Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure everything is well combined to ensure an even bake.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2.5 teaspoons baking powder, 0.5 teaspoon salt
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer on low speed, mix until the mixture resembles coarse crumbs. This step helps to evenly distribute the fat throughout the dry ingredients.0.5 cup unsalted butter, softened
- In a separate small bowl, lightly beat the two large eggs and stir in the vanilla extract. Add this mixture to the flour and butter mixture. Continue mixing on medium speed until just combined.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a small jug or bowl, combine the milk and the strained maraschino cherry juice. With the mixer on low speed, gradually add the liquid mixture to the cake batter, alternating between the milk/cherry juice mixture and the dry ingredients. Begin and end with the dry ingredients. Mix until just combined and no dry streaks remain. Be careful not to overmix.1 cup milk, at room temperature, 0.5 cup maraschino cherry juice (from the jar), strained
- Gently fold in the chopped maraschino cherries and the semi-sweet chocolate chips using a spatula. Distribute them evenly throughout the batter.0.5 cup maraschino cherries, drained and chopped, 0.5 cup semi-sweet chocolate chips
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Once baked, let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
- While the cakes are cooling, make the frosting. In a large bowl, cream together the softened unsalted butter until light and fluffy using an electric mixer.1 cup unsalted butter, softened
- Gradually add the sifted confectioners' sugar, about a cup at a time, to the butter, mixing on low speed until incorporated.4 cups confectioners' sugar, sifted
- Add the milk and vanilla extract. Increase the mixer speed to medium-high and beat for 3-5 minutes until the frosting is smooth, creamy, and spreadable. If you desire a vintage pink hue, add a few drops of pink food coloring and mix until the desired color is achieved.0.25 cup milk, 1 teaspoon vanilla extract, Pink food coloring (optional, for vintage tint)
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of frosting over the top.
- Carefully place the second cake layer on top. Frost the entire cake – the top and sides – with the remaining frosting.
- Decorate the top of the cake with additional chopped maraschino cherries for a beautiful finish. Slice and serve your delicious Vintage Cherry Chip Layer Cake!Additional chopped maraschino cherries, for garnish
Notes
To keep your Vintage Cherry Chip Layer Cake fresh and delicious, store any unfrosted or frosted cake at room temperature in an airtight container for up to 2 days. If it's warm or you've used a frosting that requires refrigeration, it's best to store the cake in the refrigerator. It will stay fresh in the fridge for up to 5 days. To reheat individual slices, a short stint in a microwave (about 10-15 seconds) can revive its moistness. For longer storage, you can freeze the unfrosted cake layers or frost-covered cake. Wrap them tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.