Introduction
Very Cherry Cake with Vanilla Buttercream is a delightful dessert that brings together the sweet and tangy flavors of cherries with a rich, creamy frosting. This moist cherry-flavored cake is perfect for celebrations, potlucks, or simply to indulge in a tasty treat. Its gorgeous presentation and delicious taste will surely impress family and friends.
Detailed Ingredients with measures
h5>250g all-purpose flour
h5>200g granulated sugar
h5>1 ½ tsp baking powder
h5>½ tsp baking soda
h5>¼ tsp salt
h5>120ml buttermilk
h5>120ml vegetable oil
h5>3 large eggs
h5>1 tsp vanilla extract
h5>1 tsp almond extract
h5>150g maraschino cherries, chopped
h5>60ml maraschino cherry juice
h5>120ml unsalted butter, softened
For the vanilla buttercream
h5>250g unsalted butter, softened
h5>500g powdered sugar
h5>2 tbsp heavy cream
h5>1 tsp vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Directions
1. Preheat oven to 175°C. Grease and flour two 20cm round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat sugar, oil, and eggs until light and fluffy.
4. Mix in vanilla extract, almond extract, and cherry juice.
5. Gradually add dry ingredients, alternating with buttermilk. Fold in chopped cherries.
6. Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.
7. For the buttercream, beat butter until creamy. Gradually add powdered sugar and mix until smooth.
8. Add vanilla extract and heavy cream, continuing to beat until fluffy.
9. Frost the cooled cakes, stacking layers as needed. Decorate as desired and serve.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). Grease and flour two 20cm round cake pans to prevent the cake from sticking.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, whisk together 250g of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt until well combined.
Step 3: Beat Sugar and Eggs
In a large mixing bowl, beat together 200g of granulated sugar, 120ml of vegetable oil, and 3 large eggs until the mixture is light and fluffy.
Step 4: Add Flavors and Cherry Juice
Mix in 1 teaspoon of vanilla extract, 1 teaspoon of almond extract, and 60ml of maraschino cherry juice until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with 120ml of buttermilk. Mix until just combined. Be careful not to overmix.
Step 6: Fold in Cherries
Gently fold in 150g of chopped maraschino cherries.
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely in the pans.
Step 8: Prepare the Vanilla Buttercream
In a mixing bowl, beat 250g of softened unsalted butter until creamy. Gradually add 500g of powdered sugar and mix until the mixture becomes smooth.
Step 9: Add Vanilla and Cream
Add 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Continue to beat the mixture until it becomes fluffy and well combined.
Step 10: Frost the Cake
Once the cakes have cooled completely, remove them from the pans. Frost the top of one of the cake layers, stack the other layer on top, and then frost the top and sides of the entire cake as desired. Decorate with additional cherries if you prefer.
Notes
Storage Suggestions
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Using Fresh Cherries
If maraschino cherries are unavailable, you can substitute with fresh cherries, but ensure to pit and chop them before adding to the batter.
Butter Temperature
Make sure the butter is softened to room temperature for both the cake and the buttercream to ensure proper mixing and consistency.
Optional Variations
For an extra touch, consider adding sliced almonds on top of the frosting or drizzling chocolate ganache over the cake for added flavor and decoration.
Storage Instructions
To store the Very Cherry Cake, place the frosted cake in an airtight container at room temperature for up to 2 days. If you need to keep it for longer, refrigerate it for up to a week. For longer storage, you can freeze the unfrosted cakes individually wrapped in plastic wrap and then in aluminum foil for up to 3 months. Allow to thaw in the refrigerator before frosting and serving.
Serving Suggestions
This delightful Very Cherry Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch. Serve it alongside fresh cherries or chocolate shavings for added visual appeal. For special occasions, consider garnishing the cake with additional maraschino cherries on top and a sprinkle of shredded coconut for a festive presentation.
Nutritional Information
Each serving of Very Cherry Cake contains approximately:
– Calories: 450
– Total Fat: 22g
– Saturated Fat: 10g
– Cholesterol: 100mg
– Sodium: 180mg
– Total Carbohydrates: 60g
– Dietary Fiber: 1g
– Sugars: 45g
– Protein: 3g
(Note: Nutritional values may vary based on specific ingredients used and serving sizes.)
