cherry cake

This moist and delicious Cherry Layer Cake is so simple and delicious! We love it with our cherry cream cheese frosting.

Cherry Layer Cake (A Doctored Cake Mix Recipe)

(114 grams) all purpose flour (plain in the UK)

(200 grams) sugar

(2 grams) salt

eggs

(242 grams) sour cream (we use full fat sour cream)

(4 grams) vanilla extract

(4 grams) cherry extract

Tablespoons (13 grams) vegetable oil (we use canola oil)

milk

cherries cherries

*Pink coloring gel

(1 cup) (226 grams) unsalted butter (slightly softened)

2(8 ounces.) packages cream cheese (total weight 452 grams) slightly softened --

use full fat cream cheese. Using reduced fat or the spreadable cream

cheese

sugar

Wilton Rose Gel Color, optional

This fast and easy Cherry Cake is easy and moist, made with yogurt and bursting with fresh cherries.  Serve it plain or with a dollop of whipped cream and a fresh chocolate dipped cherry!

Homemade Fresh Cherry Cake

cherries

flour ((180 grams))

baking powder

baking soda

egg*

egg yolk*

+ 2 1/2 tablespoons sugar ((80 grams))

lemon

vanilla

vegetable oil (I use corn

regular yogurt* ((125 grams))

milk* ((60 grams))

whipped cream

cherries (whole)

chocolate (melted) ((50 grams))

Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan (springform pan is the best if you have it).

In a medium bowl whisk together flour, baking powder and baking soda.

In a large bowl beat on medium speed the eggs and sugar and until light and fluffy, (approximately 2-3 minutes), then add the zest and vanilla beat for one minute, then slowly add the vegetable oil and continue beating.  Add the yogurt and milk and beat on low speed to combine,  add the flour a third at a time, beating on low and scraping the bowl after each addition just until smooth.

Fold half the pitted cherries* into the batter then pour into the prepared cake pan, top with remaining cherries, press down lightly with a spatula. Sprinkle with 1 tablespoon of granulated sugar.  Bake for approximately 40-45 minutes.

Let cool completely before serving if desired top powdered sugar, whipped cream and  chocolate dipped cherries.  Enjoy!

This cherry cake is so easy to make, and only requires a few ingredients. This recipe comes complete with a simple cherry cream cheese frosting.

6-Ingredient Cherry Cake

white cake mix (you do not need the ingredients listed on the box)

vanilla extract

almond extract

cherry pie filling

cream cheese (softened)

unsalted butter (softened)

cherry pie filling (from the can listed above)

Preheat oven to 325 degrees F. Spray or lightly grease 13 x 9 baking pan.

Measure 1/3 cup of cherry pie filling and set aside to use in frosting. (see below)

With a mixer on low speed, combine dry cake mix, eggs, baking powder, both extracts, and remaining cherry pie filling until combined. Increase speed to medium and beat until creamy, a minute or so.

Pour batter into prepared 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 on a wire rack.

With a mixer on medium speed, beat the cream cheese and butter together until creamy. 

Turn mixer to low and add in the cherry pie filling and extracts. Once combined, beat on medium for a minute or two until cherries are broken into small pieces.

Turn mixer down to low and slowly add the powdered sugar until completely combined and of spreading consistency. Keep refrigerated until ready to use.

Cherry Cream Cheese Frosting

It&#039;s optional but pretty! Add a stemmed maraschino cherry to the top of each slice when you serve.

Garnish

https://embed.mediavine.com/videos/c0jstnujmcglt12jpdgb

Cherry Cake

This cherry amaretto loaf cake is dense, moist, and bursting with the flavors of amaretto and cherries!

Cherry Amaretto Loaf Cake

all-purpose flour (190 grams)

baking powder (5 grams)

salt (2 grams)

unsalted butter (room temperature (115 grams))

cream cheese (room temperature (120 grams))

sugar (200 grams)

Tablespoons Amaretto liqueur (*read tips for substitute)

cherries (pitted and halved (approx 250 grams))

Tablespoons milk

Tablespoon oil

Amaretto (more if you want

Preheat the oven to 350°F (180°C) and place the rack in the lower third of the oven. Grease an 8 ½ x 4 ½ inch (22x12 cm) loaf pan and line it with parchment paper

Whisk flour, baking powder, and salt in a medium bowl.

