Description
A delightful Cherry Layer Cake featuring moist cherry-infused cake layers paired with a luscious cherry cream cheese frosting. This cake is perfect for celebrations or any occasion that calls for a sweet, fruity dessert with a creamy finish.
Ingredients
Scale
Cake Layers
- 2½ cups all purpose flour (+ another 2 tablespoons for dusting cherries)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 6 large egg whites (room temperature)
- 2/3 cup maraschino cherry juice
- 3/4 cup whole milk (room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup unsalted butter (softened at room temperature)
- 1½ cups granulated sugar
- 1/2 cup sour cream (room temperature)
- 20 maraschino cherries
Cherry Cream Cheese Frosting
- 1 cup unsalted butter (softened at room temperature)
- 16 ounces cream cheese (room temperature)
- 2 tablespoons maraschino cherry juice
- 8 cups powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Grease and line three 8-inch or 9-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture for later.
- Mix Wet Ingredients: In another medium bowl, whisk together the egg whites, maraschino cherry juice, whole milk, and vanilla extract until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. Then add the sour cream and mix until fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing.
- Combine Batter: Add half of the dry flour mixture into the butter mixture and mix until just combined. Next, add the egg white mixture and mix thoroughly. Finally, incorporate the remaining dry ingredients and mix until the batter is smooth.
- Prepare Cherries and Add to Batter: Toss the maraschino cherries with 2 tablespoons of flour to coat them evenly; this helps prevent sinking in the batter. Gently fold these cherries into the cake batter to distribute them evenly.
- Fill Pans and Bake: Divide the batter evenly among the three prepared cake pans and smooth the tops. Bake in the preheated oven for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for about 5 minutes. Then carefully turn them out onto wire racks to cool completely before frosting.
- Make Cherry Cream Cheese Frosting: In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. Add cherry juice and mix until fully incorporated, scraping the sides of the bowl. Gradually add the powdered sugar and beat until the frosting is smooth and spreadable.
- Assemble the Cake: Place one cake layer on a serving or decorating plate. Spread about half a cup of cherry cream cheese frosting on top. Add the second cake layer and repeat the frosting. Place the third layer on top and cover the top and sides of the cake with the remaining frosting.
- Decorate: Pipe additional frosting on top as desired and garnish with maraschino cherries for decoration.
- Chill and Serve: Store the assembled cake in the refrigerator until ready to serve. Leftovers can be stored refrigerated for up to 3 days to maintain freshness.
Notes
- Ensure all refrigerated ingredients are brought to room temperature for best results and smooth batter consistency.
- Tossing cherries in flour prevents them from sinking to the bottom of the cake layers during baking.
- Use an 8-inch or 9-inch pan depending on your preference for cake height; baking times may slightly vary.
- This cake should be stored in the refrigerator because of the cream cheese frosting.
- For a more intense cherry flavor, adjust the amount of maraschino cherry juice in the frosting to taste.
