How romantic is this cake? Cherries dipped in chocolate, pink icing, whipped cream. This cake has love all over it. Don’t you agree?
Just look at how gorgeous and delectable this slice is.
For the cake and frosting, you can actually use any simple recipe for white cake and frosting. We used the White Layer Cake and Vanilla Buttercream recipes from America’s Test Kitchen.
Here’s how to make this LOVE-ly cake:
1 (21-ounce) can cherry pie filling
2 cups mini chocolate chips
1 recipe white cake batter
1 tablespoon vegetable shortening
1 (10-ounce) jar maraschino cherries with stems, drained and wiped dry
Red food coloring
4 cups easy vanilla buttercream
½ cup heavy cream, whipped
1. FOR THE CAKE: Drain and rinse cherry pie filling under running water. Press cherries between several layers of paper towels until very dry. Chop cherries fine and reserve ½ cup (discard remaining cherries). Gently fold cherries and ½ cup chips into cake batter. Grease and flour three 8-inch cake pans and divide batter among pans. Bake on middle rack in 350-degree oven until toothpick inserted in middle comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto rack to cool completely.
2. FOR THE CHERRIES: Melt remaining 1-½ cups chips and shortening in bowl. Holding stems, partially dip maraschino cherries into chocolate and place on parchment-lined plate. Refrigerate until hardened, at least 10 minutes.
3. FOR THE FROSTING: Beat 5 drops red food colouring into buttercream; add more coloring as desired.
4. TO ASSEMBLE: Spread ¾ cup buttercream on bottom cake layer. Repeat with ¾ cup more buttercream and second cake layer. Top with final cake layer and frost top and sides with remaining buttercream. Decorate with whipped cream and cherries.
Why not have your cake and eat it too? Heck, have a couple of slices. After all, it’s Valentine’s day!