My guess is a half sheet though. This cake is phenomenal! Specifically, this homemade Cherry Chip Layer Cake made from scratch and topped with bright, beautiful maraschino cherries! Heaven! 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. Hi, I’m from the UK and would love make this cake. This is such a pretty cake! I’m sorry this wasn’t to your tastes but thanks for the feedback. I don’t do box cakes, as I enjoy making from scratch. It’s seriously bliss on a plate and I’m in love. But I would argue that homemade is better anyway. I followed the recipe to the letter. I was out of the country and didn’t see this until after the holiday but I hope you tried it! I’m going to try your recipe today with the addition of cherry liquor. Either way, just watch your bake time. Lots of chopped up maraschino cherries are folded into the batter to make sure the cherry flavor really comes through and I love the tiny bit of texture that they add to the super moist, perfect cake. 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! I was extremely disappointed. Do not over mix, some lumps are ok. Spray a 9×13 pan with non-stick spray. Afterwards I looked at the recipe more critically and I have to say there is way too much “fat” content. This is how I decorate most of my cakes, like my favorite Devil’s Food Chocolate Cake with Chocolate Buttercream Frosting. I’m a baker…lol. It looks beautiful! 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. I’ve baked all types of desserts for more than 4 decades and I followed your recipe exactly. Also I cut the frosting in half. I will probably be using my favorite homemade buttercream flavored with the Maraschino cherry juice and decorated with the cherries thank you for posting your recipe!! As a kid I could inhale them. I like to chop the cherries very finely. I cannot wait to make this cake. Getting feedback from you helps me and other readers too! I wonder if I can use the cherry cake image for graphics work. Place the bottom layer of cake on a cake plate and carefully spread 1 1/2 cups of the frosting over it in an even layer. Repeat with another 4 cups of the powdered sugar, followed by 2 tablespoons of maraschino cherry juice, mixing well between additions. Strawberry Shortcake Nostaglic recipes from handwritten recipes cards and Retro Cookbooks, Home » Dessert » Cakes » Cherry Chip Cake, January 31, 2019 by Sarah Olson 3 Comments. I make cupcakes all the time and these got some of the best responses I’ve ever had! The cherry flavor really didn’t seem to come through which is odd because it really smelled so good coming out of the oven. 6 oz. Thank you!!! In a medium-sized bowl add the butter, powdered sugar, and a tablespoon of cherry juice. can cherry dr. pepper soda add together and bake as box directs. Would this change anything too much? Very moist cake and very sweet! It sounds similar to my dad’s favorite (black walnut cherry cake). Is it vintage? If you want to see them all, you can click on the “Recipes” tab at the top of this page, or just head to my recipe archives by clicking here. Thanks for the recipe. What changes would need to be made to turn this into cookies (which is what a relative used to make with the box cake mix)? A cake can sink for a variety of reasons, not simply because of too much leavening. Then you mix well between each addition, scraping down the sides of the bowl as you go. He says it ranks right up there with the favourite pineapple cake his grandma used to make him! 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! I made this cake yesterday for a friend and it turned out amazing!!! Hey. Stay tuned for more recipes. Everyone at the party LOVED it! You’re welcome! 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 so sorry but I was not a fan at all. And the icing tasted like shortening and nothing else. I find that frostings with shortening leave a weird film in my mouth, You could absolutely use butter. Everyone came back for seconds. Thank you for sharing your recipe! Did not have much of a cherry flavor. This recipe is perfect to whip up real quick for your next potluck, summer BBQ, or even a fancy dinner party. To everyone who reads this blog of mine, I just want to say thank you for your support and encouragement during this first year of House of Nash Eats! I don’t think I would mess around with adjusting the ingredient measurements for the smaller sizes. 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. Hi, I’m Amy! I do not beat them separately first. Turned out beautifully!!!! Yes, actually everything gets added to the sugar and butter, which are creamed first before adding the vanilla, sour cream, and eggs. I am going to try this recipe for a wedding. I can hardly believe it’s been a year since I posted a delicious Blackberry Nectarine Crumble as my first post here on House of Nash Eats. Your email address will not be published. Spread the frosting onto the cooled cake evenly. Made this cake tonight and followed the recipe with no changes. Some bakers may take that approach with some cake recipes like angel food cake, but not for this cake recipe. 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 made this for my son’s birthday and it was amazing. And what better way to celebrate than with a tall, beautiful, three-layer birthday cake? This Cherry Chip cake was made by my mom for just about every birthday of mine and my brothers growing up. All Rights Reserved. In the Cherry Cake, are the egg whites to be whisked? And if you’re on Pinterest, feel free to leave a comment and photo there if you have one! But I have to say that a boxed cherry chip cake has got nothing on this from scratch version. , use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. The cake was enormous, however that wasn’t a problem since it was very moist and flavorful and the entire cakes was eaten in the same day. I made this recipe as cupcakes and it was awesome! JUST MAKE THIS CHERRY CHIP RECIPE INTO CUPCAKES….”WOW” AMAZING!!! I am sad to say I made this cake and it didn’t turn out at all. THANK YOU SO MUCH FOR THE RECIPE….THIS IS A KEEPER!!!! I read every blog comment and Facebook or Instagram message and try to incorporate the feedback I am getting from you. Followed the recipe exactly. I want to see your photos! I’m sure it will work but there might be extra batter. The texture of the cake was perfect and the pink from the cherries was so pretty and delicate. Thanks so much in advance. Yielded 24. I found cherries without red dye to make this recipe and she was so excited. She has mentioned in the past that she loved Cherry chip cake growing up and would request it for her birthday. I’ve never made cookies from a cake mix before, but I’ll have to experiment and see. Better cake decorators than myself would have perfectly smooth sides and a top, but honestly, I’m kind of loving my less than perfect approach to the frosting here because to me, this looks totally doable. If you only have unsalted butter, you could absolutely use that – I would just add 1/4 teaspoon of salt. But let me know what you think once your cake is done! Sorry my pantry contents and I are going to butcher such a beauty! I made this cake with a cherry buttercream frosting over the weekend for my mother in law’s surprise 60th birthday party. Two thicker layers will take a bit longer than stated, while three thinner layers will bake a few minutes faster. Divide the batter evenly between the prepared cake pans, then bake for 24 to 26 minutes or until a cake tester inserted in the center of the cakes comes out with only a few crumbs. I reduced this in half to make 16 cupcakes and was shocked how much everyone loved them! I haven’t made yet but was wondering if you Can you make this as a Bundt cake. Mix together with a whisk or an electric mixer. What size cake pans do I need? Add the dry ingredients alternately with the maraschino cherry juice and milk, starting with 1/3 of the dry ingredients, then adding half of the juice and milk, then repeating with another 1/3 of the dry ingredients, followed by the remaining juice and milk, and ending with the final 1/3 of the dry ingredients. He said I had to make it again this year exactly like the last one. There is already cherry juice in the batter for flavoring. The frosting is also my mom’s recipe. 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.