Easy Chocolate Cherry Chip Cake Recipe with Maraschino Cherries
This Chocolate Cherry Chip Cake is easy to make with a soft pink cake and creamy buttercream.Perfect for a sweet,nostalgic treat
Ingredients
For the Cake
- 1 ¼ cup flour
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup cherry juice
- 2 Large egg whites
- ¼ cup buttermilk
- ¼ cup unsalted butter
- ¾ cup sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ⅓ cup maraschino cherries (chopped)
- ½ tbsp flour (for cherries)
For Buttercream
- ½ cup unsalted butter
- ¼ cup powdered sugar
- 1 tbsp powdered sugar
- 2 tsp heavy cream
For Ganache
- ½ cup cream
- ¼ cup Choped chocolate
Instructions
- Preheat oven to 350°F (175°C) and grease one 8-inch cake pan.
- Sift together cake flour, baking powder, and salt.
- In another bowl, whisk cherry juice, egg whites, and buttermilk.
- Beat butter and sugar until fluffy, then add oil and vanilla.
- Gradually add dry ingredients and wet mixture alternately, mixing gently.
- Toss chopped cherries with flour and fold into batter.
- Pour batter into the pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool the cake completely before frosting.
- For buttercream, beat butter until creamy, add sugar, cherry juice, and cream, and whip until fluffy.
- For ganache, pour hot cream over chocolate and stir until smooth.
- Frost the cooled cake, drizzle ganache, and decorate with cherries.
Storage Tips
- Store the cherry chip cake in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate it for up to 5 days; bring it to room temperature before serving.
- Wrap individual slices in plastic wrap and store them in the freezer for up to 2 months.
- When freezing, thaw the slices overnight in the refrigerator or for 1-2 hours at room temperature before eating.