Description
A delightful cherry layer cake with a cream cheese frosting, perfect for any celebration.
Ingredients
Scale
- 3 cups sifted cake flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter, room temperature
- ⅓ cup vegetable shortening
- 1½ cups sugar
- ¼ cup maraschino cherry juice
- ¾ cup whole milk
- ¼ teaspoon almond extract
- 16 maraschino cherries, cut into eighths
- 5 egg whites, room temperature, stiffly beaten
- 8 oz cream cheese, room temperature
- ¾ cup unsalted butter, room temperature
- ¼ cup maraschino cherry juice
- 6 cups confectioners sugar
Instructions
- Preheat your oven to 350°F and prepare two 9-inch round cake pans by greasing them and lining with parchment paper.
- In a medium bowl, mix the sifted cake flour, baking powder, and salt until well combined and set aside.
- In a large bowl, beat the butter and vegetable shortening together until smooth. Gradually add the sugar and beat until light and fluffy, about 3-4 minutes.
- Add the maraschino cherry juice, milk, and almond extract, mixing until well combined.
- Gradually incorporate the dry ingredients using a rubber spatula, then gently stir in the chopped maraschino cherries.
- Fold in the stiffly beaten egg whites in three additions, using gentle movements.
- Divide the batter between prepared pans and bake for 23-25 minutes, or until a toothpick comes out clean.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add in cherry juice and confectioners sugar, beating until light and fluffy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Un-frosted cake layers can be stored at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg