Description
Cherry Cake with Cherry Cream Cheese Frosting
Ingredients
For the Cherry Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
½ cup maraschino cherry juice (from the jar)
1 cup chopped maraschino cherries (pat them dry)
For the Cherry Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
3-4 tablespoons maraschino cherry juice
1 teaspoon vanilla extract
Optional: 2-3 drops red food coloring (for a pink hue)
Garnish:
Whole maraschino cherries (with stems)
Grated chocolate or sprinkles (optional)
Instructions
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a measuring cup, combine the milk and maraschino cherry juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk-cherry juice mixture, starting and ending with the dry ingredients.
Fold in the chopped maraschino cherries.
2. Bake the Cake:
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
3. Make the Cherry Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter together until smooth.
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Mix in the maraschino cherry juice and vanilla extract. Add food coloring if desired for a pinker frosting.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting on top.
Place the second cake layer on top and frost the entire cake with the remaining frosting.
Garnish with whole maraschino cherries and optional toppings like grated chocolate or sprinkles.
Serving
Slice and serve this cherry-packed delight! It’s a perfect dessert for birthdays, Valentine’s Day, or any cherry lover.
Let me know if you’d like tips for variations or substitutions!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure all cold ingredients (butter, eggs, cream cheese, milk) are at true room temperature for smooth mixing. When preparing the cherries, chop them finely and pat them very dry with paper towels to prevent sinking. For the batter, alternate adding the dry ingredients and the milk-juice mixture in three parts, mixing just until combined after each. To bake evenly, place pans in the center of the oven and rotate them halfway through. Cool cakes completely on a wire rack before frosting to prevent melting.
Serving Suggestions
This cake is versatile for presentation. For a casual gathering, serve generous slices with a dollop of whipped cream. For a more elegant dessert, plate individual slices with a drizzle of chocolate sauce and a dusting of powdered sugar. Pair it with a scoop of vanilla bean ice cream or a cup of strong coffee to balance the sweetness. It also makes a stunning centerpiece for a holiday table when garnished with fresh mint sprigs alongside the cherries.
How-to Summary
To summarize: Prepare two 9-inch pans and preheat oven to 350°F. Mix dry ingredients. Cream butter and sugar, then add eggs and vanilla. Alternately add dry mix and combined milk/cherry juice. Fold in dried cherries. Bake 25-30 minutes. Cool completely. For frosting, beat cream cheese and butter, add powdered sugar, then cherry juice and vanilla. Frost cooled cake layers and garnish.
Frequently Asked Questions
Can I use fresh or frozen cherries instead? Yes, but the flavor profile will change. For fresh, pit and chop 1 cup, then reduce milk by 2 tbsp. For frozen, thaw, chop, and pat extremely dry. You’ll need to substitute the juice with milk and add 1/2 tsp almond extract for flavor.
Why did my cherries sink to the bottom? This is usually because they were too wet or the batter was too thin. Ensure you pat them thoroughly dry and toss them in 1 tbsp of the measured flour before folding in.
Can I make this into cupcakes? Absolutely. Fill lined cupcake tins 2/3 full and bake for 18-22 minutes. This recipe yields about 24 cupcakes.
How should I store this cake? Due to the cream cheese frosting, store it covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 20 minutes before serving for the best texture.
Can I make the cake layers ahead of time? Yes. Once completely cooled, wrap the layers tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator before frosting.
Common Mistakes to Avoid
- Using cold ingredients: This leads to a curdled batter and dense cake.
- Overmixing the batter: Mix only until ingredients are incorporated to avoid a tough crumb.
- Not drying the cherries: Excess liquid alters the batter and causes sinking.
- Frosting a warm cake: The frosting will melt and slide off.
- Over-measuring flour: Spoon flour into the measuring cup and level it off; don’t scoop directly from the bag.
Conclusion
This Cherry Cake with Cherry Cream Cheese Frosting is a celebration of vibrant, sweet-tart flavor in every bite. By following the detailed steps and avoiding common pitfalls, you can create a stunning, moist, and delicious dessert perfect for any special occasion. The balance of the tender cherry-packed cake with the tangy, creamy frosting is truly irresistible. We hope this enhanced guide gives you the confidence to bake this beautiful cake and make it your own.