Ingredients:

  • 375g cake flour, sifted
  • 400g granulated sugar
  • 1.5 tbsp baking powder
  • 0.5 tsp salt
  • 225g unsalted butter, softened
  • 4 large egg whites, room temperature
  • 180ml buttermilk, room temperature
  • 60ml maraschino cherry juice
  • 1 tsp pure vanilla extract
  • 0.5 tsp pure almond extract
  • 150g maraschino cherries, patted dry and finely minced
  • 450g unsalted butter, softened (for frosting)
  • 750g confectioners' sugar, sifted
  • 3 tbsp heavy cream
  • 1 tbsp maraschino cherry juice (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1 pinch fine sea salt

Instructions:

  1. Prepare the cherry chips. Take your 150g of maraschino cherries and place them in a bundle of paper towels. Squeeze firmly until no more juice escapes. Ensure they are bone dry to prevent them from bleeding into the batter. Mince them into tiny fragments and toss them with 1 tablespoon of the measured cake flour. Note: This flour coating acts like velcro to keep the fruit in place.
  2. Cream the butter and sugar. In your stand mixer, combine 225g of softened unsalted butter and 400g of granulated sugar. Beat on medium high speed for 5 minutes until the mixture looks pale and fluffy.
  3. Combine the wet ingredients. In a medium bowl, whisk together the 4 egg whites, 180ml of buttermilk, 60ml of cherry juice, 1 tsp vanilla extract, and 0.5 tsp almond extract. Do not worry if it looks slightly curdled; the acid in the buttermilk and juice often does this to the egg whites.
  4. Incorporate the dry ingredients. Sift the remaining 375g of cake flour, 1.5 tbsp baking powder, and 0.5 tsp salt together. Add one third of this dry mixture to the creamed butter, then half of the liquid mixture. Repeat, ending with the final third of the flour.
  5. Fold in the cherries. Remove the bowl from the mixer. Using a rubber spatula, gently fold the floured cherry fragments into the batter by hand until they are evenly distributed.
  6. Bake the layers. Divide the batter equally between two 8 inch round pans lined with parchment. Bake at 350°F (175°C) for 30 minutes until a toothpick comes out clean and the edges pull away from the pan. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Whip the butter for frosting. In a clean mixer bowl, beat the 450g of softened butter for 3-4 minutes until it looks nearly white and very smooth.
  8. Build the buttercream. Gradually add 750g of sifted confectioners' sugar, 3 tbsp heavy cream, 1 tbsp cherry juice, 1 tsp vanilla, and a pinch of sea salt. Whip on high for 2 minutes until the frosting is light and voluminous.
  9. Assemble and frost. Place one cooled cake layer on a plate, spread a generous layer of frosting, and top with the second layer. Cover the top and sides with the remaining buttercream. How to Make the Ultimate Salted Caramel Kentucky Butter Cake: 5 Decadent Tips — Looking for a show-stopping dessert? This salted caramel kentucky butter cake...How to Make My Grandmother's Strawberry Earthquake Cake: A Delicious Layered Delight! — Looking for a show-stopping dessert? My Strawberry Earthquake Cake blends lus...Classic Tres Leches Cake Recipes: My Family's Favorite Milky Delight — Discover the secret to the best tres leches cake recipes! This moist, milk-so... $img_2$