We learned of this cake during a Baking School class, when fans of the now-discontinued Betty Crocker boxed cake mix highlighted its rich pudding-infused texture and vibrant bits of dried maraschino cherries. Our version swaps dried fruit for fresh and is served with a fresh cherry sauce for a showstopping presentation.
Cherry Chip Cake
Ingredients
- 2½ cups (412 grams) fresh cherries, pitted, finely chopped, and patted dry
- 3 cups (375 grams) plus 2 tablespoons (16 grams) cake flour, divided
- 2 cups (400 grams) granulated sugar
- 2½ teaspoons (12.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (240 grams) whole milk, room temperature
- 4 large egg whites (120 grams), room temperature
- ¼ cup (60 grams) sour cream
- 2 teaspoons (8 grams) vanilla extract
- Vanilla Buttercream (recipe follows)
- Cherry Compote (recipe follows)
Instructions
- Spread chopped cherries onto a layer of paper towels; let stand for 20 minutes.
- Preheat oven to 350°F (180°C). Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
- In the bowl of a stand mixer, whisk together 3 cups (375 grams) flour, sugar, baking powder, salt, and baking soda by hand. Add butter; using the paddle attachment, beat at medium-low speed until butter is incorporated and mixture resembles coarse meal, about 2 minutes.
- In a medium bowl, whisk together milk, egg whites, sour cream, and vanilla extract. With mixer on low speed, add one-third of milk mixture (about â…” cup or 180 grams) to flour mixture, beating until combined. Increase mixer speed to medium, and beat until light and fluffy, 1 to 2 minutes. With mixer on low speed, gradually add remaining milk mixture, beating until combined and stopping to scrape paddle and bottom and sides of bowl.
- In a small bowl, stir together chopped cherries and remaining 2 tablespoons (16 grams) flour. Fold into batter until just combined. Divide batter among prepared pans (about 2 cups or 575 grams each).
- Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- Level cooled cake layers, if desired. Place 1 cake layer on a serving plate. Spread ¾ cup (202 grams) Vanilla Buttercream onto cake. Top with second cake layer; spread ¾ cup (202 grams) buttercream onto cake layer. Top with remaining cake layer. Spread remaining buttercream on top and sides of cake. Refrigerate for at least 15 minutes before serving. Serve with Cherry Compote. Cover and refrigerate for up to 3 days.
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Vanilla Buttercream
Ingredients
- 3 cups (681 grams) unsalted butter, softened
- 1 teaspoon (3 grams) kosher salt
- 6½ cups (780 grams) confectioners’ sugar
- 3 tablespoons (45 grams) heavy whipping cream
- 2 teaspoons (8 grams) vanilla extract
Instructions
- 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy, 1 to 2 minutes. With mixer on low speed, add confectioners’ sugar, 1 cup (120 grams) at a time, alternately with cream, beginning and ending with confectioners’ sugar, beating until combined after each addition. Beat in vanilla. Scrape paddle and bottom and sides of bowl. Increase mixer speed to medium-high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.
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Cherry Compote
Ingredients
- 1 pound (454 grams) fresh cherries, pitted
- ½ cup (100 grams) granulated sugar
- 1 tablespoon (15 grams) fresh lemon juice
Instructions
- 1. In a medium saucepan, bring all ingredients to a boil over medium-high heat, stirring frequently and mashing cherries slightly. Reduce heat to medium; cook, stirring frequently, until cherries have released most of their juices and mixture is thickened, 25 to 30 minutes. Remove from heat, and let cool completely. Refrigerate in an airtight container for up to 3 days.
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