Preheat oven to 350 °F (175 °C). Grease and line three 8-inch pans with parchment.

Whisk cake flour, baking powder, baking soda, and salt in a large bowl.

In another bowl, whisk sugar, milk + vinegar, oil, yogurt, vanilla, and hot water until smooth.

Pour wet into dry and mix gently until just smooth - do not overmix.

Divide evenly among pans. Bake 20-22 minutes or until centers spring back.

Rest 10 minutes in pans, then invert onto racks. Wrap at room temperature and chill fully for clean assembly.

Combine cherries, sugar, cornstarch, lemon juice, and salt in a saucepan.

Cook over medium heat, stirring often, until thickened and glossy (8-10 minutes).

Cool fully before layering. Lightly mash for a more spreadable texture; leave whole for a chunkier ribbon.

Beat cream cheese until smooth and slightly fluffy (2-3 minutes).

Add powdered sugar; mix until thick and glossy.

Blend in nutritional yeast, miso, lemon juice, and vanilla until silky.

Chill 30 minutes for clean spreading.

Place the first chilled cake layer on a board.

Spread a thin layer of cheesecake frosting.

Spoon on ⅓ cherry filling - staying ½ inch from the edges.

Add the second cake layer; repeat frosting + remaining cherry filling.

Place the third cake layer on top.

Frost the entire cake generously with cheesecake frosting, smoothing the top and sides. Add remaining cherry filling.

Chill at least 30 minutes before slicing for perfect definition.

Slice cold with a hot, clean knife.

Store refrigerated up to 4 days.

Serve slightly chilled for the best contrast: soft cake, bright cherries, silky frosting.