A dense and fluffy cherry cake made with fresh cherries and topped with a fresh cherry buttercream. If you're like my dad, you'll want to eat a slice for breakfast!
I asked what fun dessert she wanted me to bake with her while I was home, and she couldn't think of anything. She looked in her refrigerator and saw that she had at least 5 pounds of cherries and suggested we use them up. I came up with a cherry cheesecake, but it turns out that my mom threw out her springform pan. I finally settled on a cherry cake since I could use cherries in the cake and in the buttercream. Plus, this particular recipe did not use any egg yolks (my dad has been limiting his egg yolk intake) so that was a plus.
As for my dad? Well, he ate a big slice of it for breakfast the next day. Now you know where my sweet tooth comes from.
- 2 cups pitted red cherries
- 3 Tablespoons sugar
- 2 and 1/4 cup cake flour, sifted
- 1 and 3/4 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup cherry puree
- 1/4 cup half & half or milk of choice, at room temperature
- 6 large egg whites, room temperature
- 1 Tablespoon vanilla extract
- 12 Tablespoons (1 and 1/2 sticks) unsalted butter, softened
- 2 sticks unsalted butter, softened
- 3 Tablespoons cherry puree
- 3 and 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Bake the cake: About 3 hours before baking, toss the cherries with the 3 Tablespoons of sugar and set aside. Allow the cherries to completely mascerate and break down. Then put the cherry mixture in a blender and puree it. Set aside 3/4 cup of the puree for the cake and 3 Tablespoons for the buttercream. Set aside.
Preheat your oven to 350 degrees F. Generously grease or line two 8" round baking pans. Set aside.
In a large bowl, whisk together the cake flour, sugar, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cherry puree, milk, egg whites and vanilla on medium speed until well combined. Add butter and continue to mix well.
Turn the mixer down to low and slowly add in the dry ingredients until everything is well incorporated. Beat on high speed for an additional 30 seconds.
Evenly divide the batter into your prepared baking pans and bake in your preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
Make the frosting: In the clean bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute. Add the reserved cherry puree about about 1/2 cup of the powdered sugar. Keep adding powdered sugar, about 1/2 cup at a time, until you achieve your desired consistency. Add the vanilla.
Assemble the cake: After the cakes have completely cooled, place one cake down on a cake plate, flat side up, and frosting with about 1/2 cup of buttercream. If desired, add extra cherries on top of the frosting. Place another cake layer, flat side down, on top of the filling. Frost the top and sides with remaining frosting. Garnish as desired - with fresh cherries, whipped cream flowers, chocolate shavings, or whatever makes you happy.
Leftover cake should be stored, covered, in the refrigerator and will keep for several days.
Yield: About 10-12 servings
Source: Indigo's Sugar Spectrum