Ingredient Substitutions
If you need to make substitutions for this recipe, consider the following options:
– All-purpose flour can be replaced with an equal amount of gluten-free flour blend for a gluten-free version.
– Granulated sugar can be substituted with coconut sugar or a sugar alternative suitable for baking.
– Buttermilk can be replaced with a mixture of milk and vinegar (1 cup milk + 1 tbsp vinegar) or yogurt for a similar tang.
– Vegetable oil can be swapped for melted coconut oil or melted butter for added flavor.
– Maraschino cherries can be exchanged with fresh cherries or dried cherries for different flavor profiles.
Cook Techniques
Measuring Ingredients
Accurate measurement of ingredients is crucial for baking success. Use a kitchen scale for dry ingredients, like flour and sugar, and measuring cups for liquids, such as buttermilk and oils.
Whisking Dry Ingredients
Combine flour, baking powder, baking soda, and salt in a bowl. Whisking these ingredients ensures even distribution of leavening agents, preventing uneven rising during baking.
Beating Butter and Sugar
Creaming butter and sugar together until light and fluffy incorporates air into the mixture, resulting in a lighter cake texture. Use a hand mixer or stand mixer for best results.
Alternating Ingredients
When adding dry ingredients and buttermilk, alternate them gradually. This helps maintain a smooth batter and prevents overmixing, which can lead to a dense cake.
Folding in Cherries
Use a gentle folding technique to incorporate chopped cherries into the batter. This method allows the fruit to be evenly distributed without deflating the batter.
Cooling Cakes
Allow cakes to cool completely in the pans for 10-15 minutes before transferring them to a wire rack. This prevents them from breaking apart.
Making Buttercream
Beat the softened butter until creamy before gradually adding powdered sugar. This ensures a smooth and fluffy buttercream frosting.
Frosting the Cakes
Apply an even layer of buttercream between the cake layers and over the top and sides. Use a spatula or a cake scraper for a polished finish.
FAQ
Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries, but you may need to adjust the amount of sugar and cherry juice since fresh cherries are less sweet.
How do I store the Very Cherry Cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help with texture.
What can I use to replace buttermilk?
You can make a substitute by mixing 120ml of milk (preferably whole or 2%) with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
How do I know when the cakes are done baking?
Insert a toothpick into the center of the cakes; if it comes out clean or with just a few crumbs, the cakes are done.
Can I add nuts to the batter?
Yes, you can add chopped nuts like walnuts or pecans for added texture and flavor. Just make sure to fold them in gently with the cherries.
Conclusion
The Very Cherry Cake with Vanilla Buttercream is a delightful dessert that combines the sweetness of cherries with the creamy richness of buttercream, making it a perfect treat for any occasion. Its moist texture and vibrant flavor are sure to impress friends and family alike. Whether it’s for a birthday, celebration, or just a sweet craving, this cake is bound to be a hit!
Cherry and Almond Harmony
Combine the flavors of cherry and almond by adding sliced almonds on top of the vanilla buttercream for a crunchy texture.
Chocolate Cherry Bliss
Swirl in some cocoa powder to the cake batter for a chocolate-cherry variation, and top with chocolate ganache instead of vanilla buttercream.
Cherry Cheesecake Layer
Incorporate a cheesecake layer in the middle of the cake by preparing a simple no-bake cheesecake filling to spread between the cake layers.
Berry Cherry Fusion
Mix in a medley of berries, like raspberries and blueberries, with the cherries for a vibrant berry cherry cake that bursts with flavor.
Coconut Cherry Delight
Infuse the buttercream with coconut extract and sprinkle shredded coconut on top for a tropical twist on this classic cherry cake.
Lemon Cherry Zest
Add lemon zest to the cake batter for a refreshing twist, and use lemon-flavored buttercream to enhance the citrusy flavor.
Cherry Pie Cake
Layer the cherry cake with homemade cherry pie filling between the layers for a delightful cherry pie-inspired dessert experience.
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