Step 1: Prepare the Cake Pans and Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and line two 8-inch cake pans with parchment paper.

Step 2: Chop the Cherries and Drain

1. Finely chop the maraschino cherries and place them in a fine mesh sieve to drain excess juice.
2. Toss the cherries in 2 teaspoons of flour to prevent them from sinking in the batter.

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together cake flour, baking powder, and salt.

Step 4: Cream the Butter and Sugar

1. Using a stand mixer, beat the butter on high for 2 minutes, until creamy.
2. Add granulated sugar and continue mixing on medium-high for another 2 minutes, until fluffy.

Step 5: Add the Egg Whites and Vanilla

1. Reduce speed and add egg whites, one at a time, mixing just until incorporated.
2. Mix in vegetable oil and vanilla extract, then beat on high for 1 minute.

Step 6: Alternate Adding Dry and Wet Ingredients

1. With the mixer on low, alternate adding the dry ingredients and buttermilk + cherry juice mixture, beginning and ending with the dry ingredients.
2. Mix until just combined, being careful not to overmix.

Step 7: Fold in the Cherries

1. Gently fold in the flour-coated cherries with a rubber spatula.

Step 8: Bake the Cake

1. Divide batter evenly between prepared cake pans.
2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool cakes in the pans for 5 minutes, then transfer to a wire rack.

Step 9: Make the Buttercream

1. Beat butter on high for 3–4 minutes, until light and creamy.
2. Gradually add powdered sugar, mixing on low.
3. Add maraschino cherry juice, heavy cream, almond extract, and salt.
4. Mix until smooth and fluffy.

Step 10: Assemble and Frost the Cake

1. Spread a generous layer of buttercream between cake layers.
2. Frost the top and sides with an even layer of buttercream.
3. Decorate with piped rosettes, extra cherries, or sprinkles.