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!


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!



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.


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


  • 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


  • Blend all ingredients on low until incorporated, then increase speed and blend for 1-3 minutes until reach desired consistency

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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



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.



Interesting fact: I don’t like cherries.


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!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I love the decorating, it is gorgeous. Were you able to participate in A Pie For Mikey, whether you blogged about it or not? Such a beautiful and unique tribute, though I know you’re busy (and blessed!) with your children!

  2. It looks stunning! I was looking for a simple cherry cake recipe, but this has me inspired to make a dazzling looking thing as well! It’s our wedding anniversary coming up, so this is a great option 🙂 Thanks for posting it.

  3. I love this cake! It is so cute!
    I love your blog too:)
    you were the inspiration for me when I started my blog:)
    (If that doesn’t sound hokey:))

  4. Did you do a tutorial on this? If not, can you tell me how to make the cherries please? I would love to make this for a friend and need to know what tips you used, etc. Thanks!! 🙂

  5. I gotta tell you, I love this cake. As I am a little obsessed with cherries ( as my whole kitchen is done in Mary Engelbreit) I cannot wait to make it for my next get together.

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