This cake is completely wonderful and completely homemade. I have never been a fan of boxed cake mixes. So I was excited to come across this cake and find out it was made from scratch.
I really like the color contrast between the cake and frosting and how the cake layers are nice and tall. Such a pretty cake.
Cherry Vanilla Layer Cake
Ingredients:
Cherry Cake
- 1 cup unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 4 cups all purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup maraschino cherry juice
- 4 teaspoons almond extract
- 4 tablespoons all purpose flour
- 2- 10 ounce bottle maraschino cherries, drained and finely chopped
- 4 egg whites, beaten to a stiff peak
Vanilla Swiss Meringue Buttercream Frosting
- 5 egg whites
- 1 cup granulated sugar
- 4 sticks unsalted butter, room temperature and cubed
- 3 teaspoons clear vanilla extract
Cooking Directions
Cherry Cake
- Preheat oven to 340º F. Grease two 9 inch cake pans and line with parchment paper. Set aside.
- In the bowl of a stand mixer beat the butter and sugar together until creamy and well mixed.
- In a large bowl whisk together the flour, salt and baking powder.
- In a glass measuring cup combine the milk, cherry juice and almond extract.
- With the mixer on, add some of the flour mixture followed by some of the milk mixture. Continue to alternatively add the flour and milk mixtures until all incorporated.
- Sprinkle the 4 tablespoons flour over the diced cherries and mix until the flour has been completely incorporated and you can no longer see it.
- Stir the cherries into the batter.
- Fold the stiffly beaten egg whites into the batter.
- Divide between the two prepared cake pans and bake for 50-60 minutes.
- Remove from the oven and allow to cool in pan on cooling rack for about 10 minutes.
- Remove from pan and cool completely on cooling rack.
Vanilla Swiss Meringue Buttercream Frosting
- Using a pot and a heat proof bowl, add some water to the pot but not too much that it will reach the bowl when placed on top, and bring the water to a simmer.
- Whisk the egg whites and sugar in the heat proof bowl and place on top of pot with simmering water.
- Heat the mixture, whisking frequently, until the mixture reaches 160 degrees and the sugar has completely dissolved. Test to make sure the sugar is dissolved by rubbing a small amount between your fingers. If it is completely smooth, it is done. If it feels gritty continue cooking and whisking (will take about 5 minutes).
- Pour mixture into the bowl of a stand mixer and using a whisk attachment, whip on high speed until room temperature and the mixture creates stiff peaks and is nice and glossy (will take about 10 to 15 minutes).
- Turn the mixer down to medium-high speed, add butter 1 tablespoon at a time, making sure it is completely incorporated before add more butter.
- After adding all of the butter turn the mixer back to high speed until the mixture comes together (will take about 5 minutes). If the mixture does not come together at this point put it in the fridge for 5 to 7 minutes and then whip again on high until mixture comes together.
- Now add the vanilla extract and food coloring and beat just to incorporate.
Assembly
- Place one cake on a plate and spread some frosting on top. Top with other cake.
- Crumb coat entire cake and refrigerate to let frosting set up a bit.
- Spread final coat of frosting on cake.
Notes:
If you do not want to make a layer cake you can halve the recipe and make a single 9 inch layer cake
If you do not like the tall cake layers, you could cut the two 9 inch layers in half and make a four layer cake instead of two layer cake.
You can leave some of the frosting un-tinted and use it to add some decorations around the top and bottom of the cake. I meant to do this and forgot. If you choose to do this, mix in the vanilla extract and take some frosting out before tinting.
*Adapted from Sprinkle Bakes.
