Post by @batterwithian

🍒 Cherry Chip Cake 🍒 Okay, hear me out… Cherry Chip Cake. Not chocolate chip — little pieces of maraschino cherries baked right into a soft, tender vanilla-almond cake. It’s nostalgic, a little retro, and honestly deserves a comeback. Cherry Chip Cake Makes 3 × 8-inch layers Bake at 325°F / 165°C Dry Ingredients • 540 g cake flour — 4½ cups • 500 g granulated sugar — 2½ cups • 17 g baking powder — 3½ tsp • 5 g baking soda — 1 tsp • 8 g fine salt — 1½ tsp Fats • 170 g unsalted butter, softened — ¾ cup / 1½ sticks • 145 g neutral oil — ⅔ cup Wet Ingredients • 280 g buttermilk — 1 cup + 2 tbsp • 200 g sour cream — ¾ cup + 2 tbsp • 3 large eggs • 120 g carton egg whites — ½ cup • 14 g vanilla extract — 1 tbsp + 2½ tsp • 3.5 g almond extract — ¾ tsp • 53 g maraschino cherry juice — 3½ tbsp Cherries • 1 (10 oz) jar maraschino cherries, with juice • 8 g cake flour — 1 tbsp, for coating cherries • Optional pink/red gel food coloring Method 1. Prepare the cherries Add the entire jar of cherries with the juice to a small blender or food processor. Pulse 3 quick times, just until finely chopped — don’t purée. Pour into a fine-mesh strainer and let drain for 10–15 minutes, gently pressing if needed. Pat the cherries very dry and reserve 53 g / 3½ tbsp of the strained cherry juice. 2. Prepare the pans Preheat oven to 325°F / 165°C. Grease and parchment-line three 8-inch round cake pans. 3. Mix the dry ingredients Combine the cake flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with the whisk attachment. Mix briefly to combine. 4. Reverse cream Switch to the paddle attachment. Add the softened butter and mix on low until the mixture resembles fine, damp crumbs. Slowly stream in the oil and mix briefly until incorporated. 5. Mix the wet ingredients Whisk together the buttermilk, sour cream, eggs, egg whites, vanilla, almond extract, and reserved cherry juice until smooth. Add optional pink/red gel food coloring and mix just until evenly incorporated. 6. Make the batter Add the wet mixture to the dry ingredients in 3 additions, mixing between each addition and scraping down the bowl between additions. Mix on speed 2–4, just until the batter is smooth and fully combined. Do not overmix. 7. Add the cherries Toss the drained, chopped cherries with 8 g / 1 tbsp cake flour. Fold the cherries gently into the finished batter by hand. Don’t overmix. 8. Bake Divide the batter evenly between the three pans. Bake at 325°F / 165°C for approximately 45–55 minutes, beginning to check at 40 minutes. The cakes are done when the centers spring back lightly and a toothpick comes out with a few moist crumbs. 9. Cool Cool in the pans for 10 minutes, then turn out onto a wire rack. Remove parchment and cool completely before filling and frosting. Optional Cherry Soak • ½ cup maraschino cherry juice • ½ cup simple syrup • 1 tsp citric acid, optional If you don’t have citric acid, add lemon juice to taste instead. Mix together and lightly brush over the cooled cake layers. Optional Cherry Filling Add a thin layer of cherry preserves between the cake layers for an extra cherry punch. Velvet American Buttercream next video #CherryChipCake #CherryCake #VintageCake #NostalgicBaking #CakeRecipe