Cherry Vanilla Champagne Cake {Blahnik Baker is One}
Need a gluten free dessert? Cherry Vanilla Champagne Cake {Blahnik Baker is One} could be a great recipe to try. This recipe makes 6 servings with 854 calories, 5g of protein, and 55g of fat each. For $1.23 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of almond extract, powdered sugar, maraschino cherries, and a handful of other ingredients are all it takes to make this recipe so flavorful. new year eve will be even more special with this recipe. Many people made this recipe, and 782 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Blahnik Baker. Overall, this recipe earns a not so great spoonacular score of 20%. Similar recipes include Roasted Fig and Ginger Ice Cream by Blahnik Baker, Champagne Cherry Poke Cake, and Sweet Vanilla Cherry Cake.
Servings: 6
Ingredients:
¼ teaspoon almond extract
1 tablespoon plus 1 ½ teaspoons baking powder
2 tablespoons champagne
5 egg whites, room temperature
1 ¼ cup granulated sugar
¾ cup maraschino cherries, finely chopped
1 cup maraschino cherries, chopped
1 tablespoon cherry syrup
1 ¼ cups milk, room temperature
2 cups powdered sugar, sifted
½ teaspoon salt
¾ cup plus 2 tablespoons (1 ¾ sticks) unsalted butter, room temperature
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons pure vanilla extract
Equipment:
hand mixer
mixing bowl
spatula
whisk
oven
offset spatula
bowl
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Grease three 8-inch (or two 9-inch round) cake pans and line with parchment circle. Grease parchment and set aside.In a medium bowl, whisk together the flour, baking powder and salt. In another small bowl, whisk together vanilla extract, almond extract and milk.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until very smooth on medium speed, about 2 minutes. With the mixer running, add sugar gradually and beat until pale and fluffy, about 3-5 minutes.Reduce speed to low and add flour mixture in 3 batches, alternating with 2 batches of the milk mixture. Beat until just combined. Do not overmix.In another mixing bowl, beat the egg whites on medium speed until stiff peaks form, about 3 minutes. Using a rubber spatula, fold the egg whites into the batter in 3 additions. In the last addition, fold in the chopped cherries.Pour equal amounts of batter into prepared pans and smooth the tops with an offset spatula. Bake cakes until tops spring back when pressed and a cake tester inserted into the center comes out clean, about 25 minutes (25-30 minutes for 9-inch round)Transfer cake pans to wire racks and allow to cool for 15 minutes. Invert cakes onto racks to completely cool.In the bowl of an electric mixer, whip the butter on medium speed until light and fluffy about 4 minutes. Reduce speed to low and add the rest of the powdered sugar, milk, champagne, cherry syrup and vanilla extract. Mix until just combined. Whip for additional minute or two until fluffy. Stir in chopped cherries.Whisk together egg whites, sugar and salt in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), about 3 minutes. Remove from heat.With an electric mixer on medium speed, whisk egg white mixture for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.Switch to the paddle attachment and reduce speed to medium. Add butter, one piece at a time, beating well after each addition. Beat in champagne and vanilla. Frosting might look separated at first but keep beating until it comes together.Place one layer of cake on a cake stand or serving platter. Spread ½ of filling over the top using an offset spatula. Top with another layer and repeat with remaining filling. Smooth with offset spatula. Top with final layer of cake. Frost cake with vanilla champagne buttercream and decorate as desired. I used a Wilton tip 1M for my borders.
Step by step:
1. Preheat oven to 350 degrees F. Grease three 8-inch (or two 9-inch round) cake pans and line with parchment circle. Grease parchment and set aside.In a medium bowl, whisk together the flour, baking powder and salt. In another small bowl, whisk together vanilla extract, almond extract and milk.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until very smooth on medium speed, about 2 minutes. With the mixer running, add sugar gradually and beat until pale and fluffy, about 3-5 minutes.Reduce speed to low and add flour mixture in 3 batches, alternating with 2 batches of the milk mixture. Beat until just combined. Do not overmix.In another mixing bowl, beat the egg whites on medium speed until stiff peaks form, about 3 minutes. Using a rubber spatula, fold the egg whites into the batter in 3 additions. In the last addition, fold in the chopped cherries.
2. Pour equal amounts of batter into prepared pans and smooth the tops with an offset spatula.
3. Bake cakes until tops spring back when pressed and a cake tester inserted into the center comes out clean, about 25 minutes (25-30 minutes for 9-inch round)
4. Transfer cake pans to wire racks and allow to cool for 15 minutes. Invert cakes onto racks to completely cool.In the bowl of an electric mixer, whip the butter on medium speed until light and fluffy about 4 minutes. Reduce speed to low and add the rest of the powdered sugar, milk, champagne, cherry syrup and vanilla extract.
5. Mix until just combined. Whip for additional minute or two until fluffy. Stir in chopped cherries.
6. Whisk together egg whites, sugar and salt in a heatproof mixing bowl set over (not in) a pan of simmering water.
7. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), about 3 minutes.
8. Remove from heat.With an electric mixer on medium speed, whisk egg white mixture for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.Switch to the paddle attachment and reduce speed to medium.
9. Add butter, one piece at a time, beating well after each addition. Beat in champagne and vanilla. Frosting might look separated at first but keep beating until it comes together.
10. Place one layer of cake on a cake stand or serving platter.
11. Spread ½ of filling over the top using an offset spatula. Top with another layer and repeat with remaining filling. Smooth with offset spatula. Top with final layer of cake. Frost cake with vanilla champagne buttercream and decorate as desired. I used a Wilton tip 1M for my borders.
Nutrition Information:
covered percent of daily need
