This seriously decadent and flavorful Pink Cherry Cake with Fudge frosting is a showstopper! So delicious and always a hit with friends and family!
One thing you will love about this cake is the addition of cherries to the batter. There are not many so you can play with the amount depending on your preference, but I love how subtle it is. Every now and then a perfect little burst of cherry flavor delights your taste buds.
I have been waiting for this book for a long, long time. The amazing Rosie, the powerhouse of talent behind Sweetapolita, is the Queen of Baking in my mind. She wears so many hats; baker, decorator, photographer, stylist, writer, etc. and wears them all beautifully.
Her book, The Sweetapolita Bakebook is nothing short of stunning.
I kid you not, every single page was better than the next. Her recipes are creative and oh so whimsical! I earmarked almost every page and can’t wait to try out all her fantastic recipes.
Chocolate Fudge Frosting
You’ll notice that this recipe has a lot more ingredients than your average chocolate buttercream, but it’s worth it! One of the most powerful ingredients is the hot coffee. If you do not have coffee or prefer to not use it, you can substitute with hot water.
I also recommend added a milk chocolate and a dark chocolate that you like to eat. These beautiful chocolate flavors will shine through so you will want to use a good quality chocolate.
Everything about this cake was perfection.
The Fudge Frosting was a dream to work with; its silky texture seemed to glide effortlessly over the cake.
And just look at those rosettes! They piped out superbly. I think that is the first time I have used that word on my blog, but it definitely fits.
To make this cake I simply piped out rosettes around the top of the cake. I then went back and piped out another layer of rosettes directly on top of the original layer.
TIP: Make sure to end the rose on the inside of the cake so the outer edge is seamless and stunning!
I used Rosie’s Chocolate Fudge Frosting for in-between the layers and the exterior of the cake.
Let’s talk about the recipe for a moment. The cold butter is genius. As Rosie instructs in her recipe, you should not overmix the batter once the chilled butter has been added. If your butter is too warm, it could make the cake too dense.
Both techniques ended up working beautifully and the texture of the cake batter seemed almost like silk. The way it folded over itself in ribbons of pink was mesmerizing!
- 3 1/4 cup (375g) cake flour
- 2 1/4 cup (450g) superfine sugar
- 1 tbsp. plus 1 teaspoon baking powder
- 3/4 cup (170g) cold unsalted butter, cut into pieces
- 1 1/3 cup (320ml) milk, room temperature
- 2 tbsp. Maraschino cherry juice
- 1 tsp. fresh lemon juice
- 1 tsp. pure vanilla extract
- 7 large egg whites room temperature
- 1 drops AmeriColor gel paste food coloring in Soft Pink
- About 20 Maraschino cherries halved
- 1 1/2 cup (340g) unsalted butter, softened
- 1/2 cup (60g) confectioners sugar sifted
- 1/2 c (60g) dark cocoa powder sifted
- 1/3 c (80ml) freshly brewed hot coffee
- 1/4 c (60ml) sour cream room temperature
- 1 tsp. pure McCormick vanilla extract
- 1/8 tsp. salt
- 10 oz (290g) milk chocolate, chopped, melted and cooled slightly
- 5 oz (150g) dark chocolate, chopped, melted and cooled slightly
Preheat oven to 350°F. Grease the bottoms of three 8-inch round cake pans and line with parchment.
In the bowl of stand mixer with paddle attachment, combine the flour, sugar, baking powder, and salt on low speed. (You can also use a hand-held mixer)
- Add in the butter one piece at a time. Beat on low speed until all the butter has been incorporated, about 3 minutes. The mixture should have a fine crumbly, cornmeal-like texture.
- In a medium measuring glass with a spout, combine half the milk, the cherry juice, lemon juice, and vanilla.
- In a separate measuring cup, gently whisk the egg whites and remaining milk.
- With the stand mixer on low speed, gradually add the cherry juice mixture, followed by pink food color and beat for five minutes. Scrape the sides and bottom of the bowl with a rubber spatula.
- Put the mixer back on low speed and add the egg white mixture in three parts, scraping down the sides of the bowl after each addition. Beat for 1 minute.
- Toss the cherry bits in a little flour and gently fold them into the batter by hand.
- Divide the batter evenly among the prepared pans.
- Bake for 20-25 minutes or until a toothpick inserted into the center is removed with few crumbs.
- Let layers cool in their pans on wire racks for 10 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off parchment layers and cool completely.
- The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 2 days.
- In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium speed until pale and fluffy, about 5 minutes.
- With speed on low, and add the confectioners' sugar, cocoa powder, coffee, sour cream, vanilla, and salt and beat until incorporated, about 30 seconds.
- Increase the speed to medium-high and beat for 2 more minutes.
- Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
This cake is darling, divine and delish!! I cannot recommend it highly enough.
As well as Rosie’s book! You simply must get one. I promise you (seriously promise) you will not be disappointed. It is wonderful!