Preheat oven to 350 degrees F.

Prepare 9x13 pan by coating with butter or baking spray. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. Set aside.

In a separate bowl, add melted butter. Then, using a metal whisk, add sugar, eggs, sour cream, milk, and vanilla extract until fully combined.

Slowly add the dry ingredients and fold together until fully combined, careful not to overmix. There should be a few lumps.

Using a rubber spatula, add batter to pan in one nice layer. Bake for 40-45 minutes until a toothpick comes out clean.

Remove from oven and let cool in pan for 10 minutes. Then, gently remove from pan and finish cooling on a cooling rack for at least 45 minutes before icing.

Once completely cool, ice with cherry buttercream, cut into pieces, top with optional cherry and enjoy!

Using stand mixer and paddle attachment, beat the butter for about 2 minutes until creamy.

Add in four cups of powdered sugar and vanilla + cherry extract with the mixer running on the lowest speed. Scrape sides of the mixer, as needed.

Then, increase the speed to high and beat for about 3-5 minutes until fluffy and creamy.