Watermelon Cake? Nope, it’s a cherry chip cake all the way!
I know this one is a bit of a mind bender since the decoration will have you thinking it’s watermelon!
Cherry juice in the cake batter turns your favorite white cake recipe into a perfect Cherry Cake
Before we get into a heated debate about Maraschino cherries and my opinion that they are a blaspheme to nature itself
With bleaching and dyeing and all sorts of hideous processes done to these beautiful little drupes
Check out these All Natural Maraschino Cherries I found at Chukar Cherries *not sponsored
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Notes for Success:
Before we get into a heated debate about Maraschino cherries and my opinion that they are a blaspheme to nature itself
With bleaching and dyeing and all sorts of hideous processes done to these beautiful little drupes I do not recommend
However, check out these All Natural Maraschino Cherries I found at Chukar Cherries *not sponsored
For more about traditional Maraschino Cherries, here’s a good article to read!
By using the cherry juice from the jar instead of water in the recipe your cake batter transforms into a vibrant pink with a hint of cherry taste!
I will admit I did use a drop of pink food color though to give it a boost!
Cherry Extract is also a great way to boost the cherry taste!
Starting with my super easy White Cake Box Hack for the cherry cake and equally simple American Style Buttercream
The decor for the watermelon is so easy with just a small amount of melted vegan chocolate you can pipe the “seeds” for the outside decor!
Cherry Chip Cake
Ingredients
2 options for the cake batter! you choose
- 1Recipe White Cake Hack
- *Add cherry juice instead of water
- OR 2x Recipe Truly White Cake
- * Add cherry juice instead of water
- Cherry Extract 2 teaspoons (10ml)
- 1 cup mini chocolate chips
for the icing & filling
- 1 Recipe Buttercream
- Cherry Extract 1 teaspoon (5ml)
- Food color or cherry fruit powder as needed
- Vegan Chocolate for the "seeds" approx ¼ cup
Instructions
- Prepare the cake recipe as per the instructions on that post
- Add the mini chocolate chips and the cherry extract and bake the batter in 3-7" cake pans
- While the cakes are baking & cooling prepare the buttercream recipe as per the instructions on that recipe post
- Divide the buttercream into 4 parts: ½c dark green / ½cup light green/ ½ cup white
- Then flavor the remaining buttercream for the filling & icing with cherry extract and /or cherry fruit powder ¼ OR simply color with pink-red food color
Notes
Cherry chip cake can be stored at room temperature in a cool spot lightly covered for up to 3 says
Refrigerate for longer storage up to 1 week
Freeze for up to 2 months
I’ve been looking to make watermelon macarons. I’m stumped on how to achieve the true flavor of watermelon. ANy thoughts? I was thinking about reducing fresh watermelon into a syrup and then adding this as my essence to the batter. Appreciate your advice. Thank you, Taryn
Hey there, I am NOT the person to go to for vegan Macarons LOL
But as for watermelon I find THAT flavor & blueberry is the hardest to achieve
SO while I like your idea to get the most concentrated flavor, to then translate that into a Macaron recipe~ Good Luck!
Hi there! You state that one should replace the water in the white cake recipe with cherry juice.. but as far as i could see your Truly white cake recipe doesn’t require water at all.. how can I achieve this beautiful pink color?
Hey thanks a good point! LOL I just updated the recipe with a link to my EASY LEMON CAKE recipe where you can use cherry juice instead of the lemon juice!