Cherry Chip Cake with Whipped Vanilla Buttercream

By vealam

Ingredients

• For the cake:
• 1 10 ounce (283 grams) jar maraschino cherries
• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1 1/2 cups (300 grams) granulated sugar
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups (226 grams) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cup (315 ml) buttermilk
• 2 tablespoons maraschino cherry juice
• For the buttercream frosting:
• 1 cup (226 grams) unsalted butter, at room temperature
• 4 cups (900 grams) powdered sugar, sifted
• 1/4 cup (60 ml) heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Details

Servings 8
Adapted from completelydelicious.com

Preparation

Step 1

To make the cake:
Preheat oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper.
Drain the maraschino cherries, reserving the juice. In a food processor or with a sharp knife, finely chop the cherries. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and sugar at high speed until light and fluffy. This will take about 5 minutes. Scrape down the bowl and add the egg whites one at a time, mixing after each. Add the vanilla and almond extracts and mix until combined.
In a separate bowl, combine the cake flour, baking powder, baking soda and salt. In a smaller bowl, combine the buttermilk and maraschino cherry juice. Add the flour mixture to the mixer in 3 additions, alternating with the buttermilk mixture. Mix after each addition and scrape down the bowl as necessary. Stir in the chopped maraschino cherries.
Divide the batter evenly between the cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs, about 30-35 minutes. Let cool in the pans 10 minutes, then transfer to a wire rack to cool completely.

To make the frosting and assemble the cake:
Place the butter, sifted powdered sugar, heavy cream, vanilla extract and almond extract in the bowl of a stand mixer fitted with a paddle attachment (alternately you can use a hand-held mixer). Mix on low speed until moistened, then increase speed to high and beat until smooth and fluffy, about 4-5 minutes.
Place one cake layer on a plate or cake stand. Cover with 1/2 cup of the buttercream frosting. Place second cake layer on top and cover tops and sides with remaining buttercream. Let firm up for at least 30 minutes in the fridge before serving.
Store cake in an airtight container at room temperature for up to 4 days.