baby shower tomorrow!Thank you!

      • Jenn says

        Sure Robin! The original recipe yielded 29 cupcakes for me. I chopped the cherries finely in the food processer so that they wouldn’t sink to the bottom of the cupcakes which worked perfectly. I used a standard size dipper (ice cream scoop) to fill the cupcake liners. I didn’t level the scoop off when I scooped the cupcakes. This resulted in the cupcakes rising to perfectly to the top of the liners. I baked them for 18 minutes @ 350. Be sure not to over bake them even by one minute or they will brown. Best of luck to you for your Sister’s baby shower and thank you again to Rosie!!!

  25. Daniela says

    Hi Rosie,
    I just made this cake and while it tastes delicious and the cherries distributed beautifully, the cake itself didn’t turn out fluffy and light like yours, even though I followed the instructions and tips step by step. instead it’s dense and heavy. in fact, this happens everytime I use any kind of fruit in the batter. do you have any idea why this might be?

  26. says

    Well if that isn’t the yummiest looking pink cake I’ve ever seen. And cherry vanilla…oh my, I’d love a big bite of that right about now!! One of these days I’ll be brave enough to try one of your recipes ;)

    Jamie :)

  27. aanya says

    hey Rosie i commented above to ask about the cherries please can u reply me soon so i can try this amazing cake looking forward for your reply. my comment number 1s 72

  28. Sweetsugarbelle says

    Rosie you’re so amazing it’s hard for me to think of new ways to tell you how wonderful you are! I just love your dreamy cakes.

  29. jessa says

    Hi Rosie,
    Love your Blog! Can you suggest one of your fosting recipes that might be a better fit if I need to make it a day before???? It’s rare that I bake and it is eaten in my home.
    Thank you:)

  30. Rebecca says

    I love EVERYTHING you make! It is all so beautiful and yours is definitely my favorite blog :) I look forward to reading it and finding new recipes to make, this cake looks unbelievable and I’m so anxious to try it out!

  31. Natoya Ridgeway says

    You inspire me every day Rosie. Your cake recipes are truly yummy, I’ve tried allll of them and your photographs have a tendency of getting me in trouble with my husband as he states “huuunnn are gonna lick the screen?” ….if it was taste O’ computer I most certainly would…not ashamed :O)

    Keep the inspiration coming!!!

  32. David says

    Rosie, Excellent site! I’ve learned a lot about baking and am now getting requests from friends to make cakes. I do have one question. I’m looking at making this one now, but there is only two of us in the house and an 8″ or 9″ cake is really too much. Personally, I CAN eat that quantity of cake, but I should not eat that much. I was thinking of using 4″ pans and making smaller cakes but I don’t know how I would convert time and temperature accordingly. What tips can you share about converting between pan sizes?

    Thank you for a wonderful site!

  33. says

    Hoping your cherry chipped filled birthday was wonderful Rosie. I still remember your beautiful Pinkalicious Cherry Cupcakes you shared on Frosting for the Cause. Your cake looks just as inviting and those frostings look irresistible!

  34. Jes says

    I really love your blog! My daughter is wanting this cake for her birthday. The plan is to use the Bigtop Cupcake mold for her cake. It calls for 2 box cake boxes. Is there anyway to adjust these qualities to reflect 4 8in rounds?

  35. says

    I haven’t made a massive cake with all its glorious frosting in a while but with my husband’s birthday coming up soon I find myself back here at your blog looking for inspiration. This post is so lovely and heart-warming, and I have a feeling there will be more cake and frosting in our home soon xx

  36. Tania Galindo says

    Dear Rosie, sorry but my english is not very good :( , I congratulate you on your page and tell you that I am a fan of yours, the question is in the recipe of cherry vanilla delight cake , I read that says 6 egg whites, then no contains the yolks? thank you very much for your response, a sincere hug from Colombia, Tania Galindo.

  37. Kiera says

    I just made this cake but did a lemon version because I can’t find maraschino cherries at my local supermarket in Australia :( I would love to try it with cherries! My lemon version was DELICIOUS!! You have an amazing blog, I love it and can’t wait to try ALL your beautiful recipes, thanks :)

    • Melanie says

      Hi Kiera,
      I found maraschino cherries at my local gourmet deli – they are very hard to come by here. I have also used glace cherries in this recipe which worked very well, these are easy to find at the supermarket.
      Melanie :)

  38. Tiffany says

    I made this yesterday and LOVED it! I love the color and it really is light and fluffy and tasty! Thank you!

