Ever wondered how to make a cake as vibrant and whimsical as its name? The Pink Cake Cherry Bow Sticker is all about charm, color, and delightful flavors.
Its moist texture, cherry-infused layers, and decorative appeal make it the star of any celebration. Let’s dive into the recipe!
Why this dessert stands out
- The pink hue is created with food coloring and cherry pie filling, giving it a striking appearance.
- Edible cherry-shaped stickers add a playful and retro arcade-inspired decoration to the cake.
- The cherry-flavored frosting complements the moist cake layers perfectly for a balanced sweetness.
Ingredients you’ll need
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup cherry pie filling
- Pink food coloring
- 1 cup powdered sugar
- 2 tablespoons milk (for frosting)
- 1 tablespoon cherry juice (optional, for frosting)
- Edible cherry-shaped stickers or decorations
Step-by-step guide to making this Pink Cake Cherry Bow Sticker
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare for the batter.
In a mixing bowl, cream the softened butter with granulated sugar until it’s light and fluffy. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually combine the dry ingredients with the wet mixture, alternating with the milk, until the batter is smooth.
Fold in the cherry pie filling gently, and add pink food coloring until the desired shade is achieved. Divide the batter evenly between the two prepared pans and smooth the tops.
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, mix powdered sugar with 2 tablespoons of milk and cherry juice (if using) in a small bowl until smooth. Frost one cooled cake layer, stack the second layer on top, and frost the top and sides.
Decorate with edible cherry-shaped stickers for the bow effect, slice, and serve this delightful creation!
Ingredient substitutions
Swap cherry pie filling with raspberry preserves for a slightly different fruit profile. You can also use almond extract in place of vanilla extract for a subtle nutty note.
What pairs well with this cake
Serve with a scoop of vanilla ice cream to balance the sweetness of the cake. Fresh cherries or a cherry compote make a lovely side for added fruitiness.
A cup of black coffee or tea complements the cake’s flavors beautifully.
Expert tips for success
Ensure the butter is softened to room temperature before creaming for a smooth batter. Use gel-based food coloring for a more vibrant pink hue.
Cool the cake layers completely before frosting to prevent the icing from melting. Store leftover cake in an airtight container to keep it moist.
Pink Cake Cherry Bow Sticker
Ingredients
- 2 cup all-purpose flour
- 1.5 cup granulated sugar
- 0.5 cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 1 tbsp vanilla extract
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup cherry pie filling
- pink food coloring
- 1 cup powdered sugar
- 2 tbsp milk for frosting
- 1 tbsp cherry juice optional, for frosting
- edible cherry-shaped stickers or decorations
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
- Fold in the cherry pie filling gently, and add pink food coloring until the desired shade is achieved.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- In a small bowl, mix together the powdered sugar, 2 tablespoons of milk, and cherry juice (if using) to create a smooth frosting.
- Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top.
- Top with the second cake layer, and frost the top and sides of the cake.
- Decorate with edible cherry-shaped stickers or decorations to create the 'bow' effect.
- Slice and serve your delightful Pink Cake Cherry Bow Sticker!
Notes
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