Cherry Layer Cake with Blue Vanilla Frosting

Happy GRAD WEEK!!!

Symptom check-in

• POTS: None.

• Vestibular migraine: None.

• Lupus: None.

Disorder safety check

Condition	Works?	Why
POTS	—	This meal doesn't specifically target POTS symptoms
Vestibular migraine	—	This meal doesn't specifically target vestibular migraine symptoms
Lupus	—	This meal doesn't specifically target lupus symptoms

Sometimes you just make a cake because it's grad week and you deserve it.

Ingredients (makes one 2-layer 8-inch cake)

Cake

• 2 1/2 cups all-purpose flour

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 3/4 cup unsalted butter, room temperature

• 1 3/4 cups sugar

• 3 eggs, room temperature

• 2 tsp vanilla extract

• 1 cup whole milk, room temperature

Cherry filling

• 2 cups fresh or frozen cherries, pitted

• 1/4 cup sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch mixed with 2 tbsp cold water

Blue vanilla frosting

• 1 cup unsalted butter, room temperature

• 3 to 4 cups powdered sugar, sifted

• 3 tbsp heavy cream

• 2 tsp vanilla extract

• Pinch of salt

• Blue gel food coloring — gel only, liquid will break the frosting

Steps

1. Make the cherry filling first — Combine cherries, sugar, and lemon juice in a small saucepan over medium heat. Cook for about 8 minutes, stirring occasionally, until the cherries break down and release their juices. Stir in the cornstarch mixture and cook for another 2 minutes until thickened and glossy. Transfer to a bowl and refrigerate until completely cold before using — warm filling will melt the frosting and make the layers slide.

2. Make the cake — Preheat oven to 350°F. Grease and line two 8-inch round cake pans. Beat the butter and sugar together for 4 to 5 minutes until pale and very fluffy — this is what gives the cake its light crumb so don't rush it. Add the eggs one at a time, beating well after each. Add the vanilla. Alternate adding the flour mixture and milk in three additions, starting and ending with flour. Stir just until combined. Divide evenly between the two pans and bake for 28 to 32 minutes until a toothpick comes out clean. Cool completely on a wire rack before frosting — completely means completely, not just warm.

3. Make the frosting — Beat the butter on medium-high for 3 minutes until pale and fluffy. Add powdered sugar one cup at a time, beating between each addition. Add the cream, vanilla, and salt and beat for another 2 minutes until smooth and spreadable. Add blue gel food coloring a tiny amount at a time and mix thoroughly — gel color is concentrated so go slowly until you reach the shade you want.

4. Assemble — Place the first cake layer on a plate or stand. Spread a thin layer of frosting around the edge to create a border that will hold the filling in. Spoon the cold cherry filling into the center and spread evenly inside the frosting border. Place the second layer on top and press down gently. Frost the outside — a thick rustic layer looks better than trying to make it perfectly smooth. Let some of the frosting drip slightly at the edges.

5. Finish — Place a few fresh cherries with their stems on top for decoration. Refrigerate for at least 30 minutes before slicing so the layers hold together cleanly when cut.