My father-in-law is obsessed with anything cherries and he's been asking me to attempt this cake. It was actually easier than I would have imagined, but it's A LOT of cake so make sure you have people to help you eat it! It's 3 layers! It was yummy, but like I said, a lot of cake and frosting, the next time I make this, I'll make cupcakes instead, I think that would be the best size serving! It's absolutely delicious though and if you love Cherry Garcia, this taste just like it!
Ingredients:
2 boxes of French Vanilla Cake Mix
2 cups Whole Milk
1 cup Unsalted Sweet Cream Butter, softened
6 large Eggs
1 tsp Vanilla Extract
3 cups Maraschino Cherries, chopped
2 cups Semi Sweet Chocolate Chips
Cherry Frosting:
2 cups Unsalted Sweet Cream Butter, softened
4 cups Powdered Sugar
3 tsp Cherry Extract
6 drops Red Gel Food Coloring
Vanilla Frosting:
3 cups Unsalted Sweet Cream Butter, softened
6 cups Powdered Sugar
3 tsp Vanilla Extract
6 tbsp Heavy Whipping Cream
Decorations:
1 cup Mini Chocolate Chips
Chocolate Shavings
8 Maraschino Cherries with stem
Instructions:
Preheat oven to 350 degrees and spray cake pans with pam baking spray.
Using a standing mixer, beat all cake ingredients together until combined and well mixed.
Fold in the chopped cherries and chocolate chips and divide the batter evenly between three 9 inch cake pans.
Bake in the oven for 25-30 minutes or until toothpick comes out clean in the center. If you have the time, cook them one at a time to ensure an even bake. Once the cakes are done, let them cool completely.
Beat together all cherry frosting ingredients for 5-7 minutes or until frosting is smooth and combined with stiff peaks. Scoop into a bowl and set aside.
Now add all the vanilla frosting ingredients to the mixer, beat together in the standing mixer for about 7 minutes.
Scoop 1 ½ C of the white frosting into the piping bag and set aside.
Using a cake leveler, cut the domes off the cake rounds to make them leveled, if you don't have a leveler you can use unflavored dental floss.
Place one cake round onto the cake board, scoop half of the cherry frosting and smooth evenly with an angled spatula. Place another cake round on top of the first cake and add the remaining cherry frosting on top of the cake. Place the third cake round on top of the second one and scoop remaining white frosting onto the top of the cake and frost entire cake. You may want to do a crumb coat, then place it in the fridge for about 15 minutes before you frost the entire cake. It will help the cake from crumbling and let you get the frosting on smooth.
Sprinkle the mini chocolate chips around the bottom of the cake, pipe your swirls on top of the cake, sprinkle the chocolate shavings and top each swirl with a cherry and enjoy!
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