It’s cherry season and I love incorporating them into desserts, cocktails and appetizers. They’re bright, sweet and make a stunning garnish! With the overabundance of cherries in stores, I decided to make a buttermilk cake with whipped cream and bourbon soaked cherries and it’s delicious! The name says it all but it’s basically bourbon soaked cherries on top of a moist buttermilk cake layered with a light whipped cream. The cake is so simple to make and tastes amazing, especially with whipped cream rather than a thick frosting. Make sure you give the cherries enough time to soak in the bourbon. Also, serve this cake right away after you place the frosting on top. Enjoy!
2 1/2 sticks unsalted butter, room temp.
1 cup sugar (I used cane sugar)
2 large eggs
2 cups flour
1 teaspoon baking soda
1 1/4 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
Using an electric mixer, beat the butter and sugar until light and fluffy.
Add in one egg at a time and continue to beat.
Combine the flour, salt and baking soda in a separate bowl and then the buttermilk and oil in a liquid measuring cup.
Reduce mixer speed to low and add the dry ingredients, alternating with the buttermilk. About 3 additions is good… end with the dry ingredients.
Bake the cake in two round cake pans, in a preheated 350 degree oven for about 30 minutes or until golden brown.
Let it cool completely.
2 cups cold heavy whipping cream
1/2 cup powdered sugar
Beat together with the whisk attachment until thick and creamy. Do not over beat or it will become too thick. You want a creamy texture, so watch it closely.
Bourbon Soaked Cherries
Remove the stems off the cherries, wash them, then place the cherries in a jar. Fill the jar with bourbon and let the cherries soak overnight.
Remove and slice them in half to take the seed out. Then pat dry and place them on top of cake. You need about a cup and half for the top of the cake.