Baking · Cupcakes/ Cakes

Cherry Chip Cake with pistachio filling

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I made my husband these beer mug cupcakes last year for his birthday. They were a cherry chip cake with a pistachio filling, two of his favorite flavors. Also a whipped cream frosting wrapped in molding chocolate which is made from white chocolate. My husband asked for the beer mug cupcakes again this year for his birthday. Well instead of making the beer mug I made a cherry chip cake with pistachio filling, I mean I don’t have to listen all the time, do I? I thought it was the flavor of  the cake that he like, but it turns out it was the flavor combination of the cupcake and filling wrapped in white chocolate. Epic fail as a wife this year! My bad, there’s always next year.

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Cherry Chip Cake with Pistachio Filling

For the cake:

  • 1- 10 ounce jar maraschino cherries in juice
  • 1/2 cup (1 stick) unsalted butter, soften
  • 1 1/2 cups granulated sugar
  • 4 large egg whites
  • 1 teaspoon almond extract
  • 1 3/4 cups flour
  • 1/4 cup corn starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup sour cream
  •  3 tablespoons maraschino cherry juice

For the filling

  • 1- 3.4 ounce box of  instant Pistachio pudding
  • 1/2 cup milk
  • 1/2 cup ( 1 stick) unsalted butter, soften
  • 2 1/2 cups powder sugar
  • 1/2 teaspoon almond extract
For the buttercream frosting:
  • 1 cup (2 sticks) unsalted butter, soften
  • 5 cups powdered sugar, sifted
  • 1/4 cup milk (or heavy cream, half half)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Instructions

Cake:
  1. Preheat oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Drain the maraschino cherries, reserving the juice. In a food processor chop the cherries to a medium or fine chop. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter first then add sugar beat on high speed until light and fluffy. This will take about 5 minutes. Scrape down the bowl and add the egg whites one at a time. Keep mixing until the egg whites are fluffed with the sugar and butter.
  4. In a separate bowl, sift the flour, corn starch, baking powder, baking soda and salt together. In a smaller bowl, combine the milk, sour cream, maraschino cherry juice and the almond extract. Add the flour mixture to the mixer alternating with the milk mixture. Mix after each addition and scrape down the bowl as necessary. Fold in the chopped maraschino cherries.
  5. Divide the batter evenly between the cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs, about 30-35 minutes. Let cool in the pans 10 minutes, run a butter knife are the outer edge of the cake to make sure the sides of cake is not stuck to the pan, then transfer to a wire rack to cool completely.
Filling:
  1. Mix the Pistachio pudding with 1/2 cup of milk. In a medium bowl. The pudding needs to be dissolved in the milk other wise the filling will be grainy.
  2. Add the soften butter, powder sugar and almond exact to the pistachio pudding, mix until combined.
Frosting and cake assembly:
  1. Place the butter in the bowl of a stand mixer fitted with a paddle attachment cream the butter, then add the sifted powdered sugar, milk, vanilla extract and almond extract. Mix on low speed until moistened, then increase speed to high and beat until smooth and fluffy, about 4-5 minutes.
  2. Place one cake layer on a plate or cake stand. Cut top of cake flat with a serrated knife if cake is domed. Pipe a boarder of frosting around the edge of the cake with a piping bag or a zip lock bag with corner cut off. Spread pistachio filling on first cake layer, use half of the filling for a thin layer or all of it for a think filling layer.  Place second cake layer on top and cover tops and sides with  buttercream. Place cake in fridge to firm and help set up. Best if made the night before flavors in cake enhance with time (one or two days) take cake out of fridge 30 minutes prior to severing.

Note: This recipe make 2- 8 inch cake layers. In the picture my cake is a 3 layer cake, because I had a slight incident. My first cake one of the layers would not come out of the pan. I think I forgot to grease the pan or I didn’t do a very good job at it. Its hard to say I was trying to bake a cake and cook dinner at the same time, not ideal!  I had to re-make the cake but being one of my layers turned out fine I made a 3 layer cake. I used half the filling on each cake layer, added 1 more stick of butter a few extra cups of powder sugar to make more frosting. Everything turned out great. If you want 3 layer just make the recipe 1 and half times.

 

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