From My Kitchen To Yours

Cherry Layer Cake with Cherry Cream Cheese Frosting!!!


If you love cherry desserts, you will love this bursting with cherry flavour, cherry layer cake. The cake is tinted pink with cherry juice from none other then a maraschino cherry jar. Maraschino cherries are mixed into the cake batter to make sure the cherry flavour shines. A tart cherry cream cheese frosting finishes off this cake that is perfect for any occasion!

This cherry layer cake is perfectly vintage and reminds me of a cake that would be served at a 1950’s diner. I can see a waitress in a poodle skirt carrying this to a customer…anyways, back to the cake!
Because we use maraschino cherry juice in the cake and the cream cheese frosting, the cake has a pretty pink hue to it. And lots of cherry flavour! This cherry layer cake can be made any season, and would be perfect to serve anytime!

For those of you who want to ignore this recipe because cherries are not a fruit you like, please hold tight! You do not have to love cherries to really like this recipe. This is a super moist layer cake, filled with cherry pieces and topped with cream cheese frosting. It also comes out to be a gorgeous color!

This cake is the perfect dessert for any type of celebration, even for no reason at all. Growing up, we always got to pick out what type of cake we wanted for our birthdays.



+For cake:
°3 c sifted cake flour
°2½ t baking powder
°1 t salt
°1 cup unsalted butter, room temperature
°Half a cup of vegetable ghee
°1½ cups sugar
°Half a c of maraschino cherry juice
°Half a c of whole milk
°Half a t of almond extract
°16 cherries, cut to eighths
°5 egg whites
+To make Frost:
°8 oz (1 piece) cream cheese
°½ c (1½ pieces) unsalted butter
°Half a cup of maraschino cherry juice
°6 cups confectioners’ sugar



For cake:
Preheat oven to 350°F, generously and flour two cake pans with a 9-inch round cake (line the bottoms with parchment, if desired) and set aside.
Sift flour, baking powder, also salt together in a bowl; Sit aside.
Cream butter, shortening & sugar in bowl for five min, until fluffy.
Measure the milk, almond extract, and cherry juice into one liquid measuring cup together. BegiStartnning and end with the dry ingredients, add the wet and the dry to the cream mix. Beat well after every addition. Fold the cherry.
Beat egg whites in a separate bowl. Adding half of the egg white to mixture to lighten it. Fold in rest egg whites until well mixed.
Divide mix between pans also bake for 30 to 35 min,
Cool cakes in pans on wire racks for 10 minutes.
To make frosting:
Beat butter, cream cheese and half the confectioners’ sugar. Add cherry juice.

Enjoy !

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