Cherry-Vanilla Layer Cake with Swiss Meringue Buttercream
Ever since I was a little kid, I loved "Cherry Chip" boxed cake mix. Alas, I haven't seen that flavor in ages-- and I no longer use cake mixes now that I'm a grownup and aspiring baker. However, I still love that flavor and this homemade cake and Swiss Meringue Frosting exceeded my expectations!
Servings 12
Calories 590kcal
Equipment
Ingredients
For the Maraschino Cake:
- 1/2 cup unsalted butter room temperature
- 1 1/4 cups granulated sugar
- 2 cups all-purpose flour I prefer unbleached flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1/2 cup maraschino cherry juice
- 2 teaspoons almond extract
- 2 tablespoons flour for sprinkling over diced cherries
- 10 oz bottle maraschino cherries finely chopped (equals about 8 oz. cherries)
- 1-2 Tbsp. Cherry Concentrate optional
- Drop or two of red food coloring or Americolor Deep Pink food coloring gel *optional (NOTE: I didn't use this, and the cake turned out a pretty pink)
- 4 egg whites beaten to stiff peaks
Vanilla Swiss Meringue Buttercream Frosting:
- 5 egg whites
- 1 cup sugar
- Pinch salt
- 1 pound unsalted butter 4 sticks, cubed, at room temperature
- 3 teaspoons vanilla extract
- 1/4 tsp almond extract optional
Instructions
- Preheat oven to 340 degrees.
- Grease two 9-inch pans and line with parchment paper.
- Beat the butter and sugar together in the bowl of a stand mixer until creamy.
- In a separate bowl, whisk together flour, salt and baking powder .
- Combine milk, cherry juice almond extract, and cherry concentrate (if using) and add alternately to the butter and sugar with the flour mixture.
- In a small bowl, sprinkle the 2 tablespoons of flour over the diced cherries and stir until the flour has been completely absorbed. Note: It’s okay if the cherries still have a little juice on them after this.
- Stir cherries into the batter. Stir in food coloring if desired (I didn't use it).
- Fold stiffly beaten egg whites into the batter-- don't stir, or you will lose the "air" from the egg whites.
- Pour into prepared cake pans and bake for 22-24 minutes, depending on your oven. Remove from pan and allow to cool completely on a wire rack.
Vanilla Swiss Meringue Buttercream Frosting:
- Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
- Whisk together the egg whites, sugar, and salt in a large heatproof bowl**. Set over the simmering water and whisk until the mixture is hot to the touch (about 120) and the sugar has dissolved.
- **NOTE: I use a Kitchen Aid Stand mixer, so I prefer to use the stainless steel bowl over a pot of simmering water-- one less step!
- Transfer the mixture to the bowl of a stand mixer (if you followed my tip, you can skip this part) fitted with the whisk attachment.
- Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
- Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
- Turn the mixer off and switch from the whisk attachment to the paddle* (*NOTE: I don't switch to the paddle, and so far no problems). Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
- Add the vanilla extract, and almond extract (if using).
- Divide batter and tint with food coloring, if desired. I kept a little un-tinted frosting out to pipe around the edges of the cake.
- Beat until the frosting is thick and completely smooth. Store in an airtight container until ready for use.
Notes
NOTE: For the piped edges and decorations, I made a traditional buttercream (made with powdered sugar, butter and heavy cream) because I'm more comfortable piping a buttercream. Swiss buttercream is much silkier and smoother, and that can be a challenge for my intermediate piping skills. Plus, I do like a traditional buttercream as well!
TIP: I make a lot of egg custard ice cream so don't throw away the egg whites after you separate the eggs. I freeze my egg whites. I used thawed egg whites for both recipes, and the results were great!
Recipe slightly adapted from: Sprinkle Bakes
Nutrition
Calories: 590kcal | Carbohydrates: 56g | Protein: 5g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 102mg | Sodium: 95mg | Potassium: 192mg | Sugar: 39g | Vitamin A: 1190IU | Calcium: 64mg | Iron: 1.2mg