The most extraordinary moist Cherry Chip Cake made by preheating oven to 350°F greasing and lining two 9-inch pans draining 1 cup maraschino cherries reserving 3 tbsp juice patting most completely dry and finely chopping setting aside whisking 2 1/2 cups flour 2 tsp baking powder and 1/2 tsp salt beating 3/4 cup softened butter and 1 3/4 cups sugar medium-high 2 to 3 minutes light and fluffy adding 4 room temperature egg whites in 3 additions beating well after each adding 1 1/2 tsp almond extract and vanilla on low alternating flour in 3 additions with 1 cup room temperature buttermilk in 2 additions beginning and ending with flour just combined gently folding finely chopped patted-dry cherry pieces dividing between pans baking 28 to 32 minutes until toothpick clean cooling 10 minutes then on racks then beating 1 1/2 cups room temperature butter 3 minutes pale and fluffy gradually adding 4 to 5 cups sifted powdered sugar adding reserved cherry juice almond extract cream and salt beating 3 minutes beautifully pink and fluffy assembling with frosting between and over layers garnishing with whole maraschino cherries. A completely perfect moist egg white buttermilk almond maraschino cherry chip pink cherry almond buttercream birthday cake recipe.