Prep Time::50 mins
Cook Time::35 mins
Additional Time:: 1 hr 30 mins
Total Time:: 2 hrs 55 mins
Servings::12
Yield::1 9-inch cake
Ingredients
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Cake:
2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
Topping:
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
Frosting:
3 cups heavy whipping cream
⅓ cup confectioners' sugar
Directions
Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill.
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Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl.
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Add eggs, milk, oil, and vanilla; beat until combined.
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Pour cake batter into the prepared pans.
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Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a paring knife around edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.
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While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan.
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Cook, stirring constantly, over low heat until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.
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Combine whipping cream and confectioners' sugar for frosting in the chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
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Split each cake layer in half horizontally using a long serrated knife.
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Tear one layer into crumbs; set aside.
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Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 1/2 cups frosting for piping decorations on cake; set aside.
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To assemble, place one cake layer on a cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping.
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Top with second cake layer; repeat layers of frosting and cherry topping.
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Top with third cake layer and frost sides of cake.
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Pat reserved cake crumbs onto sides of cake.
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Spoon reserved 1 1/2 cups frosting into a pastry bag fitted with a star decorator tip. Pipe around top and bottom edges of cake.
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Spoon remaining cherry topping on top of cake.
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Store covered in the refrigerator until ready to serve.
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