Preheat the oven to 350 degrees.

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

In a large bowl, cream the butter and sugar together until light and fluffy. This will take about 2-3 minutes. Add in the oil and continue to beat. Add in the eggs, one at a time until they are fully incorporated before adding the next egg. Next add in the extracts.

Alternate adding the flour and the milk, starting and ending with the flour. Wait until each ingredient is fully mixed before adding the next. Use a spatula to scrape the bowl to make sure the sides and bottom have been mixed in. Pour the batter into a nonstick or lined 10” x 13” baking tray with raised edges. Place in the oven and bake for 25-27 minutes, or until a toothpick comes out cleanly. Allow to cool in the pan for about 10 minutes before turning the cake out onto a cooling rack. Once it’s cooled, take a 2” diameter cookie or biscuit cutter and cut circles out, keeping the lines as close together as possible. It should result in 16 circles of cake. Set aside and make the frosting.

In a large bowl, beat the butter for 1 minute before adding the powdered sugar slowly. Add in the extracts and cherry juice and continue to beat until light and fluffy. 

Chop the cherries into very small pieces and place in a small bowl. Add about ½ c of the frosting and mix. Using a small spatula or knife, spread the cherries on top of the bottom layer for the cake. 

Place the remaining frosting into a piping bag using the frosting tip of choice and create a swirled rose over the top of the chopped cherries and stack the next layer of cake. Make another swirl on the top of the stack. A cherry garnish may be added. 

Store any leftovers in an airtight container for up to 3 days.