Friday, January 6, 2012

Cherry-Vanilla Layer Cake


It's cold outside and the landscape is dreary.  And the jolly celebration of Christmas and New Year's is over.  I can't think of a better time to make -and share- a pretty cake.

My sights have been set on a pink scratch-made maraschino cake, and trying to find a recipe for one has been a little like trying to find Waldo.  The same recipe kept popping everywhere I looked. You know, the one that uses a white cake mix as a base?  I tried that one, but it was not what I was looking for.


I wanted scratch-made.  I wanted complete control of what went into my cake, and I wanted it to taste bakery fresh.  That doesn't seem like such a tall order, right?

Alas. The recipe I had been looking for was in an old fundraiser cookbook (love those!).  It took a some mild tweaking, but now it's ready to share!


The frosting is the Swiss Meringue Buttercream recipe from my cookbook.  I gave it a generous dose of vanilla, which is a nice compliment to the cherry cake.

I also want to mention that I made this cake in two 7" springform pans.  I cannot tell you how much I love and use this size pan.  It makes cakes a little smaller in circumference, but they are slightly taller.  I love this profile!  You don't have to adjust the ingredient amounts of a double layer cake recipe to accommodate the pans.  Just divide the original amount of batter between two (or three) 7" pans and adjust baking times according to the amount of batter in the pan.

The original recipe for this maraschino cherry cake indicates the use of one 9" cake pan.  As you can see, it divides beautifully between two 7" pans.

Other Tidbits:
  • I may be venturing into the world of video podcasting soon. It all depends on whether or not I can stand the sound of my own voice.
  • I am in major like with my new "special purpose" camera.  It's so much fun, and there's something great about capturing the moment with no hope of digital editing, no turning back.  
  • I'm completely obsessed with the 90's TV show Northern Exposure, and about to watch the series from beginning to end again.  It's not often that I recommend watching television, but this show... it is special.

Cherry-Vanilla Layer Cake
Serves 8-10                                                                                                         [click for printable recipe]
Maraschino Cake:
1/2 cup unsalted butter
1 1/4 cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/2 cup maraschino cherry juice
2 teaspoons almond extract
2 tablespoons flour for sprinkling over diced cherries
10 oz bottle maraschino cherries, finely chopped
Drop or two of red food coloring, or Americolor Deep Pink food coloring gel *optional
4 egg whites, beaten to stiff peaks
  1. Preheat oven to 340 degrees.  Grease two 7” spring-form pans (or one 9”) and line with parchment paper.
  2. Beat the butter and sugar together in the bowl of a stand mixer until creamy.   In a separate bowl, whisk together flour, salt and baking powder .  Combine milk,cherry juice and almond extract, and add alternately to the butter and sugar with the flour mixture.
  3. In a small bowl, sprinkle the 2 tablespoons of flour over the diced cherries and stir until the flour has been completely absorbed.  Note: It’s okay if the cherries still have a little juice on them after this. 
  4. Stir cherries into the batter.  Stir in food coloring if desired
  5. Fold stiffly beaten egg whites into the batter.  Pour into prepared cake pans and bake for 50-60 minutes.   Remove from pan and allow to cool completely on a wire rack.

Vanilla Swiss Meringue Buttercream Frosting:
5 egg whites
1 cup sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cubed, at room temperature
3 teaspoons clear vanilla extract
  1. Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
  2. Whisk together the egg whites, sugar, and salt in a large heatproof bowl. Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved.
  3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
  4. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
  5. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
  6. Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
  7. Add the vanilla extract.  Divide batter and tint with food coloring, if desired.  I kept a little un-tinted frosting out to pipe around the edges of the cake. To achieve my favoriteblue/green tint, I used a dot each of Sky Blue and Kelly Green Wilton gel food colorings.
  8. Beat until the frosting is thick and completely smooth.
  9. Store in an airtight container until ready for use. 
Note: The heart topper is a piece of gum paste with a piece of clean, unused floral wire inserted through the center. The surface was brushed with corn syrup and dipped in multicolored sprinkles.

154 comments:

ButterYum said...

I'm an absolute sucker for Maraschino Cherries and I adore the color of this cake! What a neat burst of color on a dull January day :).

I grabbed a couple 7-inch round cake pans at Williams-Sonoma a couple years ago. I didn't have a specific use in mind, but I knew I'd find a use for them someday.

:)
ButterYum

Amanda said...

