• Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut out pieces of parchment paper so that they fit in the bottom of each pan (do not skip this step!). Set the pans aside.
• Using a hand mixer or stand mixer with the paddle attachment, beat the butter and oil together until combined. Add in the maraschino cherry juice, egg whites, and vanilla extract.
• Mix in the granulated sugar.
• Add in flour, cornstarch, salt, and baking powder to a separate bowl and whisk together.
• Alternate slowly adding in the milk and the dry ingredients. Mix until combined.
• Fold in the chopped maraschino cherries (make sure they are chopped very small), until they are evenly distributed in the batter.
• Divide the cake batter between the two cake pans and bake for 26-34 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
• Let the cakes cool in the pan for 10-15 minutes, then remove them from the pan (by running a butter knife or offset spatula around the edges and then flipping the cake upside down onto a cooling rack). While the cakes cool, make the buttercream.

Cherry Buttercream

• In the bowl of a standing mixer or handheld mixer, beat butter, vanilla extract, almond extract, maraschino cherry juice, salt, and ¼ cup of icing sugar. 
• Slowly add in ¼ cup of powdered sugar at a time until it reaches your desired consistency. If the buttercream is too thick, you can add ½ tablespoon of milk in at a time, thinning it out as much as you'd like. If buttercream is too thin, add in more powdered sugar ¼ cup at a time.
• Once the cakes have cooled completely, frost and decorate as desired. Enjoy!