Jump to Recipe
  • SHARE
    • Cherry Cake

      filed under: White Cakes on August 10, 2011

      Happy Birthday Rachael Ray!

      On August 25th Rachael is celebrating her birthday.  Her fun and loyal staff over at Everyday With Rachael Ray Magazine thought it would be neat to get the world involved!

      If YOU would like to make her a cake click on her facebook page and just post it!  It could be see by thousands of fans!

      IMG_5670.cherrycake

      MY LATEST VIDEOS

      I have been wanting to make these birthday cookies into a cake forever.

      They were so fun and easy and I love when my friends let me make them cookies!

       

      IMG_5686.cherrycake

      I also thought it would be fun to make the actual cake a cherry cake too!  So I tried the Maraschino Cherry Cake recipe from Cooks.com.

      I actually followed the recipe ingredients and directions exactly.

      Gotta tell ya… I could not even taste a hint of cherry in it.  Now, we all know that my palette is far from refined, but I can pick up on subtle if I am really trying.

      And I did try.

      I closed my eyes and everything.

      IMG_5711.cherrycake

      It tasted like a bland vanilla cake.  Boo! Hiss! Wah.

      For the frosting I used my favorite full fat buttercream of the moment.

      Buttercream Frosting
      Prep Time
      15 mins
      Total Time
      15 mins
       
      Course: Dessert
      Cuisine: American
      Keyword: Buttercream Frosting
      Servings: 8 servings
      Author: Amanda
      Ingredients
      • 35 1/2 - 8 cups of powder sugar or a 2 lb. bag
      • 1 cup shortening
      • 1 -2 tsp vanilla if making white frosting use clear vanilla
      • 1/2 -3/4 cup milk I have also used whipping cream and whole milk
      Instructions
      1. Blend all ingredients on low until incorporated, then increase speed and blend for 1-3 minutes until reach desired consistency

      Seriously.  That’s how I do it.  I am considering changing my blog name to “i am impatient baker”.

       

      IMG_5813.cherrie

      One change that was a really welcome addition was adding a 1/2 cup of finely diced maraschino cherries to the center layer.

      They saved the cake.

      Subtle.  Sweet.  Bright obnoxious red and turquoise cake with a hint of cherry flavor.

       

      IMG_5746.cherrycake

      Interesting fact: I don’t like cherries.

      IMG_5861.cherrycake

      If you have a good Cherry Cake recipe and want to share, feel free to point me in the right direction.

      If you want to join me in a slice while I conduct a pity party, then please, pull up a chair.   This could be an all-nighter.

      ***

      I linked this to Tidymom’s I’m Lovin It blog party!  Stop on by!

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Comments

    • Hi, Amanda. I’ve been pining for this cake for a year and it’s time to make it for my niece’s first birthday! What tip did you use to pipe the cherries?

    • I looked at the recipe you used…. no suprise it was a disappointment!
      Use a pound cake recipe or 2 to make a layer cake
      Add 2 plus cups marachino cherries per recipe – patted very dry, halved and doused well in flour before folding into batter. Bake as directed – test with toothpick.
      MY FAVORITE!!! never to many cherries

    • I just love your cherry cake!!…. Here’s a recipe that I have not tried but thought I’d share it anyway. It uses a box cake mix aside from other ingredients. I guess it can give you an idea about how to add the cherries to your own recipe.

      http://lemon-sugar.com/2013/01/cherry-almond-sour-cream-cake.html/

    • You may want to try incorporating some dried cherries into the recipe. (And I’d add almond extract.) The dried cherries have a more intense cherry flavor.
      I absolutely love the cake décor. It has a cute 1950’s vibe to it.
      🙂

    • Love, love, love.

    • Don't Pass on Dessert!