No Image
prep time
30 Min
cook time
40 Min
method
---
yield
16 serving(s)
Ingredients
- CAKE:
- 1 - 10 oz jars maraschino cherries, undrained
- 1/4 cup milk
- 1 tablespoon pure almond extract
- 2 cups + 2 tbsp all purpose flour
- 1/4 teaspoon salt
- 1 sm box instant vanilla pudding mix, dry
- 1 tablespoon baking powder
- 1 stick butter, unsalted, room temperature
- 1 1/4 cups sugar
- 5 - 10 red food coloring drops
- 4 x large egg whites
- MERINGUE BUTTERCREAM FROSTING:
- 5 x large egg whites
- 1 cup sugar
- 1/8 teaspoon salt
- 4 sticks butter, unsalted, room temperature, cubed
- 1 tablespoon pure clear vanilla extract
- food coloring of choice (optional)
How To Make bakery special cherry cake
-
Step 1CAKE: Preheat oven to 350 degrees F. Grease & flour 2 - 8" round cake pans. In small bowl, drain cherries; reserving juice (adding water if needed to make 1/2 C juice). Finely chop cherries & add 2 tbsp flour, toss to coat until flour has been absorbed into cherries; set aside. Mix juice, milk & almond extract together; set aside. Whisk together 2 C flour, salt, dry pudding & baking powder; set aside. In a stand mixer with paddle, beat butter & sugar together until creamy. Alternately beat in flour mixture & juice mixture until blended. Stir cherries & food coloring into batter. In a medium - large bowl, beat egg whites with hand mixer until stiff peaks form; fold into batter. Pour into pans. Bake 22 - 25 minutes or until toothpick inserted in center comes out clean. Cool in pans, 15 minutes. Transfer to wire racks to cool completely.
-
Step 2MERINGUE BUTTERCREAM FROSTING: Set pot filled with 1/3 full of water over medium high heat; bring to simmer. Whisk together egg whites, sugar & salt in large heatproof bowl. Set over water; whisk until mixture is hot & sugar is dissolved. Transfer to stand mixer with whisk. Beat on low speed, 2 minutes. Scrape bowl down. On medium high speed, beat until stiff peaks form. Beat until mixture is fluffy & cool, 8 minutes. Switch from whisk to paddle. On medium low speed, add butter pieces, 1 piece at a time, until each addition is combined well. Beat in vanilla. IF COLORING FROSTING: Transfer 1 C frosting into a pastry bag fitted with large star tip. Color remaining frosting until desired color is attchived. Beat until frosting is thick & smooth.
-
Step 3ASSEMBLY: Place 1 cake layer on serving plate; spread with 1 C colored frosting. Top with 2nd layer of cake. Spread cake with remaining colored frosting & pipe white frosting around edges.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes