Sweet Story Valentine Cake Recipe

Name: Sweet Story Valentine Cake Recipe
Total time: 180 min
Yield: 1 cake
Ingredients: For the Cake:; 12 tablespoons unsalted butter, at room temperature; 1 1/2 cups (10 1/2 ounces) granulated sugar; 1 1/4 teaspoon salt; 6 large egg whites; 2 teaspoons vanilla extract; 2 teaspoons almond extract; 1 1/3 cups milk, at room temperature; 1 cup packed Maraschino cherries, chopped; 3 cups (12 ounces) cake flour; 5 teaspoons baking powder; 1/2 cup (about 2 ounces) sliced almonds, finely chopped; Pink food coloring (optional); For the Frosting:; 6 tablespoons (3 ounces) unsalted butter, very soft; 4 cups (12 ounces) confectioners' sugar; Salt; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 4 to 6 tablespoons milk; Pink food coloring (optional); Sliced almonds for garnish

Sweet Story Valentine Cake Recipe

Active 15 mins

Total 3 hrs

Makes 1 cake

For the Cake:
12 tablespoons unsalted butter, at room temperature
1 1/2 cups (10 1/2 ounces) granulated sugar
1 1/4 teaspoon salt
6 large egg whites
2 teaspoons vanilla extract
2 teaspoons almond extract
1 1/3 cups milk, at room temperature
1 cup packed Maraschino cherries, chopped
3 cups (12 ounces) cake flour
5 teaspoons baking powder
1/2 cup (about 2 ounces) sliced almonds, finely chopped
Pink food coloring (optional)
For the Frosting:
6 tablespoons (3 ounces) unsalted butter, very soft
4 cups (12 ounces) confectioners' sugar
Salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 to 6 tablespoons milk
Pink food coloring (optional)
Sliced almonds for garnish

For the Cake: Adjust oven rack to middle position and preheat to 350°F (180°C). Line 2 8-inch round cake pans with parchment paper and lightly grease sides. Stir butter, sugar, and salt in large bowl until very creamy. Whisk in egg whites, a portion at a time, until completely combined. Whisk in vanilla and almond extracts.
Whisk in milk and cherries, and a few dabs of food coloring (if desired). Add flour, baking powder, and almonds to the bowl, then whisk until just combined.
Divide batter between pans and bake until center is just set, 25 to 30 minutes. Let cakes cool in pans for 10 minutes, then invert onto wire rack to cool completely before frosting.
For the Frosting: Stir butter, sugar, small pinch salt, vanilla, almond extract, and 2 tablespoons milk in large bowl until moistened. Whisk until light and creamy, adding more milk as necessary (see note). Tint with a few dabs of food coloring if desired.
Place one cake layer on serving plate. Spread with thin layer of frosting. Top with second layer and use remaining frosting to cover cake, swirling with a spoon or offset spatula. Garnish with sliced almonds.