Kootek Cherry Pie Cake
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Rated 5.0 stars by 1 users
@whiskworthtasting
6 inch 3 layer cake, feeds 15
Bake time: 35 minutes
Total time: 3 hours
The decoration is intricate and beautiful, with red cherry blobs, a brown lattice, rope border, swags, and scallop borders, making it a stunning centerpiece for any celebration.
1 and 3/4 cups (219g) all-purpose flour
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder
1/2 cup (120ml) vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, at room temperature
1 cup (240ml) freshly brewed strong hot coffee
Cherry pie filling of your choice
2 cups (4 sticks) unsalted butter, softened to room temperature
1,000g confectioners' sugar
1/2 cup heavy whipping ream, room temp
4 tsp pure vanilla extract
salt, to taste (I use 1 full tsp)
Preheat oven to 325 F. Spray 3 6 inch pans with non-stick baking spray.
Whisk all the dry ingredients together. In a separate bowl, whisk together the oil, eggs, vanilla and buttermilk. Stir dry ingredients into the wet, then mix in hot coffee until well-combined. Divide among pans and bake for approximately 35-38 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before proceeding with recipe.
Beat butter in stand mixer fitted with paddle attachment on med-high until light in color & fluffy, about 7 minutes. Add remaining ingredients. Mix on low until incorporated then scrape and increase speed to med-high for 2 mins. Taste and add more salt or vanilla if needed. Stir on lowest speed for 5-10 minutes to remove air bubbles.
Once cake layers have chilled and cooled, stack with a thin layer of buttercream and fill with cherry pie filling. Crumb coat and chill for 20 minutest in the fridge.
Dye about 3 cups of buttercream light brown. Apply a smooth final coat to the cake and let chill again. Meanwhile, prep the buttercream piping bags.
Dye some of the buttercream red, and leave a little bit white. Fill with the tips
K41: red (cherries)
K52: brown (lattice)
T07: brown (rope border)
K01: red (checker pattern)
K16: white borders
K47: brown shell border
K10: brown swag ruffles
K45: red scallop border
Start decorating! Begin by piping red blobs to be cherries on top, then cover with lattice. Pipe a rope border around the top of the cake. Mark your swags using a circle cutter and add a red checker pattern. Add a brown scallop border around the swags and then a white scallop border around the outside top portion. Next make the middle swags, bottom ruffles and borders. Finish the cake with pretty satin ribbon bows!
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