Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- ¼ cup cherry preserve or cherry syrup
- 1 ½ cups heavy cream
- ¾ cup powdered sugar
- ½ cup cream cheese or mascarpone (optional)
- Pink food coloring (optional)
- Fresh cherries or edible blossoms for decoration
Instructions
- Preheat oven to 175°C (350°F). Grease and flour two or three round cake pans, lining the bottom with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Beat butter and sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
- Gradually add the dry ingredients, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
- Fold in cherry preserve and optional pink food coloring for a blush effect.
- Divide batter into prepared pans and smooth tops. Bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- Beat heavy cream, powdered sugar, and cream cheese/mascarpone until smooth and spreadable. Optionally, add cherry syrup for flavor and color.
- Place one cake layer on a serving plate, spread frosting evenly, add cherry preserve if desired, and repeat with remaining layers. Apply a crumb coat and chill for 20 minutes, then apply the final coat of frosting.
- Decorate with piped frosting, fresh cherries, or edible blossoms. Dust with powdered sugar if desired.
Notes
Adjust sweetness according to taste.
For a stronger cherry flavor, add extra cherry syrup to the batter or frosting.
Ensure cake layers are fully cooled before frosting to prevent melting.
- Prep Time: 30
- Cook Time: 30