Grease and flour 2 x 9” (33cm) round cake pans OR 13”x 9” (23cm x 33cm) rectangle pan OR 3 x 6” (15.24cm) round cake pans (as pictured). Also, you can make 18 cupcakes by lining cupcake pans with paper liners. Heat your oven to 350°F (176°C).

Sift the flour, sugar, baking powder and salt into the bowl of an electric mixer. Add the butter and half of the milk, mixing until just combined. Mix on medium speed for 1 minute. Add the unbeaten egg whites and the remaining milk, mixing on medium speed for 1 more minute.

Pour batter into prepared pans. Bake for 25-30 minutes, checking with a toothpick for doneness. If making a rectangle shaped cake, bake for 35-40 minutes. Cupcakes will take 25-30 minutes. Remove from oven and allow cake to rest for 10 minutes before removing from pan. Allow to cool completely before frosting.

While cake is baking, prepare the frosting. Whip together the butter and cream cheese in a clean bowl of an electric mixer until well combined, about 1 minute.  Add the vanilla and almond extracts, salt and 1 cup (200g) of the powdered sugar. Stir on low speed to combine well. Continue stirring in cupfuls of the powdered sugar until all is incorporated.

Chop the Amarena wild cherries well and stir into the frosting. Add 2 tbsp. (30ml) of the Amarena wild cherry syrup to the frosting for color. Allow the frosting to remain at room temperature for easy frosting.

When completely cool, frost the cake or cupcakes. Right before serving decorate the cake with extra cherries and drizzle with cherry syrup.