Crinkle cakes were a favorite childhood and this new recipe Cherry Chocolate Chip Crinkle Cakes rekindle those memories.
I loved crinkle cakes as a child. We received a terrific nostalgic response from perfecting and posting our recipe for the Gumdrop version. We have been trying out new versions to share with you since then.
These tender moist little cakes are terrific with just glace cherries but as the kids suggested. “Everything’s better with chocolate chips” and I didn’t argue. I shared these with a few co-workers and they absolutely raved about them. What a perfect lunchbox treat.
Try our other crinkle cake recipes too by clicking the links below:
Like this Cherry Chocolate Chip Crinkle Cakes recipe?
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- 3/4 cups butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 tsp pure lemon extract
- 1 ½ cups cake flour (or pastry flour)
- 1 ½ tsp baking powder
- ½ cup warm , undiluted evaporated milk
- 3/4 cup chopped candied (glace) cherries (or dried cherries)
- 2/3 cup chocolate chips
Cream together the butter and sugar well.
Add the eggs, one at a time, beating well after each addition until light and fluffy.
Blend in the vanilla and lemon extracts.
Sift together the cake flour and baking powder.
Fold dry ingredients into the creamed mixture alternately with the evaporated milk beginning and ending with the dry ingredients.
Fold in the chopped cherries and chocolate chips.
Bake in greased and floured mini loaf pans or in paper lined muffin tins. Bake at 325 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully so they don't over bake.