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Cherry Chocolate Chip Cake Recipe

★★★★★

4.9 from 51 reviews
  • Author: Thomas
  • Total Time: 56 minutes
  • Yield: 12 servings 1x

Description

This Cherry Chocolate Chip Cake is a moist, flavorful layered cake featuring a delightful blend of tart maraschino cherry juice and rich chocolate chips. The cake layers are tender and infused with cherry juice, while the luscious cherry-flavored buttercream icing perfectly complements the sweet richness of the cake. Finished with mini chocolate chips and cherries for decoration, this cake is perfect for celebrations or any special occasion.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups granulated sugar
  • 3/4 cup salted butter
  • 1/2 tsp vanilla extract
  • 3/4 cup sour cream
  • 4 large egg whites
  • 1 large 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)

Frosting Ingredients

  • 1 1/2 cups butter
  • 1 1/2 cups shortening
  • 12 cups powdered sugar
  • 5–6 tbsp cherry juice

Instructions

  1. Preheat and prepare pans: Preheat oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper rounds and grease the sides to prevent sticking.
  2. Cream butter and sugar: In a large mixing bowl, beat the salted butter and granulated sugar together on medium speed until the mixture is light in color and fluffy, which helps incorporate air for a tender cake.
  3. Add vanilla and sour cream: Mix in the vanilla extract and sour cream until fully combined, adding moisture and flavor to the batter.
  4. Incorporate eggs: Add the four egg whites and one whole egg gradually in two additions, mixing well after each to ensure a smooth batter.
  5. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
  6. Add half of the dry mix: Add about half of the flour mixture to the wet ingredients and mix just until combined. Scrape the sides of the bowl as necessary to avoid lumps.
  7. Add liquids: Pour in the milk and maraschino cherry juice, then stir to incorporate fully, enhancing moisture and cherry flavor.
  8. Add remaining dry ingredients: Add the rest of the flour mixture and mix until the batter is smooth and well combined without overmixing.
  9. Fold in chocolate chips: Gently fold the mini chocolate chips into the batter to distribute evenly without breaking them.
  10. Divide and bake: Evenly divide the batter among the prepared cake pans. Bake for 24 to 26 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  11. Cool cakes: Allow the cakes to cool for 5 minutes in the pans, then carefully remove them onto wire racks to cool completely before decorating.
  12. Make the frosting base: In a large bowl, beat the butter and shortening together on medium speed until the mixture is smooth and creamy.
  13. Add powdered sugar and cherry juice gradually: Add 4 cups of powdered sugar and beat until smooth. Mix in 3 tablespoons of cherry juice until incorporated. Repeat this process, adding another 4 cups of powdered sugar and then 2 tablespoons of cherry juice, mixing each time until smooth. Finally, add the remaining powdered sugar and mix well.
  14. Adjust consistency: Add any additional cherry juice as needed to achieve a thick but slightly sticky consistency suitable for spreading and piping.
  15. Prepare cake layers: Trim the domed tops off the cooled cake layers to create flat surfaces for stacking.
  16. Assemble the first layers: Place one cake layer on a cake plate or cake board. Spread approximately 1 1/2 cups of frosting evenly over the surface.
  17. Repeat layering: Add the second cake layer and spread another 1 1/2 cups of frosting on top.
  18. Add final cake layer: Place the third cake layer on top.
  19. Ice the cake: Cover the entire outside of the cake with the remaining frosting, smoothing the surface and edges.
  20. Decorate bottom edge: Before the frosting sets, press additional mini chocolate chips around the bottom edge of the cake for added texture and visual appeal.
  21. Pipe and top: Pipe frosting around the top edge of the cake and garnish with cherries for the finishing touch.

Notes

  • Use room temperature ingredients for best mixing results.
  • Be careful not to overmix the batter to keep the cake tender.
  • Make sure the cake layers have completely cooled before frosting to prevent melting the icing.
  • Adjust the cherry juice quantity in the frosting to achieve your desired consistency.
  • Mini chocolate chips can be substituted with regular chocolate chips chopped smaller.
  • This cake can be stored in the refrigerator for up to 3 days, tightly covered.
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Category: Dessert Cake
  • Method: Baking
  • Cuisine: American

Keywords: cherry chocolate chip cake, layered cake, chocolate chip cake, cherry cake, buttercream frosting, birthday cake, celebration cake

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Find it online: https://mealmagicplace.com/cherry-chocolate-chip-cake-recipe/