Cherry Chocolate Chip Pound Cake
This moist Cherry Chocolate Chip Pound Cake is moist, decadent, and has amazing flavor!
Ingredients
- 3 sticks (339g) unsalted butter, softened Should still hold shape but dents when pressed.
- 3 cups (600g) sugar
- 5 large eggs, room temperature (Place in bowl of warm water for 5 minutes if too cold.)
- 3 cups (375 g) * All Purpose Flour* (not self-rising)
- ½ teaspoon 2 g baking powder
- ½ teaspoon (3g) salt
- 1 cup (242g) sour cream
- 1 (10 oz) Jar Maraschino Cherries - Approximately ½ cup finely chopped cherries. Reserve juice.
- ⅓ cup maraschino cherry juice reserved from the jar of maraschino cherries *See Notes
- 1 ½ teaspoons (6g) Cherry Extract (We used Watkins brand)
- ½ cup Mini Chocolate Chips plus extra for sprinkling on top (adjust amount to your liking)
- Pink of coloring gel for batter- optional- we used very little.
Glaze
- 2 cups Confectioners Sugar see notes
- ¼ cup (60g) milk
- Pinch of salt Approximately ¼ teaspoon
- Cherry Extract- start with 1 teaspoon and add additional until you reach desired amount of cherry flavor.
- A touch of pink coloring gel- optional
Instructions
- Preheat oven to 325 degrees F and grease and flour a bundt pan.
- Separate maraschino cherries from the juice-- reserve the juice for later.
- I reserved 7 cherries to be used as decoration for the top of the cake. Then sliced up the rest very finely-- approximately ½ cup. I lightly blotted with a paper towel.
- In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
- Cream the butter on medium speed in your mixing bowl until smooth. (Use paddle attachment if using a stand mixer). Gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- In a small bowl or measuring cup, combine the 1 cup sour cream, ⅓ cup of the drained juice from the jar of cherries, and 2 teaspoons cherry extract.
- While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until blended.
- Fold in the finely chopped cherries and mini chocolate chips. Add batter to prepared bundt pan.
- Bake at 325 degrees for 60-70 minutes. Check on the cake as it nears the 1 hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.
- Cool on a cooling rack (still in pan) for 10 minutes before turning out.
- This recipe makes approximately 8-8.5 cups of batter.
For the Glaze:
- Combine confectioners sugar, milk, cherry extract, and a pinch of salt in a small bowl and stir until smooth.
- Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more juice or a touch of milk.
- Finishing TouchesWe sprinkled mini chocolate chips and added 7 maraschino cherries around the top of the cake for decoration.