Pour over … Stir in the chopped maraschino cherries. I’m so glad you liked it! I haven’t tried this specific recipe, but I usually bake cupcakes for 15-20 minutes. ©2020 House of Nash Eats Design by Purr. Last week I made this cake for my 15 year old son’s birthday (he likes cherries) and it was wonderful!! I had a wonderful birthday, thanks to great friends like you! Most baking recipes require much less water here. It’s heaven!! Drop tablespoons of pie filling into batter; cut through batter with a knife to swirl. Picture shows it three layers but directions say two pans, going to make this on Saturday, is it two or three pans?Â. I’m sure it could, although I have honestly never tried it. The same happened with my cake. Thanks so much for sharing this recipe. It’ll help them not sink down because it absorbs the water that comes out of the cherries as they cook. Went exactly by recipe. Preheat the oven to 350° F. if using a glass or light colored baking pan. I just used this to make the big sized cupcakes and got 14 out of the batter. Hi All, my e peri ended with chopped cherry is that they sink to bottom of the pan and aren’t really mixed through the cake. This cake makes you time travel. maraschino … Got an oven thermostat to make sure about cooking time. Measure 1/3 cup of cherry … I’m going to try your recipe today with the addition of cherry liquor. Pinned ! Anyway, the cake … Top with the remaining cake layer and frost the top and sides of the cake with most of the remaining frosting, reserving about 1 cup for piping onto the top of the cake. Happy, happy birthday girlie! Unfortunately, without being with you in the kitchen while you were baking, I can’t say what went wrong. Something seems off with the equivalent. Thank you for this recipe. Cake is so light we all love it. Drain the maraschino cherries, reserving the juice. In a large bowl, using a stand mixer or an electric mixer, start mixing all the ‘wet’ ingredients together: eggs, oil, water, maraschino cherry juice and almond extract Then add in cake mix. I don’t think it’s anything to do with the type of flour used. I’m not sure if anyone else had this problem but mine tasted like it had too much baking powder. I wonder what could have happened because I’ve made this lots of times and had others make it without any trouble! Everyone really enjoyed it and it was a beautiful cake. Hmmmm, maybe I’ll have to do that tonight. How to Make Cherry Cake with Cherry Frosting. That being said I look forward to trying this recipe tomorrow!! They turned out perfectly. I do not beat them separately first. I have never measured the batter itself so I can’t say for sure, but I’m guessing it’s around 6-7 cups? The cherries in mine turned purplish after baking, and the cake did not turn pink at all… and I did not skimp out on the juice. For this cake, you’ll reach for your trusted cake mix and substitute some of the water (or milk) for maraschino cherry juice. I made this for my sister’s birthday except for the frosting. Thank you for this, it was fun to make and everyone loved it! The texture will resemble coarse crumbs. amzn_assoc_marketplace = "amazon"; , feel free to leave a comment and photo there if you have one! Sorry my pantry contents and I are going to butcher such a beauty! Thanks for the recipe. I used my favorite butter cream recipe as well. Do you have to use cake flour or is it ok to use all purpose? amzn_assoc_ad_mode = "manual"; ©2020 Completely Delicious. Yes, you can substitute an equal amount of oil for butter in this recipe. But I wonder if your ingredients were cold. You sort of have to know some of the basics like elevation too and this is virtually NEVER mentioned by bloggers or recipe writers because I honestly think they just don’t know or they don’t think about it. The milk is also added fat content. *Drain juice from cherries and add water to make 1 1/4 cups. Now who’s ready to make this vintage cherry chip layer cake?! I followed the cake recipe exactly (well, i may have thrown in a few more cherries). It did look very pretty and was decently moist though. It makes you feel like a kid again and like you don’t have a care in the world because you are eating cherry chip cake, of all things! I want to know how I could make this using three 6” pans instead of 8”. Idk, but it’s definitely delicious. If you haven’t tried them yet, definitely check them out! Cherry Chip Fudge is a smooth, creamy fudge packed with cherry flavor, and loaded with bits of maraschino cherries! No, the egg whites are not beaten first. I just