Cherry Butter Cream Cake Recipe

Name: Cherry Butter Cream Cake
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 6
Cuisine: Korean
Ingredients: 190g Egg; 100g Sugar; 13g Honey; 2g Vanilla extract; 35g Unsalted butter; 55g Milk; 120g Cake flour; Red food coloring; 300g Unsalted butter; 300g Powdered sugar; 85g Whipping cream; 6g Vanilla extract; 85g Cherry jam

Cooking TreePublished: 2023-02-03 Updated: 2023-01-3101.8K views

Cooking Tree is serving you a delectable recipe for Cherry Butter Cream Cake, and we’ll show you how to prepare it from scratch.

I made a square-shaped cherry buttercream cake decorated with coveted cherries~

I baked the sheet in pink to match the cherry, and used two creams, white and pink.

I put cherry jam in the pink cream, but the jam I used contains cherry kernels, so I cut it into small pieces.

I made it in a square shape to make it cute to match the cherry, but it has a different feel and is pretty~^^

Buttercream is good when kept in the refrigerator so that it hardens and does not lose its shape when cut.

I think the soft buttercream and the taste of cherry go well together.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cherry Butter Cream Cake

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Rating: 5.0/5
( 54 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

190g Egg

100g Sugar

13g Honey

2g Vanilla extract

35g Unsalted butter

55g Milk

120g Cake flour

Red food coloring

300g Unsalted butter

300g Powdered sugar

85g Whipping cream

6g Vanilla extract

85g Cherry jam

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

Whip with a hand mixer until it becomes a rich ivory-colored foam, then add red food coloring to color it. Sift in soft flour and mix.

Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into a 16.5cm square mold, and bake in an oven preheated to 170 degrees for 40 minutes.

Cool the cake sheet and cut off the top, then cut into 3 pieces and trim the edges.

Soften the unsalted butter that has softened at room temperature, divide the sugar powder into 3 batches and whip it, then add the whipped cream and vanilla extract and whip it sufficiently for 5 minutes or more until it becomes rich.

Put 1/3 of the cream in a piping bag, add cherry jam and a little red food coloring to the remaining cream, and mix to make cherry cream and put it in a piping bag.

Squeeze the two creams alternately on a cake sheet and place the other sheet on top. Repeat one more time.

Apply cherry cream on the top and outside, and alternately place cream and cherry on the edge of the top.

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