Cherry Chip Cake recipe
This Cherry Chip Cake is a delightful dessert that combines the sweetness of maraschino cherries with almond flavor in a moist, tender cake. Perfect for any occasion, this cake is topped with a creamy cherry frosting for an added burst of flavor.
Ingredients
For the Cake:
- 1/2 cup vegetable oil
- 1 cup sour cream
- 4 large eggs
- 1 box white cake mix
- 1/4 cup maraschino cherry juice
- 20 maraschino cherries finely chopped
- 1/2 teaspoon almond extract
For the Frosting:
- 3 cups powdered sugar
- 1 cup softened butter
- 1/4 teaspoon salt
- 4-5 tablespoons maraschino cherry juice
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Step 1: Prepare Your Oven and Pan
- Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish with non-stick spray.
Step 2: Mix the Wet Ingredients
- In a large bowl, combine eggs, vegetable oil, sour cream, maraschino cherry juice, and almond extract. Mix until smooth.
Step 3: Add the Dry Ingredients
- Gradually mix in the white cake mix until just combined. Be careful not to overmix.
Step 4: Add the Cherries
- Fold in the chopped maraschino cherries for bursts of sweetness throughout the cake.
Step 5: Bake
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
Step 6: Make the Frosting
- Beat softened butter until creamy, then gradually add powdered sugar and cherry juice until smooth. Add a pinch of salt to balance the sweetness.
Step 7: Frost and Serve
- Spread the frosting over the cooled cake, slice, and enjoy!
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