Description
A delightful and nostalgic cherry chip cake, bursting with flavor from maraschino cherries and a light, fluffy batter. Perfect for celebrations or a sweet treat.
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 (approximately 1 cup before chopping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Cream together the softened salted butter and granulated sugar until fluffy.
- Add the whole egg, egg whites, and pure vanilla extract. Beat until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the maraschino cherry juice, sour cream, and milk. Mix until just combined.
- Gently fold in the chopped maraschino cherries to avoid overmixing.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and avoid overmixing to maintain the cake’s light texture.
