THAT SAID this recipe will work with 2 or 3 beautifully, its such a good recipe (the science is good and I hope you found that to be the case) it really can tolerate a lot of options. For that reason too, I’ll spend more time on this site and see what else there is to be found that is wonderful If you like the look of three layers all the time…you might want to invest in three smaller pans 7″ pans MOST recipes are portioned for two pans, then they show you a picture of a cake with three layers and that requires that you make 1.5 times the recipe which is so frustrating!!! That was not the case here, in fact I was so happy to find specifics like two Tablespoons of juice and 30 cherries-since I bought a larger jar of cherries-I’d have been calculating the difference between 10 ounces and 16.
This is a little late in coming, I used three 7″ pans which I bought several years ago and I find I’m so much happier with. Note: this recipe was originally published February 2014. For best results, beat frosting until smooth before using. The frosting can be stored at room temperature for several days, in the fridge for 1-2 weeks, or in the freezer for several months.
Ina garten vanilla cake recipe how to#
The cake layers can be baked in advance and stored in the fridge for up to 3 days and in the freezer for up to 3 months ( see my tutorial on how to store cake layers).
Ina garten vanilla cake recipe full#
If you need a little help frosting your cake like a (semi) pro, see my full tutorial.Here’s all my tips for prepping cake pans before baking. Line the cake pans with parchment paper rounds to make sure there’s no sticking.( These are the pans I have and love.) 8-inch pans will yield a taller cake, 9-inch will yield one that’s wider. You can use either 8-inch or 9-inch cake pans.You should be able to find it in the baking aisle next to other specialty flours. This recipe uses cake flour to achieve a light and tender crumb.If you’re new to baking layer cakes or need a little help, be sure to check out my complete guide for how to build a layer cake.Layer frosting between cake layers and use the rest of the frosting to cover cake and decorated as desired. Beat frosting ingredients with an electric mixer until smooth and fluffy. Divide the batter between cake pans and bake until cake appears set and the center bounces back when gently pressed. Do not overmix once you start adding the dry ingredients. This cake is made using the creaming method, where you beat sugar and butter with an electric mixer until pale and fluffy, then add eggs and flavorings, and then alternate dry ingredients with remaining wet ingredients until just combined. Make sure they are very small, as larger pieces will sink to the bottom of the cake. A food processor is the best tool to finely chop the maraschino cherries, but a knife will work too. Let’s get baking! Here’s everything you’ll need to make this homemade cherry chip cake (full recipe at the bottom): This homemade cherry chip cake covered in whipped buttercream is soft and flavorful, and so pretty! One bite and you’ll agree, homemade is better! Whether you’re looking for a from-scratch recipe, can’t find the boxed mix on the shelves (it’s hard to find these days), or want to try a fun new cake recipe- this cake is a must try! I know you’ll love it.
A homemade version of the retro favorite.It’s tender and light, with a subtle cherry flavor. The bakery aisle at the grocery store had an endless selection of scrumptious looking cake mixes, and my choice was always cherry chip.įor those of you who have never had the pleasure, “cherry chip cake” is a pink cake filled with tiny bits of candied or maraschino cherries. Growing up my mom let us choose what flavor of birthday cake we wanted. This cherry chip cake smothered in a fluffy whipped vanilla buttercream is an irresistible homemade version of the retro boxed cake mix favorite.
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