In a large bowl using an electric mixer on medium-high speed beat butter, cream cheese, and sugar until creamy, about 2-3 minutes.

Add in egg and amaretto, beat for one minute.

Using a rubber spatula or a wooden spoon fold in the dry ingredients until JUST combined. Do not overmix.

Gently fold in cherries.

Pour the batter into the prepared pan and bake for 55-70 minutes, or until a skewer comes clean out of the center. After 40 minutes cover the cake loosely with aluminum foil to prevent the top from getting too dark. Check toothpick test at 50 minutes mark.

Let cool in the pan for 10 minutes, then gently lift the cake out of the pan and transfer to the cooling rack to cool completely.

Sprinkle with powdered sugar before serving or make a glaze.

In a small bowl combine all ingredients until smooth. Add more powdered sugar if you want a thicker glaze. Pour over cooled cake.

Glaze:

This Black Forest Cake with a twist layers light crepes between layers of cream and cherries. You'll never go back.

Thermomix recipe: Black Forest Crepe Cake

150 Grams Chocolate dark,

Grams flour

60 Grams Chocolate cocoa powder

Tablespoons golden caster sugar

Grams milk

Teaspoon Vanilla Bean Paste Heilala vanilla bean paste

Flakes

Tablespoon Extra Virgin Olive Oil (EVOO)

Butter

700 Gram jar Morello Cherries drained

300 Grams reserved juice from cherries

Grams sugar, plus some extra

Grams Kirsch (optional)

Grams cornflour

Grams cream

Teaspoon Vanilla Bean Paste

cream (optional)

Place chocolate into Thermomix bowl and mill **10 sec/speed 8**. Remove from bowl and set aside.

Place all crepe ingredients into Thermomix bowl and blend **15 sec/speed 6**. Scrape down sides of bowl and repeat. Rest 10 minutes before cooking.

Preheat a frypan on a medium heat and butter between each crepe. Cool crepes completely.

To make Filling, place drained cherry liquid, sugar, Kirsch and cornflour into Thermomix bowl and cook **7 min/100°C/speed 4**. Cool completely.

Whip 600g cream with additional sugar and vanilla, **10–20 sec/Butterfly/speed 4**.

Assemble torte by lining the base of a 13cm springform cake tin with baking paper. Layer crepes one by one, spreading the cherry mixture, a few cherries and whipped cream between each layer. Press the layers down quite firmly and finish with whipped cream. Top with the grated chocolate.

Leave torte in fridge overnight. Whip additional cream if using and spread onto sides of torte. Pipe rosettes, decorate with remaining cherries and finish with chocolate as desired. Serve in thin slices.

Maraschino cherry cake made from scratch with frosting on Valentine's Day

Maraschino Cherry Cake

Cake Batter:

flour

salt

vegetable shortening

whole milk

1/4cup maraschino cherry juice

maraschino cherries around 15 to 18

pecans

Butter Cream Frosting:

powdered sugar

butter

cherry juice

red food coloring

frosting alternative:

cream of tartar

water

This Cherry Almond Amaretto Ice Cream Cake is light, a little fruity, and full of almond and Amaretto flavor. It's the perfect summer dessert - and it's even yummier than you'd expect!

Cherry Almond Amaretto Ice Cream Cake

all purpose flour

tsp baking soda

tsp baking powder

butter, room temperature

tsp almond extract

sour cream

amaretto coffee creamer

amaretto liqueur

oz cream cheese, room temperature

oz Cool Whip (or homemade whipped cream)

maraschino cherries (see second note at the bottom of instructions)

oz Cool Whip

almonds

2. Grease two 8 inch cake pans (preferable springform pans, see above) and line the bottoms with parchment paper.

3. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.

