Pink Azalea Cake
By America's Test KitchenPublished on July 31, 2013
Time
1¼ hours, plus 2 hours cooling
Yield
Serves 8 to 10
Ingredients
1 White Layer Cake white layer cake (enough to make three 8-inch layers)Red food coloring 6 cups seven-minute icing (included in White Layer Cake recipe)1 cup chopped strawberries, raspberries, or maraschino cherries ½ cup chopped toasted almonds, walnuts, or pecans 1 tablespoon Kirsch (optional)
Instructions
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour three 8-inch cake pans and line with parchment paper. Scrape one-third of batter into each of 2 prepared pans. Stir ⅛ teaspoon food coloring into remaining batter, then scrape into third prepared pan. Bake cakes until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes, then turn out onto wire rack, remove parchment, and cool completely.
- For the filling and frosting: Whisk 1/8 teaspoon food coloring into icing. To make filling, transfer 2 cups icing to large bowl. Gently fold in fruit, nuts, and Kirsch (if using) until combined.
- To assemble: Place white cake layer on serving platter. Spread half of filling over cake. Top with pink cake layer and remaining filling. Top with remaining white cake layer. Spread icing over top and sides of cake, using back of spoon to create decorative swirls and peaks.
Time
1¼ hours, plus 2 hours coolingYield
Serves 8 to 10Ingredients
1 White Layer Cake white layer cake (enough to make three 8-inch layers)
Red food coloring
6 cups seven-minute icing (included in White Layer Cake recipe)
1 cup chopped strawberries, raspberries, or maraschino cherries
½ cup chopped toasted almonds, walnuts, or pecans
1 tablespoon Kirsch (optional)
Test Kitchen Techniques
Ingredients
1 White Layer Cake white layer cake (enough to make three 8-inch layers)
Red food coloring
6 cups seven-minute icing (included in White Layer Cake recipe)
1 cup chopped strawberries, raspberries, or maraschino cherries
½ cup chopped toasted almonds, walnuts, or pecans
1 tablespoon Kirsch (optional)
Test Kitchen Techniques
Ingredients
1 White Layer Cake white layer cake (enough to make three 8-inch layers)
Red food coloring
6 cups seven-minute icing (included in White Layer Cake recipe)
1 cup chopped strawberries, raspberries, or maraschino cherries
½ cup chopped toasted almonds, walnuts, or pecans
1 tablespoon Kirsch (optional)
Test Kitchen Techniques
Why This Recipe Works
Similar to Lady Baltimore Cake, Pink Azalea Cake comprises three white cake layers swathed in billowy seven-minute icing. For our recipe, we used our favorite white cake recipe that yielded three 8-inch rounds. We made the filling by gently folding in the nuts, chopped fruit, and Kirsch (a clear cherry brandy) with some of the icing. Toasting the nuts in a skillet over medium heat until lightly browned intensified their flavor.
Instructions
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour three 8-inch cake pans and line with parchment paper. Scrape one-third of batter into each of 2 prepared pans. Stir ⅛ teaspoon food coloring into remaining batter, then scrape into third prepared pan. Bake cakes until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes, then turn out onto wire rack, remove parchment, and cool completely.
- For the filling and frosting: Whisk 1/8 teaspoon food coloring into icing. To make filling, transfer 2 cups icing to large bowl. Gently fold in fruit, nuts, and Kirsch (if using) until combined.
- To assemble: Place white cake layer on serving platter. Spread half of filling over cake. Top with pink cake layer and remaining filling. Top with remaining white cake layer. Spread icing over top and sides of cake, using back of spoon to create decorative swirls and peaks.
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