Description
This Easy Chocolate Cherry Chip Cake combines moist, fluffy cake infused with cherry juice and dotted with maraschino cherries, topped with a luscious cherry-flavored buttercream and silky chocolate ganache. Perfect for cherry lovers seeking a delightful dessert that’s simple to prepare and impressive to serve.
Ingredients
Scale
Cake
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup cherry juice
- 2 large egg whites
- ¼ cup buttermilk
- ¼ cup unsalted butter, softened
- ¾ cup sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- â…“ cup maraschino cherries, chopped
- ½ tablespoon flour (for tossing cherries)
Buttercream Frosting
- ½ cup unsalted butter, softened
- ¼ cup powdered sugar
- 1 tablespoon powdered sugar (additional)
- 2 teaspoons heavy cream
- ¼ cup cherry juice
Chocolate Ganache
- ½ cup heavy cream
- ¼ cup chopped chocolate
Instructions
- Preheat oven: Set the oven to 350°F (175°C) and grease an 8-inch cake pan thoroughly to prepare for baking.
- Combine dry ingredients: Sift the all-purpose flour, baking powder, and salt together to ensure even distribution and a light texture.
- Mix wet ingredients: In a separate bowl, whisk together the cherry juice, egg whites, and buttermilk until smooth and combined.
- Cream butter and sugar: Beat the softened butter and ¾ cup sugar until the mixture is fluffy and light, then blend in the vegetable oil and vanilla extract for added moisture and flavor.
- Incorporate dry and wet mixtures: Gradually add the dry ingredients and the cherry juice mixture alternately into the creamed butter mixture, mixing gently to maintain airiness without overmixing.
- Add cherries: Toss the chopped maraschino cherries with ½ tablespoon of flour to prevent sinking, then gently fold them into the cake batter.
- Bake the cake: Pour the batter into the prepared cake pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool the cake: Allow the cake to cool completely in the pan before transferring or frosting to avoid melting the frosting.
- Prepare buttercream frosting: Beat the softened butter until creamy, then gradually add the powdered sugar, cherry juice, and heavy cream. Whip until the frosting is light and fluffy.
- Make chocolate ganache: Heat the heavy cream until hot but not boiling, then pour it over the chopped chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
- Frost and decorate: Spread the cherry buttercream evenly over the cooled cake. Drizzle the chocolate ganache on top, and optionally decorate with additional maraschino cherries for a beautiful finish.
- Store the cake: To maintain freshness, store the cake in an airtight container at room temperature for up to 2 days.
- Longer storage: Refrigerate the cake for up to 5 days, bringing it to room temperature before serving to restore texture and flavor.
- Freezing tips: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator or for 1-2 hours at room temperature before enjoying.
Notes
- Ensure cherries are well coated in flour before adding to the batter to prevent them from sinking.
- Do not overmix the batter to keep the cake light and fluffy.
- Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- For a more intense cherry flavor, you can increase cherry juice slightly in the frosting.
- Use high-quality chocolate for the ganache to achieve the best smoothness and richness.
- The cake can be served slightly warm but is best enjoyed at room temperature.
