Perfect Manhattan Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, room temperature</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">120ml rye whiskey or bourbon</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">2 tsp angostura bitters</li><li class="ingredients-single-item">For the Cherry Compote:</li><li class="ingredients-single-item">300g fresh or frozen cherries, pitted</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">30ml whiskey or bourbon</li><li class="ingredients-single-item">For the Vermouth Buttercream:</li><li class="ingredients-single-item">250g unsalted butter, room temperature</li><li class="ingredients-single-item">500g powdered sugar, sifted</li><li class="ingredients-single-item">3 tbsp sweet vermouth</li><li class="ingredients-single-item">1/2 tsp angostura bitters</li><li class="ingredients-single-item">For the Chocolate Ganache:</li><li class="ingredients-single-item">150g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">150ml heavy cream</li><li class="ingredients-single-item">15g unsalted butter</li><li class="ingredients-single-item">For Decoration:</li><li class="ingredients-single-item">12 luxardo or maraschino cherries</li><li class="ingredients-single-item">Orange peel twists</li><li class="ingredients-single-item">Gold edible shimmer dust (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Two 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional)</li><li class="equipment-single-item">Saucepan</li><li class="equipment-single-item">Fine mesh strainer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (340°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 5 minutes until very light and fluffy. This extended creaming creates air pockets that will give your cake its tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The mixture should be voluminous and pale yellow.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate small bowl, combine the whiskey (either rye or bourbon works beautifully), vanilla extract, milk, and bitters. The alcohol will mostly bake out but leave behind a wonderful complexity of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the dry ingredients to the butter mixture in three parts, alternating with the whiskey-milk mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition - overmixing will develop too much gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula. Tap the pans gently on the counter to remove any large air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cakes to cool in the pans for 15 minutes, then turn out onto wire racks to cool completely. While the cakes are cooling, prepare the cherry compote.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the cherry compote, combine cherries, sugar, and lemon juice in a medium saucepan over medium heat. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the cherries break down and the mixture thickens. Remove from heat, stir in the whiskey, and allow to cool completely. The alcohol won't cook out here, giving you that authentic Manhattan cocktail flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the vermouth buttercream, beat the butter in a stand mixer until light and fluffy, about 3 minutes. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the sweet vermouth and bitters, then increase speed to medium-high and beat for 5 minutes until very light and fluffy. The acidity in the vermouth will balance the sweetness of the buttercream perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To make the chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan just until it begins to simmer at the edges. Pour over the chocolate and let stand for 1 minute, then stir until smooth. Add the butter and stir until melted and incorporated. Let cool until slightly thickened but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble the cake, level the cooled cake layers with a serrated knife if needed. Place one layer on a cake board or serving plate. Pipe a ring of buttercream around the edge to create a dam, then fill with the cherry compote, spreading it evenly. This dam prevents the compote from leaking out the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the second cake layer on top, then frost the entire cake with the vermouth buttercream, creating a smooth finish. Refrigerate for 20 minutes to firm up the buttercream before applying the ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the ganache has cooled to a pourable but not too runny consistency, slowly pour it over the top of the chilled cake, allowing it to drip attractively down the sides. The temperature is crucial here - too warm and it will run off completely, too cool and it won't drip at all.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Decorate the top of the cake with luxardo or maraschino cherries and orange peel twists to mimic the classic Manhattan cocktail garnishes. If using, lightly dust with gold shimmer for an elegant touch. Refrigerate the cake for at least 30 minutes to set the ganache before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Let the cake come to room temperature for about 30 minutes before serving for the best flavor and texture experience. The complex flavors of whiskey, vermouth, and bitters will meld and develop further as the cake sits, making this even better the day after baking.</li></ol>