Very Cherry Cake with Vanilla Buttercream

Ingredients

For the Cake

• 1 box white cake mix
• 1 cup water
• ¼ cup maraschino cherry juice
• ⅓ cup canola oil
• 3 egg whites
• ½ teaspoon almond extract
• 1 –2 drops red food coloring optional, for extra color

For the Vanilla Buttercream Frosting

• 1 cup 2 sticks unsalted butter, softened
• 4 –5 cups confectioners’ sugar
• 3 –4 tablespoons whole milk or heavy cream
• 2 teaspoons vanilla extract
• ¼ teaspoon kosher salt

Instructions

Make the Cake

1. Preheat oven to 350°F (175°C).
2. Grease a 13×9-inch baking pan with nonstick spray and set aside.
3. In a large mixing bowl or stand mixer, combine the cake mix, water, maraschino cherry juice, canola oil, egg whites, almond extract, and food coloring (if using).
4. Beat on medium speed for 2 minutes, scraping down the sides as needed, until smooth.
5. Pour the batter evenly into the prepared pan.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from oven and allow the cake to cool completely before frosting.

Make the Vanilla Buttercream

8. In a large bowl, beat the softened butter on medium speed for 2–3 minutes, until creamy and smooth.
9. Gradually add the confectioners’ sugar, one cup at a time, mixing on low speed until incorporated.
10. Add the vanilla extract, salt, and 3 tablespoons of milk or cream.
11. Beat on medium-high speed for 2–3 minutes, until light, fluffy, and spreadable.
12. If needed, add an additional tablespoon of milk for a softer consistency.

Frost the Cake

13. Spread the vanilla buttercream evenly over the cooled cake using an offset spatula.
14. Slice, serve, and enjoy!