Cherry-Frosted Vanilla Symphony

Ingredients:

• 2 1/2 cups all-purpose flour
•  2 tsp baking powder
•  1/2 tsp baking soda
•  1/4 tsp salt
•  1 cup unsalted butter, softened
•  1 1/2 cups granulated sugar
•  4 large eggs
•  2 tsp vanilla extract
•  1 cup buttermilk

 For the Cherry Frosting:

•  2 cups powdered sugar
•  1/2 cup unsalted butter, softened
•  1/4 cup cherry preserves
•  2 tbsp heavy cream
•  1/2 tsp vanilla extract

For Garnish:

• Fresh cherries

• White chocolate curls
  

Directions:

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2.  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3.  In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4.  Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
5.  Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
6.  For the cherry frosting, beat the powdered sugar and softened butter together until smooth. Add the cherry preserves, heavy cream, and vanilla extract, then beat until light and fluffy.
7.  To assemble, place one cake layer on a serving plate. Spread a generous layer of cherry frosting over the top. Repeat with the second layer, then place the final layer on top. Frost the entire cake with the remaining cherry frosting.
8.  Garnish with fresh cherries and white chocolate curls for a sophisticated touch. Chill for 30 minutes before serving.