Name: Homemade Cherry Chip Cake Recipe
Prep time: 25 min
Cook time: 26 min
Total time: 51 min
Cuisine: American
Ingredients: 1 1/2 cups (300g) granulated sugar; 3/4 cup (170g) salted butter, softened; 1 large egg, room temperature; 4 large egg whites, room temperature; 1 teaspoon pure vanilla extract; 2 1/2 cups (353g) all-purpose flour; 4 teaspoons baking powder; 1/2 cup maraschino cherry juice; 3/4 cup full-fat sour cream, room temperature; 1/4 cup whole milk, room temperature; 3/4 cup chopped maraschino cherries (about 1 cup before chopping); 1 1/2 cups (341g) salted butter, softened; 1 1/2 cups (341g) vegetable shortening; 12 cups (1,440g) powdered sugar; 6-8 tablespoons maraschino cherry juice; Additional maraschino cherries with stems for decorating

Ingredients

1 1/2 cups (300g) granulated sugar

3/4 cup (170g) salted butter (softened)

1 large egg (room temperature)

4 large egg whites (room temperature)

1 teaspoon pure vanilla extract

2 1/2 cups (353g) all-purpose flour

4 teaspoons baking powder

1/2 cup maraschino cherry juice

3/4 cup full-fat sour cream (room temperature)

1/4 cup whole milk (room temperature)

3/4 cup chopped maraschino cherries (about 1 cup before chopping)

1 1/2 cups (341g) salted butter (softened) for frosting

1 1/2 cups (341g) vegetable shortening

12 cups (1,440g) powdered sugar

6-8 tablespoons maraschino cherry juice

Additional maraschino cherries with stems (for decorating)

Instructions

Step 1: Preheat the oven to 350°F. Prepare three 8-inch round cake pans by lining the bottoms with parchment paper circles and spraying the sides with baking spray.

Step 2: In a large bowl, cream the 3/4 cup of softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.

Step 3: Add the egg, egg whites, and vanilla extract. Mix well, scraping the bowl to ensure everything is fully incorporated.

Step 4: Add half of the flour and baking powder, mixing on low speed just until combined, leaving some streaks of flour.

Step 5: Stir in the sour cream and 1/2 cup maraschino cherry juice, mixing until combined.

Step 6: Add the remaining flour, mixing just until combined. Then add the milk and mix again, scraping the bottom and sides as needed. Avoid overmixing.

Step 7: Fold in the chopped maraschino cherries gently.

Step 8: Divide the batter evenly into the prepared pans and bake for 24 to 26 minutes, or until a cake tester inserted in the center comes out with a few crumbs.

Step 9: Let the cakes cool completely on a wire rack before assembling.

Step 10: For the frosting, beat together the 1 1/2 cups softened butter and vegetable shortening until smooth.

Step 11: Add 4 cups of powdered sugar and beat until smooth. Mix in 3 tablespoons maraschino cherry juice until fully incorporated.

Step 12: Repeat by adding another 4 cups powdered sugar and 3 more tablespoons cherry juice, mixing well.

Step 13: Add the remaining powdered sugar and mix until smooth. Adjust consistency with more cherry juice if needed, so frosting is thick but spreadable.

Step 14: Level each cooled cake layer by slicing off any domed tops.

Step 15: Place the bottom layer on a cake plate, spread 1 1/2 cups frosting evenly over it. Repeat with the second layer and frosting.

Step 16: Top with the third cake layer. Frost the top and sides with most of the remaining frosting, reserving about 1 cup for piping.

Step 17: Decorate with extra maraschino cherries with stems. Slice and serve your cherry chip cake!

Tips & Variations

To prevent cherries from sinking, toss them lightly in flour before folding into the batter.

Use fresh or frozen cherries as a substitute if maraschino cherries are unavailable, adjusting the juice in the frosting accordingly.

For a richer flavor, try adding a teaspoon of almond extract along with vanilla.

Ensure all refrigerated ingredients are brought to room temperature to help the batter mix evenly.

FAQs

Can I make this cake in different sized pans?

Yes. If using different pan sizes, adjust baking time accordingly and check for doneness by inserting a cake tester or toothpick into the center. It should come out clean or with a few crumbs.

Is it possible to make this cake dairy-free?

You can substitute the butter with a dairy-free alternative and use a plant-based sour cream and milk. Keep in mind texture and flavor might vary slightly, but it will still be delicious.