Cherry Chip Cake
Cherry Chip cake is spectacular. This awesome cake delivers big on cherry flavor and vanilla flavor. It starts with a Cherry Chip Cake Mix. A whole bag of vanilla chips is added to the batter. The icing consists of powdered sugar, cream and a teaspoon of cherry extract.
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Like I said, this cake packs a one-two punch. Cherry and vanilla. The cake itself uses only 6 ingredients. The icing uses 3. It’s actually a pretty easy cake to bake, all things considered.
I received a 20-pound box of fresh, plump, out-of-this-world cherries from the Northwest Cherry Growers again this year. I ended up making ten different desserts, including a Cherry Crisp, a Cherry Slab Pie, and a Cherry Pinwheel Cobbler.
Most of my desserts ended up going out to John’s office. They are always grateful when I send in goodies. I should be getting a box of stone fruit (perhaps peaches) at the end of the month. So they’ll be getting more fruit desserts then.
Cherry Chip Cake is made in a bundt pan. So let me give you a few hints if you’ve not cooked a lot in bundt pans before. Don’t ever cook strictly by time. Always use a knife inserted all the way to the bottom of the pan to determine doneness. The bottom seems to cook the very last. If the knife comes out with goo or seems a little on the moist side, the cake is NOT done. Keep cooking!
Also you must grease and flour the pan really well. The cake will fall out in clumps if you don’t cook it long enough. The cake will stick to the sides if you don’t grease and flour it well enough. I use a narrow rubber spatula and go around the outside of the cake to try to make sure it comes out well.
If you’ve had bundt cake fails before don’t give up. My first one (cooked when I was about 20 years old) flopped. It came out in clumps because I didn’t know how to check it for doneness. It was several years later when I finally figured out how to bake bundt cakes!
When you’re making the icing, be sure to use as little cream or water as necessary to get the thickest icing possible. The cake also has to be completely cooled before adding a glaze. Otherwise, the glaze will dissolve into the cake and you won’t be able to tell it’s there! 🙁
If you enjoy cherries and vanilla, you’ll love this amazing Cherry Chip Cake. It’s incredibly rich since the vanilla chips seem to dissolve into the cake. Give this heavenly cake a try while fresh cherries are still in season.
Cherry Chip Cake is awesome.
This cake is rich, decadent and oh, so heavenly.
The vanilla chips dissolve into the cake while baking, making this cake explode with cherry and vanilla flavors.
Cherry Chip Cake is a wonderful dessert for company dinners.
Here’s what I did.
I used these ingredients for the cake.
Pour Cherry Chip Cake Mix into a mixing bowl. Add eggs and cream.
Beat with an electric mixer until smooth.
Pit and halve cherries. Pat dry with paper towels.
Add cherries and vanilla chips to cake batter.
Gently fold the cherries and vanilla chips into the cake batter to combine.
Generously grease and flour a 10-inch bundt pan. Spoon cake batter into prepared pan. Smooth the top.
Bake at 350 for an hour, to an hour and 15 minutes, or until a knife inserted into the center of the cake comes out clean.
Cool cake completely. This will take about an hour. Invert cake onto a serving plate.
I used these ingredients for the icing.
Whisk ingredients to combine. Use only as much cream as necessary to get a thick icing.
Drizzle icing over top of cake. If desired, place fresh cherries on top.
Allow icing to set at least 15 minutes before cutting into cake.
Cherry Chip Cake will have you drooling from the first bite.
This delicious dessert is the perfect summer dessert to make when fresh cherries are in season.
Here’s the recipe.
