Cherry Chip Cake Recipe
This Scrat Ch Recipe for Cherry Chip Cake with American Buttercream Will Bring You Back to Your Childhood Days. Creamy and Flavorful.
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Servings: 10
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups
- Spatula
- Toothpick
- Cooling Rack
Ingredients
cake
- 1 ½ cups sugar
- ¾ cup salted butter softened
- ½ teaspoon vanilla extract
- ¾ cup sour cream room temperature
- 4 egg whites room temperature
- 1 egg
- 2 ½ cups sifted cake flour
- 4 teaspoons baking powder
- ¼ cup whole milk room temperature
- ½ cup Maraschino cherry juice room temperature
- ¾ cup candied cherries finely chopped save 10- 12 whole for decorating
Cherry Buttercream
- 1 ½ cup unsalted butter 3 sticks
- ½ cup salted butter 1 stick
- 7 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 4 to 6 Tablespoons Maraschino cherry juice start with 4 add more as needed for color and consistency.
- 10 to 12 whole candied cherries for top of cake
Instructions
- Preheat oven to 350°F (325°F for convect oven).
- Grease and line pans with parchment paper.
- Beat butter and sugar until fluffy (about 5 mins).
- Blend eggs in a separate bowl.
- Mix in vanilla, sour cream, and egg mixture.
- Gradually add flour mixture, mixing until just combined.
- Fold in chopped candied cherries.
- Divide batter into pans, bake for 25 mins, then cool before decorating.
- Mix butter until fluffy (5-8 mins).
- Add vanilla and mix.
- Gradually add powdered sugar, mixing until smooth.
- Mix in cherry juice until desired consistency.
- Store frosting at room temperature until ready to use.
