Lovely Cherry Layer Cake Recipe

4.5 5 7
Lovely Cherry Layer Cake Recipe
Lovely Cherry Layer Cake Recipe photo by Taste of Home
Publisher Photo

Lovely Cherry Layer Cake Recipe

Read Reviews
4.5 5 7
Publisher Photo
"This delicious eye-catching cake is a variation of an Italian dessert recipe that's been in my family for years," says Jennifer Ciccia of Hamburg, New York.
MAKES:
14 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • CANNOLI FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 jar (16 ounces) maraschino cherries
  • 1 cup miniature chocolate chips
  • FROSTING:
  • 1 cup shortening
  • 1 cup butter, softened
  • 7-1/2 cups confectioners' sugar
  • 3 teaspoons vanilla extract
  • 4 to 5 tablespoons water
  • Pink and green gel food coloring

Directions

Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth.
Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.
In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/4 cup frosting green. Set aside 1-1/2 cups white frosting.
Cut each cake horizontally into two layers. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread remaining white frosting over the top and sides of cake
To decorate, cut a small hole in the corner of pastry or plastic bag; insert tip #5. Fill the bag with reserved white frosting; pipe vines on cake. Change to shell tip #21; pipe shell border along bottom and top edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip #67 and green frosting to pipe the leaves. Store in the refrigerator. Yield: 14 servings.
Editor's Note: Use of a coupler ring will allow you to easily change pastry tips for different designs.
Originally published as Lovely Cherry Layer Cake in Taste of Home April/May 2004, pback cover

  • 1 package white cake mix (regular size)
  • CANNOLI FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 jar (16 ounces) maraschino cherries
  • 1 cup miniature chocolate chips
  • FROSTING:
  • 1 cup shortening
  • 1 cup butter, softened
  • 7-1/2 cups confectioners' sugar
  • 3 teaspoons vanilla extract
  • 4 to 5 tablespoons water
  • Pink and green gel food coloring
  1. Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely.
  2. In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth.
  3. Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.
  4. In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/4 cup frosting green. Set aside 1-1/2 cups white frosting.
  5. Cut each cake horizontally into two layers. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread remaining white frosting over the top and sides of cake
  6. To decorate, cut a small hole in the corner of pastry or plastic bag; insert tip #5. Fill the bag with reserved white frosting; pipe vines on cake. Change to shell tip #21; pipe shell border along bottom and top edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip #67 and green frosting to pipe the leaves. Store in the refrigerator. Yield: 14 servings.
Editor's Note: Use of a coupler ring will allow you to easily change pastry tips for different designs.
Originally published as Lovely Cherry Layer Cake in Taste of Home April/May 2004, pback cover

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scotchcat User ID: 1323433 246946
Reviewed Apr. 11, 2016

"Excellent!!! Was told it was "The best cake I've ever had" I'd say it's a keeper!!"

MY REVIEW
sogacook User ID: 1314235 131847
Reviewed Apr. 29, 2012

"Made this for a wedding shower - it was a big hit!"

MY REVIEW
rosannetut User ID: 1208109 132473
Reviewed Mar. 31, 2010

"I LOVE this recipe, I make it every year for Easter, its a huge hit, especially for cannoli lovers! Very moist and filling!"

MY REVIEW
JMU User ID: 1687266 53696
Reviewed Jan. 17, 2010

"Made this for my husband's birthday - huge hit! Everyone loved it. Recipe is a keeper for sure."

MY REVIEW
Tam52627 User ID: 1326432 205939
Reviewed Dec. 21, 2009

"This cake is fabulous! I have to make it every year for my sister at Christmas."

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