• Preheat oven to 350F degrees. Spray (2) 9-inch cake pans with non-stick cooking spray. Set aside.
• In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for

  2 minutes

   until

  LIGHT

  and

  CREAMY

  .
• Add the butter and almond and beat on low speed for about 1 minute, or until well blended.
• Beat in the dry ingredients on low speed until just blended. DO NOT OVER MIX!
• Add the sour cream and beat until smooth. CAKE BATTER WILL BE ON THE THICKER SIDE.
• Fill prepared pans HALFWAY with cake batter. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans on a wire rack before frosting.

MAKE CHERRY BUTTERCREAM FROSTING:

• Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
• Add powdered sugar, heavy whipping cream, vanilla extract and jar of maraschino cherries. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency.

ASSEMBLE CAKE:

• Assemble the 2 layers with a thick layer of frosting in between the layers. Then apply a thin layer of frosting on the top and sides. Place the cake into the freezer to harden the frosting for about 10 minutes. Apply one final thick and even layer of frosting around the outside of the cake.