Cherry Chip Cake is a delightful and visually appealing dessert that combines the sweet, fruity flavor of maraschino cherries with the rich, indulgent taste of chocolate chips. This moist and tender cake is perfect for celebrations, afternoon tea, or any occasion where you want to impress with a homemade treat.
Ingredients :
2 ¾ cups all-purpose flour
1 ½ cups granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
4 large egg whites
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup maraschino cherries, chopped and drained (reserve juice)
½ cup mini chocolate chips
Method :
Warm Up the Oven: Start by heating your oven to 350°F (170°C). Get two 9-inch round cake pans ready by greasing and dusting them with flour or lining them with parchment paper for effortless release.
Blend the Dry Ingredients: In a medium-sized bowl, whisk the flour, sugar, baking powder, baking soda, and salt together until fully mixed.
Whip the Butter: In a spacious mixing bowl, whisk the softened butter until it turns smooth and velvety.
Blend in the Egg Whites: Slowly mix the egg whites into the whipped butter, beating thoroughly after each addition.
Merge Wet and Dry Ingredients: Add the dry ingredients and buttermilk to the butter mixture in turns, beginning and finishing with the dry ingredients. Stir until just blended, taking care not to overdo it.
Enhance with Flavorings: Mix in the vanilla extract and almond extract (if desired) to boost the cake’s taste.
Mix in Cherries and Chocolate Chips: Carefully stir the chopped maraschino cherries and mini chocolate chips into the batter until evenly spread throughout.
Cook the Cake: Split the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick poked into the center comes out clean.
Let the Cakes Cool: Leave the cakes in the pans to cool for about 10 minutes. Then, gently remove them onto a wire rack to cool fully before icing or serving.
Frosting:
Ingredients for Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2-3 tablespoons maraschino cherry juice
1 teaspoon vanilla extract
Instructions:
Whip the Butter: In a spacious mixing bowl, whisk the softened butter until it becomes smooth and velvety.
Add the Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition to ensure a smooth consistency.
Incorporate Flavorings: Mix in the maraschino cherry juice and vanilla extract, beating until the frosting is smooth, fluffy, and easily spreadable.
Frost the Cake: After the cake layers have fully cooled, spread a consistent layer of frosting over the top of the first layer. Place the second layer on top, then cover the top and sides of the entire cake with a sleek, even frosting finish.
FAQ
1- Is it possible to use fresh cherries in place of maraschino cherries?
A: Fresh cherries can be used, but they may not provide the same vibrant color and flavor as maraschino cherries. If using fresh cherries, consider adding a bit of red food coloring to achieve the desired color.
2- Can I make this cake gluten-free?
A: Yes, you can replace the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum, or add it separately as directed on the package instructions.
3- How should I store the cake?
A: Store the cake in an airtight container at room temperature for up to 48 hours. For extended storage, place it in the refrigerator for up to a week. Let it warm to room temperature before serving to savor its optimal taste and texture.
4- Can I freeze the cake?
A: Yes, you can certainly freeze unfrosted cake layers. Wrap them tightly in plastic wrap, followed by aluminum foil, and place them in the freezer for up to 3 months. Allow them to thaw at room temperature before applying frosting and serving.
5- Q: Is it okay to use a different frosting for this cake?
A: Absolutely! Cream cheese frosting, whipped cream, or even a chocolate ganache would pair well with this cake.
6- Q: What can I do to stop the cherries from sinking to the bottom of the cake?
A: Toss the chopped cherries in a little flour before folding them into the batter. This helps to distribute them more evenly throughout the cake.