Isn’t that the prettiest pink cake?
I’m not known for beautiful cakes. They usually turn out lopsided with crumbs in the frosting. So I’m really happy with how this turned out.
The idea is not my own. I saw the Cherry Vanilla Cake on Jam Hands and couldn’t resist trying it. I altered Ali’s recipe in several ways. She used the seeds of a vanilla bean, which sounds scrumptious, but I didn’t have any. I swapped water for milk and butter for oil.
And I decided to frost it with whipped topping. My original plan was to use Cool Whip, but then I remembered a recipe shared a few weeks ago on Ingredient Spotlight for homemade whipped topping. That’s what I decided to try and I’ll share the recipe on on Thursday.
Here’s what you’ll need for the cake:
- 10 oz maraschino cherries
- White cake mix
- Reserved juice from cherries
- Enough milk to make 1 cup liquid
- 1 stick butter, melted
- 2 tsp. vanilla
- 3 eggs
Preheat the oven to 350 degrees. Grease and flour 2 round cake pans.
Drain the cherries and reserve juice. Slice the cherries in half.
Put the cake mix in a mixer bowl. Add enough milk to the cherry juice to bring the liquid to 1 cup. Pour that into the cake mix. Add all the other ingredients to the bowl and mix until well combined. Pour into the prepared cake pans. Bake at 350 for 25-30 minutes, until a toothpick comes out clean when you test the center.
Cool for 10 minutes in the pans, then remove to cooling racks. After completely cool, frost with your choice of frosting or Cool Whip or the homemade version of Cool Whip.
This post is linked to Tuesday Tutorial at Hope Studios.