Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk and cherry juice, beginning and ending with the flour mixture. Mix until just combined. If desired, add a few drops of red food coloring to enhance the pink color.
Fold in the chopped maraschino cherries.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and cherry juice. Add heavy cream as needed to reach the desired consistency.
Once the cakes are completely cool, frost between the layers and all over the cake. Decorate with additional maraschino cherries on top.
Prep Time: 20 minut
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