Cherry Layer Cake with Cherry Cream Cheese Frosting

1. Fold in Egg Whites: In a separate bowl, stiffly beat the egg whites. Fold about one-third of the egg whites into the batter to lighten it, then gently fold in the remaining whites until fully incorporated without deflating.
2. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until the cakes are lightly golden and spring back when gently touched.
3. Cool: Let the cakes cool in their pans on wire racks for about 10 minutes. Run a thin knife around the edges, then carefully turn the cakes out onto the racks to cool completely to room temperature.

Prepare the Frosting

1. In a large bowl, cream together the butter and cream cheese until smooth and fluffy.
2. Add about half of the confectioners’ sugar and beat until combined.
3. Mix in the maraschino cherry juice, then gradually add the remaining confectioners’ sugar until the frosting reaches your desired sweetness and spreadable consistency.

Assemble the Cake

Place one cake layer on a serving plate or cake stand. Spread an even layer of cherry cream cheese frosting over the top. Place the second layer on top and frost the top and sides of the cake as desired.

Serving & Storage

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