I was JUST thinking to myself... I like my 8in pans and I like my 6in pans, but I want to try 7in. I didnt even know they existed... now I have got to find some! Gorgeous cake! Cant wait for your beautiful book!

Heather (Heather's Dish) said...

i LOVE 7" pans too...so cute and the perfect size for small gatherings (Lord knows the last thing i need to do is make a whole cake for just me and my hubby!)

Meg said...

So, so pretty, and I love the Tiffany blue! My favorite hue. And I'm sure it tastes as delicious as it looks.

Pink Patisserie said...

Simply gorgeous! Aqua and pink and cherry! So perfect together. It just makes me smile!

cookies and cups said...

Beauty. That is all.

Maria said...

Such a pretty cake! Love it!

Rachel @ Baked by Rachel said...

This is SO pretty Heather! Great job :)

Sara said...

Gorgeous cake!! This is absolutely lovely - looks really delicious! :)

Megan said...

Seafoam and pink is just the best combo. And that heart on top has me sold even more! Love this cake. <3 Just the sight of it makes my friday better. :)

SamCyn said...

Maraschino cherries are one of my favorites...takes me back to my childhood...I've got to make this soon!

Anonymous said...

I knew I liked you when I started reading your blog. I really like you now that I know you are obsessing over Northern Exposure. Ed Chigliak will always the bomb!

Rosa's Yummy Yums said...

This cake is wonderfully girly looking. What a beauty. Droolicious! ;-P

Cheers,

Rosa

Cookbook Queen said...

So gorgeous!! Wouldn't you know, I made a cherry vanilla cake yesterday (using a mix, of course). Great minds!!

I am in LOVE with that heart on top.

And podcast?! YES!!!

DessertForTwo said...

I've never seen such a beautiful cake! Love the frosting color!!

vanillasugarblog said...

ahhh northern exposure. see i could live there if only those people were there otherwise I hate winter and rather live in cali. lol
those colors in the cake are fab my dear

warmvanillasugar said...

This is so pretty I'm going to cry! That icing rocks my socks!

Angsthase said...

LOVE Northern Exposure + LOVE the look of this cake. Maybe a combination of the two is gonna happen this weekend? Hmmm...

sugarswings said...

so pretty! love the color contrast (just did barely blue buttercream for cupcakes so i am a little biased!)...is the heart on top edible??

Lauren at Keep It Sweet said...

The colors in that cake are just gorgeous! I can see why you like the taller slightly smaller cake layers. Do you have a recommendation for a good spring-form pan? Mine is a disaster!

Dharma said...

Que maravilloso Layer, la combinacion de colores es elegantisima. Le deseo un feliz dia.

A Feast for the Eyes said...

Amen and halleluia. I just can't dig cake box mix recipes any longer. There's something gratifying about making a cake from scratch. Thank you for doing all the tweaking to make a childhood favorite cake a possibility in my own home. Book? Is it out yet? I'm waiting to buy it, as I totally admire your skills behind the lens, and your artistic presentation of your beautiful recipes.

amanda @ fake ginger said...

Gorgeous!

Sorianna said...

I can't wait to make this! It looks absolutely delicious.

Rhiannon said...

The little camera you posted about is amazing! I might have to buy one. And your cake looks gorgeous, as always.

Averie @ Love Veggies and Yoga said...

Heather, this cake is a work of ART! The contrasting colors of the pink with the Tiffany blue (one of my fave colors)...oh it's just too gorgeous to eat. Well, almost :)

Leslie said...

Sooo pretty and such captivating colors! Swiss meringue is my FAV

Michele said...

What a gorgeous color combination. I bet it was delicious too. ;)

Chels said...

Heather, you did it again, your pictures made me drool all over the place!

My Little Expat Kitchen said...

This cake is stunning! You always make the prettiest cakes, I love coming to this space of yours Heather.
Magda

Lora said...

Another gorgeous creation. I love cherry vanilla combined. This goes to the top of my to bake liststat!

Cindys Confections.com said...

The cake is gorgeous -- simple yet elegant and fun! I'm wondering, where did you buy your 7 x 3 springform pans?

Krissy's Creations said...

What an adorable cake Heather! I've never tried a maraschino cherry cake before, so I can;t wait to try yours :)

Monica Williams said...

Very pretty Heather! Looks so delicious!

christina @ ovenadventures said...

this cake is so, so pretty. I'm so jealous of your mad skills. :)

Jessica @ How Sweet said...

this is probably the most gorgeous cake i've ever seen. EVER.

imagesbytru said...