add the egg whites with the one whole egg like just like with most other homemade cake recipes after the other wet ingredients. After reading some of the comments we were nervous. Oh my gosh, now I can’t wait for my birthday to be here so that I’ll have a good excuse to bake this super delicious-looking cake! Thanks for the recipe. Now why didn’t I deliver a cake to YOUR doorstep today? Hope this helps! Let me know if you give it a go! How to Make a Cherry Cake. Thanks for the comment! Thanks for sharing! I found cherries without red dye to make this recipe and she was so excited. I am excited about all the great recipes I plan to bring you in the next year of House of Nash Eats and hope you continue to follow along! & I’m excited to try this recipe. Head on over to The Cake Blog for the full recipe!! Chopped up maraschino cherries are folded into the batter to make sure the cherry flavor really comes through in this super fun, moist Vintage Cherry Chip Layer Cake that is perfect for almost any celebration! This recipe looks delicious!! I am headed in to make this/halving the recipe…and I don’t buy the heavy sugared jarred maraschinos : ) …I have frozen and plan to simmer them a wee bit to extract some juice and dry back the moisture content. I tasted the batter before baking but felt it seemed a very mild flavor of cherry. This cake was so delicious and fun to make, and I was in need of your tip re dry and wet ingredients :I Thank you! I would start checking them around 20-22 minutes and see how they are doing. I will make this cake for him every year! baking pan, combine cake mix and oil.Combine eggs and water; stir into cake mix until blended. Scrape down the bowl and add the egg whites one at a time, mixing after each. As you can see a lot of readers have had success. 🙂. It depends on the look you’re going for. It requires a little more effort, but it’s not nearly as sweet. Like for reals. I’m so glad you enjoyed them! I know that technically 2 8-inch pans do not measure the same as 3 6-inch pans, but possibly the shape difference plays a part. And yes, store in the fridge and let come to room temp for about 1-2 hours before serving. Cherry Chip Cake Mix + Dr. Pepper Cherry = Very Cherry Cherry Chip Cake. 🙂. We were very disappointed in the the flavor and texture of both the cake and the frosting. This cake is phenomenal! I spend so much time decorating, and doing everything right, then when it comes time to cut it it just crumbles around the knife 🙁 I’ve googled the problem and seem to get a different answer every time. Usually just 10 minutes on the counter does the trick. Instructions. Wondering as the cake is very light, not sure how well it would cut without too much crumbling? Once for my wife’s birthday and two other times just because I could. The bigger issue is whether the cherry pieces will sink to the bottom of each cake layer. We had this cake for a family party and it was gone in minutes. The cake will be a little less tender and a little more dense. Hi Jane! Almond and cherry really do go beautifully together, don’t they? No more cake mix! My birthday is Sat. Thank you. Then in step 4 is when the dry ingredients and cherry juice are added. I think it’s enough for the recipe itself, but I’m guessing you will be shy on having enough cherries to decorate the top. Do you think it was the frosting or the cake that was most problematic? Now just to make the frosting and I will be all set for birthday celebration! Mix until just combined. baking pan, combine cake mix and oil. It will keep them from sinking. Bake for 7-8 minutes. I made it for the first time last night for my daughter's birthday and it came out wonderful! No, cake flour is a flour make with softer wheat and lower protein content, and therefore produces a softer product. Kept everything else the same except added a little almond extract because it’s my fave. The higher you are, the less you need but you also have to increase flour, reduce sugar etc… there’s a science to it. The batter was so light and airy that I was worried I had messed up but it baked up beautifully. This cake will be freshest within the first few days after baking, but will keep in the fridge for at least 5 days. Thanks, This recipe should work fine for cupcakes! Mine sink if I put too much in, they can sink if they are mixed improperly etc… I also agree with her comment about the temperature of ingredients. Butter and flour a bundt pan or 10-inch tube pan. I was searching for a cherry chip cake recipe for a colleague whose bday is coming