This cake would’ve been ideal for commending an infant young lady shower, really. So pink! What’s more, I cherish me some pink!
I’d been needing to complete a cherry chocolate chip cake for some time. I began off utilizing crisp fruits since they are so in season and on special, yet they simply didn’t loan the sort of flavor I needed. It was additionally considerably more unpretentious and I truly do incline toward a more grounded flavor.
So I wound up running with maraschino fruits. I think it was a decent call. The cake is delectable! The cherry and chocolate chips go extraordinary together. I utilized smaller than expected chocolate chips and would prescribe them. I think customary estimated chocolate chips may be excessively much and overwhelm the cherry.
Also try our recipe Chocolate-Covered Strawberry Cakes
This Cherry Chocolate Chip Cake is so fun and has a great cherry and chocolate flavor! I’m totally in love with the naturally pink color too.
- 1 1/2 cups sugar
- 3/4 cup salted butter
- 1/2 tsp vanilla extract
- 3/4 cup sour cream
- 4 egg whites
- 1 egg
- 2 1/2 cups all purpose flour
- 4 tsp baking powder
- 1/4 cup milk
- 1/2 cup maraschino cherry juice
- 3/4 cup mini chocolate chips (plus more for decorating the outside of the cake)
- 1 1/2 cups butter
- 1 1/2 cups shortening
- 12 cups powdered sugar
- 5-6 tbsp cherry juice
- Preheat oven to 350 degrees (F) and line three 8 inch cake pans with parchment rounds and grease the sides.
- Cream butter and sugar in a large bowl on medium speed until light in color and fluffy.
- Add vanilla extract and sour cream and beat until well combined.
- Add the egg whites and egg in two batches, stirring until well combined after each addition.
- In a separate bowl, combine flour and baking powder.
- Add about half of the flour mixture to the batter and mix until combined. Scrape down the sides of the bowl as needed.
- Add milk and cherry juice and mix until combined, scraping down the sides of the bowl.
- Add remaining flour mixture and mix until smooth and well combined.
- Fold in mini chocolate chips
- Divide batter evenly between cake pans and bake for 24-26 minutes, or until a toothpick inserted comes out with a few crumbs.
- Allow cakes to cool for about 5 minutes, then remove cakes to cooling rack to finish cooling.
- To make icing, combine butter and shortening in a large and beat on medium speed until smooth.
- Add 4 cups of powdered sugar and mix until smooth.
- Add 3 tbsp of cherry juice and mix until smooth.
- Add another 4 cups of powdered sugar and mix until smooth.
- Add another 2 tbsp of cherry juice and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add additional cherry juice if needed to get the right consistency of icing. Icing should be thick, but slightly sticky to the touch.
- To assemble the cake, first remove the cake domes from each cake layer.
- Place the first cake layer on a cake plate or cardboard cake round. Top with 1 1/2 cups icing, spread into an even layer.
- Repeat step 20 with the next layer of cake.
- Top with remaining layer of cake.
- Ice the outside of the cake with remaining icing.
- Before the icing has a chance to crust and firm, add additional mini chocolate chips around the bottom.
- Pipe icing around the top edge of the cake and top with cherries.
- Cake can be made a day or two ahead, but is best served shortly after making. Also best to not refrigerate cake. You’ll beed a 16 oz jar cherries without stems for the cake. You’ll use most of the juice and some of the cherries.
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