Cherry Chip Cake
Cherry chip cake is a soft, colorful dessert featuring bursts of cherry flavor and a delightful pink hue. Perfect for birthdays and celebrations!
Equipment
- Mixing Bowl
- Whisk
- Cake Pans
Ingredients
Cake Base
- 2.5 cups all-purpose flour
- 1.5 cups sugar granulated
- 1 cup butter softened
- 4 eggs large
- 1 cup milk whole or preferred type
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract pure
Cherry Elements
- 3/4 cup maraschino cherries chopped and drained
- 2 tbsp maraschino cherry juice for added flavor and color
Frosting & Decoration
- 2 cups buttercream frosting vanilla or cherry flavored
- pink sprinkles or whole cherries optional for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, alternating with milk, and mix until just combined.
- Fold in chopped maraschino cherries and cherry juice gently.
- Divide batter evenly between prepared cake pans and smooth the tops.
- Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with buttercream and decorate with sprinkles or whole cherries.
Notes
For extra cherry flavor, add a few drops of cherry extract to the batter or frosting. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.