  39. Ika Zalika says

    Hye Rosie! I’m Ika from Malaysia (Asia). I am soooo in love with your blogs and recipes and your gorgeous daughters! I have a thing for baking too! I’ve followed numerous baking blogs and baked myself but yours are the most fulfilling and exciting ones to follow! I’m gonna start baking like yours and this one would be the first from yours and the next “to-do” dessert definitely! A question, do you fancy cheese in cakes? coz i’m a cheesecake lover as well! xoxo

  40. Radhika says

    Dear Rosie,

    I love your work and also this cake. Been following your work for the last 2 years or so, but have felt too shy/ awkward to leave a comment before, other than pinning your cakes on “my wish list” on Pinterest. But Joy the Baker’s latest post has changed that. I think you deserve to know what your readers think :)
    Love your pictures too.

  41. says

    Hi Rosie!
    A few questions- how many cupcakes will this recipe yield? How long is the baking time for cupcakes? Can you frost cupcakes with the whipped cherry vanilla filling? I’d love to use this recipe for my sister’s baby shower next week,looks yummy.Thanks!

  42. Vanessa Rivera says

    I cannot wait to make this cake for my mom and I. Cherry Chip cake was our favorite and now we cannot find it anywhere.

    I have a question about keeping your cakes moist. I have noticed my family and friends are used to boxed cake mixes so they give me a lot of comments if my cake is not super moist. I once made your strawberry layer cake which I thought was great and they thought was too dry. Do you ever use simple syrup to spray on your cakes to make them taste more moist? Thanks for all of your recipes :) I look forward to trying them all! :)

  43. Pippa says

    Oustanding recipe, Rosie! And your post was timely because my youngest decided she wanted a “pinky party” with a pinky cake… what else would a two-year-old-turning-three-today baby girl want? Cherry chip was my favourite as a little girl growing up near Ottawa, and I’m happy to be able to pass on the tradition! Our variation included tinting the seven-minute frosting a faint pink and sprinkling the finished cake with a few rainbow nonpariels. Thank you – my daughter is thrilled : )

  44. Liz says

    Hi Rosie. This looks delicious and I am making it for my friend for her birthday. Can I make the cake a day in advance, then make the filling and frosting the next day and assemble it? Will the cake remain fresh?

  45. Dalia says

    Last night I made this recipe, well just the cake part so far. Tonight I will be making the filling and icing. I am having dinner with friends tomorrow night and one person’s favorite cake is cherry chip. I am not a huge box fan, so when I came across your recipe I was very excited. I ended up doing two 8″ pans and 12 cupcakes. The cupcakes, my test taste cakes, were delicious! Light, bouncy, fluffy, moist and tender. The taste was especially nice, hints of sweetness from the cherry bits, just an overall delicious tasting cake all on its own. I look forward to the filling and icing tonight :) Thank you for the great recipe! This is one for the books!

  46. Nikkisite! says

    I made this cake for my husbands birthday & we are in love! This cake is amazing, it’s nothing like we’ve ever tasted here in Australia. I am now hooked on both this cake and this website. Amazing!

  47. Sarah says

    Stumbled across this while searching for a cake for my 4 year old’s birthday. He wanted a “Cherry cake”. It is currently in the oven and smelling like HEAVEN! I know it’s an old post, but keep the recipes coming if they’re all this good and easy! I’m so excited for him to try it. I’m filling it with chocolate ganache and icing it with marshmallow buttercream. I know it will be delicious!

  48. says

    Hi Rosie!
    First of all, I LOVE your blog. I come here every day in hopes that you have put out a new entry. I’m a French-Canadian lost in France and missing her country, and I love your recipes and the way you write to us.
    I also have a few fond memories of this type of cake (one including making it, the box mix version obviously, when I was in my teens and sadly screwing up the 7-minute icing so badly the plaster-paste you use to fix holes in the wall actually looked smoother), and I wanted to make it here in France. But they don’t have maraschino cherries, only ‘bigarreaux’ which are like the cherries in the Del Monte ‘very cherry’ fruit salad, so that was obviously a little too ‘fresh’ to cut into tiny pieces. But I tried candying them before chopping and the cake (cupcake form) actually turned out great!! So thank you for this wonderful recipe and all the others that are no less amazing!!

  49. Sonya says

    I tried this cake this past weekend for my Daughters 3rd Birthday Party. It was a Mini Mouse Theme so I tried a Cheery Vanilla Buttercream so the whole cake would be pink. Everyone LOVED it! And Thanks for the tip of making a tester cupcake. Great idea when youre trying a new recipe! I’ll definately make this cake again :)

  50. Sonya says

    Oh and for people that don’t have 8 inch pans, I used 3 9 inch ones. It only took about 19-20 mns and still turned out perfect :)

  51. Megan says

    I made this cake last weekend and it was amazing. I used the cherry oil and coated the chopped cherries with flour and they didn’t sink to the bottom. Thanks for the wonderful recipe.

