Every year for my birthday, my mom makes my favorite Betty Crocker cherry chip cake with cherry frosting. This past year, we couldn't find the cake mix or frosting at our grocery store and learned it was discontinued. Luckily, mom found one last box of mix in the pantry and set out to make this last cherry chip cake the best one ever. My mom is pretty special. When she heard me gushing over a fabulous ombre cake on Pinterest, she set out to make me one of my own.
How gorgeous is her cake? It is cherry chip pink ombre perfection! Not only was this cake delicious, but I was convinced my mom had some serious baking magic up her sleeve. After a few months of keeping her lips sealed, she finally revealed the truth. She promised me this was a VERY easy cake to make. Not convinced I was really up to the task, I enlisted mom's help to recreate the cake and see for myself. I did resign myself to making my cake using regular white cake mix, since we had cleaned the pantry of cherry chip mix.
Little did I know that a second cherry chip miracle was about to happen. When my mom described our ombre cake project to her sister, Aunt Penny just happened to have a a box of cherry chip mix and a cherry frosting in her pantry! She generously passed on these ingredients so that we could recreate the cake exactly. Thanks, Aunt Penny!!
You will need:
- 1 box cake mix (water, oil and eggs as noted in mix instructions)
- 2 cans frosting
- 4 bowls
- 4 round cake pans
- food coloring
- cooling racks
- Preheat oven per cake mix instructions.
- Grease or spray your round pans.
- Prepare cake batter according to cake mix instructions. If you want to make a cake from scratch, proceed until you have your batter prepared.
- Divide your batter equally into the four bowls. I had just over a cup of batter in each of my four bowls.
- Add food coloring to each bowl. I started by putting one drop in bowl one, two drops in bowl two, three drops in bowl three and four drops in bowl four. Stir each until you can see what the color looks like. I discovered that the colors weren't varied enough, so I added a little more dye to bowls 3-4, stirring as I went. Eyeball the colors until you are pleased that each bowl gets progressively darker.
- One by one, transfer batter into a cake pan and bake according to cake mix instructions. I only had two round pans, so I used each pan twice.
- Let layers cool. Note that each layer will be quite thin. If you want a taller cake, you can use two boxes of cake mix.
- Frost between each layer, then top and sides. My mom used nearly two cans of frosting in her original cake. I used one can on mine, but I wanted my frosting layers very thin.
- Flower garnish optional!
It turns out mom was right, as usual. The ombre cake was so easy to make when you divide the mix into bowls to create your colors. My cake did not turn out nearly as pretty as hers, but mom's do have a special touch when making birthday cakes for their daughters! Now that I can make a pretty pink ombre cake, I am thinking of all kinds of ways to vary the recipe.
Note: Since the baking of this cake, I have heard a rumor that while most stores don't sell cherry chip anymore, I may be able to find this at certain Walmart grocery locations. Fingers crossed! I hope you can find cherry chip in your area, because it really is so delicious!