I love hearing from you whenever you try a recipe I have posted or when you think of something I should post but haven’t yet! I’ve baked all types of desserts for more than 4 decades and I followed your recipe exactly. Cherry Chip cake was the cake of my childhood! Idk, but it’s definitely delicious. We did add some almond extract as well as vanilla to the frosting and left out the shortening. 23 CUPCAKES AT 350* FOR 20 MIN. I followed the recipe to the letter. The gorgeous, bright maraschino cherries on top of the cake make up for a lot of my shortcoming when it comes to decorating anyway, I think. can cherry dr. pepper soda add together and bake as box directs. I’ve heard from others who added white chocolate chips and loved it! I’m honestly surprised that others have had success following this recipe as written. If so, I would just make a few cupcakes with whatever is leftover and throw them in the freezer to have on hand! My 7 year old son wanted a cherry cake for his birthday. I’m sorry this wasn’t to your tastes but thanks for the feedback. This cake can be made into a round layered cake. I don’t warm the milk myself, I feel it makes the frosting too soft. As Youtuber Mind Over Munch instructs in her video, stir 12 ounces of a carbonated beverage into your prepackaged cake flour, plop the mixture into a pan and bake it in the oven as directed on the box. I find that frostings with shortening leave a weird film in my mouth, You could absolutely use butter. Thank you!!! Do you ever separate your egg whites and beat them? I’m excited to make this but was hoping to make it Friday for a Monday occasion. I’ve never made cookies from a cake mix before, but I’ll have to experiment and see. This is such a lovely cake! 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! Nostaglic recipes from handwritten recipes cards and Retro Cookbooks, Home » Dessert » Cakes » Cherry Chip Cake, January 31, 2019 by Sarah Olson 3 Comments. Actually, I really do think salted butter is the right choice for this cake because it doesn’t call for any other salt in the recipe. Afraid the cake would be too dense without whipping the egg whites separately, I did whip and added the egg whites only at the very end (after alternating dry and wet ingredients) and the result is fantastic : a moist and flavorful (you are right the cherry flavor sets in as the cake cools) and not spongy at all. I have never tried adding walnuts to it and the only cake recipe I can think of with nuts in it that comes immediately to mind is carrot cake, but I think it would work. Each bite of this homemade vintage cherry chip layer cake bursts with sweet cherry flavor and is tinted the perfect shade of pink from the maraschino cherry juice from the jar. Mix together with a whisk or an electric mixer. If the cherries are sinking to the bottom of the pan, try chopping the cherries and draining them on paper towel, then tossing with a tablespoon of flour before adding to the batter. My guess is to decrease the liquid to get a cookie dough consistency is the starting place. This recipe has too much leavening. Very moist cake and very sweet! I’m sure it will work but there might be extra batter. I did also add vanilla to the frosting. 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. It didn’t rise, it was dense and had no flavor at all. I love to use a 9×13 pan for this recipe, makes frosting the cake easy! I haven’t tried it since I don’t usually keep cake flour on hand, but I’m sure it would work. I made this today for my husbands birthday when I couldn’t find the cake mix I had. maraschino cherry juice (from jar above). I was born in 1980 too and will celebrate my 40th later this year! I’m so glad you enjoyed them! My guess is a half sheet though. This recipe is definitely a keeper. It does make a pretty cake when it is all done but flavor is always most important. I’m a baker…lol. I bake with a lot of different liquor s and they add another level of flavor to your cakes and it also help retain moisture and a lightness that is amazing. Is it possible you were using 9-inch pans instead of 8-inch? I used 8-inch cake pans for these layers. Bake for about 25 minutes or until a toothpick comes out clean when stuck in the center of the cake. I do not beat them separately first. Mix together with a whisk or an electric mixer. And if you add all of the dry ingredients at once, your batter is likely going to be really thick and the chance that you will over mix the batter go way up, which ultimately results in a tougher cake without the moist, tender crumb that you want in a layer cake. I made this cake with a cherry buttercream frosting over the weekend for my mother in law’s surprise 60th birthday party. And if you’re on. I must admit I felt the recipe made a ton of frosting. Bake at 325ºF for about 10 minutes. This recipe looks delicious!! Is it retro-modern? Thank you so much for your comment! In a medium-sized bowl, add the cake mix, chopped cherries, melted butter, eggs, vanilla, water, and a half cup cherry juice. There is just something about the pretty pink chiffon color and maraschino cherries that make me think of frothy 1950’s prom dresses or something. Cupcakes could be taken to work and shared. White cake mix with maraschino cherries and buttercream frosting. Also I cut the frosting in half. What works for you and what you’re suggesting doesn’t work for everyone. You are welcome, Anna! Hi, I am excited to try this recipe! This cake makes you time travel. I I’m highly impressed with this recipe!!!!! Drain the cherry juice into a bowl or measuring cup. Repeat with another 4 cups of the powdered sugar, followed by 2 tablespoons of maraschino cherry juice, mixing well between additions. The result was dense and gummy and just inedible. And if you run out of cherry juice, you can just use milk instead. But I couldn’t wait to try it. Your email address will not be published. I made no substitutions. 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! The white chocolate chips are a fantastic idea! I made this with cherry pie filling between the layers. Hi Cathy! I am looking to make this for my dads birthday, however I only have 9 inch pans. I will try this for my birthday. This post may contain affiliate links which won’t change your price but will share some commission. I read every blog comment and Facebook or Instagram message and try to incorporate the feedback I am getting from you. If you only have unsalted butter, you could absolutely use that – I would just add 1/4 teaspoon of salt. If so, how much oil? That’s too bad that yours came out flat. Super dense. Wowsa. Just a little bit of salt actually can bring out the sweetness of other ingredients. I’m making it for a 90th birthday party. I take my cake baking very seriously and work hard to give you recipes that deliver consistently delicious results.

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