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This Cherry Chocolate Chip Cake is so fun and filled with cherry and chocolate flavor. I’m totally in love with the naturally pink color, too!
Cherry Chocolate Chip Cake
So this past weekend, I tried to throw a legit virtual baby shower. Like for reals.
If you are a regular blog reader, you may have seen bloggers celebrate a virtual baby shower for another blog. It’s totally a thing (a couple examples – Pina Colada Pie and Pineapple Upside Down Trifles).
Well, one of my best and oldest friends (since we were 9) is pregnant and due in August. Our little group of friends has all known each other forever, but as time has gone on, we’ve moved away – even to different countries. So we weren’t going to be able to celebrate with her in person. 🙁
So inspired by blogger virtual showers where we all post on the same day about a blogger and her new addition, I decided to take it literally. I emailed our friends and arranged a day and time for us to all “get together” online in a google hangout. With a google hangout (free) you can all join using a link and “hangout”. Sort of like a group FaceTime.
We all mailed our gifts ahead of time to her house so that she’d have them to open during the virtual shower. I thought it’d be a fun way for us all to still get a chance to celebrate with her and give her some things for the new baby girl.
Unfortunately, at the last minute she scheduled birthing classes and that was the only day and time she could do before the baby’s arrival, so we had to move it to another day. It ended up not working out for everyone, so it was really just us two hanging out, which was bummer for the shower, but still fun to catch up.
So if you have a group of friends but you’re all in different locations, that could totally be a fun thing to do. Just be sure birthing classes are already scheduled. 😉
This cake would’ve been perfect for celebrating a baby girl shower, actually. So pink! And I love me some pink!
I’d been wanting to do a cherry chocolate chip cake for a while. I started off using fresh cherries because they are so in season and on sale, but they just didn’t lend the kind of flavor I wanted. It was also much more subtle and I really do prefer a stronger flavor.
So I ended up going with maraschino cherries. I think it was a good call. The cake is delicious! The cherry and chocolate chips go great together. I used mini chocolate chips and would definitely recommend them. I think regular sized chocolate chips might be a little too much and overpower the cherry.
It also worked well because the cherry juice gave the icing the beautiful pink color – no need at all for coloring icing. My arm was really glad about that. 🙂
This Cherry Chocolate Chip Cake is moist and delicious and makes a really fun presentation! Enjoy!
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Cherry Chocolate Chip Cake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Cherry Chocolate Chip Cake is so fun and filled with cherry and chocolate flavor. I’m totally in love with the naturally pink color, too!
Ingredients
- 1 1/2 cups sugar
- 3/4 cup salted butter
- 1/2 tsp vanilla extract
- 3/4 cup sour cream
- 4 egg whites
- 1 egg
- 2 1/2 cups all purpose flour
- 4 tsp baking powder
- 1/4 cup milk
- 1/2 cup maraschino cherry juice
- 3/4 cup mini chocolate chips (plus more for decorating the outside of the cake)
- 1 1/2 cups butter
- 1 1/2 cups shortening
- 12 cups powdered sugar
- 5–6 tbsp cherry juice
Instructions
Notes
For help with how to add the mini chocolate chips to the sides of the cake, visit this tutorial – Sparkly Pom Pom Cake. The method is the same.
Nutrition
- Serving Size: 1 Slice
- Calories: 1354
- Sugar: 204.3 g
- Sodium: 308.5 mg
- Fat: 50.9 g
- Carbohydrates: 226.3 g
- Protein: 7.3 g
- Cholesterol: 97.3 mg
Filed Under:
For help with how to add the mini chocolate chips to the sides of the cake, visit this tutorial – Sparkly Pom Pom Cake. The method is the same.
Enjoy!
Hi Lindsay????
Thank you so much for sharing your recipe!!!
It is a beautiful and delicious cake!!!
I added chopped maraschino cherries at the butter along with the mini chocolate chip …such a good combination. The cake is soft, sweet enough, tender and moist. I prepared Italian Merenge butter cream for the frosting. I couldn’t get enough cheery flavor from the syrup, i had to blend some cherries and add this syrup into the butter cream to get some cherry flavor. Next time i will order some cherry essence by online.
It was a greatly appreciated in my daughter’s English class, they wanted to show their appreciation to their teacher with his favorite cake.
Again, many thanks and enjoy the beauty of being a sweet heart!!
Blessings!!!
