Hello, Hope all of you are doing well. I Anne Carter welcome you all to Beyond The Bayou Blog with full enthusiasm to bake today�s recipe: Cherry Chip Cake.
During a warm summer evening, I really wanted to feel those happy memories again. So, I decided to make something special. I remembered the fun times picnicking under cherry trees and thought, “Why not recreate that feeling?” That’s when I came up with Cherry Chip Cake�a yummy vanilla cake with bits of cherry inside. Each bite felt like a sweet trip down memory lane.
I first made this cake for a family get-together. It was so nice, with everyone laughing and enjoying themselves. Since then, we’ve had it for lots of occasions, not just birthdays or holidays, but whenever we want to feel close. And once, we had a brilliant idea! We tried it with Creamy Tacos. The tangy tacos mixed perfectly with the sweet cake, making it a meal we’ll never forget.
So are you all in for today�s magic? Just stay tuned with me for the next few minutes and be ready to make your holidays and celebrations a bit more brighter with this recipe.
What Is Cherry Chip Cake?
As a kid, I used to have Funfetti cake all the time, but Cherry Chip Cake often got overlooked. Let me tell you, though, homemade Cherry Chip Cake beats the boxed version any day!
Every slice of this cake is packed with sweet cherry flavor and has a lovely pink color, thanks to the maraschino cherry juice we add.
Here’s the trick: we mix chopped-up maraschino cherries right into the batter. They give the cake a delicious cherry taste and a bit of texture. And let me tell you, this cake turns out super moist and perfect. It’s like a cherry lover’s dream cake!
How to Make Cherry Chip Cake?
Step 1: Prepare the Cake Batter
- Preheat the oven to 350�F (325�F for convection) and prepare your cake pans.
- Beat softened butter and sugar until fluffy; add eggs and sour cream.
- Mix in vanilla extract, cake flour, baking powder, milk, and Maraschino cherry juice until just combined.
- Fold in finely chopped candied cherries.
- Divide the batter between cake pans evenly.
Step 2: Bake the Cake
- Bake in the preheated oven for about 25 minutes.
- Check for doneness by gently pressing the tops to see if they spring back.
Step 3: Cool the Cakes
- Allow the cakes to cool in the pans for 10 minutes.
- Then, transfer them to wire racks to cool completely.
Step 4: Make the Cherry Buttercream Frosting
- Beat unsalted butter until light and fluffy.
- Mix in vanilla extract and powdered sugar gradually until fully combined.
- Add Maraschino cherry juice until the frosting reaches the desired consistency.
Step 5: Decorate the Cake
- Spread a layer of cherry buttercream frosting on top of one cake layer.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
- Decorate the top of the cake with whole candied cherries.
Step 6: Serve and Store
- Serve the cake immediately or store any leftovers in an airtight container.
- If refrigerated, let the cake come to room temperature before serving.
Some Things to Keep in Mind!
- Skip the Electric Mixer: Instead of using an electric hand mixer for the whole recipe, try a stand-up mixer with a paddle attachment for the buttercream frosting. It gives a smoother texture!
- Opt for Canned Cherries: Fresh cherries might seem tempting, but trust me, they’re more hassle than they’re worth for this recipe. Canned cherries save you the trouble of removing pits and chopping them up, plus you get that delicious cherry juice!
- Try Cream Cheese Frosting: While buttercream is classic, cream cheese frosting adds an extra layer of yumminess to your cake. Give it a shot!
- Drain the Cherries: Make sure to drain all the juice from the canned cherries. Too much juice can make the cake soggy. Pro tip: Roll the cherries in a paper towel before chopping them in the food processor to eliminate excess juice.
- Cupcake Conversion: Want cherry chip cupcakes instead? No problem! Keep an eye on them while baking, so they don’t overdo it. Check after 15 minutes in the oven.
- Yellow Cake Option: If you’re out of cherry chip cake mix, a yellow cake mix works too. Just note, it might have a slightly more vanilla flavor, but it’s still delicious!
What to Serve with Cherry Chip Cake?
A Guide to Store Leftovers!
- Cover it Up: Use a cake dome or plastic wrap to cover the cake until you’re ready to serve. This helps keep it fresh.
- Leftovers? No Problem: Store any leftover cake in an airtight container. It can sit on the counter or in the fridge for up to 5 days.
- Room Temperature is Key: If you’ve stored the cake in the fridge, let it come back to room temperature before you eat it. Cold cake doesn’t taste as good.
- Freezing Option: Want to save some for later? Wrap the cake layers, slices, or the whole cake tightly in plastic wrap and freeze for up to 2 months.
- Thaw Before You Munch: When you’re ready to eat your frozen cake, let it thaw completely on the counter. Then, enjoy it like it’s fresh out of the oven!
Cherry Chip Cake Recipe
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups
- Spatula
- Toothpick
- Cooling Rack
Ingredients
cake
- 1 � cups sugar
- � cup salted butter softened
- � teaspoon vanilla extract
- � cup sour cream room temperature
- 4 egg whites room temperature
- 1 egg
- 2 � cups sifted cake flour
- 4 teaspoons baking powder
- � cup whole milk room temperature
- � cup Maraschino cherry juice room temperature
- � cup candied cherries finely chopped save 10- 12 whole for decorating
Cherry Buttercream
- 1 � cup unsalted butter 3 sticks
- � cup salted butter 1 stick
- 7 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 4 to 6 Tablespoons Maraschino cherry juice start with 4 add more as needed for color and consistency.
- 10 to 12 whole candied cherries for top of cake
Instructions
- Preheat oven to 350�F (325�F for convect oven).
- Grease and line pans with parchment paper.
- Beat butter and sugar until fluffy (about 5 mins).
- Blend eggs in a separate bowl.
- Mix in vanilla, sour cream, and egg mixture.
- Gradually add flour mixture, mixing until just combined.
- Fold in chopped candied cherries.
- Divide batter into pans, bake for 25 mins, then cool before decorating.
- Mix butter until fluffy (5-8 mins).
- Add vanilla and mix.
- Gradually add powdered sugar, mixing until smooth.
- Mix in cherry juice until desired consistency.
- Store frosting at room temperature until ready to use.
