Preheat the oven to 350°F. Grease and flour a 9 x 13-inch cake pan.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
In a large bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.
Beat in the vanilla and almond extracts. Add the egg whites one at a time, beating well after each addition and scraping down the bowl as needed.
In a small bowl or measuring cup, stir together the sour cream and cherry juice until smooth.
With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the flour mixture. Mix just until combined after each addition. Fold in the chopped maraschino cherries.
Spread the batter evenly in the prepared pan and smooth the top.
Bake for 28 to 35 minutes, or until the cake springs back lightly when touched in the center and a tester inserted in the middle comes out clean.
Transfer the pan to a wire rack and let the cake cool completely.
Once completely cool, frost with Cherry Buttercream Frosting.