Cherry Layer Cake

This amazing cherry layer cake remains near the top of the list of my all-time favorite layer cakes, of all time. A MUST try for all cherry and cake lovers!


This amazing cherry layer cake remains near the top of the list of my all-time favorite layer cakes, of all time. A MUST try for all cherry and cake lovers!

This amazing cherry layer cake remains near the top of the list of my all-time favorite layer cakes, of all time. A MUST try for all cherry and cake lovers!



This amazing cherry layer cake remains near the top of the list of my all-time favorite layer cakes, of all time. A MUST try for all cherry and cake lovers!

Cherry Layer Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Inactive Time: 10 minutes
Total Time: 1 hour

This amazing cherry layer cake remains near the top of the list of my all-time favorite layer cakes, of all time. A MUST try for all cherry and cake lovers!

Ingredients

For the Cake:

  • 3 cups sifted cake flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ⅓ cup unsalted butter, room temperature
  • ⅓ cup vegetable shortening
  • 1½ cups sugar
  • ¼ cup maraschino cherry juice
  • ¾ cup whole milk
  • ¼ tsp almond extract
  • 16 maraschino cherries, cut into eighths
  • 5 egg whites, room temperature, stiffly beaten

For the Frosting:

  • 8 oz (1 block) cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ¼ cup maraschino cherry juice
  • 6 cups confectionary sugar


Instructions

For the Cake:

  1. Preheat oven to 350 degrees F. Generously grease and flour two 9-inch round layer cake pans (line bottoms with parchment, if desired) and set aside.
  2. Sift the flour, baking powder, and salt together in a medium bowl; set aside.
  3. Cream butter, shortening, and sugar in a large bowl until fluffy, about five minutes.
  4. Measure out the milk, almond extract, and cherry juice into one liquid measuring cup together. Beginning and ending with the dry ingredients, alternately add the wet and dry to the creamed mixture. Beat well after each addition. Fold in the cherries.
  5. Stiffly beat egg whites in a separate bowl. Fold in ⅓ of egg whites to batter to lighten it. Fold in the remaining egg whites until mixture is well combined.
  6. Divide the batter between pans and bake for 30 to 35 minutes, or until springy to touch.
  7. Cool cakes in pans on wire racks for about 10 minutes. Using a thin knife, loosen carefully around edges and turn out onto the racks. Cool to room temperature.

For the Frosting:

  1. Cream together the butter and cream cheese with half the confectionary sugar. Add the cherry juice. Mix in enough of the remaining confectionary sugar to get the taste and consistency desired.
Nutrition Information
Yield 12 Serving Size 1 piece
Amount Per Serving Calories 846Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 39mgSodium 462mgCarbohydrates 164gFiber 1gSugar 136gProtein 9g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.



Recipe and Photo: Lauras Sweet Spot

Cherry Layer Cake
Article Categories:
Cake · Dessert

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