Cherry-Vanilla Layer Cake Recipe

Maraschino Cake.

Ingredients you would need

  • 1/2 cup unsalted butter
  • 1 1/4 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • 1/2 cup maraschino cherry juice
  • 2 teaspoons almond extract
  • 2 tablespoons flour for sprinkling over diced cherries
  • 10 oz bottle maraschino cherries, finely chopped
  • 4 egg whites, beaten to stiff peaks

The Preparation Method:

  • Your oven has to be preheated 340 degrees.
  • Grease one 9” spring-form pans and line with parchment paper. Two 7″ might work as well.
  • Beat the butter and sugar together in the bowl of a stand mixer until they get creamy.
  • Take another bowl and whisk salt, flour, and baking powder together . Add milk with cherry juice & almond extract, and add it to the first bowl (with butter and sugar with the flour mixture).
  • In a small bowl, sprinkle the 2 tablespoons of flour over the diced cherries and stir until the flour has been completely absorbed. Don’t worry if the cherries have a little juice on them after this.
  • Stir cherries into the batter.
  • Fold stiffly beaten egg whites into the batter. Pour into prepared cake pans and bake for about an hour.
  • Remove from pan and allow to cool completely on a wire rack.
Recipe & images by Sprinklebakes

Vanilla Swiss Meringue Buttercream Frosting.

Ingridients you would need:

  • 5 egg whites
  • 3 teaspoons of vanilla extract
  • 1 cup of sugar
  • 1 pound (4 sticks) unsalted butter, cubed, at room temperature
  • Pinch of salt

The Preparation Method:

  • Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
  • Whisk together the egg whites, sugar, and salt in a large heatproof bowl. Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved.
  • Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
  • Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
  • Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
  • Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
  • Add the vanilla extract. Divide batter and tint with food coloring, if desired. I kept a little un-tinted frosting out to pipe around the edges of the cake. To achieve my favoriteblue/green tint, I used a dot each of Sky Blue and Kelly Green Wilton gel food colorings.
  • Beat until the frosting is thick and completely smooth.
  • Store in an airtight container until ready for use.