If you’re looking to swoon over a dessert that feels like a celebration in every bite, this White Chocolate Cherry Cake That’s Ultra Moist & Festive Recipe is exactly what you need. Imagine moist layers infused with the subtle sweetness of white chocolate, punctuated with bursts of tangy maraschino cherries, and coated in a heavenly white chocolate buttercream that melts on your tongue. It’s light yet indulgent, classic yet playful, and perfect for any occasion where you want to impress without stress. Once you try this cake, it’ll become your go-to festive favorite, just like it did for me and everyone I’ve shared it with!
Ingredients You’ll Need
What makes this cake truly special is the simplicity and quality of its ingredients. Each one plays a vital role, whether it’s the richness of the white baking chocolate or the fresh zing from maraschino cherries, all coming together to deliver sublime texture, flavor, and that gorgeous festive look.
- White baking chocolate (4 ounces): Provides a smooth, creamy sweetness that’s crucial for both cake and frosting flavor.
- Cake flour (2 ½ cups): The secret to tender, soft crumb; if you don’t have cake flour, don’t worry—there’s a substitution tip below.
- Baking powder (2 ½ teaspoons): Ensures the cake rises perfectly fluffy without heaviness.
- Salt (½ teaspoon): Balances sweetness and enhances all the delicate flavors.
- Unsalted butter (1 ½ sticks for cake, 3 sticks for frosting): Adds richness and moisture, and helps create that velvety texture.
- White sugar (1 ½ cups): Sweetens the cake while contributing lightness and tenderness.
- Eggs (2 large): Provide structure and a subtle silkiness; warming them slightly helps them combine seamlessly.
- Vanilla extract (2 teaspoons in cake, 1 teaspoon in frosting): Enhances flavor with a warm, comforting aroma.
- Milk (1 ⅓ cups for cake, plus 4 tablespoons for frosting): Creates batter moisture and helps melt the chocolate smoothly.
- Maraschino cherries (one 16 oz jar): The crowning jewel—chopped for the batter and used for layers and decoration to bring that iconic cherry burst.
- Powdered sugar (5 cups for frosting): Essential for that silky sweet buttercream consistency.
How to Make White Chocolate Cherry Cake That’s Ultra Moist & Festive Recipe
Step 1: Prepare Your Pans and Cherries
Start by preheating your oven to 325 degrees Fahrenheit and thoroughly grease and flour three 8 x 2 inch cake pans. To prevent any sticking troubles, place a circle of wax or parchment paper at the bottom of each pan—that little detail makes flawless cakes a breeze to remove! Then, remove 22 maraschino cherries, chop them finely, and blot off excess juice. These chopped cherries will bring delightful pockets of fruity surprise inside the cake batter.
Step 2: Melt White Chocolate into Warm Milk
Gently heat the milk on the stove or in the microwave until warm (but not boiling), then add chopped white baking chocolate. Let it sit a few minutes to soften before stirring until completely smooth. This rich, luscious mix will be folded into the batter to give the cake its signature creamy texture and that subtle white chocolate flavor you can’t resist.
Step 3: Combine Dry Ingredients
Whisk together the cake flour, baking powder, and salt. Blending these beforehand ensures even distribution and a perfect rise, making the cake light and airy throughout without dense spots.
Step 4: Cream Butter and Sugar Until Fluffy
In your mixer bowl, beat the softened butter on medium speed until smooth. Slowly add the sugar and continue mixing for 4 to 5 minutes until the mixture lightens in color and takes on a fluffy, creamy texture. This step is essential—it incorporates air into the batter and lays the foundation for the ultra moist crumb.
Step 5: Add Eggs and Vanilla
Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to infuse warmth and sweet aroma into the batter.
Step 6: Alternate Adding Dry Ingredients and White Chocolate Milk
Mix in the flour mixture and white chocolate milk alternately, beginning and ending with the flour—three flour additions and two milk additions. Use a gentle hand and do not overmix; you want everything just combined to keep the texture tender and light.
Step 7: Fold in Chopped Cherries and Bake
Gently fold in the finely chopped maraschino cherries to evenly distribute bursts of cherry flavor without bruising the batter. Pour the batter evenly into the prepared pans and bake for 22 to 25 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs clinging. Cool the cakes for 10 minutes in the pans before removing them to finish cooling on a wire rack.
Step 8: Make the White Chocolate Buttercream
Chop white chocolate finely and place it with 4 tablespoons milk or cream in a microwave-safe bowl. Microwave in short bursts, stirring in between until melted and smooth but not overheated. Let cool slightly. Meanwhile, beat the softened butter until creamy, gradually add powdered sugar one cup at a time, then blend in the white chocolate mixture and vanilla extract. Beat on medium speed for 3 to 4 minutes until silky smooth and fluffy. If the frosting feels too thick, a splash more milk can loosen it right up.
