Cherry Bakewell Cake (ad)

Cherry Bakewell Cake

I’m pretty certain that anyone interested in food or baking has heard of KitchenAid – you’d certainly struggle to find someone with these interests that hasn’t! But did you know that KitchenAid has now been around for 100 years? They started in 1919, and to celebrate their 100 year anniversary they’ve released a new Queen of Hearts range in a gorgeous passion red shade with mini hearts detailing. As well as honouring the past century, KitchenAid are also looking ahead to the future and the creativity of it’s makers to come.

I used the fabulous new Queen of Hearts KitchenAid Hand Mixer to make this Cherry Bakewell Cake. In order to create something I thought that could live up to the KitchenAid brand and their incredible history I’ve fused together a traditional bake of the past and brought it into the present with this new twist. It’s an almond sponge, filled with cherry jam and almond buttercream, topped with icing, flaked almonds and glace cherries

Jump straight to the recipe!

 

To make the sponges I started by creaming together the butter and sugar. I added the eggs and vanilla, and whisked them in.

 

Then I added the self raising flour and ground almonds, and divided the mixture between 3 lined 8″ tins.

 

Once the cakes were baked and cooled, I started piling them up. Then I piped almond buttercream around the edges and filled the centre with cherry jam. I finished it with more almond buttercream and icing in the centre.

I let the icing drip down the sides of the Cherry Bakewell Cake for that extra droolworthy appearance!

Finally I added flaked almonds on top and some glace cherries.

I expected the Queen of Hearts KitchenAid Hand Mixer to be an excellent product coming from such an iconic brand, however I was surprised to find it actually improved the texture of my cakes! This Cherry Bakewell Cake was so light and airy! I’m excited to keep using it with all my future bakes!

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Cherry Bakewell Cake
5 from 12 votes
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Cherry Bakewell Cake

A twist on a classic! Almond sponge, cherry jam, almond buttercream, icing and glace cherries!

Course Dessert
Cuisine British
Keyword Cake
Prep Time 20 minutes
Cook Time 35 minutes
Decorating time 25 minutes
Total Time 1 hour 20 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Caster sugar
  • 500 g Butter or baking spread
  • 9 Eggs large
  • 100 g Ground almonds
  • 400 g Self raising flour
  • 1/2 tsp Baking powder
  • 1 tsp Vanilla extract

For the buttercream & filling

  • 250 g Butter or baking spread
  • 500 g Icing sugar
  • 1 1/2 tsp Almond extract
  • 285 g Cherry jam

For the decoration

  • 200 g Icing sugar
  • 2 tbsp Water
  • 20 g Flaked almonds
  • 4 Glace cherries cut in half

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric hand mixer

  3. Add the eggs and vanilla extract, and whisk until fully incorporated

  4. Add the self raising flour, ground almonds and baking powder, and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  7. To make the buttercream, mix together the butter and icing sugar, you can use either an electric hand mixer or do this by hand with a silicone spoon

  8. When it starts to come together add the almond extract, and mix until smooth

  9. If the cakes have domed on top, level them off with a cake leveller

  10. Stack the sponges up on your plate or cake stand, piping buttercream between each layer around the edges and filling the centre with cherry jam

  11. When you get to the last layer pipe larger rosettes around the edge

  12. Mix the icing sugar and water together until you get a thick paste (you may not need all of the water so add it slowly)

  13. Pour or pipe the icing into the centre of the cake then drizzle it between the buttercream rosettes and let it drip down the sides of the cake

  14. Sprinkle flaked almonds in the centre over the icing, and add the glace cherries on top of the buttercream rosettes

  15. Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days

Recipe Video

NB. This is a sponsored post, all opinions are my own

If you like this, check out more of my Cake recipes!

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I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Jo’s Kitchen Larder and Fiesta Fridays hosted by Of Goats & Greens and Food Eat Love.

19 comments / Add your comment below

  1. 5 stars
    This looks lush! I love Bakewell tarts and of course cake! This is a great meeting of the two, definitely on my to make list. And thanks for the link to the tubs, I was looking for deep tins and saved me the bother of looking elsewhere! Cheers. Michelle.

  2. This looks absolutely delicious – and I had no idea kitchenaid had been around so long! The cake looks so good I’m considering testing it for our summer bbq – it looks like an incredible and beautiful dessert!

  3. 5 stars
    Wow! Could this look anymore beautiful!!! My favourite cake madeover and I absolutely can’t wait to try this myself.

  4. 5 stars
    What a glorious cake, looks so light and fluffy and I personally adore cherry flavoured cakes (in addition to chocolate ones!). Thank you for bringing your lovely recipe to #CookBlogShare

  5. 5 stars
    That is one showstopper of a cake Kat! It looks beautiful and I love all the Bakewell flavours here. We are all huge fans of cherry and almond combination so I’ve marked the recipe up to make soon. Thank you so much for bringing it to #BakingCrumbs 🙂

  6. 5 stars
    I adore Cherry Bakewells, it’s defo one of my favs. I don’t mind what form it’s presented in either but to be fair (thinking….) can’t say I’ve ever had a cake version before and certainly not one this grand. Love the fact the cherry filling is hidden from sight for a delicious surprise.

  7. What a gorgeous looking cake! And I love cherries!
    I do have a few Kitchen aid machines at home and I use my blender almost daily, it is amazing!
    Thank you for bringing your Cherry Bakewell cake to Fiesta Friday!

  8. 5 stars
    Sweet Lord what a cake! Not only is it stunning to drool over it’s covered in incredible icing and flavours. I am seriously in awe you make it look so simple! I too love my KitchenAid mixer and this one sounds like it’s worth it’s weight!Thank you so much for bringing this beauty to #BakingCrumbs

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