Chaos Cake Cherry Soda Loaf (Printable Version)
A moist blend of cherry soda, maraschino cherries, and crunchy cookie bites in a loaf form.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
3/4 cup unsalted butter, softened
06 -
1 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1/2 cup cherry soda
10 -
1/2 cup sour cream
11 -
2 tablespoons unsalted butter, melted
→ Additional Flavoring
12 -
1/2 cup chopped maraschino cherries, drained and patted dry
13 -
1 cup crushed vanilla sandwich cookies
14 -
1/2 cup powdered sugar
15 -
2 to 3 teaspoons cherry soda
# Steps to Cook:
01 -
Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, beat the softened unsalted butter and granulated sugar with a mixer on medium speed for approximately 3 minutes until light and fluffy.
04 -
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
05 -
Alternate adding half of the dry ingredient mixture, then cherry soda and sour cream, and finally the remaining dry ingredients. Stir gently until just combined to avoid overmixing.
06 -
Gently fold the chopped maraschino cherries into the batter to distribute evenly.
07 -
In a small bowl, combine the crushed vanilla sandwich cookies with the melted butter until evenly moistened.
08 -
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cookie crunch mixture evenly over the batter. Layer with the remaining batter and finish by topping evenly with the remaining cookie crunch.
09 -
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil.
10 -
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
11 -
Whisk the powdered sugar with 2 to 3 teaspoons of cherry soda until smooth. Drizzle the glaze over the fully cooled loaf before serving.
# Extra Suggestions:
01 -
Pat maraschino cherries dry to prevent excess moisture in the batter. Store leftovers in an airtight container for up to 3 days.