Step 9: Assemble Your Cake Layers
Place one cake layer on your chosen base. Brush the top generously with reserved maraschino cherry juice to infuse moisture and cherry flavor. Spread a layer of white chocolate buttercream over the top, then add sliced cherries for a beautiful surprise burst. Repeat with the second layer, then top with the third layer, again brushing with cherry juice and frosting thoroughly.
Step 10: Decorate and Chill
To get that polished, festive look, crumb coat your cake with a thin layer of frosting and chill it in the freezer for about 15 minutes. Then apply the final frosting layer smoothly. For a stunning finish, create chocolate curls by running a vegetable peeler along a white chocolate bar’s edge and chill these curls before carefully pressing them onto the sides or top of the cake. Garnish with a few maraschino cherries for that perfect, glossy pop of color.
How to Serve White Chocolate Cherry Cake That’s Ultra Moist & Festive Recipe
Garnishes
While the chocolate curls and glossy cherries already make this cake a showstopper, sprinkling on a few toasted almond slivers adds a nutty crunch and visual elegance. A light dusting of powdered sugar is also lovely for a soft snowy effect, elevating its festive charm.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the richness. You can also serve it alongside a fruity compote or fresh berries, which echo that delightful cherry flavor and add freshness to every bite.
Creative Ways to Present
For a party or special event, serve slices on pretty dessert plates drizzled with warm white chocolate sauce or cherry syrup. You can also turn this cake into cupcakes using the batter—bake and frost individually, topping each with a cherry for portable, festive delights!
Make Ahead and Storage
Storing Leftovers
Once frosted, store your White Chocolate Cherry Cake That’s Ultra Moist & Festive Recipe covered loosely with plastic wrap or in an airtight cake carrier in the refrigerator. It will stay fresh and moist for 3 to 4 days, giving you multiple occasions to enjoy its luscious flavor.
Freezing
You can freeze unfrosted layers tightly wrapped in plastic wrap and foil for up to 3 months. When ready to serve, thaw overnight in the refrigerator before frosting and assembling. Cake with frosting can also be frozen, but for best texture, freeze slices individually wrapped and thaw gently.
Reheating
Since this is a cold dessert cake, there’s no need to reheat. If you prefer, let refrigerated slices come to room temperature for about 30 minutes before serving to bring out the flavors and soften the frosting just enough for that melt-in-your-mouth sensation.
FAQs
Can I substitute regular flour if I don’t have cake flour?
Yes! To mimic cake flour, remove 2 ½ tablespoons of all-purpose flour per cup and replace it with 2 ½ tablespoons cornstarch. Whisk well to blend and sift before measuring for your recipe. This keeps your cake tender without sacrificing structure.
Can I use frozen cherries instead of maraschino cherries?
Maraschino cherries bring a distinct flavor and sweetness that frozen cherries won’t replicate exactly. You could try using thawed frozen cherries coated lightly in sugar but expect a different taste and texture. For the true festive vibe, maraschino cherries are ideal.
Is this cake suitable for cupcakes?
Absolutely! The batter works wonderfully for cupcakes. Just reduce baking time to 18-20 minutes and watch for a toothpick to come out clean. Frost them with the same white chocolate buttercream for delightful party treats.
How do I prevent the white chocolate from seizing when melting?
Heat white chocolate gently in short bursts with milk or cream added to create a smooth sauce and avoid overheating. Stir between intervals and allow the chocolate to melt slowly. Using a microwave-safe bowl and room temperature milk helps control the process.
Can I make this cake dairy-free?
This recipe relies heavily on butter and milk for texture and flavor, so swapping them out will require careful substitutions like dairy-free butter and plant-based milk. Be aware the white chocolate also contains dairy, so for a strict dairy-free cake, you would need specialty white chocolate alternatives.
Final Thoughts
Every time I make this White Chocolate Cherry Cake That’s Ultra Moist & Festive Recipe, it feels like sharing a hug wrapped in cake form. Its tender crumb, luscious flavor, and stunning presentation make it an instant favorite with family and friends. If you’re craving a dessert that’s both sophisticated and comforting, give this recipe a try—you might just find your new signature celebration cake!
White Chocolate Cherry Cake That’s Ultra Moist & Festive Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: One 3-layer 8-inch cake, serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Ultra Moist White Chocolate Cherry Cake is a festive layered dessert featuring a tender cake infused with melted white chocolate and chopped maraschino cherries. Each layer is brushed with cherry juice and frosted with a luscious white chocolate buttercream, making it perfect for celebrations or any special occasion.
