Heart Shaped Cherry Cake
Servings: 10
Calories: 978kcal
This Heart Shaped Cherry Cake is as sweet as it is stunning! This cherry cake recipe has a soft, fluffy crumb bursting with cherry flavor and is topped with a luscious cherry buttercream. It’s the perfect centerpiece for Valentine’s Day, birthdays or any special occasion!
Print Recipe
Equipment
Ingredients
Cherry Cake
- ¾ cup buttermilk room temperature
- ⅔ cup maraschino cherry juice
- 1 cup salted butter ½ cup softened, ½ cup melted
- 1⅓ cup granulated sugar
- ¾ cup liquid egg whites room temperature
- 1½ teaspoons almond extract
- ½ teaspoon vanilla extract
- 2½ cups cake flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup maraschino cherries diced and dried of excess juice
Cherry Frosting
- 1½ cups salted butter softened
- 6 to 7 cups powdered sugar
- ¼ cup maraschino cherry juice
- 2 teaspoons almond extract
Garnish
- maraschino cherries with stems
- pink sugar pearls
Instructions
Cherry Cake
- Preheat oven to 350°F and grease (3) 6 inch cake pans. I used heart-shaped! Set aside. (Two 8 inch cake pans can be used instead.)
- Mix together the buttermilk and cherry juice. Set aside.¾ cup buttermilk, ⅔ cup maraschino cherry juice
- In the bowl of a stand mixer, cream the softened butter and sugar. Add the egg whites, almond extract, vanilla extract and melted butter. Mix until combined and smooth.1 cup salted butter, 1⅓ cup granulated sugar, ¾ cup liquid egg whites, 1½ teaspoons almond extract, ½ teaspoon vanilla extract
- Whisk together the cake flour, baking soda, baking powder and salt in a small bowl.2½ cups cake flour, 1½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon fine sea salt
- Add to the butter mixture and mix until combined. Slowly pour in the buttermilk/cherry juice mixture and mix until incorporated.
- Roll the diced cherries in a bit of flour then fold them into the cake batter. Evenly divide the batter between the three cake pans.1 cup maraschino cherries
- Bake for 30-35 minutes on the center rack. A toothpick should come out clean or with a few moist crumbs.
- Set aside and allow to cool slightly. Then remove from pans and place on a wire rack to fully cool.
Cherry Frosting
- In a large bowl, cream butter until smooth.1½ cups salted butter
- Add in powdered sugar one cup at a time until you have the consistency you prefer.6 to 7 cups powdered sugar
- Add in the cherry juice and almond extract. Mix until combined.¼ cup maraschino cherry juice, 2 teaspoons almond extract
Assembly
- On a cake stand, smear a tiny bit of frosting in the center, then place the first cake.
- Frost the top of the cake with about 1⁄2 cup of frosting. Smooth out.
- Place the next cake on top of the first frosted cake. Frost the top of this cake as well.
- Add the third cake.
Decorating (Decorate the cake however you choose, this is just how I did it...)
- Add frosting to the entire cake and use an offset spatula to smooth out the cake.
- Transfer the remaining frosting to a piping back and using a star tip, pipe a border around the top and bottom of the cake.
- Pipe a dollop of frosting every two inches in the center of the cake.
- Swap tips to a small writing tip, and pipe two frosting drapes between each dollop to connect the dollops.
- Add pink sugar pearl sprinkles on the top center of the cake then place cherries around the top and bottom border of the cake.pink sugar pearls, maraschino cherries with stems
- Serve and enjoy!
Notes
Storage Information
Can I bake this in a 9x13-inch pan instead? Absolutely! The baking time will be closer to 35-40 minutes, so check for doneness with a toothpick. This cake can also be made in two 8 or 9 inch round baking pans.
Is it possible to make the frosting a deeper pink? Sure! Just add a few drops of pink or red gel food coloring for a bolder color.
Please see post above for more information, recipe tips and frequently asked questions.
- Make Ahead: Bake the cake in advance and store wrapped in plastic wrap for up to 2 days at room temperature or up to 3 months in the freezer. The frosting can be made up to 3 days in advance. Simply store in an airtight container in the refrigerator. Let sit out for 15 minutes to soften before frosting the cake.
- Refrigeration: Store the assembled cake in the refrigerator, tightly wrapped, for up to 4 days.
- Freezing: Unfrosted cake can be frozen for up to 3 months. Wrap tightly in plastic wrap, followed by aluminum foil, and then place in an airtight ziploc bag. The frosted cake can be frozen for up to 1 month. Thaw overnight in the fridge before serving.
Can I bake this in a 9x13-inch pan instead? Absolutely! The baking time will be closer to 35-40 minutes, so check for doneness with a toothpick. This cake can also be made in two 8 or 9 inch round baking pans.
Is it possible to make the frosting a deeper pink? Sure! Just add a few drops of pink or red gel food coloring for a bolder color.
Please see post above for more information, recipe tips and frequently asked questions.
Nutrition
Calories: 978kcal | Carbohydrates: 135g | Protein: 7g | Fat: 47g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 124mg | Sodium: 745mg | Potassium: 116mg | Fiber: 2g | Sugar: 110g | Vitamin A: 1607IU | Calcium: 78mg | Iron: 1mg