Cherry Layer Cake with Cherry Cream Cheese Frosting

• 8 oz (1 block) cream cheese, room temperature
• ¾ cup (1½ sticks) unsalted butter, room temperature
• ¼ cup maraschino cherry juice
• 6 cups confectioners’ sugar

Instructions

Make the Cake

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans. For easier removal, line the bottoms with parchment paper.
2. Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside to ensure an even, lump-free batter.
3. Cream the Base: In a large mixing bowl, cream the butter, shortening, and sugar together until very light and fluffy, about 5 minutes. This step helps create a tender, airy cake.
4. Combine Liquids: In a liquid measuring cup, stir together the milk, maraschino cherry juice, and almond extract.
5. Alternate Mixing: Add the dry ingredients and liquid mixture alternately to the creamed mixture, beginning and ending with the dry ingredients. Beat well after each addition, scraping down the bowl as needed.
6. Add Cherries: Gently fold the chopped maraschino cherries into the batter, distributing them evenly.

Finish, Frost & Assemble

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