Cherry Chip Cake
A delightful dessert that combines tender cake layers with luscious frosting and bursts of maraschino cherries, perfect for celebrations or indulging your sweet tooth.
Ingredients
For the Cake
- 2.5 cups all-purpose flour providing a tender, airy base
- 2.5 teaspoons baking powder ensuring your cake rises to fluffy perfection
- 0.5 teaspoon salt enhancing all the delightful flavors
- 1 cup unsalted butter (softened) rich and creamy for a moist crumb
- 1.75 cups granulated sugar delivering a sweet touch
- 4 large egg whites (room temperature) adding lightness and lift
- 1 tablespoon vanilla extract infusing aromatic warmth
- 0.5 teaspoon almond extract with its nutty notes elevating the flavor
- 1 cup whole milk (room temperature) enhancing moisture and richness
- 0.75 cup maraschino cherries (drained, patted dry, finely chopped) bringing bursts of sweetness
- 2 tablespoons maraschino cherry juice contributing a subtle cherry essence
For the Frosting
- 1 cup unsalted butter (softened) creamy and decadent
- 4 cups powdered sugar adding sweetness and fluffiness
- 2 tablespoons maraschino cherry juice to flavor your frosting
- 1 teaspoon vanilla extract for a hint of warmth in the frosting
- 2 tablespoons heavy cream (as needed for consistency) to achieve the perfect texture
For Decoration
- as needed whole maraschino cherries with stems as beautiful garnishes
- as needed white chocolate shavings adding elegance
- as needed sprinkles for a festive touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt until well-combined.
- In another large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Gradually add the egg whites, vanilla extract, and almond extract, mixing until fully incorporated.
- Alternately add the dry ingredients and milk in batches, starting and ending with the flour mixture.
- Gently fold in the finely chopped cherries and cherry juice to complete your batter.
Baking
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.
- Pour in the cherry juice and vanilla extract, increasing the speed to medium until the frosting reaches a silky consistency.
- If necessary, add heavy cream one tablespoon at a time to achieve your desired texture.
Assembling the Cake
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous layer of cherry buttercream on top.
- Carefully place the second layer on top and apply a thin crumb coat around the entire cake.
- Chill the cake for 15-20 minutes to set the crumb coat.
- Frost the entire cake with the remaining buttercream and decorate with cherries, white chocolate shavings, and sprinkles.
Serving
- Slice your beautiful Cherry Chip Cake and serve to friends and family.
Notes
Ensure your butter and eggs are at room temperature for even mixing. Do not skip the cherry juice in both the batter and frosting—it enhances flavor! Be careful when chopping cherries; they should be finely chopped to prevent excess moisture.