Cherry Layer Cake With Cherry Cream Cheese Frosting Recipes

CHERRY LAYER CAKE WITH CHERRY CREAM CHEESE FROSTING

Steps:

• InstructionsTo make the cakeStep 1: Prepare the oven. Preheat it to 350 degrees F.Step 2: Grease and flour a two 9-inch round layer cake pans and if desired you can line the bottom of the pan with parchment.Step 3: In a medium bowl, sift the flour, baking powder, and salt.Step 4: In a large bowl, cream the butter, shortening, and sugar for about 5 minutes or until fluffy.Step 5: Use a measuring cup to measure the milk, almond extract, and cherry juice.Step 6: Alternately add the wet and dry ingredients, beginning and ending with the dry ingredients, to the creamed mixture. Make sure to beat well every after addition. And fold in the cherries.Step 7: In a different bowl, stiffly beat the egg whites. To lighten the batter, fold in 1/3 of beat whites to the batter. Then, fold in the rest of the egg white mixture until fully combined.Step 8: Share the batter between the pans. Place inside the preheated oven and bake for 30 to 35 minutes or until the cake is springy when touched.Step 9: Once done, remove the pans from the oven. Don't remove the cakes yet, let them cool in the pan for about 10 minutes. Then, carefully loosen the edges with a think knife. Transfer the cakes onto the racks and cool them into room temperature.To make the FrostingStep 1: In a bowl, cream the butter and cream cheese with 1/2 confectionary sugar. Stir in the cherry juice and mix in enough confectionary sugar to get your desired consistency and taste.

CHERRY CAKE WITH CHERRY CREAM CHEESE FROSTING RECIPE - (3.7/5)

Steps:

• Cake: Preheat oven to 325 degrees. Spray or lightly grease 13 x 9 baking pan. Preheat oven to 325 degrees. Spray or lightly grease 13 x 9 baking pan. Measure 1/3 cup of cherry pie filling and set aside to use in frosting. Mix together on medium speed, dry cake mix, eggs, baking powder, both extracts, and remaining cherry pie filling until well blended. Pour batter into pan, and level with a spatula. Bake for 45 minutes or until toothpick comes out clean. Remove cake from oven and allow to cool completely in pan. frosting: Soften the cream cheese and butter, but don't let it get warm, just take the chill off. Beat the cream cheese and butter together until creamy. Add in the cherry pie filling and extracts and beat for a minute or two until cherries are broken into small pieces. Slowly add the powdered sugar until completely combined and of spreading consistency. Keep refrigerated until ready to use.