Cherry Vanilla Cake with Swiss Buttercream Frosting Recipe - (4.2/5)

Ingredients

• For the Maraschino Cake:
• 1/2 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 2 cups all-purpose flour (I prefer unbleached 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 (equals about 8 oz. cherries)
• 1-2 Tbsp. Cherry Concentrate (optional: I buy this, online, from King Arthur Flour)
• Drop or two of red food coloring, or Americolor Deep Pink food coloring gel *optional (NOTE: I didn't use this, and the cake turned out a pretty pink)
• 4 egg whites, beaten to stiff peaks
• Vanilla Swiss Meringue Buttercream Frosting:
• 5 egg whites
• 1 cup sugar
• Pinch of salt
• 1 pound (4 sticks) unsalted butter, cubed, at room temperature
• 3 teaspoons vanilla extract
• 1/4 tsp almond extract (optional)