White Cake With Maraschino Cherry Frosting Recipes

WHITE CAKE WITH MARASCHINO CHERRY FROSTING

Steps:

• To make cake, preheat oven to 350 degrees with 1 rack one-third from the bottom of the oven and a second rack two-thirds from the bottom. Line three 9-inch cake pans with parchment paper rounds and spray with Baker's Joy or butter and flour.
• In a medium bowl, combine flour, baking soda, salt, and baking powder.
• Using an electric mixer, beat butter and sugar on medium speed with a paddle attachment until light and fluffy, about 2 minutes.
• Scrape down sides of bowl and add egg whites and vanilla. Beat on medium speed for 1 minute.
• Add 1/3 of flour mixture and beat on medium speed until incorporated.
• Add half of buttermilk and beat on medium until mixed in.
• Scrape down sides of bowl and repeat adding flour mixture and buttermilk, finishing with remaining 1/3 of flour. Batter will be thick and glossy.
• Pour batter evenly into prepared pans. Set two cake pans on 1 oven rack and the third pan on the second rack, staggering them so cakes are not directly over each other.
• Bake 25 to 35 minutes, until the tops are flat and browned.
• Cool cakes in pans for 10 minutes. Invert onto racks to cool completely. (Cakes can be wrapped in plastic wrap and frozen for up to 3 weeks.)
• For frosting, beat butter and cherry juice with an electric mixer until smooth. Add salt and gradually beat in powdered sugar. Fold in cherries.
• Spread frosting between layers, on top and sides of cake.