Recipes and Cooking Cherry Vanilla Cake Be the first to rate & review! By Libbie Summers Libbie Summers Website Dubbed the "Princess of Pork" by Savannah Magazine, Libbie Summers grew up on a family pig farm in Missouri, an origin story that follows her even today with the publication of her first book on cooking pork, The Whole Hog Cookbook. After leaving Missouri, she became a chef on yachts, sailing around the world before settling down in Savannah, Georgia, and bringing her special brand of cooking and lifestyle branding to the South. Libbie has published three cookbooks and has her own lifestyle brand under the slogan "A Food-Inspired Life." Her recipes and lifestyle story have been featured in South, Savannah, and Relish magazines. Learn about BHG's Editorial Process Updated on April 16, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 30 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 13.5 ounce jar maraschino cherries ¼ cup milk 2 teaspoon vanilla 2 ½ cup plus 2 tablespoons cake flour, divided 1 cup sugar 4 teaspoon baking powder ½ teaspoon salt ¾ cup butter, softened 5 egg whites Pink Ginger Buttercream Pink Ginger Buttercream 2 cup butter, softened 6 cup powdered sugar ¼ cup maraschino cherry juice 1 teaspoon vanilla ½ teaspoon salt ½ teaspoon ground ginger Directions Preheat oven to 350°F. Grease and flour 2 8x1 1/2-inch round cake pans; set aside. Drain juice from cherries, reserving juice (about 3/4 cup juice). Remove any stems from cherries. Chop the cherries and place in a small mixing bowl (you should have about 1 cup chopped cherries). In a small bowl, stir together 1/2 cup of the cherry juice, milk, and vanilla; set aside. In a large mixing bowl whisk together 2 1/2 cups of the flour, sugar, baking powder, and salt. Add the milk mixture and the butter. Beat on low speed until combined. Beat on medium speed for 1 minute, scraping sides of bowl. Add 2 egg whites and beat on medium speed for 30 seconds. Add the remaining egg whites and beat for 30 seconds more. Add 2 tablespoons flour to the cherries and toss to coat. Fold cherries into batter. Divide batter between prepared pans, spreading evenly. Bake about 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. Frost with Pink Ginger Buttercream. Pink Ginger Buttercream In a very large mixing bowl beat the butter on medium speed until creamy. Reduce speed to low and gradually add 6 cups powdered sugar until combined and smooth. Add the cherry juice, vanilla, salt, and ginger and beat until combined. If frosting is too thin, add more powdered sugar, 1/2 cup at a time. Chill, if necessary, until firm enough to spread. Rate it Print Nutrition Facts (per serving) 831 Calories 43g Fat 110g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 831 % Daily Value * Total Fat 43g 55% Saturated Fat 27g 135% Cholesterol 112mg 37% Sodium 756mg 33% Total Carbohydrate 110g 40% Total Sugars 76g Protein 5g Vitamin C 0mg 0% Calcium 120mg 9% Iron 2.9mg 16% Potassium 118mg 3% Fatty acids, total trans 2g Folate, total 58.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.