CHERRY CHIP CAKE
(My own concoction)
Cherry Chip Cake
Equipment
- 1 large Bundt pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 rubber spatula or knife to use around the outside edges of the cake before inverting
- measuring cups
- measuring spoons
- 1 cherry pitter or sharp knife to pit cherries
- 1 bamboo skewer to check the cake for doneness
- 1 small mixing bowl
- 1 whisk
Ingredients
CAKE:
- 15.25 oz. box Betty Crocker Cherry Chip Cake Mix
- 1/2 cup canola oil or use coconut oil or avocado oil
- 3 large eggs
- 1 cup heavy whipping cream or half-and-half
- 12 oz. bag vanilla chips or premiere white baking chips
- 2 cups fresh cherries pitted, halved and patted very dry
CHERRY GLAZE:
- 2 cups powdered sugar
- 1 tsp. cherry extract
- 1/2 cup heavy whipping cream
- 10 fresh cherries for garnish, if desired
Instructions
CAKE:
- Combine cake mix, eggs, oil and cream with an electric mixer until smooth.
- Gently fold in vanilla chips and fresh cherries.
- Pour cake batter into a greased and floured 10-inch bundt pan.
- Bake at 350 degrees for approximately 1 hour, to 1 hour 15 minutes, or until knife or bamboo skewer inserted in center comes out clean.
- Cool cake completely.
- Invert cake onto serving plate.
- Drizzle cherry glaze over top.
- Allow glaze to set up and dry, about 15 minutes before serving cake.
CHERRY GLAZE:
- With a whisk, mix powdered sugar, cherry extract and enough cream to make a thick glaze.
- Drizzle glaze over cake.
- Place either diced cherries (dried thoroughly) or whole cherries with stems on top of the cake for garnish, as desired.
Notes
Cherries provided courtesy of Northwest Cherry Growers.
© Can’t Stay Out of the Kitchen
Nutrition
Cherry Chip Cake will surely cure any sweet tooth craving you have.
This festive and beautiful cake is perfect for Fourth of July celebrations.
If you enjoy cherries and vanilla chips, you’ll love them together in Cherry Chip Cake.
You may also enjoy these delicious recipes!
Cherry Chip Cake
Equipment
- 1 large Bundt pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 rubber spatula or knife to use around the outside edges of the cake before inverting
- measuring cups
- measuring spoons
- 1 cherry pitter or sharp knife to pit cherries
- 1 bamboo skewer to check the cake for doneness
- 1 small mixing bowl
- 1 whisk
Ingredients
CAKE:
- 15.25 oz. box Betty Crocker Cherry Chip Cake Mix
- 1/2 cup canola oil or use coconut oil or avocado oil
- 3 large eggs
- 1 cup heavy whipping cream or half-and-half
- 12 oz. bag vanilla chips or premiere white baking chips
- 2 cups fresh cherries pitted, halved and patted very dry
CHERRY GLAZE:
- 2 cups powdered sugar
- 1 tsp. cherry extract
- 1/2 cup heavy whipping cream
- 10 fresh cherries for garnish, if desired
Instructions
CAKE:
- Combine cake mix, eggs, oil and cream with an electric mixer until smooth.
- Gently fold in vanilla chips and fresh cherries.
- Pour cake batter into a greased and floured 10-inch bundt pan.
- Bake at 350 degrees for approximately 1 hour, to 1 hour 15 minutes, or until knife or bamboo skewer inserted in center comes out clean.
- Cool cake completely.
- Invert cake onto serving plate.
- Drizzle cherry glaze over top.
- Allow glaze to set up and dry, about 15 minutes before serving cake.
CHERRY GLAZE:
- With a whisk, mix powdered sugar, cherry extract and enough cream to make a thick glaze.
- Drizzle glaze over cake.
- Place either diced cherries (dried thoroughly) or whole cherries with stems on top of the cake for garnish, as desired.
2 Comments
Patty
July 22, 2019 at 10:41 am
I am so thrilled I saw the Cherry Chip Cake recipe of yours on FB, it looks so moist and so amazing.
Teresa
July 22, 2019 at 11:42 am
Hi, Patty. It really is a delicious cake. So sweet and utterly wonderful. Hope you enjoy it.