Preheat oven to 340 degrees. Grease two 7” spring-form pans (or
one 9”) and line with parchment paper.
Beat the butter and sugar together in the bowl of a stand mixer
until creamy. In a separate bowl, whisk together flour, salt and
baking powder . Combine milk,cherry juice and almond extract,
and add alternately to the 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.
Note- It’s okay if the cherries still have a little juice on them after
this.
Stir cherries into the batter. Stir in food coloring if desired
Fold stiffly beaten egg whites into the batter. Pour into prepared
cake pans and bake for 50-60 minutes. Remove from pan and
allow to cool completely on a wire rack.
Frosting-
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.
Note- The heart topper is a piece of gum paste with a piece of
clean, unused floral wire inserted through the center. The surface
was brushed with corn syrup and dipped in multicolored sprinkles.
Originally Submitted
2/26/2015
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