Cherry Layer Cake
Ingredients
- 3 cup flour all-purpose
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup salted butter softened (2 sticks)
- 1 1/2 cup sugar
- 2 eggs
- 2 tsp almond extract
- 1 cup buttermilk cherry flavored
- 1 1/2 cup fresh cherries pitted, quartered
- 2 Tsp red food coloring
Servings: 8" triple later cake
Units:
Instructions
- Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray.
- Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
- In large mixing bowl cream butter, add sugar until smooth. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
- Add vanilla and almond extracts, mix well.
- Alternately add flour and buttermilk. Mix, until just combined.
- Stir in food coloring, then cherries.
- Divide evenly among 8" rounds.
- Bake cakes approx. 37- 42 minutes.
- Cool cake rounds for 10 minutes before removing cake to cooling rack.
- Frost with Cherry Buttercream when completely cool.
Recipe Notes
Batter does not rise significantly.
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Nutrition Facts
Cherry Layer Cake
Amount Per Serving
Calories 2743
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 5g
25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 439mg
146%
Sodium 2588mg
108%
Potassium 1514mg
43%
Total Carbohydrates 562g
187%
Dietary Fiber 24g
96%
Sugars 13g
Protein 95g
190%
Vitamin A
117%
Vitamin C
160%
Calcium
40%
Iron
156%
* Percent Daily Values are based on a 2000 calorie diet.
