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3/4
cup plus 1 teaspoon all-purpose flour
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1/3
cup plus 1 teaspoon unsweetened cocoa powder
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1
teaspoon baking powder
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1/2
teaspoon baking soda
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1/2
teaspoon ground cinnamon
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1/4
teaspoon salt
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1/3
cup unsalted butter, softened
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3/4
cup sugar
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2
eggs
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1
teaspoon vanilla
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1/2
cup sour cream
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1
recipe Cherry or Chocolate Frosting (see recipe below)
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1
recipe Chocolate-Dipped Cherries (see recipe below) (optional)
1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.
- Variation Alphabet Cupcakes:Preheat oven to 350 degrees F. Prepare Chocolate-Cherry Stack Cake batter. Line sixteen 2-1/2-inch muffin cups with paper bake cups. Fill each cup with two slightly rounded tablespoons of cake batter. Bake 18 minutes or until top springs back. Cool completely on wire rack. To assemble, top each cupcake with Cherry or Chocolate Frosting, above, (you will have some frosting left over). Top with Alphabet Cookies (see below).
- Variation Alphabet Cookies:On a lightly floured surface knead 1/3 cup all-purpose flour into 1/2 of a 16.5-ounce package of refrigerated sugar cookie dough. Roll dough 1/4-inch thick. Brush lightly with water; sprinkle with coarse red sugar. Cut 16 small cookies for cupcakes and cut remainder into desired shapes. Bake small cookies in a preheated 375 degrees F oven for 6 minutes; bake larger cookies 7 to 8 minutes. Cool on wire rack. Use to decorate cupcakes.
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1 1/2
cups powdered sugar
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1
8 ounce carton sour cream
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1
cup whipping cream (do not use ultra-pasteurized whipping cream)
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2
tablespoons maraschino cherry juice
In a chilled large mixing bowl combine powdered sugar, sour cream, whipping cream, and cherry juice. Beat with the chilled beaters of an electric mixer on medium to high speed for 3 to 5 minutes or until fluffy.
- Variation Chocolate Frosting:Prepare Cherry Frosting as directed, except substitute 1/4 cup unsweetened cocoa powder for the maraschino cherry juice.
- Servings Per Recipe 8,
- Calories 492,
- Protein (gm) 6,
- Carbohydrate (gm) 56,
- Fat, total (gm) 29,
- Cholesterol (mg) 132,
- Saturated fat (gm) 18,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 41,
- Vitamin A (IU) 972,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 250,
- Potassium (mg) 173,
- Calcium (DV %) 131,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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16
maraschino cherries with stems
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1/2
cup semisweet chocolate pieces
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1
teaspoon shortening
Drain cherries; pat dry with paper towels. In small microwave-safe bowl combine semisweet chocolate pieces and shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
- Servings Per Recipe 8,
- Calories 492,
- Protein (gm) 6,
- Carbohydrate (gm) 56,
- Fat, total (gm) 29,
- Cholesterol (mg) 132,
- Saturated fat (gm) 18,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 41,
- Vitamin A (IU) 972,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 250,
- Potassium (mg) 173,
- Calcium (DV %) 131,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Good idea. The frosting was too thin. Couldn't find whipping cream that wasn't ultra-pasteurized :(
2/15/2011 12:48:24 PM Report AbuseI made this cake a few years ago for my sister's birthday and it was perfect! Everyone really liked it.
2/14/2011 04:54:27 PM Report AbuseCake is delicious and moist, but did not care for the frosting. The sour cream was overpowering. Next time will use a buttercream or whipped cream frosting.
2/15/2010 08:06:38 AM Report AbuseI have found that when frosting of this type does not thicken properly, it is because the bowl and beaters are not chilled enough. Metal bowls chill the best.
2/14/2010 01:44:26 PM Report AbuseGFS has something called bettercream and it's butter cream frosting that whips up beautifully with no measuring. You just simply pour it in your mixing bowl and mix it until it's the desired consistency. You can add your own flavoring or coloring to it with no problems....that might work with this recipe. I also used strawberry juice instead of cherry...
2/11/2010 07:15:02 PM Report Abuse