Delicious Cherry Chip Cake Recipe: A Sweet Guide to Your New Favorite Dessert
As a food reviewer, I’ve had my fair share of sweet treats, but there’s something special about the cherry chip cake that keeps me coming back for more. This cake combines the soft, moist texture of a classic sponge cake with the sweet tang of cherries and the rich, smooth texture of chocolate chips. It’s a party in your mouth, and everyone’s invited! Whether you’re a seasoned baker or new to the kitchen, this step-by-step guide will help you create a scrumptious cherry chip cake that’s sure to impress.
Why You Will Love This Cherry Chip Cake Recipe
Before we dive into the baking process, let me tell you why this cherry chip cake recipe is a must-try:
- Unique Flavor Combination: The blend of cherries and chocolate chips offers a delightful mix of flavors that’s both refreshing and indulgent.
- Perfect for All Occasions: Whether it’s a birthday, holiday, or just a weekend treat, this cake fits perfectly.
- Simple Ingredients: You’ll find that the ingredients required are quite straightforward and easily accessible.
- Customizable: Feel free to add your twist by playing around with the type of cherries or chocolate chips used.
How To Make Cherry Chip Cake Recipe
- Preparation Time
10 minutes - Cooking Time
30-40 minutes - Serves
This recipe serves 12-16 people, making it perfect for gatherings. - Difficulty
Intermediate
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chopped cherries (fresh or maraschino)
- 1/2 cup semi-sweet chocolate chips
- Optional: pink or red food coloring for added vibrance
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Spatula
- 9×13 inch baking pan or two 9-inch round cake pans
- Toothpick or cake tester
- Wire rack for cooling
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s) to ensure the cake doesn’t stick.
Step 2: Mix Dry Ingredients
In a bowl, sift together the flour and baking powder. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
Step 5: Combine with Dry Ingredients
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
Step 6: Fold in Cherries and Chocolate Chips
Gently fold the chopped cherries and chocolate chips into the batter. If using food coloring, add it now to reach your desired color.
Step 7: Bake
Pour the batter into the prepared pan(s) and smooth the top. Bake for 30-35 minutes for round pans or 35-40 minutes for a rectangular pan, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as is or with your favorite frosting.
Pro Tips For Cherry Chip Cake Recipe
- Cherry Selection: If using fresh cherries, ensure they’re pitted and chopped. Maraschino cherries can be used for a sweeter, more vibrant option.
- Avoid Overmixing: Mix the batter just until the ingredients are combined to keep the cake light and fluffy.
- Check for Doneness: Start checking the cake 5 minutes before the end of the baking time to avoid overbaking.
How to Eat Cherry Chip Cake
Enjoy this cherry chip cake as a delightful dessert after dinner or as a special treat with afternoon tea. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Conclusion
This cherry chip cake recipe is more than just a dessert; it’s a celebration of flavors that brings joy and sweetness to any occasion. Its unique combination of cherries and chocolate chips set within a moist, tender cake is a testament to the magic of baking. So, why not give it a try and see for yourself why this cake is so beloved?
If you enjoy this recipe, please share it with your friends and family. Your support inspires me to continue sharing my culinary adventures and creations.
You Can Also Read:- Peach Cobbler Recipe Using Cake Mix
FAQ on Cherry Chip Cake Recipe
1. What is cherry chip cake?
Cherry chip cake is a moist, flavorful cake that combines the sweetness of cherries with the rich taste of chocolate chips, all within a fluffy cake base.
2. Can I use frozen cherries for this recipe?
Yes, you can use frozen cherries. Thaw and drain them well before chopping to avoid adding excess moisture to the batter.
3. What type of chocolate chips work best in this cake?
Semi-sweet chocolate chips are recommended for a balanced sweetness, but you can use milk chocolate or dark chocolate chips based on your preference.
4. Can I make this cake without an electric mixer?
Yes, you can mix the batter by hand using a whisk or a wooden spoon, though it might require more effort to get a light and fluffy texture.
