Easter Cherry Cake. Homemade Recipe for a festive dessert.
Easter Cherry Cake
- 3/4 cup unsalted butter room temperature
- 1 and 1/2 cups sugar
- 3/4 cup sour cream room temperature
- 6 large egg whites room temperature
- 2 and 1/2 cups all purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 3/4 cup milk room temperature
- 1/4 cup water room temperature
- 1 and 1/4 cups butter
- 1 and 1/4 cups shortening
- 10 cups powdered sugar
- 5 to 6 tbsp maraschino cherry juice
- Pink icing color
- 1/2 cup chopped cherries
Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes.
Add sour cream and almond extract and mix until well combined.
Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
In a large mixer bowl, beat the butter and shortening together until smooth.
Slowly add half of the powdered sugar and mix until smooth.
Add 4-5 tablespoons of cherry juice and mix until smooth.
Slowly add the remaining powdered sugar and mix until smooth. Add additional cherry juice, as needed.
Color the frosting with some additional pink icing color.
Frost the cake with a spatula.