Introduction
Indulge in the delightful taste of Very Cherry Cake with Vanilla Buttercream, a moist and luscious dessert that embodies the essence of cherries in every bite. This scrumptious cake is perfect for celebrations, gatherings, or simply as a sweet treat to brighten your day. With its beautiful layers and creamy frosting, it’s sure to impress both friends and family.
Detailed Ingredients with measures
- 250g all-purpose flour
- 200g granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 120ml buttermilk
- 120ml vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 150g maraschino cherries, chopped
- 60ml maraschino cherry juice
- 120ml unsalted butter, softened
For the vanilla buttercream:
- 250g unsalted butter, softened
- 500g powdered sugar
- 2 tablespoon heavy cream
- 1 teaspoon vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Follow the directions for a simple and fun baking experience. Enjoy the sweet, cherry-flavored goodness topped with creamy vanilla buttercream, perfect for any occasion!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). Prepare two 20cm round cake pans by greasing and flouring them to prevent sticking.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, whisk together 250g of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt until well mixed.
Step 3: Cream Sugar and Eggs
In another large bowl, beat together 200g of granulated sugar, 120ml of vegetable oil, and 3 large eggs. Mix until the mixture becomes light and fluffy.
Step 4: Add Flavors and Cherry Juice
Mix in 1 teaspoon of vanilla extract, 1 teaspoon of almond extract, and 60ml of maraschino cherry juice into the sugar and egg mixture until combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with 120ml of buttermilk. Mix until just combined. Be careful not to overmix.
Step 6: Fold in Cherries
Gently fold in 150g of chopped maraschino cherries into the batter, ensuring they are evenly distributed.
Step 7: Divide and Bake
Divide the cake batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cakes
Allow the cakes to cool completely in the pans for about 10 minutes. Then, remove from the pans and transfer to a wire rack to cool completely.
Step 9: Make the Vanilla Buttercream
In a large mixing bowl, beat 250g of softened unsalted butter until creamy. Gradually add 500g of powdered sugar and mix until the buttercream is smooth.
Step 10: Add Vanilla and Cream
Add 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream to the butter mixture. Continue to beat until the buttercream is fluffy and fully combined.
Step 11: Frost and Assemble the Cake
Once the cakes are completely cool, frost the top of one layer with a generous amount of vanilla buttercream. Place the second layer on top and frost the top and sides of the cake as desired. Decorate as you like before serving.
Notes
Note 1: Storage
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Note 2: Decorating Tips
You can use additional maraschino cherries on top for decoration or sprinkle with chocolate shavings for extra flair.
Note 3: Leveling Cakes
If the cakes have domed tops, you can level them with a serrated knife before frosting for a more polished look.
Note 4: Buttermilk Substitute
If you don’t have buttermilk, you can make a substitute by mixing 120ml of milk with 1 teaspoon of vinegar or lemon juice and letting it sit for 5 minutes.
Storage Instructions
Room Temperature
Store the Very Cherry Cake at room temperature in an airtight container for up to 3 days.
Refrigeration
If you want to keep the cake longer, it can be refrigerated for up to a week. Make sure it is covered to prevent it from drying out.
Freezing
For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months. Allow it to thaw in the refrigerator overnight before serving.
Serving Suggestions
Garnish
Top the frosted cake with additional chopped maraschino cherries or a sprinkle of crushed nuts for added texture.
Accompaniments
Serve slices of the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert combination.
Pairing Beverages
Pair this cake with a cup of coffee, tea, or a light sparkling beverage to enhance the flavors of the cake.
Nutritional Information
Per Serving
Each serving (1 slice) of Very Cherry Cake contains approximately:
- Calories: 410
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 65mg
- Sodium: 200mg
- Total Carbohydrates: 61g
- Dietary Fiber: 1g
- Sugars: 40g
- Protein: 4g
Ingredient Substitutions
Flour
You can substitute all-purpose flour with gluten-free flour for a gluten-free version of the cake.
Buttermilk
If you don't have buttermilk, mix 120ml of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a substitute.
Eggs
For an egg replacement, use ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Unsalted Butter
You can use margarine or a plant-based butter alternative if you're looking for a dairy-free option.
Heavy Cream
If heavy cream is unavailable, you can use full-fat coconut milk as a lighter alternative for the buttercream.
Cook Techniques
Whisking Dry Ingredients
Combine flour, baking powder, baking soda, and salt thoroughly to ensure even distribution of the leavening agents, which will help the cake rise properly.
Beating for Fluffiness
When creaming together sugar, oil, and eggs, beat the mixture until it becomes light and fluffy. This process incorporates air, leading to a lighter cake texture.
Alternating Dry and Wet Ingredients
When adding dry ingredients to the wet mixture, alternate with buttermilk. This method prevents the batter from becoming overmixed, which can lead to a denser cake.
Folding in Cherries
Gently fold in chopped cherries at the end to avoid breaking them apart and to ensure they are evenly distributed without overmixing the batter.
Baking at the Right Temperature
Preheat your oven to 175°C to ensure an even baking environment, which is crucial for the cake to rise properly and achieve the desired texture.
Cooling Cakes Completely
Let the cakes cool completely in the pans before removing them to prevent breakage. A cooling rack allows for even cooling and helps maintain the cake’s structure.
Making Smooth Buttercream
Beat the butter until creamy before adding powdered sugar. Gradually mixing ensures a smooth and lump-free buttercream, essential for a professional appearance.
Achieving the Right Frosting Consistency
Incorporate heavy cream into the buttercream gradually to achieve the desired fluffy texture. Adjust the amount of cream based on how thick or thin you prefer the frosting.
Decorating the Cake
Once frosted, use a spatula or piping bag to create decorative designs on the cake. Personal touches can elevate the presentation for any occasion.
FAQ
Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries, but be sure to chop them and remove the pits. Fresh cherries may add a different flavor and texture to the cake.
What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice (1 cup milk with 1 tablespoon vinegar or lemon juice, let it sit for 5-10 minutes).
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, consider freezing.
Can I make this cake in advance?
Yes, you can bake the cake layers in advance, let them cool completely, and store them wrapped in plastic wrap in the refrigerator or freezer until you’re ready to frost and serve.
How can I make the buttercream less sweet?
To reduce sweetness, you can add more butter to the buttercream recipe or use less powdered sugar. Adding a pinch of salt can also balance the sweetness.
Can I layer this cake with other fillings?
Absolutely! You can layer the cake with fruit preserves, whipped cream, or other frostings between the layers for added flavor and texture.
Conclusion
The Very Cherry Cake with Vanilla Buttercream is a delightful dessert that perfectly combines the sweet and tart flavors of cherries with a rich, creamy buttercream. Its moist texture and vibrant taste make it an ideal choice for celebrations, gatherings, or simply satisfying a sweet tooth. Each slice is a celebration of flavor that will leave your guests asking for more.
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