Beautiful!!

RecipeGirl said...

It's too pretty to eat. Really!

Jennifurla said...

great color pairing, that blue and pink are smashing together.

Gloria (The Little Red House with the White Porch) said...

What a BEAUTIFUL colored cake!! Love it! I also LOVE Northern Exposure. I used to watch it when it was on TV when I was pregnant with my son (21 years ago!) - I can't even say which one of those quirky people is my favorite... I think they ALL are! Enjoy watching it, Heather!
Best,
Gloria

Tamara said...

it look fantastic!

JLL24 said...

Its the perfect cake to make for a party my son has to attend. LOVE IT! Can't wait to make it! THANKS a MILLION!

Becca said...

The cake looks beautiful! I really like the different colors you used, it makes the cake look so pretty, well that and the fact that you have awesome cake skills.

Mommyof2girlz/StephD said...

LOVE the color of the cake and frosting let alone that is looks so delish! Found you via Pinterest and so glad I did, thanks for sharing the recipe!

sabores com contraste said...

love the colors!

Paula said...

The uncut cake is beautiful and the cut cake is stunning with that rich pink colour bursting out.

Kathy said...

Beautiful

Mini Baker said...

how beautiful1!!!

Jennifer Boyce said...

I love receiving your blog in my emails. After reading your post I HAD to run to the store and get cherries. Made the most delicious cake last night and cannot wait to take it over to my neighborhood party tonight. I'll send you pics! THANK YOU for such an inspiring, "have to do this" moment.

thelittleloaf said...

This is so pretty - I love the unusual combination of colours and the flavours sound fab! I don't have a baking tin that small but might have to invest - smaller cakes are so cute.

Monica said...

This cake is so gorgeous! Please don't be insulted when I say that I don't even care how it tastes! It is so swoon-worthy...just beautiful! It makes me smile and I thank you!

La Table De Nana said...

Such pretty colors!

LilAngels Bowtique said...

Too gorgeous to eat. I wish I can bake like this. Just too beautiful.

Heidi said...

Love it! Gonna make it! I am also in love with the cake stand. I adore serving wear. :)

RainbowhART said...

this should not be eaten...it should be preserved somehow and displayed in an art gallery! lol it looks much too good to be eaten! love the colours on it =]

KandB. said...

This is so beautiful I couldn't even eat it! or maybe I could because it also looks deliciioouuus! Great job

Fletcher said...

Northern Exposure.....sigh :)

ab said...

my goodness. your blog is so attractive and wonderful and bright and delicious.

Robin @ Bird On A Cake said...

Just found your blog and became your newest follower! We are kindred spirits, I think...I am obsessed with cake! Thanks for this yummy recipe. BTW, Northern Exposure is awesome. :0)

AngAK said...

oh how I love Northern Exposure! I cry every single time, still, at the last episode. I'm so happy to find another fan. Your cake is just lovely. thanks for sharing the recipe.

DianneU22 said...

Love the look of your cake, but your comment about Northern Exposure is what truly caught my eye. Where are you finding old reruns? I've never seen the series on video anywhere, but sure would love to buy the entire series. I loved Chris and Ed...and all of them really. The episode where Cindy(?) was pregnant and could only sing....and that song she sang with her hubby, made me cry and still does just thinking about it. Does anyone know where I can find where to buy/rent/view the show again? You can email me:dianneu22@hotmail.com

Victim of another Bridezilla said...

This cake is EXACTLY what I have been looking for to make for my sisters wedding shower! She loves cherry chip cake, so this will put her box cake love behind her. Also, the frosting color is exactly the color scheme I'm using! I can't wait to make this. My husband (sweet-tooth man) will certainly enjoy the trial run haha! Thank you so much for posting this for others! YUMMY!

Dina said...

what an adorable cake and it looks delicious too!

Rosie @ Sweetapolita said...

This is gorgeous, Heather, and right up my alley! And, oh, I love that you watch Northern Exposure! xo

akharpel said...

Hi there! I love your blog! I am a frequent "lurker". I live in Alaska - I noticed that you like Northern Exposure in this post. It made me chuckle since I am here in Alaska. Anyway - thanks for your blog - it provides much inspiration!

little random happiness said...

What a lovely color combination! So pretty :)

Jesseca said...

This cake is amazing. So pretty, and the topper is genius!

