In a large bowl, whisk together the dry and wet ingredients and mix. Transfer to a springform cake pan and bake at 350°F/ 175°C for 50-60 minutes, until a toothpick comes out clean.

While the cake is baking, add the cherries to a large pan over medium heat along with the sugar and brandy. Cook them down for 5-7 minutes, until they start to release their juices. Use a potato masher to press down on the cherries to release more of their juices.

Once the cherries have cooked down, use a spoon to collect ¼ cup of the cherry juice. Add 2-3 tablespoon of brandy to the cherry juice and whisk together. Set aside. You will use this for the cake soak.

Once you have removed the cherry juice, add the cornstarch to the cherries and use a whisk to quickly break up the clumps. Cook for another few minutes until the mixture thickens. Then remove from the heat to cool. Once the cherries have cooled, place them in the fridge to cool further. They will need to fully cool before adding to the cake.

Next, we will make the frosting. Use a stand mixer or electric mixer to beat the whipping cream until it forms stable peaks. Then add the powdered sugar, vanilla, and salt, and mix until well combined. Place in the fridge to chill.

Once the cake has FULLY cooled, then use a cake level, or a serrated knife to level the top of the cake. Then use the knife or cake level to split the cake into two or three layers. I split mine into three layers.

Add a small dollop of frosting to the bottom of the cake stand where you will be layering the cake. Then add the first cake layer on top. The frosting will help the cake stay in place.

Grab your cherry & brandy cake soak and, using a teaspoon or pastry brush, add a thin layer of cake soak to the first layer of cake.

Transfer the frosting to a piping bag and pipe a thick layer around the perimeter of the first cake layer. Add a thin layer of frosting in the middle. Then add a layer of the cooked-down cherries.