Happy post-Christmas everyone! I know life has probably been a little sweet-saturated lately, but I couldn’t resist sharing this lovely cake with you guys (smile). I’ve made this recipe a couple of times, most recently for my friend Maria’s birthday. It’s always a hit and a beautiful cake for Christmas or Valentine’s day (hint, hint). I love this cake because it’s easy, tasty, and requires minimal frosting skills (smile). Enjoy!
3/4 cup plus 1 teaspoon all-purpose flour
1/3 cup plus 1 teaspoon unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
Grease two 6×2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; use to dust pans.
In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. In a large bowl with electric mixer beat butter on medium to high until creamy; add butter and beat until smooth and fluffy. Beat in eggs and vanilla. Add sour cream and flour mixture. Pour into pans and spread evenly.
Bake 22-26 minutes on 350 degrees or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire racks for 15-20 minutes (until you can pick up pans); remove from pans and continue to cool on rack. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Layer with frosting in between. Top with chocolate-dipped cherries. Refrigerate.
1 1/2 cups powdered sugar
16 ounce carton of sour cream
1 cup whipping cream
2 Tablespoons maraschino cherry juice
In a large, chilled mixing bowl, beat whip cream with electric mixer on medium to high speed for 3 minutes until it starts to become fluffy. Add powdered sugar, sour cream, and cherry juice. Continue beating for 3-5 minutes until desired texture.
16 maraschino cherries with stems
1/2 cup semi-sweet chocolate chips
1 teaspoon vegetable oil (or shortening)
Drain cherries and pat dry with paper towels. In a small, microwave-safe bowl, combine semi-sweet chocolate chips and vegetable oil. Cook on 50 percent power (medium) for 1 1/2-2 minutes or until melted, stirring ever 30 seconds. Dip cherries in chocolate; place on waxed paper until set. Store covered.
*Original recipe can be found here. I’ve made slight alterations in my recipe above based on experience and preference.
**The original recipe serves 8 comfortably. Since I was making this for a larger crowd, I doubled the recipe and baked in four 8-inch round cake pans instead of the 6-inch the original recipe calls for.