I grew up in Wisconsin, where brandy old fashioneds and beer were all anyone drank! This cake is an ode to good old WI, featuring a brandy cake, a cherry glaze, and an orange buttercream frosting. If you're from WI, it'll give you a taste of home, and if you're from somewhere else, it'll show you what Wisconsinites are all about.
Cream together the butter and sugar until light and fluffy, about 3-4 minutes on medium-speed.
Add eggs and egg yolks into the butter and sugar mixture.
Combine the brandy, buttermilk, and vanilla in a bowl.
Sift together the flour, baking powder, baking soda, and salt.
Alternate adding in the liquid ingredients and the dry ingredients into the butter/sugar mixture, in 3 installments, until fully combined. Do not overmix. Be sure to scrape down the sides of the bowl.
Bake.
Pour the batter into the prepared 9x13 pan.
Bake for 35-40 minutes, or until a toothpick comes out of the center clean.
Cool until just a bit warm to the touch, then glaze.
Glaze.
Brush or spoon maraschino cherry juice over the warm cake.
Let the cake sit until fully cooled.
Make the frosting.
Ensure butter is room temperature, and add to bowl. Sift in powdered sugar, 1 cup at a time, mixing to combine between each addition.
Add in orange juice and orange zest until fully combined.
Frost the cake.
Once cake is fully cooled, spoon and spread frosting over the cake evenly.
Serve within 2 hours, or store in the fridge for up to 3 days before serving.