This innovative recipe gives you a delightful combination of a rich graham cracker crust, a soft birthday cake with hints of cherry, and a fluffy cherry buttercream frosting. Perfect for special occasions and sure to impress!
Ingredients:
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (from about 11 full sheets)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Pie Birthday Cake:
- ¼ cup oil (canola or vegetable)
- 2 tablespoons unsalted butter, melted and slightly cooled
- ¾ cups granulated sugar
- 2 large eggs, room temperature
- ¼ cup full-fat sour cream, room temperature
- ½ cup whole milk, room temperature
- 1¾ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup cherry pie filling, pureed
For the Cherry Buttercream Frosting:
- ¾ cup unsalted butter, room temperature
- 1 pinch of salt
- ½ teaspoon vanilla extract
- 3 cups powdered sugar
- 3 tablespoons cherry pie filling, pureed
Instructions:
For the Graham Cracker Crust:
- Preheat oven to 325°F. Lightly grease a 9-inch springform pan's bottom with non-stick baking spray, and place a parchment paper circle on the bottom.
- In a food processor, pulse the graham crackers until finely ground.
- Transfer the crumbs to a bowl and mix in sugar and melted butter until it resembles wet sand.
- Evenly spread the mixture into the prepared pan, pressing it on the bottom and up the sides.
- Bake for 8-10 minutes, then let cool completely on a wire rack.
For the Pie Birthday Cake:
- Increase oven temperature to 350°F.
- Use a food processor to puree the pie filling, setting aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, mix the oil, melted butter, and sugar. Blend in sour cream and vanilla, then incorporate each egg one at a time.
- Gradually fold in the dry ingredients, alternating with the milk.
- Pour this batter over the graham cracker crust, and smooth it out.
- Drop dollops of the pureed pie filling over the batter, then use a toothpick or knife to create a marbled effect by swirling it.
- Bake for 30-35 minutes or until a toothpick inserted into the cake's center comes out clean. Let the cake cool completely.
For the Cherry Buttercream Frosting:
- In a large mixing bowl, beat the butter and salt until smooth.
- On low speed, gradually add half of the powdered sugar and beat until combined.
- Mix in the pureed cherry pie filling and vanilla extract, then incorporate the remaining powdered sugar. Beat until the frosting achieves a smooth texture.
Assembly: Once the cake is cooled, either pipe or spread the cherry buttercream frosting on top. For an extra touch, serve slices with a dollop of pie filling.
Notes:
- Adjust the frosting consistency by adding more powdered sugar if needed.
- Store in an airtight container at room temperature for 2-3 days.
- For longer storage, freeze the unfrosted cake. When ready to eat, thaw either in the refrigerator or at room temperature.
This dessert is a beautiful fusion of flavors and textures, creating an unforgettable birthday treat! Enjoy!
