easy 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 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)

baking powder

vanilla extract

almond extract

cherry pie filling

cream cheese (softened)

unsalted butter (softened)

cherry pie filling (from the can listed above)

cherries

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

Delicious ruby red cheery cherries in every mouthful

Super Easy Cheery Cherry Cake

Glace Cherries

Flour

175 g Unsalted Butter (Softened)

175 g Caster Sugar

Eggs

g Ground Almonds

Halve the cherries and rinse under hot water to remove sticky coating. Dry with kitchen paper. Toss them in a tablespoon of flour until all coated.

Pre-heat oven to 170°c (150°c Fan ), 325°F, Gas 3. Grease and line your tin with baking paper.

Sift the flour and baking powder and leave in bowl until needed.

Cream the butter in your mixer until it is nice and creamy. Gradually beat in the sugar for 2 minutes until light and fluffy. Gradually add the beaten eggs.

Fold in the ground almonds then mix in the flour. Fold in the cherries until evenly distributed.

Pour the mixture into the tin and spread evenly. Bake for about 60-70 minutes until golden brown and firm to touch. Set the tin on  a wire rack and leave until completely cold. Carefully take out of tin and peel off the lining paper.

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