Cherry Chip Cake

Introduction

Cherry Chip Cake is a delightful and colorful treat that brings fun to any gathering. With its soft texture and burst of cherry flavor, this cake is sure to become a family favorite. Whether it’s a birthday party, holiday celebration, or just a weekend treat, this cake never fails to impress!

Why Make This Recipe

Making Cherry Chip Cake is not only easy, but it also fills your kitchen with the sweet aroma of cherries. It’s perfect for satisfying your sweet tooth or celebrating special moments with family and friends. Plus, it looks beautiful when decorated with cherries on top!

How to Make Cherry Chip Cake

Making this cake is a breeze! Here’s how to do it step-by-step:

Ingredients:

1/3 cup maraschino cherry juice
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons salted sweet cream butter
1 1/2 cups granulated sugar
4 extra-large egg whites
1 1/2 cups whole milk
1 teaspoon clear vanilla flavoring
1/2 teaspoon almond extract
1 to 2 drops red food color
1 tablespoon cake flour (for dusting the pans)
1/2 cup unsalted butter (for frosting)
1/2 cup vegetable shortening (for frosting)
4 cups powdered sugar (for frosting)
4 to 5 tablespoons half-and-half (for frosting)
1 teaspoon clear vanilla flavoring (for frosting)
1/2 teaspoon almond extract (for frosting)
8 maraschino cherries with stems (for decoration)

Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so the cakes don’t stick.
In a mixing bowl, add the maraschino cherry juice, cake flour, baking powder, salt, butter, and sugar. Beat until everything is well mixed and smooth.
Now, add the egg whites, milk, vanilla, and almond extract. Mix again until smooth.
If you want, add 1 to 2 drops of red food coloring to give it a lovely pink hue.
Divide the batter evenly between the two pans, smoothing the top with a spatula.
Bake in the oven for 25-30 minutes. The cake is ready when a toothpick comes out clean from the center. Let the cakes cool in the pans for 10 minutes before moving them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. Beat the unsalted butter and vegetable shortening together in a bowl until creamy. Gradually add the powdered sugar and half-and-half, mixing until it’s smooth and fluffy.
Stir in the vanilla and almond extract into the frosting.
Once the cakes are completely cool, frost the top of one cake layer and put the second layer on top. Frost the entire cake and decorate with maraschino cherries on top.

How to Serve Cherry Chip Cake

Slice the Cherry Chip Cake into wedges and serve it on a pretty plate. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy it with your favorite people!

How to Store Cherry Chip Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure to bring it back to room temperature before serving for the best flavor!

Tips to Make Cherry Chip Cake

Make sure all your ingredients are at room temperature. This helps them mix better.
If you want to make it even more special, try adding chocolate chips to the batter for a chocolate-cherry twist!
Use fresh cherries instead of maraschino for a more natural cherry flavor.

Variation

You can switch out the cherries for other fruits like strawberries or blueberries if you want to try a different flavor!

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and frost it just before serving.

2. Is it okay to freeze the cake?
Absolutely! You can freeze the un-frosted cake for up to 3 months. Just make sure it’s wrapped tightly!

3. Can I use all-purpose flour instead of cake flour?
Yes, you can, but the texture may be a bit denser. Cake flour gives it a lighter, fluffier bite.