1 cup unsalted butter (softened) 10 Maraschino cherries (chopped) 1/2 cup Maraschino cherry juice 6 cups powdered sugar 1/4 tsp sea salt 1 tbsp cornstarch
-- Beat butter until creamy and smooth -- Add chopped cherries and cherry juice. Beat on low -- Add powdered sugar, salt and cornstarch beating on low until incorporated then increase speed to high and beat until fluffy
2 1/2 cups cake flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt fine 3/4 cup unsalted butter 1 1/2 cups granulated sugar 4 large egg whites 1 tsp vanilla 3/4 cup sour cream 1/2 cup buttermilk 3/4 cup chopped maraschinos 1/2 cup cherry juice
.– Preheat oven to 350 degrees. Coat a 9 x 13 baking pan with nonstick baking spray – Whisk cake flour, baking powder, baking soda and salt – In a separate bowl, beat unsalted butter and granulated sugar until smooth, appx 3 min. – Beat in egg whites, one at a time, until incorporated –
– Add vanilla and sour cream then beat until combined. – Reduce mixer speed to low then add dry ingredients to wet. Beat until just combined- – Add buttermilk, chopped cherries and cherry juice, continue beating on low until batter is lump free.
Pour batter into the 9×13 baking pan then smooth the top with a spatula. – Bake for approximately 45 minutes or until a tester inserted into the center of the cake comes out clean. – Remove cake from oven and cool to room temperature before frosting.