Description
A delightful and nostalgic Cherry Chip Cake, perfect for family gatherings and celebrations, featuring maraschino cherries that add a burst of sweetness.
Ingredients
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (170g) salted butter, softened
- 1 large egg, room temperature
- 4 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups (353g) all-purpose flour
- 4 teaspoons baking powder
- 1/2 cup maraschino cherry juice
- 3/4 cup full-fat sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 3/4 cup chopped maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round baking pans.
- Cream together softened butter and granulated sugar until fluffy.
- Add whole egg, egg whites, and vanilla extract, beating until well combined.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with cherry juice, sour cream, and milk. Mix until just combined.
- Gently fold in chopped maraschino cherries.
- Divide the batter evenly between prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra burst of cherry flavor, add a splash more cherry juice, but balance with additional dry ingredients. Use room temperature ingredients for a fluffier cake.