We had another birthday celebration last week – for my daughter whose birthday was in January. Between all the busy weekend activities, it took us awhile to pull off the party with friends, but she always keeps it easy on me and wants to celebrate at a local fun place. The kids are getting good as googling for ideas on the iPad and she found the cake she wanted me to make. I aim to please and this girl of mine wanted it to look exactly the same, which is my way of saying I contributed no creativity to this cake design whatsoever. It looked straight out of the bakery and I’m so grateful to our inspiration making my job a cinch – head over to Life, Love, and Sugar for her from-scratch cherry chocolate chip cake recipe and drool-worthy photos.
I did not make the cake from scratch. I used Betty Crocker cherry chip cake mix – two boxes for a total of four 9-inch round layers. I stacked each layer with thick chocolate ganache between, which was absolutely delicious. And I frosted the whole thing with cherry buttercream frosting, which was also heavenly. The whole combination was a winner. So good, in fact, that the cake was gone by the time we got home from the party and I didn’t even get a picture of the inside.
This Cherry Buttercream icing was so yummy – buttery and not too sweet – it complimented the cherry cake, but can also stand up next to chocolate, like these cupcakes. A simple swirl of frosting with cake decorating tip 1M and maraschino cherries make the cake or cupcakes so perfectly festive without a lot of effort. (Cherry stems would have been perfection, but all of the options at my store had the stems removed. bummer. Shop around if you have time and want stems!) One more tip on the cherries: be sure to remove them from the jar and lay them out on a few layers of paper towel to soak up the excess juice – give the cherries a little squeeze to make sure they’re not going to drip down the sides of your perfect frosting swirls! I’m excited to share this frosting recipe today – please note that if you’re going to make a quadruple stacked 9-inch cake, you will probably need 2 batches of frosting. This allowed me to crumb coat the cake and then frost it and have plenty to decorate around the top. I also had enough leftover from the double batch to frost about a dozen cupcakes.
CHERRY BUTTERCREAM FROSTING Print This Recipe!
- 2- 7 oz. tubs Jet-Puffed Marshmallow Creme
- 1 1/2 cups (3 sticks) salted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons cherry extract
- 5-6 drops ‘Soft Pink’ gel paste food coloring (or to desired color)
- With whisk attachment on standing mixer, beat marshmallow creme until smooth.
- Add butter, one tablespoon at a time, whisking on low speed until all the butter is incorporated.
- Add powdered sugar, almond extract, and cherry extract. Whisk until blended and fluffy.
- Switch to the paddle attachment. Add food coloring, a few drops at a time, and beat frosting until smooth and fluffy and the desired color is achieved.
- Use frosting immediately or store in the refrigerator until ready to use. If stored in refrigerator, re-beat until smooth and spreadable before using.
- Cake can be frosted and stored in the refrigerator a day in advance.