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Vintage Cherry Chip Layer Cake

Vintage Cherry Chip Layer Cake
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Bake the perfect vintage cake with our cherry chip tech. Layers, flavor & pro tips for the ultimate dessert. Step-by-step guide.

Ingredients

Scale
  • 1 box (15.25 oz) white cake mix
  • 1 cup maraschino cherry juice
  • 1/2 cup vegetable oil
  • 3 large egg whites
  • 1/2 cup maraschino cherries, finely chopped
  • 4–5 drops red food coloring
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • 2 teaspoons vanilla extract
  • 1 pinch salt

    • Instructions

  • Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  • In a large bowl, combine white cake mix, cherry juice, oil, and egg whites. Beat with a mixer for 2 minutes until smooth.
  • Gently stir in the chopped cherries and optional food coloring until evenly combined.
  • Divide batter evenly between the prepared pans. Bake for 23-28 minutes, or until a toothpick comes out clean.
  • Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  • For the frosting, beat softened butter until fluffy. Gradually add powdered sugar, milk, vanilla, and salt. Beat for 3-4 minutes until smooth.
  • Place one cake layer on a plate. Spread with frosting. Top with the second layer. Frost the top and sides of the cake. Garnish with whole cherries.

    • Notes

    A soft, pink-speckled Vintage Cherry Chip Layer Cake with fluffy vanilla frosting. This nostalgic dessert is surprisingly simple to make with a boxed cake mix base and is perfect for celebrations.

    Nutrition

    Find it online: https://bestdisheasy.com/vintage-cherry-chip-layer-cake/