Cherry Cake with Roses Recipe

Cherry Cake with Roses Recipe

3-hour 5-Minute recipe Serves 12
Sweeten your celebration with this lovely layer cake— and don't worry, it’s easier to make than you'd think! The icing looks beautiful, but it's just a simple swirl. Get ready to impress with this cherry cake with roses recipe.
3-hour 5-Minute recipe Serves 12

Directions

Prep: 35 mins | Cook: 25 mins
  • 1

    Position rack in centre of oven, then preheat to 350°F. Lightly spray three 8-in round cake pans with oil, then line bottoms with parchment.

  • 2

    Make the Cake: Stir flour, baking powder, salt and baking soda in a medium bowl.

  • 3

    Beat 1 cup butter in a large bowl, using an electric mixer, until creamy, about 1 minute. Gradually beat in granulated sugar, then eggs, one at a time. (Don't worry if mixture separates, it will come together when flour is added.) Beat in vanilla extract.

  • 4

    Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat additions, ending with flour mixture. Beat just until blended. Stir in cherries. Divide batter evenly among pans, filling each three-quarters full.

  • 5

    Bake until a cake tester inserted in centre of cakes comes out clean, about 25 to 30 minutes. Cool in pans on a rack for 10 minutes. Run a knife around inside edges of pans, then turn cakes out onto a rack. Remove parchment. Let cakes cool completely, about 30 minutes.

  • 6

    Make the Frosting: Meanwhile, crumble 1 pkg marzipan into a food processor. Whirl until it forms fine crumbs. Add 1 1/2 cups butter and whirl just until smooth. (Do not over-process or it will become runny.) Scrape into a large bowl. Repeat with remaining pkg marzipan and 1 1/2 cups butter. With an electric mixer on medium, beat in icing sugar, milk and almond extract until fluffy, about 2 to 3 minutes. Beat in food colouring until desired shade is achieved.

  • 7

    Assemble the Cake: Set one cooled cake layer on a cake stand. Lay short strips of parchment under edges of cake to protect the stand. Spread with 3/4 cup icing right to edge. Top with another cake layer and press down gently. Repeat icing and layering with remaining cake layer. Then spread a thin layer on top and around sides of cake, smoothing surface. Remove parchment strips. Refrigerate until icing is firm, about 30 minutes.

  • 8

    Scoop remaining icing into a piping bag fitted with a large star decorating tip. Pipe rosettes around cake. Refrigerate until icing is firm, about 1 hour.

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Last updated: August 17th, 2021

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