Mini Cherry Chip Cake

These Cherry Chip Cake with homemade fluffy vanilla are a delicious Cherry spiced fall dessert, irresistible !!

You know that one dessert that instantly takes you back because for me it’s cherry chip cake with its pink flecks and fluffy crumb along with that sweet cherry-almond thing going on which makes it so good.
I still remember the first time I tried to bake one since I thought I had it all figured out but it turns out I grabbed pickled cherries instead of maraschino so that was a rookie move and my kitchen smelled kind of interesting.

But once I got it right then it became a total game-changer and it turned into a birthday staple even though no one in my family can agree on exactly how pink it should be because my sister wants it neon while I’m more of a soft-blush kinda gal so we compromise in a way.

Have you ever made cherry chip cake from scratch If not then don’t sweat it because this version’s beginner-friendly and it doesn’t taste like a boxed mix although no shade if you love those too.

Ingredients :

• 2 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 egg whites
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¾ cup whole milk
• ½ cup maraschino cherry juice
• ¾ cup finely chopped maraschino cherries
• 8 to 10 cherries for garnish
• Optional: a few drops of red or pink food coloring

How to Make Mini Cherry Chip Cake

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix the Dry Stuff In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 2

Cream Butter and Sugar In a large mixing bowl, use a hand mixer or stand mixer to beat the butter and sugar together until light and fluffy—about 3 minutes and add the egg whites one at a time, beating well after each. Mix in the vanilla and almond extract.

Step 3

In a separate cup, combine the milk and cherry juice. Add the dry ingredients to the butter mixture in three parts, alternating with the milk cherry mixture. Begin and end with the dry ingredients and add the Cherries Gently fold in the chopped cherries and food coloring if using until well distributed.

Step 4

Pour the batter evenly into the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
After a few minutes let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Frost with your favorite frosting—vanilla buttercream or cream cheese frosting work great!

Kitchen Equipment Needed :

• Two 9-inch round cake pans
• Mixing bowls medium and large
• Hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Whisk
• Knife and cutting board for cherries
• Wire cooling rack
• Toothpick for checking doneness

Recipes Tips

Time saver : Buy pre-chopped maraschino cherries if you’re in a hurry.

Food coloring tip : Just 1–2 drops are enough for a light pink color.

Moisture boost : Don’t overbake Check your cake at 25 minutes.

What to Eat with  Mini Cherry Chip Cake ??

Cherry chip cake is already a star on its own, but it’s even more fun when I offer it with Orange Julius. But when my sister is with me, she prefers strawberry juice with mango. You can also try it with milk, especially since I recommend it for children.

FAQ’S

Can I use fresh cherries instead of maraschino cherries to prepare a Cherry Chip Cake ?

Yes, but maraschino cherries give the cake a sweeter taste and bright pink color. Fresh cherries are less sweet and may need extra sugar.

What frosting works best with cherry chip cake ?

Vanilla buttercream or cream cheese frosting both taste amazing with the cherry flavor.

Is this cake good for kids’ birthday parties ?

Yes! Kids “girls is more ” love the pink color and sweet cherry bits.

How do I keep the cake from sticking to the pan ?

Grease and flour the pans, or use parchment paper to line them.

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