Ingredients:

  • 2 ½ cups (315g) All-purpose flour
  • 1 ½ cups (300g) Granulated sugar
  • 1 tbsp Baking powder
  • ½ tsp Salt
  • ¾ cup (170g) Unsalted butter, softened
  • 1 cup (240ml) Full-fat buttermilk, room temperature
  • 4 Large egg whites, room temperature
  • 2 tsp Vanilla extract
  • ½ tsp Almond extract
  • ¾ cup Maraschino cherries, drained, patted dry, and finely chopped
  • ½ cup White chocolate chips
  • 1 cup (226g) Unsalted butter, softened (for frosting)
  • 3 ½ cups (420g) Powdered sugar, sifted
  • 2 tbsp Maraschino cherry juice
  • 1 pinch Salt

Instructions:

  1. Prepping the Chips: Drain your cherries and lay them out on a stack of paper towels. Squeeze them gently. You want as little juice on the surface as possible. Chop them into tiny pieces — about the size of a pea. Note: Large chunks are heavy and will dive to the bottom of the pan during the bake.
  2. The Creaming Phase: In your mixer, beat the 170g of softened butter and 300g of sugar. Don't rush this. Stop when the mixture is pale yellow and has doubled in volume. Wait until it looks like thick whipped cream. This step incorporates the air bubbles that the baking powder will later expand.
  3. Mixing the Dries: Whisk the 315g of flour, baking powder, and salt in a separate bowl. Note: Sifting the flour here ensures no clumps of baking powder end up in the final batter, which can cause bitter spots.
  4. The Wet Emulsion: Whisk together the buttermilk, egg whites, vanilla, and almond extract. Note: Make sure the buttermilk isn't ice cold, or it will seize the creamed butter and make the batter look curdled.
  5. Alternating the Additions: Add one third of the dry ingredients to the butter mixture, then half of the buttermilk mixture. Repeat, ending with the dry ingredients. Mix until just combined. Over mixing at this stage will activate the gluten and make the cake tough rather than velvety.
  6. The Gentle Fold: Using a rubber spatula, gently fold in the chopped cherries and white chocolate chips. Note: A fold is a circular motion where you cut through the center and lift from the bottom, preserving the air you've worked so hard to build.
  7. The Golden Bake Test: Divide the batter between your two greased 20cm (8 inch) round cake pans. Bake at 180°C (350°F) for 35 minutes. Bake until the edges pull away from the pan and a toothpick comes out clean. The top should feel springy, not sticky.
  8. Cooling Strategy: Let the cakes sit in the pans for 10 minutes before flipping them onto a wire rack. Note: If you flip them too early, the internal structure is still too fragile and the cake might shatter or crack.
  9. Whipping the Frosting: Beat the 226g of butter until smooth. Gradually add the 420g of powdered sugar, cherry juice, and vanilla. Beat for 4 minutes until it's light and spreadable. If it's too runny, add another 1/4 cup of sugar; if too stiff, a drop more juice.
  10. Final Assembly: Once the cakes are completely cold, spread a thick layer of frosting on the first layer, top with the second, and cover the exterior. Note: Use an offset spatula for that professional, silky finish.