Morello Cherry Layer Cake


Cake layers

  • 3 1/2 cups (300g) cake flour, sifted
  • 2 1/3 cups (465g) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon fine grain sea salt
  • 3/4 cup (170g) unsalted butter, cold and cubed
  • 1 1/2 cups (360ml) whole milk, at room temperature
  • 2 teaspoons vanilla extract
  • 7 lightly beaten egg whites, at room temperature

Cherry syrup and filling

  • 1/2 cup (240ml) water
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon pure cherry extract 
  • 6 tablespoons Morello Cherry Preserves


  • 1 1/2 cups (340g) unsalted butter, at room temperature
  • 6 cups (680g) confectioners’ sugar
  • Milk or cream to thin
  • 2 teaspoons pure cherry extract
  • Gel food colors: rose, regal purple, yellow, pink 

Fondant cherries

  • 3 oz. ready-made fondant
  • Gel food colors: rose, regal purple, yellow
  • Fabric-coated green floral wire

Morello Cherry Layer Cake #cakerecipes


  1. Make the cake layers: Preheat the oven to 350°F. Grease and flour four 5-inch round cake pans.
  2. Whisk together the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Turn the mixer on low speed and add the cold butter one cube at a time. After all of the butter has been added, let the mixer run on low speed until the flour mixture resembles fine cornmeal, about 5-7 minutes.
  3. With the mixer still running, add half of the milk and the vanilla extract. Increase speed to medium; mixture will be thick. Add the remaining milk and egg whites. Beat until just combined on medium speed. Stop the mixer and scrape down the edges of the bowl. Fold batter with a rubber spatula until the mixture is consistent with no streaks or pockets of flour remaining.
  4. Full instructions visit @sprinklebakes

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