# Components:
→ Cake Base
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup granulated sugar
06 - ½ cup unsalted butter, softened
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 cup cherry soda
10 - ½ cup whole milk
11 - ½ cup maraschino cherries, chopped
→ Cherry Syrup
12 - ½ cup cherry soda
13 - ¼ cup granulated sugar
→ Whipped Vanilla Topping
14 - 1 ½ cups heavy whipping cream
15 - ¼ cup powdered sugar
16 - 1 teaspoon vanilla extract
→ Garnish
17 - Maraschino cherries, extra for garnish
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
04 - Alternately add the flour mixture and cherry soda to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
05 - Stir in the whole milk and chopped maraschino cherries.
06 - Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
07 - While the cake bakes, combine ½ cup cherry soda and ¼ cup granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer for 2–3 minutes to slightly thicken. Remove from heat and allow to cool.
08 - Once the cake is baked, let it cool for 10 minutes. Poke holes all over the surface of the cake using a skewer or fork. Pour the cooled cherry syrup evenly over the cake. Allow to cool completely.
09 - In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10 - Spread the whipped topping evenly over the cooled cake. Garnish with additional maraschino cherries.
11 - Refrigerate the assembled cake for at least 1 hour before serving for optimal flavor.
