Sweet Story Valentine Cake

Ingredients

• For the cake:
• 12 tablespoons unsalted butter, at room temperature
• 1 1/2 cups 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 cake flour
• 5 teaspoons baking powder
• 1/2 cup sliced almonds, finely chopped
• Pink food coloring, optional
• For the frosting:
• 6 tablespoons unsalted butter, very soft
• 4 cups confectioners' sugar
• Salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 4 to 6 tablespoons milk
• Sliced almonds for garnish

Directions

1. Set an oven rack in the middle of the oven and heat it to 350 degrees F. Line 2 8-inch round cake pans with parchment paper, then lightly grease the sides.
2. For the cake, combine the butter, sugar, and salt in a large bowl, stirring until the mixture is extra creamy. Add the egg whites in portions, whisking after each addition until fully incorporated. Whisk in the vanilla and almond extracts.
3. Add the milk, cherries, and a few dabs of food coloring, if you’re using it, and whisk to blend. Put the flour, baking powder, and almonds into the bowl, then whisk only until the batter comes together.
4. Portion the batter evenly into the prepared pans. Bake until the centers are just set, 25 to 30 minutes. Cool the cakes in their pans for 10 minutes, then turn them out onto a wire rack and let them cool all the way before frosting.
5. For the frosting, stir together the butter, sugar, a small pinch of salt, vanilla, almond extract, and 2 tablespoons milk in a large bowl until everything is moistened. Whisk until the frosting is pale and creamy, adding more milk as needed. Add a few dabs of food coloring, if desired.
6. Set one cake layer on a serving plate and cover it with a thin layer of frosting. Add the second layer, then spread the remaining frosting over the cake, using a spoon or offset spatula to make swirls. Finish with sliced almonds.