In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Cherry Chip Cake: A Sweet Symphony of Flavors

If you’re on the hunt for a dessert that marries nostalgia with indulgence, look no further than this Cherry Chip Cake. The vibrant hue and fruity aroma of maraschino cherries, combined with a moist cake base and luscious frosting, make this a perfect treat for any occasion. Whether you’re baking for a birthday, holiday, or just because, this cake is bound to be a hit. Here’s a comprehensive guide to making this delightful dessert.

Ingredients: The Building Blocks of Deliciousness

For the Cake: – 15.25 ounces white cake mix – 10 ounces maraschino cherries, chopped (reserve the juice and a few cherries for garnishing) – ½ cup butter, melted – 3 eggs – ½ cup milk – ½ cup maraschino cherry juice (reserved from the maraschino cherries)

For the Frosting: – 2 pounds confectioner’s sugar – 1 cup unsalted butter, softened to room temperature (2 sticks) – 6 tablespoons milk – 2 tablespoons maraschino cherry juice

Instructions: Crafting Your Cherry Chip Cake

Cake Preparation:

1. Preheat and Prep: Begin by preheating your oven to 350°F (175°C). This ensures that your oven is at the right temperature for even baking. Prepare two 8″ or 9″ cake pans by greasing them, lining the bottoms with parchment paper, and greasing again. This step is crucial for easy cake removal later.

2. Cherry Prep: Rinse and pat dry the maraschino cherries, then give them a rough chop. Place them on a paper towel to absorb any excess moisture.

3. Mix the Batter: In a large mixing bowl, combine the cake mix, chopped cherries, melted butter, eggs, milk, and reserved cherry juice. Beat the mixture until it’s thoroughly combined, about 60-90 seconds on medium-high speed. The batter should be smooth and evenly mixed.

4. Bake: Divide the batter evenly between the prepared cake pans. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Alternatively, gently press the center of the cakes; if they spring back, they’re done.

5. Cool: Allow the cakes to cool in their pans for about 15 minutes before flipping them out onto a wire rack to cool completely. This step prevents the cake from becoming dense.

Frosting Preparation:

1. Mix the Frosting: In a large mixing bowl, combine the confectioner’s sugar and softened butter. Start mixing on low speed until the butter begins to absorb the sugar. Gradually add the milk and cherry juice, then increase the speed to whip the frosting until it’s light and fluffy.

Decorating the Cake:

1. Layer and Fill: Place one cake layer on your serving plate. Spread a ¼-inch thick layer of frosting on top to serve as the filling. This adds a delicious creamy texture between your cake layers.

2. Crumb Coat: Position the second cake layer on top. Spread a thin coat of frosting over the entire cake – this is your crumb coat. It seals in any crumbs, ensuring a smooth finish for the final layer.

3. Chill: Refrigerate or freeze the cake for about 30 minutes until the frosting firms up. This step makes it easier to apply the final coat of frosting neatly.

4. Final Frosting: Once chilled, apply a smooth, even layer of frosting over the entire cake. For a professional touch, use a piping bag fitted with a star tip to add decorative piping along the top and bottom edges.

5. Garnish: Finish with reserved cherries as garnish, adding a pop of color and flavor.

Storage and Serving Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, wrap the cake with plastic wrap, ensuring it touches any exposed cake surfaces to prevent drying. Add an additional layer of foil for extra protection.
• Serving: Allow the cake to come to room temperature before serving. This ensures the frosting is creamy and the cake is at its most flavorful.

Nutrition Information

Each serving of this Cherry Chip Cake is approximately 533 calories, with 87g of carbohydrates, 19g of fat, and 3g of protein. It’s a delightful indulgence that’s perfect for celebrating special moments.

Final Thoughts

The Cherry Chip Cake is a delightful treat that combines the sweet and slightly tart flavors of maraschino cherries with a tender cake and creamy frosting. Whether you’re an experienced baker or a novice, this recipe is simple to follow and yields impressive results. Enjoy baking and sharing this cake with loved ones, and savor every cherry-infused bite!

Cherry Chip Cake

This Cherry Chip Cake is a delightful dessert featuring maraschino cherries, perfect for any celebration or just a sweet treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 533

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 15.25 ounces white cake mix
• 10 ounces maraschino cherries chopped save the juice and a few cherries for garnish
• 113 g butter melted
• 3 eggs
• 120 ml milk
• 120 ml maraschino cherry juice reserved from the maraschino cherries

Frosting

• 907 g confectioner’s sugar
• 227 g butter unsalted, softened to room temperature
• 90 ml milk
• 30 ml maraschino cherry juice from above

Equipment

• 8″ or 9″ Cake Pans

Method

 

1. Preheat the oven to 350 degrees.
2. Rinse and pat dry the cherries. Rough chop and then set aside on a paper towel until ready to use.
3. Prep two 8” or 9” cake pans – grease, line the bottom with parchment, and grease again. Set aside.
4. Combine the cake mix, chopped cherries, melted butter, eggs, milk, and reserved cherry juice in a large mixing bowl – beating until thoroughly mixed. (approx 60-90 seconds on med-high)
5. Evenly divide the batter between the two prepared pans.
6. Bake for 22-25 minutes or until the toothpick test returns clean. You can also gently press the center of the cakes with your finger. If it springs back, they are done.
7. Cool in the pans for about 15 minutes. Then flip them out onto a wire rack to cool completely before decorating.
8. Combine the confectioner’s sugar with the butter in a large mixing bowl. Gently mix on low until the butter starts to absorb the sugar.
9. Add the milk and cherry juice and then increase the speed – whipping until light and fluffy.
10. Place one of the cake layers on the serving plate. Spread some of the frosting into an even layer on top – it should be about ¼” thick – as this will serve as the filling.
11. Place the other layer of cake on top. Spread the frosting in a thin coat all over the whole cake. It’s okay to see the cake through the frosting – this will be your crumb coat. This is what seals in the crumbs.
12. Refrigerate or freeze the cake until the frosting firms – approx 30 minutes.
13. Once the cake is chilled, remove and then add the decorative coat of frosting all over the cake in a smooth, even layer.
14. Use a piping bag fitted with a star tip to pipe along the top and bottom of the cake however you desire. Garnish with the reserved cherries before serving.

Notes

Leftovers can be kept refrigerated in an airtight container for up to 4 days. I like to wrap the cake with plastic wrap – keeping the plastic touching any areas of the inside of the cake – this is the part that will dry out over time. Once wrapped in plastic, then add a layer of foil around that. This will keep the cake as fresh as possible until you serve it again. Remove from the fridge and allow the cake to come to room temperature again before serving. The frosting will be so much creamier if it isn’t chilled.