Heather said...

Um, not to be rude but can I just come over to your house?

It was great to meet you last month and I hope we meet again soon (in your kitchen). Just kidding (but not really).

Also, I hope all is going well with your book. Will totally help support you when it launches.

Have a great evening!
Heather

SprinkleBakes said...

Heather! You are more than welcome to come over. Fair warning: my kitchen is usually a mess and I have two pugs that will want to sit on your lap.

Thanks so much for the encouragement and support! You are a doll. :)

Hope to see you again soon!

Darla | Bakingdom said...

Sometimes, there's nothing more lovely than a cake dressed in a pretty color with a little sparkle. Who says cakes have to be insanely decorated to be gorgeous? This cake proves that wrong! I adore it!!

Plus, it sounds ridiculously delicious.

DinaLynnz said...

Oh lawdy.. I attempted to make this cake yesterday.. It was a disaster :(.
The batter was delicious and it would've been PERFECT! But after I set the oven timer in thought I'd have time to put the baby down for her nap and came out to discover... Eek.. Brown cakes that had shrunken away from the pan sides.. I
Let them cool just to see if maybe the inside had escaped the the exteriors fate, and I wanted to torte the cake and fill it with chocolate ganache as a maraschino cherry interpretation... No pink to be found, it was the color of bit o' honey..
Perhaps and I still hAd 12 minutes left on the timer if I'd left them in!

My oven must be one hot beast..

But otherwise, I will attempt this recipe again and check that guy before it shrinks up into something that is only fit to be crumbed up and fed to ducks..

Dinalynnz said...

And woah... My IPhone just totally made half of that grammatically insane with predictive text. That'll teach me not to proof read.

Je suis une monstre said...

Oh my goodness, I am drooling just looking at this! Thanks for sharing this delicious recipe. The photography is amazing, loving your work! I featured this recipe pon my blog, in my Five Fabulous Fings on Friday post.

You can have a peek here, if you wish :)

http://jesuisunemonstre.blogspot.com/2012/01/five-fabulous-fings-on-friday.html

Keep up the great work!
Katie. xxx

Anonymous said...

My mom made this cake for my birthday, it was impossibly pretty and delicious! What a treat!

Jody said...

Can these be made into cupcakes? Would I need to alter anything?

Marisa said...

I would also like to know if this recipe would transition well to cupcakes?

And also what type of sprinkles did you use?

This cake is just absolutely delightful!

Sue said...

A "pretty cake" is right! What a little beauty, Heather! LOVE the heart:) I love your videos..is there anything you don't do well? <3

Anonymous said...

Loved this delicious recipe! I got 12 cupcakes out of the batter. Such a beautiful pink color and so tasty with the maraschino juice! I did not have to use additional red drops of coloring. I also poured vanilla cherry almond glaze over the cupcakes instead of making icing. Baked at the same 340 degree temperature. I checked for doneness around 25 minutes but did end up baking longer. When it was light golden the cupcake was too tender and fell apart. When the top was caramel brown color like seen in the above pics, it was done. Still moist but did not fall apart. Thank you so much for sharing this recipe! I look forward to trying more of your recipes! And congrats on your book!

Emily said...

I made this cake and it was a hit! The cake itself was so incredibly moist and flavorful. I tried to replicate the color you made for the icing, and let's just say I had a heavy hand when putting in the food coloring. It turned out a hideous shade of teal-ish green! But it was delicious all the same. Thanks for the recipe!

Tiffany said...

I'm in love with the colors of this cake! I also love almond with cherries, and will definitely be trying out this recipe. Reminds me of an elegant, and maybe slightly whimsical, tea party.

Anonymous said...

Made these into delicious cupcakes! I got the batter to easily yield 24 and cooked til firm but not brown. About 20 minutes cook time @340 degrees and then just continually checked til done. I epic failed when making the frosting but I do not have a stand mixer and I think somewhere I messed up because it turned out looking like watery cottage cheese and tasted like butter. I ended up subbing a cream cheese frosting and it was amazingggg.

Nicole said...

One of my goals for this year was to find a great homemade cherry chip cake. Could my search be over on the first try? How awesome would that be. I'll let you know how it goes.

Sugar Mama Bakeshop said...

This cake is seriously beautiful!!! I'm in LOVE.

Lili said...

Oh my word, what gorgeous colors, and I'm just crazy for this size of a cake. Everything about it makes my heart sing! (I can't believe I've missed so many of your posts!) xo ~Lili

Anonymous said...

