Ingredients:

  • 375g cake flour
  • 350g granulated sugar
  • 12g baking powder
  • 3g salt
  • 225g unsalted butter, room temperature
  • 150g egg whites, room temperature
  • 180ml whole milk, room temperature
  • 60ml maraschino cherry juice
  • 5ml almond extract
  • 5ml vanilla extract
  • 150g maraschino cherries, patted dry and finely minced
  • 225g block cream cheese, cold
  • 115g unsalted butter, slightly cool
  • 500g powdered sugar
  • 15ml maraschino cherry juice (for frosting)
  • 30g maraschino cherries, finely minced (for frosting)

Instructions:

  1. Drain cherries and pat extremely dry with paper towels. Mince into small pebble-sized 'chips' and pat dry again to prevent batter bleeding.
  2. Sift cake flour, granulated sugar, baking powder, and salt into the bowl of a stand mixer. Mix on low for 30 seconds to aerate and distribute ingredients.
  3. Add 225g of softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse sand, ensuring the flour proteins are coated in fat.
  4. In a separate jug, whisk together egg whites, milk, 60ml cherry juice, almond extract, and vanilla extract.
  5. Slowly add the liquid mixture to the dry ingredients in three stages, beating on medium speed for 30 seconds after each addition to build structure.
  6. Gently fold in the 150g of minced cherry chips by hand using a spatula.
  7. Divide batter evenly between two greased and floured 8-inch round cake pans. Bake at 350°F (175°C) for 28-32 minutes until a skewer comes out clean.
  8. For the frosting, beat cream cheese and 115g butter until smooth. Gradually add powdered sugar, 15ml cherry juice, and 30g minced cherries until fluffy.