CAKES MADE FROM SCRATCH RECIPES

Steps:

• Preheat the oven to 350 degrees, grease and flour 3 (8 inch) round pans
• In a medium bowl, whisk the flour, baking powder and salt for at least 30 seconds
• In another bowl, add the egg whites, cherry juice, milk, vanilla and cherry extract, and vegetable oil. Blend together with a fork
• In the bowl of your mixer add the butter and beat at medium speed to soften. Add the sugar and continue to beat until lightened in color and fluffy, approximately 3 minutes, longer if using a hand mixer.
• Add approximately 1/2 of the flour mixture to the bowl, mixing on low speed until just blended. Add half of the wet ingredients and blend. Continue alternating the dry and wet ingredients (ending with dry) until blended. Do not over beat.
• Reserve approximately 2 Tablespoons chopped cherries. Gently stir the remaining chopped cherries into the batter.
• Once the batter is in the cake pans, sprinkle the reserved cherries over the top of the batter, and using a toothpick push them just slightly below the surface of the cake batter. Even though the flour is supposed to keep the cherries from sinking to the bottom of the pan, I find that most will, so this is my reason for adding a few to the top.
• Bake for 30 - 35 minutes, when the cake springs back to the touch or a toothpick pulls out clean or with only a few crumbs attached, the cake is done.
• Makes 7 1/2 cups cake batter
• Works well for cupcakes
• Will hold up to fondant

Steps:

• Preheat the oven to 325 degrees. Grease and flour three 8x2 inch round cake pans. Place a piece of parchment in the bottom of each pan.
• Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
• Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
• Add the eggs 1 at a time, mixing until blended. 
• Add the vanilla to the 1 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for 2 minutes. Batter will be fluffy and smooth. If you are using a hand mixer rather than a stand mixer, you will need to mix a bit longer.
•    Divide batter evenly between your three prepared (8 inch) pans.
• Bake at 325 degrees for 25 to 30 minutes. Cool for 5 minutes and turn out of pans. 
• Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
• Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
• Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.