Love this! I made cupcakes last night, yielded exactly 12. Next time I will try the double layer cake; great excuse to buy some new pans :) Curious though because I had the same issue as someone else with the frosting -- turned out the consistency of cottage cheese and tasted of nothing but butter. Ended up using a standard vanilla buttercream frosting which was great, but would love to know what I did wrong!

JoyHey said...

Fantastic!! Loving this cake, mmm!! Trackback: http://blog.joyhey.com/2012/01/29/inspiration-lovely-valentines-day-party/

Jenny@daysofchalkandchocolate said...

This cake is gorgeous and sounds delicious! I featured it today on a dessert collection!

http://daysofchalkandchocolate.blogspot.com/2012/02/17-valentines-day-desserts.html

hagebuddenbrooks said...

Wow, this looks great! And as if it is really hard work...

Laura said...

Hmm... I have got to make this SOON! The more I look at it, the more I want to devour it!! Looks sooo good...

Anonymous said...

IS there a trick to the frosting? When I make it it looks watery with curds.

SprinkleBakes said...

Sounds like you're not beating it long enough. You can also try adding the butter while it's still a little cold and the frosting may come together faster. Try using the butter just softened instead of room temp.

Best of luck!

Michelle said...

Do you think I would need to modify the recipe to use 6 inch pans? Hope not!

For those of you who found the frosting to be weird and curd-like, keep whipping! With Swiss Meringue that happens sometimes in the process. If you keep beating the frosting, it'll usually come together. Here are some great tips: http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/

SprinkleBakes said...

You should be A-OK to use the 6" pans Michelle! Thanks for including Rosie's link too :)

Shanelle said...

Turned out great, except my frosting curdled as well. I just continued to beat it and it eventually did become smoooth, but like other said it tasted like pure butter--so I added about 1 1/2 cups powdered sugar. MUCH BETTER!

Beautiful cake!

Anonymous said...

What are the sugars sprinkled on the top of cake??? Love it!

Anonymous said...

Shanelle,

When you added powdered sugar did it have a granular texture?

Shanelle said...

Anonymous- no, powdered sugar kept it smooth. If you add regular sugar it would be very crunchy/grainy. Powdered sugar is the best option.

Amy said...

I always make my mom's birthday cake every year, and she'll love this! Just wondering, though...what did you sprinkle over the top of the cake? I didn't see it mentioned in the recipe. It looks kind of like raw sugar. Thanks!

Emily (New York, NY) said...

Oh my I think this is too pretty to eat! But that wouldn't stop me from diving in for long

Julie Taylor said...

I made this and the cake was great! My only question is with the icing... I followed the directions and it just tasted like creamy butter. The flavor was just ok to me. Did i do something wrong? The only thing that didnt' happen like the recipe states is that after I wisked the eggwhites, sugar and salt over boiling water until hot and sugar dissolved, The whisk attachment never got the mixture to "stiff peaks" and i ran the mixer for a long time. It did become fluffy, kinda like marshmallow fluff but never stiff peaks.... mmmm..... wonder what happened?

Hollie said...

This is a beautiful cake! It is similar to the cherry pound cake that my great grandmother passed down to us. You can see that recipie at my blog:
http://thepangans.blogspot.com/2012/03/cake-test-2-for-nisees-birthday-cake.html

I am going to have to try you cake now too!

Anonymous said...

This is so beautiful, I am for sure going to make this for my little sister's eleventh birthday! She is going to love it.

Anonymous said...

WWWWWWWWWWWWWWWWOOOOOOOOOOWWWW!!!!!!!!!!!
you are an Amazing chef!!! just the sight of that cake made my jaw DROP.. literally!!
im going to make this cake for my friend on her bday before she leaves for college.. i dont think she'll be able to forget this cake for a long time.. or maybe even FOREVER!!

Anonymous said...

I think your post has been stolen.

http://www.vippins.com/pink-and-aqua-cake-cherry-vanilla-cake/

Calli said...

Same as everyone else- the cake turned out great but the frosting was gross! I beat it to death and the consistency never changed. There aren't any steps or ingredients missing?

SprinkleBakes said...

There are no steps missing, and there have been folks to have the entire cake turn out great (see this link http://www.facebook.com/photo.php?fbid=10100205978045206&set=o.128793013817454&type=3&theater ) Really hard to say what happened - were you using a stand mixer?

