Cheer Wine Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or three 6-inch pans). Line the bottoms with parchment paper for easier removal.

In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium-high speed for about 3 minutes, until light and fluffy.

Add the eggs one at a time, beating briefly after each addition and scraping down the bowl as needed. Add the vanilla extract and vegetable oil and mix until incorporated.

With the mixer on low speed, add the dry ingredients in three additions alternating with the milk in two additions (dry, milk, dry, milk, dry). Mix just until combined after each addition; do not overmix.

Divide the batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove cakes from the oven and let them cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely (about 1 hour).

While cakes bake, make the Cheerwine syrup. In a small saucepan, combine 1/2 cup Cheerwine and 2 tablespoons granulated sugar. Warm over medium heat, stirring, until sugar dissolves and the mixture is slightly reduced, about 3–4 minutes. Remove from heat and let cool to room temperature.

When cakes are cool, brush or spoon the syrup evenly over the cut sides of each cake layer to lightly soak them. Use all the syrup between the layers.

In a mixing bowl, beat the softened butter and cream cheese on medium speed until smooth and creamy, about 2 minutes.

With the mixer on low, gradually add the confectioners' sugar, one cup at a time, scraping down the bowl between additions. Once incorporated, increase speed to medium and beat until light, about 1 minute.

Gradually add 1/4 cup Cheerwine and the vanilla extract, mixing on low until incorporated. If frosting is too thin, add additional powdered sugar 1/4 cup at a time until spreadable. If too thick, add up to 1 tablespoon more Cheerwine. Taste and add 1/4 teaspoon salt if needed to balance sweetness.

Reserve about 1/2 cup of frosting for piping or decoration if desired and use the rest to crumb-coat and finish the cake.

Place the first cake layer on a cake board or serving plate, cut side up. Spoon or brush half of the Cheerwine syrup over the layer if not already soaked. Spread an even layer of frosting (about 1/3 of total) over the layer.

Place the second cake layer on top, cut side up, brush with remaining syrup if needed, and spread another portion of frosting. If using a third layer, repeat as necessary.

Apply a thin crumb coat of frosting over the entire cake and chill in the refrigerator for 15–20 minutes to set. Remove and finish with the remaining frosting, smoothing with an offset spatula.

Drain the amarena cherries, reserving 1–2 tablespoons of the cherry syrup. Use whole amarena cherries to top the cake: arrange cherries around the perimeter or place 1 cherry in the center. Spoon a little amarena syrup over the cherries or drizzle lightly over the top for shine and extra cherry flavor.

Optional: Pipe rosettes or decorative borders with the reserved frosting and place additional fresh cherries if desired.

Chill the finished cake for at least 30 minutes to set the frosting before slicing. Bring to room temperature 15–20 minutes before serving for best texture.