In honer of That One Girl turning 2 today. I wanted to post a birthday cake recipe that I am dying to make. I just haven't found the right occasion yet. Hopefully I find one soon...

​Serves 8-10

Maraschino Cake:
1/2 cup unsalted butter
1 1/4 cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1/2 cup maraschino cherry juice
2 teaspoons almond extract
2 tablespoons flour for sprinkling over diced cherries
10 oz bottle maraschino cherries, finely chopped
Drop or two of red food coloring, or Americolor Deep Pink food coloring gel *optional
4 egg whites, beaten to stiff peaks

1. Preheat oven to 340 degrees.  Grease two 7” spring-form pans (or one 9”) and line with parchment paper.
2. Beat the butter and sugar together in the bowl of a stand mixer until creamy.   In a separate bowl, whisk together flour, salt and baking powder .  Combine milk,cherry juice and almond extract, and add alternately to the butter and sugar with the flour mixture.
3. In a small bowl, sprinkle the 2 tablespoons of flour over the diced cherries and stir until the flour has been completely absorbed.  Note: It’s okay if the cherries still have a little juice on them after this. 
4. Stir cherries into the batter.  Stir in food coloring if desired
5. Fold stiffly beaten egg whites into the batter.  Pour into prepared cake pans and bake for 50-60 minutes.   Remove from pan and allow to cool completely on a wire rack.

Vanilla Swiss Meringue Buttercream Frosting:
5 egg whites
1 cup sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cubed, at room temperature
3 teaspoons clear vanilla extract

1. Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
2. Whisk together the egg whites, sugar, and salt in a large heatproof bowl. Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved.
3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
4. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
5. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
6. Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
7. Add the vanilla extract.  Divide batter and tint with food coloring, if desired.  I kept a little un-tinted frosting out to pipe around the edges of the cake. To achieve my favoriteblue/green tint, I used a dot each of Sky Blue and Kelly Green Wilton gel food colorings.
8. Beat until the frosting is thick and completely smooth.
9. Store in an airtight container until ready for use. 

​

• 1 and 3/4 cups (210g) confectioners' sugar
• 1/4 cup (32g) unsweetened cocoa powder
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 2 Tablespoons (30ml) heavy cream or half-and-half2
• 1 teaspoon vanilla extract
• salt, to taste

​

1. Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer fittedwith paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.
4. Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). Use a toothpick to test for doneness. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.)
5. The chocolate frosting is optional. Instead, decorate with whipped cream or top with vanilla ice cream. For the optional chocolate frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
6. Decorate the cooled cookie cake with frosting and remaining 1/4 cup chocolate chips. Depending how much frosting you use, you may have some leftover.