  52. Rebecca says

    I made this cake for a birthday and it was lovely. The cake is light and fluffy. The cherry bits are divine. The only problem I had was with the old fashioned frosting. It would not thicken, despite beating it for well past 7 minutes. I ended up scrapping the first bowl and trying it a second time with 1.5 c of sugar, two egg whites, and about 1/3 c of water and it was great. Maybe I didn’t beat it enough the first time, but I was determined the second!

  53. Terry says

    I have loved this cherry chip cake for a long time. I couldn’t find the mix or frosting in any store around us. After my medical test are over tomorrow, I am picking up the ingredients and making this awesome, and delicious cake. I will have it once more. Thanks for listing it, I can’t wait

  54. Jolena says

    I came to your site months ago trying to learn how to make anything other than traditional “American” buttercream. Your Swiss Meringue Buttercream opened my eyes to a whole new baking world. I would love to see your take on a pink lemonade cupcake or cake!!

  55. r2b2 says

    This looks great i wanna try baking this bit can i use baking powder rather than using egg whites, or are there any other egg substitutes i can use?

  56. Lauren says

    Hi! Your blog is lovely in every way, I love the details in every recipe. I made your vanilla whipped cupcakes not too long ago, and they turned out amazing! It was my birthday yesterday and cherry chip cake is my favorite! I attempted this and was very hopeful that it would be amazing as well since the two recipes are so similar, but I just made 24 cupcakes and then a little 6 inch two-layer. It was good, and the frostings were both delicious, but my cakes were kind of dense, too. My batter was kind of thin…I’m not sure where I went wrong but I’m fairy sure I must have done something…and tips or hints as to what I may have done? I’m kinda baffled and would love to try again.

    Thank you so much for everything you do!

  57. says

    Dear Rosie,

    Once again, another amazing recipe!!! I’m by no means a cherry kind of gal, but OMG these were incredible. I baked them as cupcakes to serve during a beach picnic on Father’s day along side some mini cherry pies, since that is dh favorite dessert. They were a hit. I brought the frosting in a ziplock and frosted them right before serving.

    The cake is so fluffy and moist. I couldn’t believe it! I did have a very runny batter and they didn’t rise much, so I’m not sure what went wrong. They were perfect otherwise. I’ll be trying them again pretty soon.

    Thanks for another winner recipe!


  58. Lola Rathke Shearer says

    Beautiful image of you in your gown indulging in your special cake. I am about to make this recipe for my daughter’s Third Birthday, so thank you very much for sharing this. I have been searching for just the right recipe for my sweetheart’s special day, and I think this one is perfect. On to the kitchen to bake! : )

  59. Sandra says

    Making this recipe into cupcakes right now. The first batch is out of the oven and they look and smell DIVINE!!!! Tomorrow, I am making a 12″ round layer cake for a baby shower …. I can’t WAIT! Thank you for a wonderful, wonderful recipe!!!!!

  60. Malin Olsson says

    Hi Rosie!

    Is it only me? I made the batch twice but I could not get it to combind. I measured correctly and everything had the right temperature. Where did I go wrong? The second time I was really carefull to combind everything between wet and dry ingidients. But in the end it broke anyway…. So sad, i acctually threw the frist batch away. The second one is in the oven right now, looking god so far even if it broke.

    I hope the come out allright.


    Ps, suggestions of what to do with 12 egg jokes? ;)

  61. su says

    Hi Rosie! I wanted to bake this cake for ages and now I finally going to bake it for my sister baby shower. I was just wondering whether the frosting you used for this cake suitable if I were to cover the cake with fondant? Hope to reply me soon! Thanks Rosiee! You have a good day!

  62. Jg says

    Hi Rosie, could you please advise how to increase this recipe to a 3 layers 12″ x 12″ x 2″ square pan and the baking time. Thanks

  63. emily says

    Hi Rosie,
    I baked this cake yesterday and it was a disaster! I followed your recipe, including using the whisk attachment to cream the butter and sugar, except for the type of cherry – I used morello cherries that I got at Trader Joe’s because I’m not a fan of maraschino. I chopped in a small food processor and drained well. The raw batter tasted great, the cherries were well incorporated, but the baked result was weird: I used a 9 inch round pan, filled 1/2 full. The baked cake cooked normally on top (about 1/2 inch deep), but the cherries seemed to settle in the middle and the bottom was – hmm, no sure exactly how to describe – it was almost gelatinous and gummy though cooked through. Any ideas what went wrong? thanks much – I wanted very much for this to be a success – specially requested for an upcoming anniversary party. HELP!

