Cherry Chip Cake Recipe
Hi, does anyone have a recipe for a cherry chip cake?
Thank you
Replies to This Discussion
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Permalink Reply by Stampinsher on
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Perfect timing to ask! I want to make one this week and I've haven't found one in my recipes. I need to look on the internet still. So really, if anyone has a good Homemade "Scratch" instead of box recipe, please share as soon as possible, Please!
If I make one myself and IF it tastes okay, I will post it. NOT promising, it could end up on the forum of Cake Disasters, LOL.
Thanks,
Sher
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Permalink Reply by Sharron Mell on
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I just found a recipe on All Recipes.com that received rave reviews. I am going to try it tomorrow night to see if I agree. I have learned the hard way to always test recipes before you bake it for someone. Here is the recipe, in case you want to try it also.
2 cups flour
2 cups sugar
3/4 c unsweetened cocoa powder
2 t baking soda
1 t baking powder
1/2 t salt
2 eggs
1 cup strog brewed coffee
1 cup milk
1/2 cup vegetable oil
2 t vanilla extract
1 (10 oz) jar marachino cherries, drained and chopped
Preheat over to 350 degrees
Grease and flour a 9x13 inch pan
Add eggs, coffee, milk, oil and vanilla. Beat until smooth (batter will be thin)
Fold in cherries and chocolate chips (reviews said to let cake bake for 5 minutes and then add)
Pour batter into pan (suggest using parchment paper)
Bake at 350 for 35 minutes or until toothpick inserted into middle comes out clean.
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I have a similar Chocolate Cherry Cake as the one that Sharon so kindly found on All Recipes and since it is very similar I knew I did not want this recipe for what I'm doing. It is too heavy for Cake Balls.
So when in doubt, pull out your 1965 Copyright Betty Crocker's Cookbook. I found the Silver White Cake and I changed it up a bit. It came out great but still not enough Cherry flavor for my taste. So I will have to trick up my BC to be Cherry Buttercream to make up the difference for taste.
I was looking for a Cherry Chip (non-chocolate chip) Cake Recipe
Original Recipe from Betty Crocker's Cookbook with a little of Sher's Twisting but not enough!
Silver White Cake
2-1/4 Cups of cake flour or (2 Cups of all-purpose Flour * - If using self-rising flour, omit baking powder and salt)
1-1/2 Cups of Sugar
3-1/2 teaspoons baking powder
1 teaspoon Salt
1/2 Cup Shortening
1 Cup Milk
1 teaspoon Vanilla (I used only 1/2 teaspoon of each vanilla and cherry) NOT ENOUGH CHERRY NEEDS MORE
4 egg whites (1/2 Cup)
22 Maraschino Cherries chopped into pieces Plenty of cherries, they were all through the cake nicely, I did that good!
Heat oven 350 degrees. Grease & flour baking pan, 13x9x2 inches or 2 round layers pans 8 or 9-1/2 inches.
Measure flour, sugar, baking powder, salt, shortening, milk and vanilla into large miser bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 2 minutes high speed, scraping bowl occasionally.
Add egg whites; beat on high speed for 2 minutes, scraping bowl occasionally.
Then I folded in the chopped maraschino cherries gently.
Poured into my pans and baked as directed.
Oblong pan, 35 to 40 minutes
layered pans, 30 to 35 minutes
The cake is really pretty and light weight besides more white in color than pink, thank goodness. Too bad I am going to mush it up, LOL. If anyone tries this recipe or knows of a more cherry tasting cake (not a boxed cake mix) that is White in color with cherry chips (not chocolate chips incorporated) please send it to me.
Thanks.
Smilin' Sher
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I did the same as below...the silver cake recipe...only instead of using 1 cup of milk, I used 1/2 cup of heavy cream and 1/2 cup of the cherry juice! This got rave reviews at a birthday party.
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What a great Fantastic Idea!!!! I'm going to do that next time!!! Thanks so much for sharing. Now, help me here, Cherry juice from where?? And did you do the Maraschino cherries as well, like me or should I just not add those? I bet the heavy cream was better too.
Ginger Weigel said:I did the same as below...the silver cake recipe...only instead of using 1 cup of milk, I used 1/2 cup of heavy cream and 1/2 cup of the cherry juice! This got rave reviews at a birthday party.
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Ginger,
I tossed out my cake and made it again for my cake balls. I did use your suggestion and YES! It tasted a lot better!!! Thanks so much for sharing that tip. It made a world of difference. My juice is a concentrate by ZerGut, Sour Cherry Syrup. We picked this up (and I forgot we had it, LOL) while we were traveling so I don't remember exactly where we got it. It is a product from Slovenia, Imported by Indo-European Glendale, California. I'm going to have to find more because I only have 3/4 of a bottle left. It is like a wine bottle.
Thanks again!
Ginger Weigel said:I did the same as below...the silver cake recipe...only instead of using 1 cup of milk, I used 1/2 cup of heavy cream and 1/2 cup of the cherry juice! This got rave reviews at a birthday party.
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To be honest, I have used the juice from the marachino cherry jar (they tend to have lots of liquid). I also have a bottle of cherry dessert wine that I picked up in Michigan that I have used. Both will turn the cake more "pink", so hopefully that's not a problem for you.
You know, for more intense cherry flavor, you might take the juice from the cherry jar (Or, I have seen cherry juice at the grocery stores now), if you have a cup...boil it down to half a cup. This will concentrate the cherry flavor and get rid of a lot of the water.
I'm so glad that worked for you Stampinsher!
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I know this is an older thread but I have a good recipe. The secret to making it like the box mix is the almond extract!
I have attached the recipe
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Cherry Chip Cake Batter.pdf, 18 KB
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Chris, thank you for sharing the recipie, it does sound very good. Is the sugar 1 1/2 cup?
Chris said:I know this is an older thread but I have a good recipe. The secret to making it like the box mix is the almond extract!
I have attached the recipe
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Permalink Reply by jeri c on
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I did not see this post earlier.... I do a version of the WASC with a cherry chip mix but add marshino cherry juice and chopped marshino cherries. Also, Silver Cloud makes a cherry flavoring that is really concentrated and wonderful too! I will post my recipe on my blog on here as soon as I have time. Mine does not have any chocolate in it though.
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