Description
This delightful Heart Shaped Cherry Cake combines a moist white cake with sweet cherry pie filling folded into the batter for bursts of fruity flavor. Topped with a smooth almond-vanilla buttercream frosting and optional cherry garnishes, this cake is perfect for romantic occasions or festive celebrations. The heart-shaped pan adds a charming touch to this classic, crowd-pleasing dessert.
Ingredients
Cake Batter
- 1 white cake mix
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 (21 oz) can cherry pie filling (use more if using as garnish)
Buttercream Frosting
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 cups (1 pound) powdered sugar, sifted
- 2-4 tablespoons milk
- Food coloring (optional)
Optional Garnishes
- Additional cherry pie filling (about 1/2 can)
- Mini chocolate chips
- Sprinkles
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Lightly grease an 8 or 9 x 2½-inch heart-shaped cake pan. You can substitute a 9×13-inch pan if you don’t have a heart-shaped one.
- Mix cake batter: Using a mixer on medium speed, combine the dry white cake mix, eggs, baking powder, vanilla extract, almond extract, and half of the cherry pie filling until moistened and evenly blended. Then, gently fold in the remaining half of the cherry pie filling by hand until well combined. If you prefer cherry pieces throughout rather than whole cherries, add the entire can of pie filling at once and mix thoroughly. The batter should be thick.
- Pour and bake: Pour the prepared batter into the greased pan and use a spatula to level the surface. Bake for 65-75 minutes if using the heart-shaped pan, or 40-45 minutes if using a 9×13 pan. The cake is done when a toothpick inserted into the center comes out clean.
- Cool cake: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, invert the cake onto a serving platter to prepare for frosting.
- Prepare frosting: Using an electric mixer, cream together the softened butter, vanilla extract, and almond extract until smooth and fluffy.
- Add powdered sugar: Gradually beat in the sifted powdered sugar. Add 2 tablespoons of milk and mix well. If the frosting is too thick, add additional milk one tablespoon at a time until it reaches a smooth and spreadable consistency.
- Optional coloring: If desired, mix in food coloring to tint the frosting pink or red. You can also leave it white. Reserve some colored frosting to pipe decorative edges if you like.
- Frost cake: Spread the buttercream frosting evenly on all sides of the cooled cake, covering it completely.
- Add garnishes: Spoon about half a can of additional cherry pie filling evenly over the top of the cake, keeping it about an inch away from the edges. Alternatively, sprinkle mini chocolate chips or sprinkles as decoration.
- Pipe decorations: Fill a decorating bag fitted with a 1M tip with the reserved frosting and pipe around the cherry pie filling or other toppings to create a beautiful border.
Notes
- If you don’t have a heart-shaped pan, a 9×13 inch baking pan works fine, just adjust baking time accordingly.
- Folding in the cherry pie filling by hand prevents breaking the cherries too much, giving a nicer texture.
- Make sure the cake is completely cooled before frosting to prevent melting.
- Food coloring is optional but adds a festive touch to the frosting.
- Use fresh or canned cherry pie filling depending on availability.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