Thanks for the feedback!

Diana said...

It looks so pretty and I am making the cake right now for my daughter's birthday. Quick question- I am using two 9 inch cake pans. Should I bake at 350 instead of 340 degrees? Love the look of the smaller cake - I will try to find 7 inch pans for next time.
I also LOVE Northern Exposure!

SprinkleBakes said...

Sorry I'm late with my reply! I'm sure your cakes are already done! But to answer, the cake can be baked at 350, just reduce to baking time. Check it at around 40 minutes.

(and nice to meet another NX fan!)

xo
H

Diana said...

Thank you! The batter smeels so good I cn hardly wait to tast the finished cake! Thanks for getting back to me so soon.

Diana

Caroline said...

I saw this on Pinterest and am making it for my daughter's 2nd b-day on Saturday. LOVE the colors!!!!

Nichole@DulceDelicious said...

I am absolutely in love with the color of this cake! I want to make it and then paint my kitchen and my nails to match! And a cherry cake.....yumm!

Anonymous said...

im baking this cake in my home ec class on the 31st.i love this cake its soo pretty two.(:

Anonymous said...

im baking this cake in my home ec class 6 period in ms.diaz at gulf high school this cake looks yummy and i looks pretty two. (:

Bru Crew Mom said...

I made this as cupcakes for my daughter's birthday (with a whipped cream cheese vanilla frosting). They were great! I recently made strawberry cupcakes that were nasty! At my DH's suggestion, I am making strawberry cupcakes again, using this recipe! I diced several strawberries, sprinkled enough sugar to make the "juice" to replace the cherry juice, and they are in the oven now! They look and smell SO much better than my last strawberry cupcakes!

Pam said...

was wondering if in the frosting if that was regular sugar or powderd

Bits and Pieces of Me...Emily! said...

the colors in this cake had me at hello!

Sara Jane said...

Just made this as cupcakes for my Grandma's 95th birthday party. I thought the cake & frosting were absolutely amazing! I got 17 cupcakes, but they were a bit on the small size. Everyone liked them, but said they were very dense. Definitely have my eye on some 7" pans now thanks to this post!

Laura Osina said...

Made this yesterday! It was amazing! I used the Wilton buttercream icing instead, everything was amazing!!

Anonymous said...

Have you ever tried using the canned cherries? The deeper more tart ones?

Anonymous said...

My frosting was a watery mess. I didn't se a stand a mixer mate that's the problem, cakes great though

Anonymous said...

Hi, I dont have a stand mixer. I would love to make this for my husbands birthday tomorrow. Can you make it with a hand mixer?

kelliercardenas@yahoo.com

Anonymous said...

the cake yes the frosting i dont think so. i did the cake with a hand mixer turned out delicious, the frosting was a disaster

SprinkleBakes said...

Here's a video tutorial on making the frosting if you ever decide to try again.

https://vimeo.com/37555867

Anonymous said...

A delicious cake! I replaced 1 cup of flour with ground almond meal - it was so moist. Only set back was that I made the frosting the day before and refrigerated it. I thought I could beat it back to a soft consistency to ice the cake, instead it ended up a congealed and watery mess.

tanya1234 said...

luv it thank u

Jennifer said...

One question - the narrative says that you gave it a generous dose of vanilla, but the recipe calls for almond extract. Which one did you use?

SprinkleBakes said...

The generous dose of vanilla is in the Swiss meringue buttercream frosting (3 tsp.)

Kelly said...

I just made this for my Daughters birthday cake. An I must say it smells amazing, and the icing had to be put to the side or I would eat the entire bowl!!!! I am already planning on making it again!! I am making it extra red on the inside and light yellow for the frosting with white piping. It is a 2 yr old's Vintage Minnie Mouse party....Cannot wait to be able to eat it!!

Distressing Delilah a.k.a. jenn said...

This is baking in the oven right now! It is lucky it made it there, the batter was sinful!

Anonymous said...

What a beautiful creation! What is on the top of th?e cake itself

Mike said...

I love how the cake not only looks yummy but it also is also comesticly very pretty.

Kim's Sweet Treats said...

This is gorgeous! I bet it tastes amazing, too! I'd love to create something like this for a baby shower where the gender is unknown. :)

Chloe Moon said...

This cake is absolutely gorgeous!!! I have never made a meringue buttercream just the standard buttercream icing...I have to try this! =)

Anonymous said...