4. Add butter, egg whites, almond extract, sour cream, coffee creamer and amaretto and mix on medium speed until smooth.

5. Split batter evenly between the two cake pans.

6. Bake 19-21 minutes or until a toothpick comes out with a just a few crumbs.

7. Allow to cool for 3-5 minutes, then remove to cooling rack to finish cooling.

8. Once cooled, level the cake by removing the dome from the top of the cake using a large serrated knife.

THE CAKE LAYERS

1. Mix cream cheese, sugar, milk and almond extract together until well combined.

2. Fold in the cool whip and chopped cherries.

THE ICE CREAM

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

2. Put the first cake layer in the bottom of your pan.

3. Pour half of the ice cream mixture on top of the cake and spread evenly.

4. Add the second layer of cake to the pan, on top of the ice cream.

5. Top with remaining ice cream and spread evenly, smoothing out the top.

6. Allow ice cream cake to freeze completely, 5-6 hours or overnight.

7. Once frozen, remove cake from springform pan and remove parchment paper from sides.

8. Ice the outside of the cake with additional Cool Whip and top with slivered almonds. Store in freezer for up to a week.

ASSEMBLING IT ALL

Buttery Cherry Cake is made with simple ingredients &amp; is perfect for cherry lovers! Fantastic cherry almond flavor in this lovely, buttery homemade sheet cake recipe.

Buttery Cherry Cake

tsp vanilla extract

cherries (fresh or frozen and unthawed cherries, quartered)

TBSP water

Prep: Begin by spraying a 9x13 baking dish with non-stick spray and set aside. Also, get the oven preheating to 350°F.

Next, cut the cold butter into small cubes and have ready for when needed. Now, wash, pit and cut the cherries into quarters and set aside. If you are using frozen cherries, keep them frozen until ready to use.

Batter: In a large mixing bowl, combine the flour and sugar. Next, add in the cold butter cubes and mix quickly, so that butter is incorporated and the mixture is crumbly. Proceed to remove 3/4 cups of the mixture and set it aside.

After that, add in the baking powder, salt, vanilla extract, milk and egg whites. Continue to mix the batter thoroughly for 3-4 minutes on medium-high speed, using an electric handheld mixer.

Bake: Then, pour the cake batter into the prepared pan and sprinkle with the cherries. Then add the reserved cake batter crumble mixture on top of the cherries to cover the top as much as possible. Place the baking dish in the preheated oven and bake for 30-35 minutes, until golden brown. Let the cake cool for about 20 minutes before adding the icing.

Icing: In a medium size bowl, whisk together the powder sugar, vanilla extract, almond extract and hot water until smooth. Proceed to drizzle the icing on the slightly cooled cake. If desired, top with 1/4 cup of sliced almonds. Serve immediately and enjoy!

Easy to make, moist and fluffy, this almond cherry crumb cake is absolutely amazing. With a crunchy, buttery crumble topping, homemade cherry topping and a super moist, almond cake this is the perfect afternoon tea treat or dessert.

Almond Cherry Crumb Cake

cherry sauce

65 g white granulated sugar ((⅓ cup / 2.3 ounces))

unsalted butter, cold ((¾ stick / 3 oz))

g cornflour (US corn starch) ((¼ cup / 1.2 ounces))

135 g white granulated sugar ((⅔ cup / 4.8 ounces))

sour cream (full fat

lemon zest

lemon juice ((note 1))

Preheat the oven to 180C (160C fan) / 350F. Grease and line an 8 inch spring form cake tin.

Make the cherry sauce using this recipe.

In a medium bowl, combine the, flour, half the almonds and sugar. Grate in the butter. Use your fingers to mix and press it all together until well combined and clumping. Mix through the remaining almonds. Chill until required.

FOR THE CRUMBLE TOPPING

Sift together the flour, cornflour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, using a hand mixer, beat together the butter and sugar until pale and creamy. Add the eggs, one at a time beating well between each. Mix through the lemon zest, juice and almond extract.

Fold in half of the flour mixture. Now fold through the sour cream, followed by the remaining flour mixture to make a thick batter. Make sure not to over-mix.

Tip the batter into your prepared baking tin then spread to the edges and level out the top.

Strain the cherry sauce to separate most of the syrup from the cherries, then set the syrup aside. Dollop the cherries over the batter at least 1cm in from the edges. Leave about a 1 inch circle in the centre of the batter bare as well.

Loosely scatter the crumble topping all over the top.

Bake for 45-50 minutes or until a skewer comes out of the centre clean. Cool in tin until it’s cool enough to handle and then transfer to a wire rack to cool completely.

Serve with the leftover cherry syrup.

FOR THE CAKE BATTER

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Top Tags

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Triple Chocolate Cherry Cake

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The most viewed cherry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine