Cherry Chocolate Chip Cake

posted by Krystle on January 25, 2016 5 Comments »

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Cherry Chocolate Chip Cake: Super moist cherry cake studded with tons of mini chocolate chips. Tastes like a chocolate covered cherry in cake form!

There is no cure for a broken heart.

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But this cake comes dang close!

It is SO moist and literally melts in your mouth. The cake batter is flavored with cherries and filled with tons of mini chocolate chips. The 3 layers are then filled with a delicious cherry frosting. You will not be alone this Valentine’s Day. You’ve got meeee and this cake! Cake lover? Don’t miss my Pecan Cake with Pecan Pie Filling too! There ain’t no heartbreak this cake can’t fix.

Want to listen to 80’s ballads and stuff our faces? 🙂

Cherry-licious Cherry Chocolate Chip Cake

You could also totally make this for your love bug! If they like chocolate covered cherries, they’ll love this cake!

Cherry Chocolate Chip Cake

Author: Krystle

Recipe type: Cake

Cuisine: American

Prep time: 30 mins

Cook time: 24 mins

Total time: 54 mins

Serves: 10 Slices

Cherry Chocolate Chip Cake: Super moist cherry cake studded with tons of mini chocolate chips. Tastes like a chocolate covered cherry in cake form!

Ingredients

For the Cherry Cake
1½ Cups White Sugar
¾ Cup Butter
1 Teaspoon Vanilla Extract
¾ Cup Sour Cream
4 Egg Whites
1 Egg
2½ Cups All Purpose Flour
4 Teaspoon Baking Powder
¼ Cup Whole Milk
½ Cup Maraschino Cherry Juice
1 Cup Mini Chocolate Chips
Pinch of salt, To Taste
For the Cherry Frosting
1½ Cups Butter, Softened
1½ Cups Shortening
12 Cups Powdered Sugar
5 Tablespoons Marashino Cherry Juice
Pinch of salt, To Taste

Instructions

Preheat oven to 350 degrees F. Grease and flour (3) 8 inch cake pans.
In a large bowl, cream butter and sugar until light and fluffy. Stir in egg, egg whites, sour cream, baking powder, and vanilla until combined.
Stir in milk and cherry juice.
Gradually add flour a little at a time until just combined. Do not overmix.
Fold in mini chocolate chips.
Evenly divide batter between 3 cake pans. Bake for 24-26 minutes until a toothpick inserted in the center comes out clean.
Cool in pan for 5-10 minutes. Remove to wire wracks to cool completely.
For the Cherry Frosting
In a large bowl, combine butter and shortening until light and fluffy.
Add powdered sugar a little at a time. Alternate with cherry juice as needed until you reach your desired consistency.
Putting it all together
Smoothly spread bottom layer with around ½ cup of frosting. Top with second layer.
Spread around ½ cup of frosting over the second layer. Top with final cake layer.
Spread remaining icing on sides of cake using an offset spatula.
Pipe with additional icing on top of cake if desired. Top with maraschino cherries and mini chocolate chips if desired.