Just made these into cupcakes! I started checking if they were done after 20 minutes. I almost doubled the cherries in the recipe. (I say doubled because I had to eat a few first!) I think next time I will try baking a little cheesecake into the middle for a maraschino cherry cheesecake cupcake!

Jessica Anderson said...

I got spring-form pans as a wedding gift 7 years ago that I have never used. I think I might have to break them out to attempt this beautiful cake!!!

Pops De Milk said...

Found your blog on pinterest and decided to make this cake last night. It was phenomenal. Wow. Thank you for sharing.

Anonymous said...

I can't find sprinkles as pretty for the heart topper....Any idea of the brand?

Anonymous said...

I made the frosting the day before, do I refrigerate it? It looks like someone else had issues with that but I wanted to ask the question directly.

-scott

Teresa said...

I'm not a maraschino cherry fan, but kept coming back to your post, because your cake is so darn pretty! I wanted to make something special for Easter, and decided it was time to make this cake. It was delicious! Thank you so much for sharing this recipe. It has instantly become a special celebration favorite!

kat said...

Hiya what a beautiful cake! I'm having trouble replicating the bright pink sponge though - it comes out too pale and orangey. I didn't use cherries though as ds doesn't like them. Is it the cherries that make ir so bright or the gel colour? Thanks for you help

SprinkleBakes said...

I think it may be the coloring you're using. The gel coloring gives it a bright pink hue. The cherries just add little flecks of red. What kind of coloring are you using?

kat said...

Thanks yes its pink gel colour from waitrose (UK) I think I will try and make the sponge 'whiter' by omitting egg yolks & using different butter. Flora is very yellow...! I've gotta keep trying - my daughter has seen it n wants it for her birthday!

kat said...

Oh and I used the whole tube of pink! It was pink mixture but browny dusky pink when cooked

Cate Hartnett said...

OHMYGOSH!!! I just finished frosting this cake and am having a slice now. It is the most amazing cake I've ever made or eaten! The texture is spot on and the SMB complements the cake perfectly! I tested this recipe now since my mom's 70th is this July and her favorite ice cream flavor is cherry vanilla. I think this will be a great cake for her birthday!

Have you ever baked this in larger sized pans?m I used two 8" pans, but was thinking maybe three 9" pans would be the perfect size.

Anonymous said...

I will have to try this soon, it is just a beautiful cake...By the way do you happen to have a strawberry recipe..we are all so sick of adding jello or artificial flavorings to get that good strawberry flavor and have it look nice too.. thanks and your photos are great!

Heather Baird said...

I don't have a strawberry recipe yet. I should do that next!

Michelle W said...

Great recipe! I made it for a fundraiser cake walk, and made it the same gorgeous blue-green & white, except tiered with an 8-inch and 6-inch. The icing looked like cottage cheese for a while when beating in the butter, but then I turned the speed back down to medium low and stopped being so impatient and it smoothed out beautifully. I only wish that glorious shine of the egg whites and sugar could remain intact in the finished icing--it was practically iridescent. And the scraps I was able to eat myself were fantastic.

Katie said...

Any advice on making this with 2 6in pans? I want to attempt to make this for a 1st birthday

Stacie Larson said...

Any suggestions for high altitude adjustments?

ForgedBlog said...

Hi Heather. Wanted to let you know that I made your Cherry Vanilla Layer Cake and loved it so much I talked about it on my blog, After Orange County, in a post today. I linked back to you. You can view it here:
http://afterorangecounty.com/2014/02/12/how-to-really-impress-your-valentine/
Thank you for the inspiration!

Anonymous said...

Hi
This cake is soooo good..
I have a friend requesting a dairy free(all dairy soya whey free) version if this cake could you please help me out with a dairy free option..I want to keep the fantastic quality of this cake.
Thanks so much.

Lora Morrow said...

I made this cake yesterday for my MIL's birthday. It was so good! It received lots of compliments. I used a buttercream frosting with vanilla and maple flavoring.

Lauren Yonda said...

Hi! My buttercream frosting just broke! It looks like soup. I didn't wait long enough for the egg whites to cool down. :/ I have it in the refrigerator now. Is there anything else I should do? Thank you!

sunburNvegas said...

I made this cake for Valentine's Day in 2012 - And It was DELISH! My kids loved this cake, My husband loved this cake - I love this cake - The colors and flavor...YUM!
*=)

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