Vintage Cherry Chip Layer Cake

12
Servings
40m
Prep Time
24m
Cook Time
1h 4m
Ready In

Recipe: #33576

October 22, 2019



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Original recipe yields 12 servings
OK
  • FOR FROSTING

Nutritional

  • Serving Size: 1 (393.7 g)
  • Calories 1582.4
  • Total Fat - 66.2 g
  • Saturated Fat - 28.9 g
  • Cholesterol - 172.4 mg
  • Sodium - 474.7 mg
  • Total Carbohydrate - 249.6 g
  • Dietary Fiber - 1 g
  • Sugars - 227.4 g
  • Protein - 7 g
  • Calcium - 169.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.1 mg

Step 1

Heat oven to 350 degrees.

Step 2

Prepare three 8-inch round cake pans or two 9-inch round pans by lightly spraying with cooking spray and a light coat of flour.

Step 3

In a large bowl, cream the butter and sugar and beat on medium speed until light and fluffy, about 4-5 minutes.

Step 4

Add the vanilla and sour cream and mix well to combine.

Step 5

Add the egg and egg whites in two batches, scraping the sides of the bowl and mixing well between each addition.

Step 6

In a separate bowl, combine the flour and baking powder.

Step 7

Add the dry ingredients alternately with the maraschino cherry juice and milk. Be sure to scrape the bowl between additions, and only mix just until everything is combined

Step 8

Stir in the chopped maraschino cherries.

Step 9

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.

Step 10

Cool completely on a wire rack.

FROSTING


Step 11

In a large bowl, combine the butter and shortening and beat on medium speed until smooth.

Step 12

Add 4 cups of the icing sugar and beat well until smooth.

Step 13

Add 3 tablespoons of the maraschino cherry juice and beat again to completely incorporate.

Step 14

Repeat with another 4 cups of the icing sugar, followed by 2 tablespoons of maraschino cherry juice, mixing well between additions.

Step 15

Add remaining 4 cups of icing sugar and mix until smooth, adding an additional tablespoon of cherry juice, if necessary, to make a thick frosting

ASSEMBLY


Step 16

Level each cooled cake round by slicing off any domed tops.

Step 17

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 the second layer of cake and another 1 1/2 cups of frosting.

Step 18

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.

Step 19

Decorate with extra maraschino cherries with stems

Tips & Variations


  • Additional maraschino cherries with stems for decorating

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