Cherry Chip Cake with American Buttercream
This scratch recipe for Cherry Chip Cake with American Buttercream will bring you back to your childhood days. Creamy and flavorful!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
Ingredients
|| Cherry Chip Cake ||
1 cup vegetable oil
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1 teaspoon almond extract
3 cups flour
1 tablespoon plus 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup maraschino cherry juice
3/4 cup whole milk
1/2 cup chopped maraschino cherries
|| American Buttercream Frosting ||
2 cups room temperature sweet cream butter
2 teaspoons vanilla extract
pinch of salt
2 pounds powdered sugar
1/4 cup cream
Instructions
Preheat the oven to 350 degrees.
|| Cherry Chip Cake || Mix together until smooth the oil, sugar, eggs, vanilla, and almond extract. Add the flour, sprinkle in the baking powder and salt. Mix on low and slowly add the maraschino juice and milk. Fold in chopped maraschino cherries.
Place in three greased 6-inch round cake pans. Bake for 40 – 45 minutes or until a toothpick come out clean. Cool for 10 minutes before removing onto cooling racks.
For a sheet cake, bake for 25-30 minutes.
|| American Buttercream Frosting || Cream the butter together on low, add the vanilla and salt. Slowly add 4 cups of powdered sugar adding more as needed. Slowly add the cream. Mix until smooth and creamy. Add more cream if the buttercream is too thick. Assemble cake layers and frost as desired.
Keywords: American buttercream, cake, cherry chip