Ingredients
For the cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
1/2 cup maraschino cherries, chopped
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons maraschino cherry juice
Maraschino cherries, for garnish
Directions
For the cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until fully combined.
Gently fold in the chopped maraschino cherries.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Frosting:
In a mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, vanilla extract, and maraschino cherry juice, beating until smooth and creamy.
If the frosting is too thick, add more cherry juice, a teaspoon at a time, until you reach your desired consistency.
