Cherry Torte
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My step-dad is one of my favorite people to bake for.
He has a big ‘ol sweet tooth!
We celebrated his 70th birthday on Labor Day,
and his favorite cake if you would ask him is “wedding cake.”
Loves white cake!!
His favorite pie is cherry.
I decided to incorporate the two into one, and made this cherry torte!
Six layers of white cake, whipped cream frosting and cherry pie filling!
Candles for the birthday boy!
Here’s Grandpa Joe while everyone sings him Happy Birthday!
You may think this looks hard to make, really it’s quite simple.
Here’s how!
Cherry Torte
2 boxes of white cake mix
2 cans cherry pie filling
Double batch of whipped cream frosting (RECIPE HERE)
Prepare Cake mixes according to the box instructions.
I made 3 8×8 layers, and did 6 cupcakes.
If you want a taller cake, make 4 layers.
Open one can of cherries, and mash with a potato masher.
It will look sort of like a jam.
With a large bread knife slice the layers in half.
Spread a spoonful of cherries on bottom layer, the layer above it will get whipped frosting on the
BOTTOM of the layer.
Keep alternating.
It looks like a stack of pancakes!!
Take a spoon or a rubber spatula and tidy up the sides.
Place cake and frosting in the refrigerator for about 20 minutes.
Pull out and “fill in” the sides where the layers are with frosting then do an all over “crumb coat layer.”
Put it back in the refrigerator for about 15 minutes.
Frost the cake.
I piped on a circle of frosting at the base and on the top of the cake.
Chill until ready to serve.
From second can of cherries, pull out the cherries, avoiding a lot of sauce, and place on the top of the cake inside the frosting circle.
There ya go!!
I hope you like it as much as the birthday boy did!!
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Cherry Torte
Six layers of white cake, whipped cream frosting and cherry pie filling!
Servings: 6 layer cake
Calories: 2100kcal
Ingredients
- 2 boxes of white cake mix
- 2 cans cherry pie filling
- Double batch of whipped cream frosting
Instructions
- Prepare cake mixes according to the box instructions. I made 3 8×8 layers and did 6 cupcakes. If you want a taller cake, make 4 layers.
- Open one can of cherries, and mash with a potato masher. It will look sort of like a jam. With a large bread knife slice the layers in half. Spread a spoonful of cherries on the bottom layer, the layer above it will get whipped frosting on the BOTTOM of the layer. Keep alternating.
- Take a spoon or a rubber spatula and tidy up the sides. Place cake and frosting in the refrigerator for about 20 minutes. Pull out and “fill in” the sides where the layers are with frosting then do an all-over “crumb coat layer.” Put it back in the refrigerator for about 15 minutes.
- Frost the cake. I piped on a circle of frosting at the base and on the top of the cake.
- Chill until ready to serve.
- From the second can of cherries, pull out the cherries, avoiding a lot of sauce, and place on the top of the cake inside the frosting circle.
- Enjoy!
Nutrition
Serving: 1g | Calories: 2100kcal | Carbohydrates: 451g | Protein: 13g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 8mg | Sodium: 778mg | Fiber: 9g | Sugar: 77g
This looks so elegant but was easier to make than I thought it would be. My Husband is going to love this cake.