For the cherry cake batter
- ¾ cup Butter, unsalted, softened
- 1 ½ cups Domino®, Easy Baking Tub
- 1 large Egg
- 4 large Egg whites
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract
- 2 ½ cups Cake flour
- ½ teaspoon Salt
- 2 teaspoons Baking powder
- ¼ teaspoon Baking soda
- 1 cup Sour cream, room temperature
- ½ cup Maraschino cherry juice
- ¾ cup Maraschino cherries, chopped
- ¼ cup Whole milk, room temperature
For the cherry buttercream
- 3 cups (6 sticks) Butter, unsalted, softened
- 12 cups Domino® Powdered Sugar
- ½ teaspoon Salt
- 2 teaspoons Vanilla extract
- ½ teaspoon Almond extract
- 4 tablespoons Maraschino cherry juice
- ¼ cup Maraschino cherries, finely chopped
- 2 tablespoons (plus more if needed) Heavy whipping cream
For the decoration
- 12 whole Maraschino cherries, with the stems
Prep Time: 35 minutes / Bake Time/ Assembly Time: 24 minutes/ 45 minutes / Yields: 16 servings
Preheat oven to 350°F and prepare pans by using approximately two tablespoons to grease the sides and bottom of 3–8-inch round cake pans. Line the bottom with a circle of parchment paper. A small amount of flour can also be used to dust the bottom of the pan. Set pans aside.
To prepare cake batter, start by placing the butter in a bowl of a stand mixer or large mixing bowl. Using the paddle attachment, cream butter on medium speed until smooth and creamy. Add sugar and beat on medium speed until the mixture is light and fluffy. Scrape the sides of the bowl with a rubber spatula and beat again to ensure the mixture is well incorporated. Add the eggs to the mixing bowl on low speed one at a time. Mix for a few seconds after each addition to ensure that the egg and egg whites are incorporated. Add the vanilla and almond extract and scrape the sides of the mixing bowl. Once the bowl has been scraped, beat on medium high speed for approximately thirty seconds to fully incorporate the eggs into the mixture. On low speed, add the dry ingredients alternately with the sour cream, milk, and cherry juice. Add the chopped cherries and mix until just combined; be careful to not overmix the cake batter. Divide the batter evenly between the three prepared pans and place on the center rack in a preheated oven. Bake for approximately 23-26 minutes, or until a toothpick inserted into the cake has only a few moist crumbs on it. Remove the cakes from the oven and set aside on a wire rack to cool. After cakes have cooled, the cakes may be removed from the pan and wrapped in plastic or set aside on a sheet pan or tray until the cake is ready to be assembled.
To prepare the cherry buttercream, in a bowl of a stand mixer with a paddle attachment, beat butter until soft and creamy. In three additions, add powdered sugar to mixing bowl and mix on low speed to incorporate the powdered sugar into the creamed butter. Scrape the sides of the mixing bowl after each addition before adding the next addition of powdered sugar. Add the salt, vanilla, and almond extract. Beat mixture on medium speed until smooth. Add the cherry juice and chopped cherries. Mix on low speed; scrape the inside of the mixer and beat on medium speed to mix well. Add the heavy cream, one tablespoon at a time, until the desired consistency is reached. Only a tablespoon or two may be needed. Once mixed, set bowl aside until ready to assemble.
To assemble cake, first level the cake layers (if needed) by taking a long-serrated knife and using a gentle sawing motion, cut the top of the cake that is uneven. The cakes may not need to be leveled. Once all the cakes are leveled, place the first layer on either a cardboard round placed on a turntable, or onto the serving plate. Scoop approximately 2 cups of the buttercream on the first layer. Spread the buttercream evenly with an off-set spatula. Place the bottom of the next cake layer on top of the iced first layer. Scoop another 2 cups of the buttercream onto the second cake layer. Using the same off-set spatula, spread the buttercream evenly over the second layer. Lastly, place the bottom of the third layer on top of the second iced cake layer. Using most of the remaining buttercream, ice the rest of the cake. First, scoop an adequate amount of buttercream on the top layer and spread out evenly over the top, but letting some of the buttercream overhang a little. Then using the off-set spatula to take some of the buttercream, ice the sides of the cake. The buttercream will be pushed up a little so the top will be able to be smoothed out. Smooth sides with either the same spatula, or a large straight bench knife or bowl scraper can be used to even the sides. To decorate the sides, use the spatula to create swatches or swipes with the sides to create a “stucco” look to the sides of the cake.
To decorate the top of the cake, scoop the remaining buttercream into a pastry bag that is fitted with a large star tip. The cake will have 16 decorations on top; this will help to assist with the cutting of the cake. While holding the pastry bag at a 90-degree angle, first squeeze down and then move the pastry bag to make an “ice cream cone” looking decoration. Pipe 16 of the decorations around the top edge of the cake. Finish decorating the cake by placing 1 whole maraschino cherry on top of the piped decorations.
The cakes may be baked ahead of time if desired. If baking ahead of time, wrap cooled cakes in plastic and foil and freeze for up to 14 days. When ready to use, thaw cakes to room temperature. A number 824-star tip was used in the pastry bag, but any brand of tip can be used, as long as it is a larger star tip.