Cherry Chip Drip Cake Recipe 🍒🎂
This Cherry Chip Drip Cake is a stunning, moist, and flavorful cake filled with sweet cherry chips, frosted with silky buttercream, and topped with a decadent white chocolate ganache drip.
Ingredients
For the Cherry Chip Cake:
- 2 ½ cups (310g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (226g) unsalted butter, room temperature
- 1 ¾ cups (350g) granulated sugar
- 4 large egg whites
- 1 tbsp vanilla extract
- ½ tsp almond extract (optional)
- 1 cup (240ml) whole milk
- ½ cup (120ml) maraschino cherry juice
- ¾ cup (120g) finely chopped maraschino cherries
- ½ cup (80g) mini white chocolate chips (optional)
For the Cherry Buttercream Frosting:
- 1 ½ cups (340g) unsalted butter, room temperature
- 5 cups (625g) powdered sugar
- ¼ cup (60ml) maraschino cherry juice
- ½ tsp almond extract (optional)
- Pinch of salt
- 2-3 tbsp heavy cream (if needed for consistency)
For the White Chocolate Ganache Drip:
- 6 oz (170g) white chocolate, finely chopped
- ¼ cup (60ml) heavy cream
- Pink or red gel food coloring (optional)
Instructions
Make the Cherry Chip Cake:
- Preheat oven to 350°F (175°C). Grease and line three 6-inch or two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes).
- Add egg whites one at a time, beating well after each addition. Stir in vanilla and almond extract.
- Mix in the flour mixture in three additions, alternating with milk and cherry juice, beginning and ending with flour.
- Gently fold in chopped cherries and white chocolate chips.
- Divide batter evenly among prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Cherry Buttercream:
- Beat butter until smooth and creamy (about 2 minutes).
- Gradually add powdered sugar, mixing well after each addition.
- Pour in cherry juice and almond extract, then beat until fluffy. If needed, add heavy cream 1 tbsp at a time for desired consistency.
Make the White Chocolate Ganache Drip:
- Heat heavy cream in a small saucepan or microwave until just simmering.
- Pour over chopped white chocolate and let sit for 2-3 minutes. Stir until smooth.
- If desired, add gel food coloring for a pink or red drip effect.
- Let ganache cool slightly before using.
Assemble the Cake:
- Place one cake layer on a cake board or plate. Spread a layer of cherry buttercream on top. Repeat with remaining layers.
- Apply a thin crumb coat of buttercream and chill the cake for 15 minutes.
- Frost the cake with a final coat of buttercream and smooth with an offset spatula.
- Drizzle cooled ganache over the top edge, letting it drip down the sides.
- Decorate with extra cherries, sprinkles, or white chocolate shavings.
Tips for Success:
- Use room temperature ingredients for a smooth batter.
- Chop cherries finely to distribute flavor evenly.
- Chill the cake before adding ganache for a controlled drip effect.
Enjoy your beautiful Cherry Chip Drip Cake! 🍒✨