⚘
Beautiful presentation and flavor. I didn’t have three 8″ pans, so I used three 9″ pans and shaved a couple of minutes off of the baking time. I didn’tpay close attention when I bought the maraschino cherries and grabbed the ones with the stems on. It turned out great because they looked fantastic on the cake with their stems. I saved 10 cherries for the top, chopped up the rest and added them to the cake with the chocolate chips. People commented on loving the cherry pieces and I didn’t end up with leftover cherries. It was a win/win. I only made 2/3rds of the frosting and it was plenty… I’m honestly not sure my Kitchenaid could have held the entire amount in the recipe! I got mixed reviews on the frosting, with some people saying they loved the subtleness of the cherry flavor and others saying they’d prefer more flavor. Using half shortening and have butter was eye opening. I will never use all butter again. Thanks for the lesson!
Hi Lindsay your cakes are gourgeous! I would like to make this cherry chocolate cake for my husband’s birthday but I live in Italy and here we don’t have shortening. Could you please suggest me a good substitute? Thank you so much! ????
You can replace it with additional butter. Enjoy!
I would love to make this cake, but I have 2 questions. I don’t have 3 8″ pans. I have 2 of 8″ and 9″ cake pans. How would I modify it to work? Also, could I use the eggs whites in the carton? Thank you!
You could make two layers of cake, if you’d like. I’m not sure of the exact baking time, but I’d add around 5 minutes to the baking time, give or take. I haven’t used egg whites from the carton, but I’d think it’d be ok.
Cake was delicious!!! The frosting, not so much. I’m am not a fan of using shortening.
The frosting was really awful. So glad we tasted it before we frosted the cake. We threw is away. There is almost no cherry flavor. All you can taste is shortening.
Hi, just wondering why this cannot be refrigerated? Thank you.
You can certainly refrigerate it if you’d like. I just prefer not to refrigerate cakes if I don’t have to.
Hi I’m so excited to make this cake it looks gorgeous!! I’m going to make it for my daughter’s birthday party and I’d like to make the cake as cupcakes also any advice about the baking time and about how many cupcakes? I love the idea of using 1/2 shortening I agree about the butter being too strong in all buttercream.
To make this into cupcakes, fill the liners about half way. Bake at 350 for 15-17 minutes. You’ll also only need about half of the frosting.
Gorgeous cake, thank you for sharing! Do you think strawberry juice could be substituted for the cherry juice to make a strawberry cake instead?
You could do that, but I don’t think the strawberry flavor would be as strong. If you can find strawberry extract (I find it at Walmart), I’d add a couple tsp of that as well to add to the flavor. Here’s an example in a strawberry cupcake.
What piping tip did you use??
It’s an Ateco 844, which is fairly similar to a Wilton 2D tip
Are egg whites beaten?
I did not beat them before adding to the batter.
I just made this cake and it is awesome! My only change/addition was some cherry flavoring (I used one small bottle of Cherry LorAnn baking flavoring) to give buttercream a much stronger cherry flavor. I could barely taste cherry in it with just the juice & I like to really taste that cherry! Now it is the perfect flavor combo! Great cake!! Everyone loves it!
Ooh, I should’ve done that. I found that the frosting lacked a real strong cherry flavor too. The cake itself was fantastic though.
I like that the frosting is subtle! But I too wanted a little extra flavor. I added almond extract and a pinch of salt (I always do). This is my daughter’s choice for her 8th birthday today!
Wow! This looks so amazing! Love the color! Perfect for V-Day!!
Hey Lindsay, This looks like delectable dessert! One question – If its a boy what can you add to change the color to a more blue or perhaps even a purplish Hue? Thanks so much! – PV
I would suggest using gel icing color.
Me and my daughter just tried your beautiful cake. We are waiting for it to cool so we can put the icing on, but we have a problem, all of the layers fell 🙁 I don’t know what we did wrong? Any suggestions I really want to make it a week from today for my moms birthday but I don’t want the cake to fall.
I’m sorry you had trouble, I haven’t had that happen before. The only things I can think of would be to check and make sure your eggs are fresh as well as your baking soda / baking powder. Also, sometimes if the oven door is open too soon it can cause a cake to fall. I hope that helps.
Hi, I just found your website via pinterest, and so glad I did. I am making cake and cupcakes for a dear friends baby shower. Do you have any recommendations for the amount of cake batter here for 3 8″ round cakes into a 9×13 rectangle? I think this would be nice as two cake layers with the frosting between. Can you give any advice?
It should bake pretty well in a 9×13 pan with the same recipe. I think about 28-30 minutes for baking time.
Did you try this cake as (2) 9 by 13 rectangles? If so was there enough batter? How did it turn out?
Are there any cherries in this cake? In the beginning you mentioned using fresh.
Hi San! I mentioned using them, but that they didn’t give the cake the flavor I wanted, so I used maraschino cherry juice instead.
I added 1/2 c. Chopped maraschino cherries and it came out fine, making it a little more lively.