Welcome to my kitchen, fellow food enthusiasts! Today, I have an exquisite recipe for you that will tantalize your taste buds and leave you craving for more. Get ready to indulge in the delightful Cherry Layer Cake with Cherry Cream Cheese Frosting.
This moist and flavorful cake, adorned with a luscious cream cheese frosting infused with the essence of cherries, is a dessert lover’s dream come true. Whether you’re celebrating a special occasion or simply want to treat yourself, this cherry-infused masterpiece is the perfect choice.
Who Will Love This Recipe?
This Cherry Layer Cake is a crowd-pleaser, suitable for various occasions and palates. It’s an excellent option for those who have a weakness for cherries and appreciate the combination of sweet and tangy flavors.
Whether you’re a skilled baker or a beginner in the kitchen, this recipe is approachable and achievable for all levels of expertise. The cake’s vibrant appearance and delicious taste make it a fantastic centerpiece for birthdays, anniversaries, or any gathering that calls for a show-stopping dessert.
- Two 9-inch round layer cake pans
- Parchment paper (optional)
- Wire racks
- Thin knife for cake removal
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or stand mixer
Kitchen Tips and Shortcuts
- To ensure a moist and tender cake, make sure all your ingredients are at room temperature, including the eggs and milk. This allows for better incorporation and a more even texture.
- For a shortcut, you can use store-bought cream cheese frosting and add maraschino cherry juice to infuse the cherry flavor.
- For an extra burst of cherry flavor, you can add chopped fresh cherries to the cake batter.
- If you prefer a more subtle cherry taste, reduce the amount of maraschino cherry juice in both the cake and frosting.
- For a touch of elegance, consider garnishing the cake with fresh cherries, chocolate shavings, or edible flowers.
- 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
For the Cake:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Generously grease and flour two 9-inch round layer cake pans. You can also line the bottoms with parchment paper for easy removal, if desired.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, cream together the unsalted butter, vegetable shortening, and sugar until the mixture becomes fluffy. This usually takes around five minutes.
In a liquid measuring cup, combine the whole milk, almond extract, and maraschino cherry juice.
Alternately add the dry mixture and the wet mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Make sure to beat well after each addition.
Fold in the maraschino cherries gently.
In a separate bowl, beat the egg whites until they form stiff peaks.
Fold in one-third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until the mixture is well combined.
Divide the batter equally between the prepared cake pans and smooth the tops.
Bake for 30 to 35 minutes or until the cakes are springy to the touch.
Allow the cakes to cool in the pans on wire racks for about 10 minutes. Then, use a thin knife to carefully loosen the edges and turn the cakes out onto the racks.
Let the cakes cool to room temperature before frosting.
For the Frosting:
In a mixing bowl, cream together the room temperature cream cheese and unsalted butter.
Gradually add half of the confectionary sugar to the cream cheese and butter mixture. Continue mixing.
Pour in the maraschino cherry juice and blend well.
Add enough of the remaining confectionary sugar to achieve the desired taste and consistency for your frosting. Mix until smooth and creamy.