5. How do I know when the cake is fully baked?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached.
6. Can this recipe be made into cupcakes?
Yes, you can make cupcakes with this batter. Adjust the baking time to about 18-20 minutes, or until a tester comes out clean.
7. How long does this cake keep?
This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week, covered to prevent drying out.
8. Can I make the cake batter ahead of time?
It’s best to bake the cake immediately after mixing the batter to ensure it rises properly. However, you can prepare the dry and wet ingredients separately in advance.
9. Is there a dairy-free version of this cake?
Yes, you can substitute the milk with almond milk or coconut milk and use a dairy-free butter alternative for a dairy-free version.
10. Can I use a different type of flour?
While all-purpose flour is recommended for its reliability, you can experiment with cake flour for a lighter texture or a gluten-free flour blend for a gluten-free version.
11. How can I make this cake more moist?
Ensure not to overbake the cake, and you can add an extra quarter cup of milk or a small amount of sour cream to the batter to enhance moisture.
12. Can I add more cherries than the recipe calls for?
Adding more cherries can affect the cake’s structure and moisture. If you prefer a stronger cherry flavor, consider adding cherry extract instead.
13. How should I chop the cherries?
Cherries should be pitted and chopped into small pieces to distribute evenly throughout the cake and ensure a pleasant texture in every bite.
14. Can I use cherry pie filling instead of fresh or maraschino cherries?
Cherry pie filling is much sweeter and more moist than fresh or maraschino cherries. It’s not recommended as a direct substitute but can be used as a topping or filling if desired.
15. What frosting pairs well with this cake?
A simple vanilla buttercream, chocolate ganache, or cream cheese frosting complements the flavors of the cherry chip cake beautifully.
16. How can I decorate this cake?
Consider topping the frosted cake with additional cherries, chocolate chips, or even chocolate shavings for a decorative and delicious finish.
17. Can I make this cake without the chocolate chips?
Yes, the cake will still be delicious without chocolate chips, but you’ll miss out on the cherry-chocolate flavor combination that characterizes this dessert.
18. How can I make the cake more colorful?
Adding a few drops of pink or red food coloring to the batter will give the cake a vibrant look that matches its cherry flavor.
19. What should I do if my cake sinks in the middle?
A cake that sinks in the middle might be underbaked or opened too early in the oven. Ensure your oven temperature is correct and avoid opening the oven door until the cake is nearly done.
20. Can I freeze this cake?
Yes, the cake can be frozen for up to 3 months. Wrap it well in plastic wrap and foil to prevent freezer burn.
21. Why did my chocolate chips sink to the bottom?
To prevent chocolate chips from sinking, toss them with a tablespoon of flour before folding them into the batter. This helps them distribute evenly.
22. Can I use whole wheat flour for this recipe?
Whole wheat flour can be used, but it will make the cake denser. For a lighter texture, use half all-purpose and half whole wheat flour.
23. How can I ensure the cake comes out of the pan easily?
Grease and flour your pan thoroughly, or line it with parchment paper for an added layer of security.
24. Can I substitute the butter with oil?
Substituting butter with oil will change the cake’s texture and flavor. If you must, use a neutral oil like canola or vegetable oil.
25. Why did my cake turn out dry?
Overbaking or measuring ingredients incorrectly can lead to a dry cake. Make sure to measure precisely and start checking the cake a few minutes before the recommended baking time.
26. Can I use almond extract instead of vanilla?
Almond extract can be used and pairs wonderfully with cherries. Use half the amount, as it’s stronger than vanilla.
27. How do I make this recipe eggless?
For an eggless version, try substituting each egg with 1/4 cup of unsweetened applesauce or a commercial egg replacer.
28. Can I add nuts to this cake?
Yes, chopped almonds or walnuts can be a delightful addition. Toss them with flour along with the chocolate chips to prevent sinking.
29. How do I make a lighter frosting option?
For a lighter frosting, consider a whipped cream frosting or a glaze instead of traditional buttercream.
30. Can I make this cake vegan?
To make this cake vegan, use dairy-free milk and butter substitutes, a reliable egg replacement, and ensure your chocolate chips are vegan.