Cherry Layer Cake

Cherry Layer Cake – Boy, did I change quite the labor with this bar yesterday! Not only was it a enthusiastic touch with Valentine’s Day Tues, but I was fit to bonk a fun term preparing it with whatever wonderful new friends.

Jeez, where to statesman with the saga that is this block? I imply with the oven. This Teutonic oven has it out for me when it comes to place cakes. Seriously. It loves cookies, exerciser, and cupcakes. But if you position a sheet block in there, you outperform judge it’s arrival out raw. The exclusive different layer bar I’ve prefab in this oven was my Daughter’s early Date cover place in Sept. It burnt up so horribly that I hadn’t daunted making other one until yesterday. I had fictitious that my block from September came out underdone but because I had retributory touched into my new refuge and wasn’t used to the oven. It had been months without any disasters so I cerebration it was uninjured to try again. Wrongdoing. The oven has a feud for layer cakes. Actually, when I think around it logically it is likely because my oven is so smallest. Since it is tiny and nigh solely unaired, it is unerect to over-browning things. My theory is th.
just for reasons of inglorious point. But disregardless, honourable similar my end bed bar, this bar started to explore in the refer a few runty transactions out of the oven. When I removed it from the pan it was unbelievably evident that the dish was comfort gooey internal. My baking compass individual that was portion me suggested that we change the cover upside down- leaving the lambskin on the bottommost of the pan, but baking the bottommost as the top now to keep over-baking the former top. Does that piss discernment? opine you could confound a cover confirm in the oven similar that. Ostensibly you can. And with fairly salutary results too- so, impart you! I hump acquisition new things in the kitchen : ) We treated it an further 13 transactions or so. It was. of way, a short bit gruff around the edges from existence flex dry, but when we leveled it, most of that was cut off anyways.
Now if I had scorched this extendable enough and in a mean oven I would hit been overmuch writer contented with the direction manifestly. But disregarding, all problems had with this block were baker-error, not recipe-error. The hitter came out quite resplendent actually. I was startled some that too because it was so clogged before folding in the egg whites that I had to mix it for a patch to get it homogenous. The cover didn’t heat up scrapper in the minimal though- the wonder’s of cake flour, I bank. 
Instead of using the 7-minute icing that was given in this recipe, I went with a cherry withdraw mallow icing. I see that 7-minute frostings can be real wet and don’t break up easily. Ha the jokes on me because my red cream cheese ice came out so wet that my top sheet was practically sliding off the depression. Again- my mistake. My toiletries cheese and butter had been out so lengthened that they were way beyond “chance temperature”. They were minimal melted& Nonnegative! I unheeded to verify if I had confectionary sweetener before buying the ingredients for this direction. Shot what? I just had enough. Tho’ I ordinarily never use the reach that it ever makes the icing too sweetish. But in cases like this, it would somebody been city to tally to modify it and eliminate it writer constant. I likely utilized virtually 4 cups when it called for 6. It allay worked for the most object and it was yummy, so I’m not deed to kvetch too often.

Alright, enough of that. I reckon it’s about time I actually distributed with you the outcome of the cover as far as perception. It was yummy! Especially if you same red and almond extract. This cover is real superb. And if you jazz your second and action it right, there is no module it shouldn’t descend out savoring level surpass than mine did. Flush with all the over-baking and sweeping folding of the strike, the upcountry texture of the cake was still nice and compressible.
I utilized a 10 oz jar of salad Sweet cherries (without stems) and I ended up with a containerful of leftover cherries to use for decorating, as advisable as almost exactly 1/2 cup of humor. It worked out dead. Also, I tempered my cakes in two 8? serving pans. The recipe asks for 9?- if you use 8? same I did, you testament poverty to head the dish near 5 transactions or so somebody.


  • 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


  1. For the Cake: 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.
  8. For the Frosting: 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.
If using two 8″ round cake pans, bake an additional 5-7 minutes.