Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3 1/2 teaspoons baking powder, 1 teaspoon salt
Add the shortening and milk to the dry ingredients. Beat with an electric mixer on low speed until just combined.
3/4 cup shortening, 1 cup milk
Increase the mixer speed to medium and beat for 2 minutes. Add the eggs and vanilla extract. Beat for another minute until well combined.
2 large eggs, 1 teaspoon vanilla extract
Gently fold in the chopped maraschino cherries.
1/2 cup chopped maraschino cherries
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Slowly add the milk and vanilla extract, beating until smooth.
1/2 cup unsalted butter, 3 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract
Gently fold in the chopped maraschino cherries to the frosting.
1/4 cup chopped maraschino cherries
Once the cakes are completely cool, spread a layer of frosting over one cake. Top with the second cake and frost the entire cake.
Slice and enjoy your delicious Vintage Cherry Chip Layer Cake.
