vintage cherry chip cake

Kitchen: Sara Raquet

Cake Instructions Cake

1 1/4 cups granulated sugar 3/4 cup salted butter room temperature. 1 teaspoon vanilla 3/4 cup sour cream room temperature 1 egg- room temperature 4 egg whites- room temperature 2 1/2 cups all-purpose flour 4 teaspoons baking powder 1/4 cup milk 1/2 cup maraschino cherry juice 1 cup chopped maraschino cherries

Frosting 1 1/2 cups butter, room temperature 1 1/2 cups shortening 12 cups powdered sugar 5-6 tablespoons maraschino cherry juice Additional maraschino cherries with stems for decorating

Heat oven to 350 degrees. Prepare three 8-inch round cake pans by lining the bottoms with circles of parchment paper and spraying the sides with cooking spray. In a large bowl, cream the butter and sugar and beat on medium speed until light and fluffy, about 4-5 minutes. Add the vanilla and sour cream and mix well to combine. Add the egg and egg whites in two batches, scraping the sides of the bowl and mixing well between each addition. In a separate bowl, combine the flour and baking powder. Add the dry ingredients alternately with the maraschino cherry juice and milk, starting with 1/3 of the dry ingredients, then adding half of the juice and milk, then repeating with another 1/3 of the dry ingredients, followed by the remaining juice and milk, and ending with the final 1/3 of the dry ingredients. Be sure to scrape the bowl between additions, and only mix just until everything is combined without overmixing. Stir in the chopped maraschino cherries. Divide the batter evenly between the prepared cake pans, then bake for 22 to 24 minutes or until a cake tester inserted in the center of the cakes comes out with only a few crumbs. Cool completely on a wire rack.

Frosting Instructions In a large bowl, combine the butter and shortening and beat on medium speed until smooth. Add 4 cups of the powdered sugar and beat well until smooth. Add 3 tablespoons of the maraschino cherry juice and beat again to completely incorporate. Repeat with another 4 cups of the powdered sugar, followed by 2 tablespoons of maraschino cherry juice, mixing well between additions. Add remaining 4 cups of powdered sugar and mix until smooth, adding an additional tablespoon of cherry juice, if necessary, to make a thick frosting that is just slightly sticky to the touch.

Assembly Level each cooled cake round by slicing off any domed tops. 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.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. Decorate with extra maraschino cherries with stems, then slice and serve!