Cherry Chip Cake
A delightful Cherry Chip Cake blending sweet and tart cherry flavors with a soft, tender cake, perfect for nostalgic family gatherings.
Ingredients
For the cake
- 2 ½ cups all-purpose flour providing a soft and tender crumb that forms the cake’s structure
- 2 ½ teaspoons baking powder the leavening agent that adds that lightness
- ½ teaspoon salt enhancing all the sweet flavors in a balanced way
- 1 cup unsalted butter (softened) creamy and rich, lending moisture to the cake
- 1 ¾ cups granulated sugar adding sweetness and helping to create a fluffy texture
- 4 large egg whites (room temperature) helping to lighten the batter without the heaviness of yolks
- 1 tablespoon vanilla extract provides a warm, aromatic note
- ½ teaspoon almond extract offering a subtle, nutty flavor that pairs beautifully with cherries
- 1 cup whole milk (room temperature) ensuring the batter is smooth and pourable
- ¾ cup maraschino cherries (drained, patted dry, finely chopped) adding bright bursts of sweetness throughout the cake
- 2 tablespoons maraschino cherry juice enriching the batter with cherry goodness
For the frosting
- 1 cup unsalted butter (softened) for a creamy base for a luscious frosting
- 4 cups powdered sugar sweetening the frosting to a delightful consistency
- 2 tablespoons maraschino cherry juice infusing the frosting with that signature cherry flavor
- 1 teaspoon vanilla extract complementing the cherry with its warmth
- 2 tablespoons heavy cream (as needed for consistency) ensuring the frosting is smooth and spreadable
For decoration
- as needed whole maraschino cherries with stems for a beautiful finishing touch
- as needed white chocolate shavings adding elegance and a hint of sweetness
- as needed sprinkles for a fun, festive appearance
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Gradually add the egg whites, vanilla extract, and almond extract, mixing until fully incorporated.
- Alternately add the dry ingredients and whole milk to the mixture, beginning and ending with the flour. Mix until just combined.
- Fold in the finely chopped maraschino cherries and cherry juice.
- Pour the batter into the prepared pans and smooth the tops with a spatula.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean from the center.
- Allow the cakes to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.
Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed.
- Mix in the cherry juice and vanilla extract, adding heavy cream as necessary to achieve the desired texture.
Assembly
- Once the cakes are cool, place one layer on a serving plate and spread a generous amount of cherry buttercream over the top.
- Place the second layer on top and apply a crumb coat to seal in the crumbs; chill the cake for 15-20 minutes in the refrigerator.
- Frost the entire cake with the remaining buttercream and decorate as desired.
- Slice and serve, enjoying the nostalgic flavors.
Notes
Use room temperature ingredients for a smooth batter and avoid overmixing to keep the texture light. Chilling the cake after applying the crumb coat helps maintain frosting structure.