Chaos Cake with Cherry Soda

This Chaos Cake Cherry Soda Cookie combines the best of cake and cookie textures with a unique cherry soda twist. It’s sweet, moist, and has just the right amount of crunch, making it perfect for dessert or an indulgent snack.

I first tried this cake during a weekend baking spree and was hooked instantly. Now it’s one of those easy treats I make when I want something both familiar and a little fun for guests.

Ingredients

• All-purpose flour: Two cups provides structure, choose fresh and finely milled flour for the best texture
• Baking powder and baking soda: One and a half teaspoons baking powder and half a teaspoon baking soda work together to give the loaf a gentle lift
• Salt: Quarter teaspoon balances the sweetness and enhances flavor
• Unsalted butter: Three quarters cup softened for creamy richness make sure it’s at room temperature for smooth mixing
• Granulated sugar: One cup sweetens the cake and helps with browning
• Eggs: Two large add moisture and bind the ingredients
• Vanilla extract: One teaspoon enhances the overall flavor with a warm note
• Cherry soda: Half cup adds a subtle cherry flavor and carbonation to lighten the batter
• Sour cream: Half cup contributes tanginess and extra moisture for softness
• Maraschino cherries: Half cup chopped deliver bursts of sweet cherry flavor drain and pat dry to avoid sogginess
• Crushed vanilla sandwich cookies: One cup create a unique crunchy topping and texture contrast
• Melted unsalted butter: Two tablespoons bind the cookie crumbs for sprinkling
• Powdered sugar glaze: Half cup powdered sugar and two to three teaspoons cherry soda mix into a glaze that adds sweetness and shine

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit. Grease a nine by five inch loaf pan thoroughly and line it with parchment paper for easy removal and even baking.

Prepare the Dry Ingredients:

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. This ensures an even distribution of leavening agents throughout the batter.

Cream Butter and Sugar:

In a large bowl, beat the softened butter and granulated sugar together for around three minutes using a mixer. Beat until the mixture is light and fluffy, which helps create a tender crumb.

Add Eggs and Vanilla:

Add in the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract to infuse warm, aromatic notes into the batter.

Combine Wet and Dry Ingredients Gradually:

Mix in half of the dry flour mixture followed by the cherry soda and sour cream. Finally, add in the remaining dry ingredients and stir gently just until combined. Avoid overmixing to keep the loaf tender.

Fold in Cherries:

Gently fold the drained and chopped maraschino cherries into the batter to distribute them evenly throughout without breaking them down.

Prepare Cookie Topping:

In a small bowl, combine the crushed vanilla sandwich cookies and melted butter. Mix until the crumbs are well coated and sticky enough to sprinkle.

Assemble the Loaf:

Pour half of the batter into the prepared loaf pan. Sprinkle half of the cookie crumb mixture evenly over the batter. Add the remaining batter and top with the rest of the cookie crumbs.

Bake the Cake:

Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil halfway through baking to prevent burning.

Cool the Loaf:

Let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack and allow it to cool completely, which helps the glaze adhere better.

Make and Add the Glaze:

Whisk the powdered sugar with two to three teaspoons of cherry soda until smooth. Drizzle over the cooled loaf for a shiny sweet finish.

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My favorite part of this recipe is the crunchy cookie topping which adds a wonderful surprise in every bite. One rainy afternoon, I shared this cake with friends and it quickly became a favorite, sparking a tradition of baking it every season.

Storage Tips

Keep the loaf in an airtight container at room temperature to preserve its moisture and texture. Avoid refrigerating as it may dry out the cake. For longer storage, wrap tightly and freeze for up to two months. Thaw completely before glazing if frozen.

Ingredient Substitutions

You can swap cherry soda for lemon-lime soda or ginger ale for a different but still pleasing flavor profile. Use Greek yogurt instead of sour cream for a slightly tangier taste and added protein. For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.

Serving Suggestions

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Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream to elevate dessert time. Pair with a cup of hot tea or coffee for a cozy afternoon treat. This cake also works beautifully as a brunch item when served alongside fresh fruit.

Recipe FAQs

→ What gives the loaf its moist texture?

The combination of sour cream and cherry soda in the batter adds moisture, keeping the loaf tender and soft.

→ How do the vanilla sandwich cookies affect the texture?

Crushed cookies mixed with melted butter create a crunchy, layered topping that contrasts nicely with the soft cake.

→ Why is it important to pat maraschino cherries dry?

Removing excess moisture from the cherries prevents the batter from becoming too wet, ensuring proper texture and baking.

→ Can the loaf be made dairy-free?

To make it dairy-free, substitute butter and sour cream with plant-based alternatives, maintaining similar moisture levels.

→ How to tell when the loaf is done baking?

Insert a toothpick into the center; when it comes out clean or with a few crumbs, the loaf is perfectly baked.

→ What does the cherry soda add besides sweetness?

Cherry soda contributes a subtle fizz and fruity note, enhancing the overall flavor profile of the loaf.