CHERRY CHIP CAKE š this cake flavor is nostalgic for so many and one of my personal faves: layers of extra soft cherry-flavored cake with flecks of maraschino cherry + cherry-almond buttercream. Aaand not a single drop of food coloring added for this pretty pink color šā£ā£ ā£ā£ Get the full recipe (with frosting) linked in my bio or at sugarandsparrow.com/cherry-chip-cake-recipeā£ā£ ā£ā£ CHERRY CHIP CAKEā£ā£ Yield: 3 6-inch layers or 2 8-inch layersā£ā£ ā£ā£ INGREDIENTSā£ā£ 3/4 CupĀ maraschino cherries, finely choppedā£ā£ 1/2Ā CupĀ (120ml) maraschino cherry juiceā£ā£ 3/4Ā CupĀ (180ml) buttermilk, room tempā£ā£ 2 1/2Ā CupsĀ (265g) sifted cake flourā£ā£ 2Ā tspĀ baking powderā£ā£ 1/2Ā tspĀ saltā£ā£ 1/2Ā CupĀ (113g) unsalted butter, room tempā£ā£ 1 1/2Ā CupsĀ (300g) granulated white sugarā£ā£ 4Ā large egg whites, room tempā£ā£ 1/2Ā CupĀ (120ml) vegetable oilā£ā£ 2Ā tspĀ pure vanilla extractā£ā£ ā£ā£ INSTRUCTIONSā£ā£ 1. Preheat the oven to 350Ā°F/177ĀŗC. Grease and line 3 6-inch or 2 8-inch cake pans.ā£ā£ 2. Finely chop the maraschino cherries and place them into a fine mesh sieve set over a bowl to drain some of the excess juice.ā£ā£ 3. In a measuring cup or jar, mix together the buttermilk and maraschino cherry juice. Set aside.ā£ā£ 4. In a medium bowl, add the sifted cake flour, baking powder, and salt. Whisk together and set aside.ā£ā£ 5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 min. Add the sugar and cream it together with the butter for another 2 min. Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined. Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 min.ā£ā£ 6. Turn the mixer off and add the flour mixture all at once. Mix on low speed until just combined, then slowly pour in the buttermilk-cherry juice mixture. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined.ā£ā£ 7. Coat the chopped cherries with 2 tsp flour and fold them into the batter. Divide the batter evenly between the prepared cake pans and bake for 30 to 35 min.ā£ā£ ā£ā£
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