Step 1

Preheat the oven to 350ºF (177ºC).

Step 2

Line with parchment paper two 8-inch round cake pans, then grease parchment with softened butter and coat with flour. Set aside.

Step 3

In a small bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Step 4

To the bowl of a food processor, add the sugar, eggs, vanilla, and almond extracts, processing until combined, about 10 seconds.

Step 5

With the food processor running, add melted butter in a steady stream until incorporated.

Step 6

Transfer this sugar mixture to a large bowl.

Step 7

Sift flour mixture over sugar mixture in 3 additions, whisking to combine after each addition until few streaks of flour remain.

Step 8

Continue to gently whisk the batter until almost no lumps remain.

Step 9

Divide cake batter evenly among the prepared cake pans.

Step 10

Bake until toothpick inserted in centers comes out clean, 24 to 28 minutes, rotating pans halfway through baking.

Step 11

Let cakes cool in pans on a wire rack for 10 minutes.

Step 12

Run a paring knife around the edges of the pans to loosen, if needed.

Step 13

Remove cakes from pans, discarding the parchment paper, and let cool completely on rack, about 2 hours.

Step 14

While the cakes cool, prepare the cherry whipped cream.

Step 15

Place the mixer bowl and whisk attachment in the freezer for 10 minutes.

Step 16

Once the bowl and whisk are cold, add to the bowl the heavy cream, cherry juice, vanilla extract, and powdered sugar.

Step 17

Begin whisking on low speed until the sugar has been incorporated, about 30-60 seconds then gradually increase speed to high, whisking until stiff peaks form. The whipped cream should hold its shape when the whisk attachment is lifted out of the bowl.

Step 18

Once cakes have cooled, top one layer with an even layer of whipped cream then place the second layer on top and add remaining whipped cream.

Step 19

Garnish with additional maraschino cherries, if desired.