Are you looking for a deliciously decadent cake that will impress your friends and family? Look no further than this cherry chip cake recipe.
With a moist and fluffy texture, bursts of cherry flavor, and a hint of almond, this cake will be a hit for any occasion. Follow these step-by-step instructions and pro tips to create a beautiful and tasty dessert.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 egg whites
- 1 cup maraschino cherries, chopped
- 1/2 cup white chocolate chips
- Red food coloring (optional)
Instructions:
- Preheat your oven to 350 degrees. Grease and flour a 9×13 inch baking pan.
- In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the butter and sugar with an electric mixer, until light and fluffy.
- Add in the milk, vanilla extract, and almond extract, and mix until well combined.
- In another bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the wet mixture.
- If desired, add a few drops of red food coloring for a vibrant pink color.
- Add in the flour mixture, a little at a time, and mix until just combined.
- Stir in the chopped cherries and white chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Cut into slices and serve with a dollop of whipped cream or vanilla ice cream.
Pro Tips:
- For extra cherry flavor, add a few drops of cherry extract to the batter.
- If using canned cherries, be sure to drain them well before chopping.
- For a twist on the traditional, use dark chocolate chips instead of white.
- To make a layer cake, divide the batter evenly between two 9-inch round cake pans and bake for 30-35 minutes.
- If the batter seems too thick, add a splash of milk to thin it out.
Safety Precautions:
- Be sure to let the cake cool completely before slicing to avoid burning yourself.
- Handle the hot pans with oven mitts to prevent burns.
- Be careful when folding in the egg whites so as not to deflate them.
- Keep a close eye on the cake while it’s baking to prevent overcooking.
Step-by-Step Preparation Guide:
Step 1: Preheat your oven to 350 degrees. Grease and flour a 9×13 inch baking pan.
Step 2: In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
Step 3: In a separate large bowl, cream together the butter and sugar with an electric mixer, until light and fluffy.
Step 4: Add in the milk, vanilla extract, and almond extract, and mix until well combined.
Step 5: In another bowl, beat the egg whites until stiff peaks form.
Step 6: Gently fold the egg whites into the wet mixture.
Step 7: If desired, add a few drops of red food coloring for a vibrant pink color.
Step 8: Add in the flour mixture, a little at a time, and mix until just combined.
Step 9: Stir in the chopped cherries and white chocolate chips.
Step 10: Pour the batter into the prepared pan and spread evenly.
Step 11: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 12: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 13: Cut into slices and serve with a dollop of whipped cream or vanilla ice cream.
Expert Tips for Premium Results:
- To achieve a lighter and fluffier texture, sift the flour and sugar before mixing.
- For a more pronounced almond flavor, use almond milk instead of regular milk in the recipe.
- For a professional bakery look, drizzle some melted white chocolate over the top of the cake once it has cooled.
- To make sure the cherries are evenly distributed, sprinkle them over the batter instead of mixing them in.
- If you don’t have maraschino cherries, you can substitute with fresh or frozen cherries.
FAQs:
1. Can I make this cake in advance?
Yes, this cake can be made a day in advance. Just be sure to store it in an airtight container at room temperature.
2. Can I use a different type of flour?
You can use a gluten-free flour blend in this recipe, but the texture may be slightly different.
3. Can I use almond flour instead of all-purpose flour?
Yes, you can use almond flour, but you may need to adjust the ratio of almond flour to all-purpose flour to achieve the right texture.
4. Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge before serving.
5. Is this cake suitable for a birthday party?
Absolutely! This cake is perfect for any special occasion, including birthdays. You can even add a layer of frosting between two cakes to make a layered cake.
6. Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries, but be sure to pit them and chop them before adding them to the batter.
Follow this cherry chip cake recipe for a dessert that is sure to please everyone’s taste buds. With its beautiful pink color, bursts of cherry and almond flavor, and fluffy texture, this cake is a showstopper. Don’t forget to incorporate the pro tips and safety precautions for the best results. Happy baking!
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