This cake, inspired by Lady Gaga’s song, Eh, Eh (Nothing Else I Can Say), is a gorgeous shade of red and packed full of cherry flavor!

Cherry Cherry Boom Boom Cake

Servings: 30

Ingredients

Cake:

• 429g all-purpose flour


• 265g caster (superfine) sugar


• 1/2 tsp salt


• 3 tsp baking powder


• 375ml of milk


• 125ml vegetable oil


• 125g unsalted butter, softened


• 2 tbsp Greek yogurt (can substitute with sour cream)


• 1 tsp vanilla extract


• 2 large eggs


• ¼ cup cherry brandy (can omit this)


• 1 cup glace cherries (roughly chopped)


• 5 drops red food gel (you may need to use more depending on which brand you use.


• 5 drops pink food gel (this will help give it that nice rosy red colour)


• red sprinkles


• maraschino cherries to decorate

White Frosting

• X1 batch American buttercream frosting (recipe: thescranline.com)


• ¼ cup cherry brandy (can omit this)

Red Frosting

• X1 batch American buttercream frosting (recipe: thescranline.com)


• ¼ cup cherry brandy (can omit this)


• 5 drops red food gel

Instructions

Frosting

• To prepare white frosting add cherry brandy and mix until well combined. Sorry forgot to show that in the video :0)


• To prepare the red frosting add the cherry brandy and food gels and mix until well combined.


• Please note: You’ll need to crumb coat the cake before you colour the red frosting.

Cake

• Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.


• In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.


• Add the milk, oil, Greek yogurt, eggs, brandy, chopped glace cherries, red food gel, pink food gel and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.


• Fill three 8” cake tins with batter.


• Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.


• Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.


• We’re going to crumb coat this cake using the white frosting. To prepare crumb coat, add a dab of the white frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.


• Add a layer of the red frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a cake scraper. Chill.


• To finish off add sprinkles to the side of the cake starting off with lots of sprinkles along the bottom and working your way up adding less and less to get kind of an ombre effect of sprinkles. Fit the end of a piping bag with a Wilton 1M tip and frost some red swirls on top of the cake and add some maraschino cherries on each swirl.

Did you find this post useful? Want to get back to this page later? Save THIS PIN below to your Recipes board on Pinterest!

Share :