Vintage Cherry Chip Layer Cake

Introducing a Taste of Nostalgia: Vintage Cherry Chip Layer Cake

Craving a dessert that’s both quick to make, surprisingly healthy, and bursting with flavor? Look no further than our Vintage Cherry Chip Layer Cake! This is so much more than a cake; it’s a delightful trip down memory lane that even fits into your busy, health-conscious lifestyle. I still remember my grandmother pulling out a similar recipe every Christmas, and the aroma of cherries baking always filled the house with laughter and love. Now, you can recreate that same warmth with this easy recipe.

Why You Will Love This Recipe

This Vintage Cherry Chip Layer Cake recipe is a sentimental favorite of mine, harkening back to summer afternoons spent at my Aunt Millie's house. Every time she made it, it was like being wrapped in a warm, cherry-scented hug. It wasn't just the delicious cake; it was the feeling of home, family, and simple joys that came with it. Now, I'm thrilled to share a fresh, slightly healthier twist on this wonderful vintage tradition so you can experience that magic, too.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup shortening
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped maraschino cherries, drained and patted dry

For the Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup chopped maraschino cherries, drained and patted dry

Step-by-Step Instructions for Making the Recipe

1. Get Ready: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add Wet Ingredients: Add the shortening and milk to the dry ingredients. Beat with an electric mixer on low speed until just combined.
4. Beat and Mix: Increase the mixer speed to medium and beat for 2 minutes. Add the eggs and vanilla extract. Beat for another minute until well combined.
5. Fold in Cherries: Gently fold in the chopped maraschino cherries.
6. Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Make Frosting: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Slowly add the milk and vanilla extract, beating until smooth.
9. Add Cherries: Gently fold in the chopped maraschino cherries to the frosting.
10. Frost the Cake: Once the cakes are completely cool, spread a layer of frosting over one cake. Top with the second cake and frost the entire cake.
11. Serve: Slice and enjoy your delicious Vintage Cherry Chip Layer Cake.

Vintage Cherry Chip Layer Cake

A nostalgic and flavorful layer cake with chopped maraschino cherries, perfect for a special occasion or a comforting treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup shortening
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped maraschino cherries drained and patted dry

For the Frosting:

• 1/2 cup unsalted butter softened
• 3 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup chopped maraschino cherries drained and patted dry

Equipment

• 9-inch round cake pans
• Electric Mixer
• Mixing Bowls
• Wire Rack

Method

 

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
   2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3 1/2 teaspoons baking powder, 1 teaspoon salt
3. Add the shortening and milk to the dry ingredients. Beat with an electric mixer on low speed until just combined.
   3/4 cup shortening, 1 cup milk
4. Increase the mixer speed to medium and beat for 2 minutes. Add the eggs and vanilla extract. Beat for another minute until well combined.
   2 large eggs, 1 teaspoon vanilla extract
5. Gently fold in the chopped maraschino cherries.
   1/2 cup chopped maraschino cherries
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Slowly add the milk and vanilla extract, beating until smooth.
   1/2 cup unsalted butter, 3 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract
9. Gently fold in the chopped maraschino cherries to the frosting.
   1/4 cup chopped maraschino cherries
10. Once the cakes are completely cool, spread a layer of frosting over one cake. Top with the second cake and frost the entire cake.
11. Slice and enjoy your delicious Vintage Cherry Chip Layer Cake.