Cherry Chip Cake
Whether it's Valentine's Day or a birthday, this pretty in pink cake will make any occasion special.
Ingredients
FOR CAKE:
1 cup unsalted butter, softened
1 ½ cups white sugar
3 large eggs, room temperature
1 teaspoonLorAnn Pure Vanilla Extract
1 teaspoon LorAnn Cherry Emulsion
¼ cup vegetable oil
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
1 cup half & half
1 cup maraschino cherries, rinsed & diced
FOR FROSTING:
1 ½ cups unsalted butter, room temperature
3-4 cups confectioners sugar, or to taste
1 teaspoon LorAnn Pure Vanilla Extract
1 teaspoon LorAnn Cherry Bakery Emulsion
¼ cup whipping cream
pink food coloring, optional
maraschino cherries, to garnish
Directions
FOR CAKE:
1. Preheat oven to 325ºF. Grease & line three 6-inch round cake pans. Set aside until ready to use.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter & sugar. Add the eggs one at a time, scraping down the bowl after each addition.
3. Add the vanilla extract, cherry emulsion & vegetable oil. Beat until incorporated.
4. In a separate bowl sift together the flour, baking powder & salt.
5. Alternate between adding the flour mixture & cream to the stand mixer bowl. Beat until batter is smooth, about 2 minutes. Stir in diced cherries.
1. In the bowl of a stand mixer fitted with the paddle attachment add the butter & sugar. Cream until light & fluffy, about 10 minutes.
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