Cherry Chip Layer Cake

I recently found myself with a jar of maraschino cherries and no thoughts on how to use them.  After staring at them in the refrigerator for several weeks, I decided to make a cherry chip cake from scratch.  The cake is a super easy yellow cake using self rising flour that I adapted from King Arthur Flour.  The layers are filled with a cherry marshmallow cream filling, and the entire confection is covered with a glorious layer of vanilla frosting.  

Cherry Chip Layer Cake

Cake:
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon cherry extract
4 eggs
3 1/4 cups self rising flour
1 cup milk
1 cup finely chopped maraschino cherries

Cherry Cream Filling:
1 container (7 ounces) marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
2 - 3 Tablespoons maraschino cherry juice

Vanilla Frosting:
1/2 cup (1 stick) butter, room temperature
1/2 cup shortening
1 teaspoon vanilla bean paste
4 cups powdered sugar
2 - 4 Tablespoons milk

Preheat the oven to 350F.  Grease and flour 2 9-inch round cake pans.  Set aside.

For the cake, beat together the butter, sugar, vanilla extract, and cherry extract until smooth.  Beat in the eggs, one at a time.  Beat in 1/3 of the flour, followed by 1/2 of the milk.  Beat in another 1/3 of the flour, then the remaining milk, then the last 1/3 of the flour.  Mix just until smooth.  Stir in the maraschino cherries.

Divide the batter evenly between the prepared cake pans, smoothing the tops, then tap the pans firmly on the counter several times to knock any air bubbles to the surface.  Bake the cake for about 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for about 10 minutes, then run a knife around the edge of the cake and turn out onto a cooling rack to cool completely.

For the filling, beat together the marshmallow cream, shortening, powdered sugar, and maraschino cherry juice until smooth and fluffy.

For the vanilla frosting, cream together the butter, shortening, and vanilla bean paste.  Beat in the powdered sugar, 1 cup at a time (mixture will be dry).  Add enough milk to reach the desired consistency, and beat until the frosting is  light and fluffy.

To assemble the cake, cut each cake layer in half horizontally to equal 4 cake layers.  Place one layer on a serving plate, then spread 1/3 of the cherry cream filling on top.  Place another layer on top, then spread with another 1/3 of filling.  Set the 3rd cake layer on top of the filling, and spread with the remaining filling.  Place the last cake layer on top, then frost the top and sides of the cake with the vanilla frosting.  Makes 12 to 14 servings.

Enjoy! -Cardamommy