  64. Renee says

    My son Jon is a maraschino cherry lover since, his first taste..he was about 3 and a kind waitress topped off his hot chocolate with a generous dollop of whipped cream with cherry on top. After that, every time we go out he asks for these sweet gems in a dish and promptly adds them to whatever he’s drinking. Today is his 15th birthday and the first time I’m attempting a cherry chip cake. Mom of the year award, I think so! Super excited to try this variation as I’ve made the Black Forest cherry cake in the past, which he’s enjoyed but not his favorite. Oddly, he’s not a huge fan of chocolate!! Who’s kid is this anyway?
    Thanks for sharing. It is 7 am here and I can’t wait to get my bake on.

  65. Anne says

    Hello Rosie!
    Your cake is soooooo much more than you probably think! Here’s why…I’ll try to be brief but honestly? That’s just not my way! I may go on a bit too much but the back story is needed and since we’re all cake lovers here, hopefully it’s entertaining as well!

    When I was only around age four, in 1975, my family went to the summer fair at our church where I discovered the absolute most amazing game called “The Cake Walk”. Yes, the coveted cake walk where bakers are born! I didn’t really understand it but the music, the silly walking around the chairs, the beautiful homemade cakes! Back then the cakes were not what you see these days at your local school fair cake walk; those last minute store bought sheet cakes and cupcakes… Nope. Back then the cakes were like a symbol of what a woman could do her kitchen. Knowing how to bake was worn like a badge of pride! Those ladies did it so beautifully, building gorgeous multi-layer works of art that even Willy Wonka would admire! Incredibly I actually won a cake that day and I tell ya, the magic of the Cake Walk, and it’s ultimate prize, was forever part of my being!

    This past week my kiddo’s school had their annual “Fun Fair” where they always have, yes, the Cake Walk! I’ve got three children who are all finally in school, with youngest in kindergarten. I had always wanted to make cakes…gorgeous fanciful looking, yet tasty, cakes for this event but never found the time until this year. The idea was to make colorful fruit cakes like cherry, orange, strawberry and blueberry then decorate them to appeal to little kids. I bought cherry juju hearts, dove chocolate hearts, Hershey kisses, sour cherry balls, as well as the actual fresh fruits, to top the appropriate matching cake. I’m not a box cake person though; my mom did it all by scratch with pride and that’s how I am now. Besides, nowadays we’ve all come to realize that less ingredients are healthier; processed just isn’t good. The most processed I’m willing to go with my baking is a fine whitened cake flour. So I scoured the internet for cake recipes and came across yours when looking for cherry. At first I wasn’t sure because I had hoped to use olive oil in my cakes as I tried it once and found it really does make a very nice cake texture, and is supposedly healthier than butter. Your writing was so passionate, so wonderfully enthusiastic, that I couldn’t help but use your recipe. Plus the photos show such a lovely cake!

    Part of the research I did about fruit cakes included a blog where some people use jello to help flavor and color the cake. That sounded interesting so I bought some jello. Apparently using too much, maybe half or more of a package, can cause an unwanted rubbery texture for cake so I decided that if I actually used it, it would be as a “sprinkle ’till it seems right” sort of deal. I also needed to make sure to cut ever so slightly back on the sugar in the recipe as well. I’m the type baker who thinks a little altering couldn’t hurt right? Ha!!! It’s certainly hurt a lot over the years but that doesn’t seem to stop me and in this case I’m glad I tried it because it did enhance the flavor and color but what I was most happy about was the fact that the cakes really popped out of those pans! I only greased and floured my pans; no parchment lining as you suggested. I am by no means a professional so using the parchment is tedious and I admit, beyond my level of comprehension. Why do bakers do all three; grease, flour, parchment? I know there’s a good reason but I was in a hurry and figured frosting would go over anything that didn’t look right. I also used a bit of jello in the buttercream frosting for the same reasons and it worked nicely.

    The reason I think your FANTASTIC recipe is better than you know is because I can substitute any fruit to make all the cakes! I didn’t need separate recipes for strawberry, orange or blueberry…just this ultimate white cake recipe! For orange cake, my personal favorite cake ever, I used those little “cuties” (tangerines possibly?) for my juice. I put them in the processor and used the bits in the batter and buttercream. The processor didn’t cut them into tiny bits however, but more like stringy pieces. Next time I will cut those stringy pieces before adding.

    Shew! Finally done! THANK YOU SO MUCH for sharing your baking wisdom! To me, this is the most superior white cake recipe EVER!

