Maraschino Cherry Cake
Delight your taste buds with this vibrant and nostalgic Maraschino Cherry Cake, a show-stopping dessert that’s as beautiful as it is delicious. Infused with the sweet, fruity flavor of maraschino cherry juice and studded with luscious chopped cherries, this moist and tender cake makes any celebration extra special. Topped with a creamy, tangy cream cheese frosting blushed pink from more cherry juice, it’s a charming centerpiece perfect for birthdays, holidays, or teatime indulgence. Easy to prepare in under 30 minutes, this two-layer cake brings bursts of cherry flavor in every bite and is garnished with even more cheery maraschino cherries for a stunning finish. Whether you’re a fan of retro desserts or simply looking for a sweet, crowd-pleasing treat, this Maraschino Cherry Cake will not disappoint!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 0.25 cup maraschino cherry juice (reserved from the jar)
- 1 teaspoon vanilla extract
- 1 cup maraschino cherries, chopped
- 2 cups powdered sugar
- 0.5 cup unsalted butter, softened (for frosting)
- 4 ounces cream cheese, softened
- 3 tablespoons maraschino cherry juice (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, cream together 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.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk. Begin and end with the dry ingredients.
Stir in the 1/4 cup maraschino cherry juice and vanilla extract until combined.
Gently fold in the chopped maraschino cherries.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat together the softened butter, cream cheese, and powdered sugar in a medium bowl until smooth and creamy.
Add the 3 tablespoons maraschino cherry juice and beat until the frosting is a spreadable consistency.
Spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake.
Decorate with additional whole maraschino cherries for garnish, if desired.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice and enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 56.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 96 mg | 2% | |
*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.
