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Paradise and Pennant Candied Fruit

Cherry Chip Cake

Get ready to be swept off your feet by this Cherry Chip Cake recipe, adorned with a captivating Pink Cherry Buttercream that is both mouthwatering and visually stunning! Infused with the irresistible sweetness of candied cherries, this cake bursts with cherry goodness that will leave your taste buds in pure bliss that strikes a perfect balance between sweetness and tartness.

Ingredients:

Cake

• 1 ½ cups sugar
• ¾ cup salted butter, softened
• ½ teaspoon vanilla extract
• ¾ cup sour cream, room temperature
• 4 egg whites, room temperature
• 1 egg
• 2 ½ cups sifted cake flour
• 4 teaspoons baking powder
• ¼ cup whole milk, room temperature
• ½ cup Maraschino cherry juice, room temperature
• ¾ cup Paradise candied cherries, finely chopped save 10- 12 whole for decorating

Cherry Buttercream

• 1 ½ cup unsalted butter 3 sticks
• ½ cup salted butter 1 stick
• 7 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 4 to 6 Tablespoons Maraschino cherry juice
• 10 to 12 whole candied cherries for top of cake

Directions:

Make Cake

Preheat oven to 350°F (325°F convect oven)

To be continued…