  66. shannon says

    Any cake I have baked from your site has been stellar…except this one. I really think it was the maraschino cherries I bought. They were a “no name” brand (only one I could find). I did try one from the jar before I added to the batter, but since I had nasal surgery a couple of weeks ago, my tastebuds have been way off. It tasted weird, but I thought it was just me.

    The cake was light and delicious except for the taste of the cherries. Very chemical.

    I only made the buttercream and added only some cherry juice (no chopped cherries), and it was weird. When my husband tasted it, he didn’t like it, and he tasted one of the cherries from the jar and said they were no good.

    So, certainly not your fault Rosie, but I just wanted to caution everyone about buying a “no name” brand of maraschino cherries.

    I should have made your delicious strawberry cake for Valentine’s Day instead. THAT one is sooooooo YUM!

  67. says

    Our twin grandsons turn five this week and – budding foodies, yes — requested very specifically, “vanilla cake with cherries and chocolate frosting”. So I’m doing your cake – never heard of Cherry Chip but that’s okay, I’m hooked already – and while I am most tempted to just use the Old-Fashioned Frosting, am wondering if there by chance a chocolate version that you’d recommend … I have a marvelous whipped cream chocolate frosting but it’s not quite as “pillowy” as I’m imagining this one … I bake Wednesday if you can help!

    • says

      Well so this is one SWEET cake, literally. The kids loved it, the grown-ups left lots on their plates. The weights/details in your recipe are much appreciated so I’ll add a few of my own:

      > Allow for at least two and maybe three 10-ounce jars of maraschino cherries (I used one jar in the cake and another in half the filling). I do think it’s worthwhile to chop and keep draining the cherries the night before. I also had trouble with the cherries dropping to the bottom, wish I had put them in flour.
      > The flavor was “sweet and sugary” vs cherry or any nuance – if I make this again, I would plan ahead for LorAnn flavoring and vanilla sugar as these might well help. I did use some grocery-store cherry flavoring, it was indiscernible.
      > Regular vanilla turns the batter a dull pink-brown color, clear vanilla would be good or again, vanilla sugar.
      > I did two 8×8 square cake layers (30min) plus 6 cupcakes (25min).
      > With just two cake layers, I halved the filling, again, perfect.
      > The “Seven-Minute” Frosting is a misnomer but it is easy to make and very marshmallow-y. Just be sure to take the bowl OFF the pot below (or in my case, off the bottom of the double boiler) as soon as stiff peaks are reached, otherwise the egg white will harden and form lumps, not nice! The frosting looks really pretty on the cake, especially with a little cherry juice added for a pale pink color, but is too tacky to transport well.

  68. says

    Hi Rosie! I love love Marshmallow/7 Minute Frosting but lately I’ve been having trouble with it sliding off my cakes. Two of the last three times I’ve made it it beat up real nicely but within a few minutes of applying it to the cake it started sliding off :( The cakes were cool and I don’t think it was a grease issue since it whipped up just fine initially. Thoughts?

  69. Janet says

    This looks amazing. I can not find cherry flavoring in the stores around here. Do you have a source you recommend? Thanks so much. My daugher and I follow you and text over your recipes while she is away at school. Thank you for the “connection”.

  70. Genny says

    Hi! I love your recipes. They are delicious. I needed a cake with cherries quickly and I immediately go to your website. I made this Cherry Vanilla Delight Cake for my daughters picnic and its all great comments. I used your swiss meringue recipe too! Thank you always

  71. Lisette says

    Rosie, this is by far one of my favorite cakes to make. It is a go to recipe. I make a mini cake and then cupcakes from the rest. It is so good and I love that it is the texture and moistness of a box cake mix but from scratch! This is a winner for sure! Love this cake!

  72. Lindi says

    I love to come over and delight in all the wonderful things you whip up. My daughter turned seven recently and I decided to combine her love for cherries with her favourite activity.. horse riding. I found your gorgeous Cherry vanilla delight cake and thought it would be so tough.. but I did it and I was super proud. Thank you for the clear and concise directions, it was easy to follow and her cake was a hit.

  73. Morgan says

    Hi Rosie! I was wondering if you have a recommendation for a good frosting for this cake if I have to make it a night or two before. I read your note that the old fashioned frosting should be made and eaten the same day and doesn’t keep well, so I might not be able to use that one. But I’m obsessed with your frostings and would love know if there’s another one of your recipes you thing might work. I plan to make this next week for potluck at work! SO EXCITED!

    P.s. Just bought the book. IT. IS. BEAUTIFUL. :-)


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