Description
Indulge in the delightful sweetness of this Homemade Cherry Chip Cake. Moist layers of cherry-studded cake are lovingly frosted with a cherry-infused buttercream, creating a dessert that’s as beautiful as it is delicious.
Ingredients
Scale
Cake:
- 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)
Frosting:
- 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)
Instructions
- CakePreheat the oven to 350°F. Prepare three 8-inch round cake pans by lining the bottoms with circles of parchment paper and spraying the sides with baking spray.
- In a large bowl, cream the butter and sugar and beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg, egg whites, and vanilla. Mix well, stopping to scrape the bottom and sides of the bowl.
- Add half of the flour and baking powder, mixing on low speed just until combined with a few streaks of flour remaining.
- Add the sour cream and maraschino cherry juice. Mix well to combine.
- Add the remaining flour, mixing just until combined. Add the milk and mix again, stopping to scrape the bottom and sides of the bowl between additions. Do not overmix.
- Stir in the chopped maraschino cherries.
- Divide the batter evenly between the prepared cake pans, then bake for 24 to 26 minutes or until a cake tester inserted in the center of the cakes comes out with only a few crumbs.
- Cool completely on a wire rack.
- FrostingIn a large bowl, combine the butter and shortening and beat on medium speed until smooth.
- Add 4 cups of the powdered sugar and beat well until smooth. Add 3 tablespoons of the maraschino cherry juice and beat again to completely incorporate.
- Repeat with another 4 cups of the powdered sugar, followed by 3 tablespoons of maraschino cherry juice, mixing well between additions.
- Add the remaining powdered sugar and mix until smooth, adding additional maraschino cherry juice as needed to make a thick frosting that is spreadable but just slightly sticky to the touch.
- AssemblyLevel each cooled cake round by slicing off any domed tops.
- Place the bottom layer of cake on a cake plate and carefully spread 1 1/2 cups of the frosting over it in an even layer. Repeat with the second layer of cake and another 1 1/2 cups of frosting.
- Top with the remaining cake layer and frost the top and sides of the cake with most of the remaining frosting, reserving about 1 cup for piping onto the top of the cake. You may have additional frosting leftover. Decorate with extra maraschino cherries, then slice and serve!
Notes
- For best results, ensure all dairy ingredients are at room temperature.
- You can adjust the cherry flavor in the frosting by adding more or less cherry juice to achieve your desired taste.
- Decorate the cake with whole cherries for a beautiful presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 48g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg