Cherry Vanilla Champagne Cake

Instructions

For Cake:

1. Preheat oven to 350 degrees F. Grease three 8-inch (or two 9-inch round) cake pans and line with parchment circle. Grease parchment and set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt. In another small bowl, whisk together vanilla extract, almond extract and milk.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until very smooth on medium speed, about 2 minutes. With the mixer running, add sugar gradually and beat until pale and fluffy, about 3-5 minutes.
4. Reduce speed to low and add flour mixture in 3 batches, alternating with 2 batches of the milk mixture. Beat until just combined. Do not overmix.
5. In another mixing bowl, beat the egg whites on medium speed until stiff peaks form, about 3 minutes. Using a rubber spatula, fold the egg whites into the batter in 3 additions. In the last addition, fold in the chopped cherries.
6. Pour equal amounts of batter into prepared pans and smooth the tops with an offset spatula. Bake cakes until tops spring back when pressed and a cake tester inserted into the center comes out clean, about 25 minutes (25-30 minutes for 9-inch round)
7. Transfer cake pans to wire racks and allow to cool for 15 minutes. Invert cakes onto racks to completely cool.

For Cherry Champagne Filling:

1. In the bowl of an electric mixer, whip the butter on medium speed until light and fluffy about 4 minutes. Reduce speed to low and add the rest of the ingredients except the cherries. Mix until just combined. Whip for additional minute or two until fluffy. Stir in chopped cherries.

For Vanilla Champagne Swiss Meringue buttercream:

1. Whisk together egg whites, sugar and salt in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), about 3 minutes. Remove from heat.
2. With an electric mixer on medium speed, whisk egg white mixture for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.
3. Switch to the paddle attachment and reduce speed to medium. Add butter, one piece at a time, beating well after each addition. Beat in champagne and vanilla. Frosting might look separated at first but keep beating until it comes together.

Assembly:

1. Place one layer of cake on a cake stand or serving platter. Spread ½ of filling over the top using an offset spatula. Top with another layer and repeat with remaining filling. Smooth with offset spatula. Top with final layer of cake. Frost cake with vanilla champagne buttercream and decorate as desired. I used a Wilton tip 1M for my borders.