Beautiful Pink Cherry Cake
A beautiful light pink cherry cake with cherry almond frosting
Equipment
- (3) 6-inch round pans (can use two 8-inch rounds)
- parchment paper
- 4-5 piping tips (tips should be different sizes and shapes)
- large piping bag
- piping bag coupler
Ingredients
Cake
- olive oil or shortening
- all-purpose flour
- ½ cup whole buttermilk (shaken and at room temperature)
- ½ cup maraschino cherry juice
- ⅓ cup vegetable oil
- ⅔ cup sour cream (room temperature)
- 4 large egg whites, (room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- (1) 15.25-ounce box white cake mix
Cherry Buttercream
- 1 ½ cups (3 sticks) unsalted butter, softened
- ¼ teaspoon salt
- 4 tablespoons maraschino cherry juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 ¾ cups powdered sugar, sifted
- whole milk or cream to thin frosting (optional)
- 8-10 maraschino cherries, chopped
Instructions
Cake
- Preheat oven to 350°F. Coat the inside of each pan with olive oil or shortening. Dust with flour. Cut (3) 5 3/4-inch rounds out of parchment paper and place in the bottom of each pan.
- Add the shaken buttermilk, maraschino cherry juice, vegetable oil, sour cream, egg whites, vanilla, and almond extract to a mixing bowl. Whisk until blended.
- Sift the cake mix and stir into the liquid ingredients until just moistened. Do not overmix. Divide evenly between the three pans.
- Bake for 25 minutes or until an inserted toothpick comes out clean or with crumbs. Remove from the oven and cool on a wire rack for 5-10 minutes. Then, turn the pans upside down and remove each cake onto the rack. Pull off the parchment paper. Cool.
Cherry Buttercream
- Beat the butter and salt until smooth and creamy. Then, add the cherry juice, vanilla, and almond extracts. Beat until mixed.
- Sift the powdered sugar into the butter mixture. Beat until well mixed. Add milk or cream a teaspoonful at a time and mix if the buttercream is too thick. It should be soft enough to spread with ease on the cake.
- Add one layer to a cake plate and coat the top with frosting. Chop the cherries and place half on the layer, spreading evenly. Repeat with the second layer. Then, add the third layer and coat the top and the sides of all the layers with a thin layer of buttercream. (If making an 8-inch layer cake, add all the cherries on the first layer.)
- Add a coupler to a piping bag. Cut the end of the bag to allow the coupler to fit in it with the nose sticking out. Add a tip and secure it with the coupler ring. Add frosting to the bag. Pipe frosting shapes in various places on the cake. Unscrew the coupler ring and remove the tip, adding another one in its place. Pipe shapes in random places. Repeat with the other tips until the cake is fully decorated.
Nutrition
Calories: 520kcalCarbohydrates: 78gProtein: 3gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 256mgPotassium: 57mgFiber: 0.4gSugar: 65gVitamin A: 558IUVitamin C: 0.1mgCalcium: 86mgIron: 1mg
Tried this recipe?Let us know how it was!