Description
Cherry Christmas Cake
Ingredients
For the Cake:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
For the Topping:
1 cup cherry pie filling or homemade cherry compote
Fresh cherries (for garnish)
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream
Directions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
Make the cake batter: In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs one at a time, then mix in the vanilla.
Combine dry and wet ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool completely before decorating.
Prepare the frosting: Beat butter until creamy, then gradually add powdered sugar. Mix in vanilla and heavy cream, beating until smooth and fluffy.
Assemble the cake: Spread a thin layer of frosting over the cooled cake. Top with cherry pie filling or compote. Pipe decorative frosting swirls around the edges and garnish with fresh cherries.
Serve and enjoy: Slice and serve this show-stopping holiday dessert!
Time:
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: ~1 hour 15 minutes
Servings: 10-12 slices
Calories: ~320 kcal per slice
#CherryChristmasCake #HolidayDesserts #FestiveBaking #ChristmasTreats #CakeLovers
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for optimal mixing. When creaming the butter and sugars, beat for a full 3-4 minutes until light and pale. Incorporate eggs one at a time, mixing thoroughly after each to prevent curdling. When adding the dry and wet ingredients, start and end with the dry mixture, mixing on low speed until just combined to avoid a tough crumb. After baking, let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. For the frosting, ensure the butter is soft but not melted for the best piping consistency.
Serving Suggestions
This Cherry Christmas Cake is versatile. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For an elegant presentation, dust the plate with a light snowfall of powdered sugar. Pair with a glass of dessert wine, a cup of hot coffee, or spiced mulled wine. The cake can also be made into individual cupcakes or a festive layer cake for larger gatherings.
How-to Summary
To summarize, create this festive dessert by: 1) Creaming butter and sugars, then adding eggs and vanilla. 2) Whisking dry ingredients and alternating adding them with milk to the wet mix. 3) Baking the cake at 350°F for 40-45 minutes and cooling completely. 4) Making frosting by beating butter, powdered sugar, vanilla, and cream. 5) Assembling with a thin frosting layer, cherry topping, piped borders, and fresh cherry garnish.
Frequently Asked Questions
Can I use frozen cherries instead of pie filling? Yes. Simmer 2 cups of pitted frozen cherries with 1/4 cup sugar and 1 tbsp lemon juice until thickened to make a quick compote. Let it cool completely before using.
How can I make this cake in advance? The unfrosted cake can be baked, wrapped tightly, and frozen for up to a month. Thaw overnight before decorating. The frosted cake keeps covered at room temperature for 1 day or in the fridge for 3 days.
My cake is dense. What went wrong? This is often caused by over-mixing the batter after adding the flour, which develops gluten. Always mix until just combined. Also, check your baking powder is fresh.
Can I use a different pan? A standard 9-inch round cake pan works, but a springform is best for easy removal. Adjust baking time; a 9×13 pan will require less time, so check at 30 minutes.
How do I prevent the cherries from sinking? The recipe uses the topping method, so sinking isn’t an issue. If adding cherries to the batter, toss them in a tablespoon of flour first to help them suspend.
Common Mistakes to Avoid
- Using cold ingredients, which can cause the batter to separate and result in a dense cake.
- Over-beating the batter once the flour is added, leading to a tough texture.
- Decorating the cake before it is completely cool, causing the frosting to melt.
- Not properly greasing and lining the pan, which can cause the cake to stick and break.
- Adding all the powdered sugar to the frosting at once, creating a sugary cloud instead of a smooth mix.
Conclusion
This Cherry Christmas Cake is a delightful centerpiece for any holiday table, combining moist vanilla cake with vibrant cherry topping and creamy frosting. By following the detailed guide and avoiding common pitfalls, you can create a stunning and delicious dessert that captures the festive spirit. Its make-ahead flexibility and elegant presentation make it a reliable and impressive treat for your celebrations. Enjoy the process and the sweet results!