This delicious cherry layer cake remains close to the top of my all-time favorite layer cakes list, of all time. A must try it for all lovers of cherry and cake.
Ingredients:
For the Cake:
3 cups sifted cake flour
2½ tsp baking powder
1 tsp 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) of cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, room temperature
¼ cup maraschino cherry juice
6 cups confectionary sugar
Directions:
For the Cake:
Preheat oven 350 degrees F.
Then, grease and flour a two 9-inch round layer cake pans, and you can line the bottom of the pan with parchment if desired.
In a medium bowl, add and sift the flour, baking powder, and salt.
In a large bowl, add and cream butter, shortening, and sugar for about 5 minutes or until fluffy.
To measure the milk, almond extract, and cherry juice, use a measuring cup.
Add wet and dry ingredients alternately, beginning, and ending with the dry ingredients, to the creamed mixture. Just make sure to beat well every after addition, and fold in the cherries.
In a different bowl, beat the egg whites stiffly. Fold in ⅓ of beat whites to the batter to lighten the batter, then fold the rest of the white egg mixture until they are thoroughly mixed.
Share the batter between the pans. Add and place inside the preheated oven and bake for 30 to 35 minutes or until the cake is springy when touched.
Remove pans from the oven once done. Don’t remove the cakes yet, and let them cool in the pan for about 10 minutes. Then, loosen the edges carefully with a think knife. Transfer the cakes onto the racks and cool them into room temperature.
For the Frosting:
In a bowl, add and cream butter and cream cheese with ½ confectionary sugar. Stir in the cherry juice and mix in enough confectionary sugar to get your desired consistency and taste.
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