Heat oven to 325° F and cream the butter and sugar in a large bowl or the bowl of a stand mixer with a paddle attachment on medium speed.
Once the butter and sugar are creamed together, add the eggs, sour cream, milk, vanilla, and cherry juice to your mixing bowl. Whisk the mixture together until the ingredients are just combined (don't overmix).
Add the dry ingredients (flour and baking powder) and whisk again. Whisk the mixture until no clumps of flour remain and the mixture is smooth.
Fold in the diced maraschino cherries until they are evenly distributed throughout the cake batter.
Grease two 9-inch round cake pans and place a piece of parchment paper on the bottom of each one. Fill each pan up with an even amount of batter (this will help your cake layers to bake the same).
Bake the cakes for 30-35 minutes, or until a toothpick can be removed from the centers cleanly.
Allow the cakes to cool in the fridge while you prepare the cherry frosting.
To prepare the frosting, combine the butter and powdered sugar (on low speed if using electric mixer) until well combined.
Slowly add the rest of the ingredients and mix until everything is well combined.
Assembling Your Cake
Remove the cakes from the pans and cut off the excess bump on top of each cake.
Spread some of your pink icing on the top of one of your 9-inch round cakes.
Place the second cake layer on top of the frosted cake.
Add frosting to the top and sides of your layered cake with an offset spatula if you have. If you don't have an offset spatula, you can use a butter knife to spread the icing along the top and sides of the cake.
Place a few maraschino cherries or fresh cherries on top of the cake as decorations. Serve and enjoy!
* The cans of target brand of maraschino cherries provide just enough cherries for this recipe.If you've never assembled a layer cake before, this video shows you how to do it step by step.STORAGE: This cake, iced and assembled, will last for about 5-7 days on the counter or in the fridge when in an airtight container.Alternatively, you can store your cake layers in the freezer for 1-2 months and they will stay nice and fresh. Simply place the cake in the fridge to thaw before icing it and serving.It is possible to freeze the iced and assembled cake, but freezing does change the texture of buttercream frostings like the one in this recipe. We would recommend freezing the cake layers and making the icing when you are ready to assemble the cake.