Grease two 8-inch cake pans, line the bottoms using parchment paper, then lightly dust the inside surfaces. Heat the oven to 350°F (175°C) before mixing everything.

Beat softened butter and granulated sugar until the mixture becomes pale and fluffy. Add vegetable oil gradually, then mix in the eggs individually, allowing each one to blend fully before adding the next.

Whisk together all-purpose flour, baking powder, baking soda, and salt inside another bowl until evenly distributed.

Combine sour cream, buttermilk, and vanilla extract inside a measuring jug. Alternate adding the dry mixture and liquid mixture into the butter mixture, stirring gently after every addition until a smooth batter forms.

Fold chopped cherries carefully through the batter using a spatula so the fruit spreads evenly without crushing. Divide evenly between the prepared pans and smooth the tops.

Bake for 40–45 minutes, checking doneness using a toothpick inserted into the center. Remove from the oven after it comes out clean. Leave inside the pans for 10 minutes before transferring onto a wire rack.

Beat softened cream cheese and butter until silky. Mix in cherry juice, vanilla extract, and salt. Gradually add confectioners’ sugar until the frosting reaches a creamy spreading consistency.

Place one cooled cake layer onto a serving plate, spread part of the frosting across the surface, position the second layer on top, then cover the top and sides evenly. Chill briefly before slicing for cleaner portions.