Maraschino Cake
Indulge in the sweet nostalgia of a Maraschino Cake, a dessert that’s as delightful to look at as it is to eat. This vibrant, two-layer cake features a moist, tender crumb infused with the delicate flavor of maraschino cherry juice and studded with chopped maraschino cherries for bursts of fruity sweetness. Topped with a luscious cherry-infused buttercream frosting and garnished with extra cherries for a festive touch, this cake is perfect for birthdays, holidays, or any celebration. With its blush-pink hue and irresistible flavor, it's a showstopping centerpiece that’s sure to impress both kids and adults. Easy to make in just under an hour, this crowd-pleaser brings together classic flavors with a bright, modern twist.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Maraschino cherry juice
- 0.5 cups Whole milk
- 1 cup Maraschino cherries, chopped (plus extra for garnish)
- 2 cups Confectioners' sugar (for frosting)
- 0.5 cups Unsalted butter, softened (for frosting)
- 3 tablespoons Maraschino cherry juice (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a small bowl, combine the Maraschino cherry juice and milk.
Beginning and ending with the dry ingredients, alternately add the flour mixture and the milk mixture to the butter mixture, mixing until just combined. Do not overmix.
Gently fold in the chopped Maraschino cherries.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, use an electric mixer to beat the softened butter until creamy. Gradually add the confectioners' sugar, one cup at a time, mixing well after each addition.
Add the Maraschino cherry juice and vanilla extract, and beat until the frosting is smooth and spreadable. If needed, add additional cherry juice or sugar to reach the desired consistency.
Once the cakes are completely cool, generously frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.
Decorate with additional whole Maraschino cherries as desired. Slice, serve, and enjoy!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 58.1 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
