I saw this cake over at a friend’s house who had food catered in for her party. This sheet cake looked so good and I wanted to replicate this on my own and change-up the recipe a bit. The cake I had at my friend’s was made with a whipped cream topping; I thought it would be good using a cream cheese frosting. And the cake itself I knew I could improve upon. Oh my gosh was I right! This white cake is from Ina Garten, I actually make this all the time and especially over the 4th of July. It is the base for the flag cake and I make it every year. Yum! It is moist and delicious, and who can resist a cream cheese frosting? The cherries are just that… the cherry on the top!
This is perfect for entertaining and I made it in a sheet pan. Perfect for fall and perfect for you! Enjoy this recipe!
The Cake Ingredients:
18 tbsp. unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 tsp. pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 tsp. kosher salt
1 tsp.baking soda
For the icing:
1 pound (4 sticks) unsalted butter, at room temperature
1 1/2 pounds cream cheese, at room temperature
1 pound confectioners sugar, sifted
1 1/2 tsp. pure vanilla extract
To assemble:
Two 30 oz. cans of cherry pie filling
Heat the oven to 350 degrees. Butter and flour and 18x12x1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Frost the cake when cooled and pour the cans of cherries over the top. Spread evenly over the top.
Enjoy this one…it’s that good!
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