The cake is a more dense than the cherry chip box mix which makes it a whole lot easier for a layered cake. However, it’s still a soft crumb because we are using an oil based cake as opposed to butter. There is always a time and place for butter in cakes! But, it’s a traditional cherry chip cake, so we want moist, crumby, pink goodness. This cake is suitable for whom prefer the slightly sweet, supremely creamy, and fluffy meringue based frostings. But, there is a time and a place for sweet, and that’s now.
It’s filled with some warm vanilla, but the one thing we had to add was a splash of almond extract. It doesn’t come out tasting like almond, but it does give it that extra flavor that you crave out of a traditional box mix.
Cherry Chip Cake with American Buttercream
Do not refrigerate your cake. Store in a cool, dry place before serving. Ideally you should store your cake in the box it arrives in until required. Once cut, store in an airtight container.
