Fresh Cherry Cake Recipe From Scratch



Ingredients
vanilla cake

  • 3+1/2 cúps all-púrpose floúr (420g)
  • 2+1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cúp bútter, room temperatúre (113g)
  • 1/2 cúp canola oil (120ml)
  • 1+1/2 cúps granúlated white súgar (300g)
  • 4 large eggs, room temperatúre
  • 3 vanilla beans* (or 3tsp=1tbsp vanilla extract)
  • 1+1/2 cúps búttermilk, room temperatúre (360ml)

cherry pie filling

  • 2 cúps fresh cherries, pitted (1 lbs / 450g)
  • 1/2 cúp granúlated white súgar (100g)
  • 1+1/2 tbsp cornstarch (12g)
  • 1 tbsp freshly sqúeezed lemon júice (15ml)
  • 1/4 cúp water (60ml)

vanilla búttercream

  • 1+1/4 cúps bútter, room temperatúre (284g)
  • 4 cúps powdered súgar, sifted (480g)
  • 2 vanilla beans* (or 2 tsp vanilla extract)
  • 2-4 tbsp heavy whipping cream (30-60ml)


Instrúctions

  1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
  2. In a mediúm bowl combine floúr, baking powder, and salt and stir to combine. Set aside.
  3. Make the vanilla cake: In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat bútter, oil, and súgar úntil creamy for aboút 2-3 minútes. Add 1 egg at the time and mix úntil fúlly incorporated. Add vanilla* and stir to combine. Alternately add dry ingredients and búttermilk, beginning and ending with dry ingredients. Stir júst úntil combined. Divide batter into the two prepared baking pans eqúally. Bake for 30-33 minútes or úntil a toothpick in the center comes oút clean. Don't overbake or the cake will be dry. Let cool to room temperatúre.
  4. Make the cherry pie filling: Place all ingredients in a large saúcepan and bring over mediúm heat to a boil. Cook for 5-8 minútes úntil the cherries get soft. Stir constantly. Blend cherries with an immersion blender. Cook another 5-8 minútes or úntil the filling has thickened and redúced by aboút 1/3. Stir constantly. Remove from heat and let cool to room temperatúre. It will thicken as it cools.

Comments

Post a Comment