Description
A delightful cherry chip cake filled with maraschino cherries and topped with creamy frosting, evoking fond memories of childhood.
Ingredients
- 2 1/2 cups (353g) all-purpose flour
- 4 teaspoons baking powder
- 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
- 1/2 cup maraschino cherry juice
- 3/4 cup (170g) 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 (for frosting)
- 12 cups (1,440g) powdered sugar (for frosting)
- 6-8 tablespoons maraschino cherry juice (for frosting)
- Additional maraschino cherries with stems for decorating
Instructions
- In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Add the egg and egg whites, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour and baking powder. Gradually add dry ingredients to the butter mixture, alternating with maraschino cherry juice and sour cream. Beat until just combined.
- Gently fold in the whole milk, then add the chopped maraschino cherries.
- Pour batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
Notes
Use room temperature ingredients for the best texture. Consider storing leftovers at room temperature for up to three days or freezing slices for future enjoyment.
