Cherry Chip Cake

Maraschino cherries IMO are a blaspheme to nature itself with bleaching & 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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Prep Time 2

Cook Time 30

Total Time 2 30

Servings

Ingredients

2 options for the cake batter! you choose

1 recipe White Cake Hack *Add cherry juice instead of water
2x recipe Vegan White Cake * Add cherry juice instead of water
2 teaspoons Cherry Extract 2 teaspoons
1 cup mini chocolate chips

for the icing & filling

1 Recipe Buttercream
1 teaspoon Cherry Extract
Food color as needed
¼ cup Vegan Chocolate for the "seeds"

Instructions

Prepare the cake recipe of your choice as per the instructions on that post
Add the mini chocolate chips and the cherry extract & bake the batter into 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: ½ cup dark green / ½ cup light green/ ½ cup white
The remaining buttercream leftover will be for the filling & icing colored pink as shown in the picture

Notes

Be sure to read all the notes for success section above the recipe

Storage Cherry chip cake can be stored at room temperature in a cool spot lightly covered for up to 3 days. Refrigerate for longer storage up to 1 week. Freeze for up to 2 months