Ingredients

 

Cake Batter

• 2 ¾ cups all-purpose flour

• 1 tablespoon baking powder

• ½ tsp salt

• ¾  cup unsalted butter, softened + ¼ cup for prep 

• 1 ½ cups granulated sugar

• 4 large eggs

• ½ tsp salt

• 1 ¼  cup whole milk

• 1 tablespoon pure vanilla extract

• ¼ teaspoon almond extract

• 1 tablespoon orange juice

• ½ an orange zest. 

•  

Soak

• ¼ cup sugar

• ¼ cup water

• ¼ cup milk

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Buttercream 

• 4 large egg whites

• ⅔ cup granulated sugar

• 2 cups unsalted butter, softened and cut into cubes

• 1 tsp pure vanilla extract

• Pinch of salt

• Cherries (optional)

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Directions: 

Cake 

1. Preheat the oven to 350°F (175°C). Grease the sides of two 9-inch cake pans and line the bottoms with parchment paper.

2. Combine the flour, baking powder, and salt in a bowl. Mix and set aside.

3. In a separate bowl, mix milk, vanilla extract, almond extract, orange juice, and zest. Set aside.

4. Using a stand mixer or hand mixer, cream butter and sugar on medium speed 5–7 until the mixture is pale and fluffy (about 2–3 minutes).

5. Whisk eggs in a separate bowl, add them to the butter mixture in six parts, mixing thoroughly between additions on low-medium speed 2–4. The mixture should become fluffy, resembling shaving cream (3–5 minutes).

6. Gradually incorporate the dry and liquid ingredients into the butter mixture, starting with (1) :⅓ dry mixture, (2) ½ liquid mixture, (3) ⅓ liquid mixture (4) ½ liquid mixture, and (5) ⅓ dry mixture. Ensure the batter is fully mixed.

7. Divide the batter evenly between the prepared pans using a scoop for precision. Smooth the tops with a butter knife. Let the batter settle for 1 minute.

8. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.

9. Cool the cakes in th e pans for about 2 hours before removing.

 

Simple Syrup

1. Combine water, milk, and sugar in a small saucepan. Heat until the sugar dissolves, then let cool completely. 

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Swiss Meringue Buttercream

1. Prepare a double boiler. Combine egg whites and sugar in a heatproof bowl. Stir over medium heat until the mixture is opaque and smooth (4–6 minutes).

2. Beat the mixture on medium-high speed (4–7) until stiff peaks form (4–5 minutes).

3. Add butter gradually on high speed (8–9), ensuring each portion is fully incorporated. Mix until smooth. Add jam and vanilla extract. If the buttercream is too soft, chill for 5–10 minutes before using.

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Assembly:

1. Place the first cake layer on a serving plate with a dot of buttercream to secure it. Spread a ¼-inch layer of buttercream and optional chopped cherries. Pipe another ¼-inch buttercream layer on top.

2. Add the second cake layer. Smooth the sides and top with an offset spatula. Apply a thin crumb coat and chill for 30–45 minutes.

3. Frost the cake fully, using piping bags for decoration if desired. Chill for 2 hours before serving, for improved hosting.