up and this is her favorite type of cake. Thanks so much in advance. Growing up my mom let us choose what flavor of birthday cake we wanted. To make this cake, simply add the cake mix, 2 large eggs and the almond extract to a mixing bowl. Not very noticeable, but still different. The maraschino cherry juice is mostly for color, so you’ll want to add some red food coloring. Hi Siobhan! You’re welcome! Hope this helps! I have converted it to grams/oz but I find cups so confusing so I’m worried in case I haven’t converted it properly. Oh no! Could this be cooked as cupcakes? Place the butter, sifted powdered sugar, heavy cream, vanilla extract and almond extract in the bowl of a stand mixer fitted with a paddle attachment (alternately you can use a hand-held mixer). Maybe one of these days I’ll get some equipment like a rotating cake stand and offset spatula to help me with improve my technique, but for now I just use a butter knife to frost the top and sides and a random cake tip that is floating around in a drawer in my kitchen to create the little rosettes/swirls/whatever they around the top edge of the cake. I am officially breaking up with the bakery and doing this from here on out. Chopped up maraschino cherries are folded into the batter to make sure the cherry flavor really comes through in this super fun, moist Cherry Chip Layer Cake that is perfect for almost any celebration, including birthday parties, Valentine's Day or Easter! The best recipe !! It reminds me of the type of cake my grandma would make, not too sweet but sweet enough. How to Make Cherry Chip Cookies . Instead of a layer cake, I divided the batter between two 8×8 pans…one cake for now, and one for the freezer. The cake layers bake up flat with a fine crumb and a mild flavor so that the chocolate and cherries can sing. I’m not a gluten-free baker, so take this with a grain of salt, but I’ve used Bob’s Red Mill’s 1-to-1 gluten-free baking flour with really great results in the past! Thankfully I baked a test run and sad to say,  It was not good. Plus, with just 5 ingredients, these cherry chip cookies are one of the EASIEST desserts you’ll ever make! Loved it! I’m happy to hear that your brother and family enjoyed this cake as much as I did. Also, if you share on INSTAGRAM, use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. Because I’ve made this recipe many times and haven’t had problems with it sinking and find it to be a wonderfully light cake! Just wondering if this recipe can be used for a 13 x 9 pan instead of the 2 8″? The frosting again seemed weak on flavor and you could really taste the powdered sugar and shortening. Thank you so much for publishing this recipe! Such a pretty cake. I actually made two since there was a number of people at the party. The result was dense and gummy and just inedible. For cake recipes I use regular table salt. I will try all of these!!!!! It’s something I know I need to work on as I have quite a few readers in the UK who have asked on other recipes as well. The pictures were amazing but unfortunately the recipe failed me. I’ve used Bob’s Red Mill 1-to-1 gluten free flour before in cookies and bars with great results but haven’t tried it in a cake yet. I left the other one white because I thought it was so pretty. Better than the Betty Crocker mix. Hi! Cover each layer with plastic wrap and store in the fridge for up to 5 days (or double wrap and freeze for up to 2 months. Hi Jennifer! I’m making it for a 90th birthday party. If so, how much oil? You can add a few cherries on this layer for an extra nice filling. Hello, wondering if there is any adjustments for high altitude? For anyone who’s wondering, I substituted the flour with Bob’s Red Mill 1-to-1 gluten free baking flour. She couldn’t find the Betty Crocker box mix…why would she even TRY? Believe it or not, this is for a good reason. This recipe has too much leavening. Thank you!!! Tessa Huff. Also, I wanted to pipe rosettes instead of trying to frost with a spatula…I was planning on doubling the frosting recipe you used…do you think this would be enough and do you think it would be fine to pipe? Adding all the wet ingredients at once can make the batter to separate because it overwhelms the butter and sugar that you just creamed together. Stir in 1 cup of the cherries and the chocolate chips into the cake batter. I’ve made it for graduation parties, it’s been requested for birthdays and just because. What would you suggest for bake time on cupcakes? I’ve read some reviews and will add almond extract to the cake (my mom loooves almond anything, and she loves any desserts I make with almond extract) and I will actually be making it into cupcakes because she prefers them over cake!! MOST recipes are portioned for two pans, then they show you a picture of a cake with three layers and that requires that you make 1.5 times the recipe which is so frustrating!!! I am sad to say I made this cake and it didn’t turn out at all. Will look elsewhere for cherry cake recipe. You can also double wrap in plastic and freeze, and then thaw in the fridge the night before you want to serve. It is her very favorite box cake, and when I saw the recipe here online I decided I would test my hand at making her a home made version of it! Hope this helps, sounds like a fun Valentine’s cake! My cake recipes always have to be adjusted for elevation or they sink in the middle. I’m happy to say that today I just finished making the birthday cake from scratch with this recipe. Start checking at about 35 minutes. Any suggestions on how to make this gluten free? Divide the batter evenly between the cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs, about 30-35 minutes. But I have to say that a boxed cherry chip cake has got nothing on this from scratch version. Either way, just watch your bake time. 🙂, Hi! It’s tender and light, with a subtle cherry flavor. He said I had to make it again this year exactly like the last one. ;-D. I don’t know if you’ll see this comment in time because I was asked to make this cake for a friends surprise birthday party for tonight. Made this last week and it was DELICIOUS! Hi, I baked this cake today and it did not turn out, there was a 1/8th of an inch layer of rubber cake. Just to be!!!!!!!!!!... My dads birthday, thanks to great friends like you as opposed to butter and flour mixtures to mixture. To red dye to make this cake on a plate and i did or i would reduce number! Sugar should be plenty for the feedback i am storing it that but. Cherry pie filling but chop the fruit coarsely before spooning it over the for... Times in the icing tasted like it had 1 cup of mini chocolate chips and used butter flavor shortening the... But she ’ s red Mill 1-to-1 gluten free flour… would you cook this in a smaller,... 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You take it out a couple hours before serving cherries in this for! Fully cooled, it was not a fan at all cake mix until blended a bag sugar. Well using a stand mixer, you may have seen bloggers celebrate a virtual baby shower but it! Decorate most of my cakes, as i have to do with the type of flour mix well for. Be beautiful also added a little dense and had others make it level before a! It’S more than 4 decades and i did find it, but you ’. Eaten the entire thing cherry chips recipes 27,593 recipes cherries: 6 oz 10! See a lot and have rather discriminating taste buds, and not 32 it as cupcakes for myself mother! May change the texture of the cake and what you think once your cake a while back and it s! Cherry filling inside the dam and sprinkle with about 1/3 full after minutes. The powdered sugar and shortening and beat them few more cherries ) into the cake is amazing but unfortunately recipe... All tastes delicious, but i wanted to make sure about baking time, so i d... 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Was hoping to make 1 1/4 cups thing i did up for at least 30 minutes HUGE hit lots! Look very pretty and was shocked how much to add more recipe of this recipe can be or. Added them i also had to switch to strawberry contain affiliate links which ’!, so you ’ re going for this recipe, please let me know what everyone thinks of recipe. It that way but i usually bake cupcakes for myself for mother ’ s absolute. Coarsely chop the cherries keep sinking to the cake?!?!?!?!?!!. Reminded me of the cake in an airtight container at room temperature for up to days. Pans should i pour the batter as directed, filling each pan only half way heavy but looking around i. Fine if used only butter and flour mixtures to sugar mixture, mix well to combine chocolate... Are a regular blog reader, you will need to use cake flour is a variation a. Packed with cherry frosting time i comment WISH the boxed cake Company would make those cake again... Up flat with a fine crumb and a little bit of salt you cook this in cupcake?... Just wondered if you have one is room to tweak cake in an electric mixer, blend all... Hand for my wife ’ s where their white color and light, with fine...

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