Ingredients
For the Cake
- 4 ounces white baking chocolate (113.5g), chopped
- 2 ½ cups cake flour (285g)
- 2 ½ teaspoons baking powder (10g)
- ½ teaspoon salt (3g)
- 1 ½ sticks unsalted butter, slightly softened (170g)
- 1 ½ cups white sugar (300g)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract (8g)
- 1 ⅓ cups milk (314g)
- 1 (16 oz) jar Maraschino cherries (for batter, filling, and decoration)
White Chocolate Buttercream Frosting
- 3 sticks unsalted butter, softened (339g)
- 8 ounces white baking chocolate, chopped (227g)
- 5 cups powdered sugar (575g)
- 1 teaspoon vanilla extract (4g)
- 4 tablespoons milk or cream (42g), plus extra if needed
- ½ teaspoon salt (3g), optional
Decoration
- Additional white chocolate bar for chocolate curls
- 3 maraschino cherries for top decoration
Instructions
- Prepare and Preheat: Preheat your oven to 325°F (163°C). Grease and flour three 8 x 2 inch cake pans, then line the bottoms with wax or parchment paper circles to prevent sticking.
- Prepare Cherries: Remove 22 maraschino cherries from the jar, chop them finely for folding into the batter, and lightly blot with a paper towel. Reserve the remaining cherries and cherry juice for layering and decoration.
- Melt White Chocolate in Milk: Warm the milk gently in the microwave or on the stovetop until hot but not boiling. Add the chopped white chocolate pieces, let sit for a couple of minutes to soften, then stir until completely melted and smooth. Allow this mixture to cool before use.
- Mix Dry Ingredients: In a bowl, whisk together cake flour, baking powder, and salt for 30 seconds to blend evenly. Set aside.
- Cream Butter and Sugar: Using a mixer, beat the softened butter until smooth. Gradually add the sugar, mixing on medium speed for 4-5 minutes until the mixture lightens in color and becomes fluffy.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, mixing well after each addition until fully incorporated. Then mix in the vanilla extract.
- Combine Batter: Alternately add the flour mixture and the cooled milk-white chocolate mixture to the wet ingredients, beginning and ending with the flour mixture (3 additions of flour and 2 of milk mixture). Mix on medium speed just until combined; avoid overmixing.
- Fold in Chopped Cherries: Gently fold the finely chopped cherries into the batter to distribute evenly.
- Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs. Cool the cakes in the pans for 10 minutes before turning out onto wire racks to cool completely.
- Prepare White Chocolate Buttercream: Chop the white chocolate finely and place in a microwave-safe bowl with 4 tablespoons milk or cream. Microwave for 15 seconds, let it sit for 1-2 minutes, stir, then microwave again for 15 seconds, letting it sit another 1-2 minutes until melted and smooth. Allow to cool.
- Beat Frosting: Beat softened butter until fluffy. Gradually add powdered sugar, one cup at a time, mixing well after each. Add the cooled white chocolate mixture and vanilla extract. Optionally add salt to cut sweetness. Add an additional tablespoon of milk if needed. Beat on medium speed for 3-4 minutes until smooth, creamy, and spreadable.
- Assemble Cake: Place the first cake layer on a cake board or pedestal. Using a pastry brush, apply a layer of cherry juice to the cake surface. Spread a generous layer of white chocolate buttercream on top, then add sliced maraschino cherries as desired. Repeat this process with the second cake layer and then the third.
- Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire cake. Chill in the freezer for about 15 minutes to firm the frosting.
- Final Frosting and Decoration: Apply the final layer of frosting smoothly using a cake comb for textured sides if desired. Create white chocolate curls by running a vegetable peeler along the edge of a white chocolate bar, chilling the curls in the freezer for 5 minutes before handling, and attach them to the cake with toothpicks. Top the cake with 3 whole maraschino cherries for decoration.
Notes
- If you do not have cake flour, substitute 2 ½ cups all-purpose flour minus 5 tablespoons, replacing those with 5 tablespoons cornstarch, and sift together well.
- Room temperature eggs help create a smoother batter and better rise; warming eggs for 5 minutes in hot (not boiling) water can speed this up.
- Be careful not to overheat the white chocolate when melting; it can seize if overheated.
- The recipe yields about 6 cups of batter, which can also be used for cupcakes.
- The frosting quantity is sufficient to frost a 2 or 3 layer 8-inch cake, but additional frosting may be needed for detailed decorative piping.
- Using wax or parchment paper circles in cake pans prevents sticking and helps with easy cake removal.
- Chilling frosting during assembly improves smoothness and makes decorating easier.
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