Best Cheery Cherry Cake Recipes

CHEERY CHERRY CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 8- or 9-inch round cake pan with shortening; lightly flour.
• In large bowl, mix flour, sugar, baking powder and salt until combined. Add shortening, milk and cherry juice. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Add egg whites. Beat 2 minutes. Fold in cherries; pour into pan.
• Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
• Spread with frosting. Decorate with candies.

CHEERY CHERRY-LEMON CAKE

Steps:

• Preheat oven to 375°F. Grease a 13x9x2-inch bkaing pan; set aside. Pat the corasely chopped cherries as dry as possible with paper towels to prevent bleeding. In a medium bowl combine flour, bkaing powder, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir lemon peel into batter. Pour batter into the prepared pan. Sprinkle the chopped cherries evenly over top of batter. (The cherries will sink during baking.) Bakt for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Place cake in pan on a wire rack; cool thoroughly. To serve, cut cake into 12 pieces. Top each piece with a generous dollop of Cream Cheese Frosting. Add a cherry and mint leaf to each piece. Cream Cheese Frosting: In a large bowl beat together until light and fluffy one 8-ounce package cream cheese, softened; 2/3 cup butter, softened; 2 teaspoons finely shredded lemon peel; and 2 tablespoons lemon juice. Gradually add 3 cups sifted powdered sugar, beating well. Gradually beat in about 1 1/2 cups additional sifted powdered sugar to reach a consistency that will dollop. Nutrition facts per erving: 676 cal., 32 g total fat (20 g sat fat), 138 mg chol., 498 mg sodium, 94 g carbo., 1 g fiber, and 8 g pro. Daily Values: 26% vit A, 8% vit C, 12% calcium, and 10% iron. Prep: 40 min. Bake: 30 min

CHERRY CHEERY CAKE

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely.
• In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth.
• Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.
• In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/4 cup frosting green. Set aside 1-1/2 cups white frosting. (I skipped the coloring of the frosting). **I also cut the frosting recipe in half.
• Cut each cake horizontally into two layers. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread remaining white frosting over the top and sides of cake
• To decorate, cut a small hole in the corner of pastry or plastic bag; insert tip #5. Fill the bag with reserved white frosting; pipe vines on cake. Change to shell tip #21; pipe shell border along bottom and top edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip #67 and green frosting to pipe the leaves. Store in the refrigerator.