Pin this A whimsical, ultra-moist loaf cake bursting with cherry flavor, soda fizz, and crunchy cookie bits—a playful treat thats perfect for parties or a fun dessert.
I first tried making this chaos cake for a weekend gathering, and it instantly became the star of the dessert table. Guests loved the bright cherry flavor paired with bits of cookie crunch throughout each slice.
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Ingredients
- Cake Batter: 2 cups (250 g) all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt, ¾ cup (170 g) unsalted butter (softened), 1 cup (200 g) granulated sugar, 2 large eggs, 1 tsp vanilla extract, ½ cup (120 ml) cherry soda (such as Cherry 7UP or Cherry Coke), ½ cup (120 ml) sour cream, ½ cup (100 g) chopped maraschino cherries (drained and patted dry)
- Cookie Crunch: 1 cup (100 g) crushed vanilla sandwich cookies (such as Golden Oreos), 2 tbsp unsalted butter (melted)
- Glaze (Optional): ½ cup (60 g) powdered sugar, 2 or 3 tsp cherry soda
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Instructions
- Prepare pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs and vanilla:
- Beat in eggs, one at a time. Add vanilla extract.
- Combine batter:
- Mix in half the dry ingredients, then add cherry soda and sour cream. Mix in remaining dry ingredients until just combined. Do not overmix.
- Add cherries:
- Fold in chopped maraschino cherries gently.
- Make cookie crunch:
- In a small bowl, mix crushed cookies with melted butter.
- Layer batter and topping:
- Pour half the batter into the loaf pan. Sprinkle half the cookie mixture over the batter. Add remaining batter, then top with the rest of the cookie mixture.
- Bake:
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Cool:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional glaze:
- For the optional glaze, whisk powdered sugar with cherry soda until smooth. Drizzle over cooled loaf.
Pin this My kids love helping sprinkle the crushed cookies on top—it has become a little tradition every time we bake this together.
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Required Tools
9x5-inch (23x13 cm) loaf pan, stand mixer or hand mixer, mixing bowls, whisk and spatula, parchment paper
Allergen Information
Contains: Wheat (gluten), eggs, dairy, and possibly soy from cookies. May contain traces of nuts if cookies are manufactured in facilities that process nuts. Always review packaging if allergies are a concern.
Nutritional Information
Per serving: Calories: 325, Total Fat: 15 g, Carbohydrates: 44 g, Protein: 4 g
Pin this 
This cake is best enjoyed fresh, but leftovers stay moist for days—just wrap and store at room temperature.
Frequently Asked Recipe Questions
- → Can I use different sodas for this loaf?
Yes, any cherry-flavored soda works well. You can experiment with other fruit sodas, but cherry varieties give the most vibrant taste.
- → What cookies are best for the crunchy layer?
Vanilla sandwich cookies such as Golden Oreos add the perfect texture, but chocolate cookies can be used for a twist.
- → Can I make this loaf ahead of time?
Absolutely. Store in an airtight container for up to three days, or freeze for longer. Glaze just before serving.
- → Is it possible to substitute sour cream?
Greek yogurt or plain yogurt work as substitutes, maintaining moisture and a subtle tang in the loaf.
- → How do I know when the loaf is fully baked?
Insert a toothpick into the center; it should come out clean. If browning too quickly, tent loosely with foil.
- → Can I add nuts or chocolate chips?
Yes, fold in up to ½ cup of add-ins for enhanced flavor and texture. Customize to your liking!
