Why You’ll Love Maraschino Cherry Cake Recipe

I love how soft and tender this cake feels thanks to the cake flour and sour cream. I get a naturally vibrant pink color from the cherry juice and chopped cherries without needing any artificial coloring. I also appreciate how the almond extract enhances the cherry flavor in a subtle but delicious way. I find this recipe simple to follow, and I like that it bakes beautifully in a classic 9×13-inch pan, making it easy to slice and serve for gatherings. The frosting is silky, sweet, and perfectly balanced with cherry flavor, which makes every bite irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cherry Cake
2 1/2 cups cake flour*, not self-rising
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 large egg whites, discard the yolks
1/2 cup maraschino cherry juice
2/3 cup sour cream
20 maraschino cherries, finely chopped

Maraschino Cherry Frosting
3/4 cup unsalted butter , softened
1/4 teaspoon salt
3-4 cups powdered sugar
3-4 tablespoons maraschino cherry juice

Directions

I start by preheating the oven to 350F degrees and positioning the oven rack in the middle. I lightly grease a 9×13 inch metal cake pan, then dust it with flour.

In a large bowl, I sift together the flour, baking powder, baking soda, and salt, then whisk everything together until well combined.

In a separate large bowl, I beat the butter and sugar until the mixture becomes light and fluffy. I mix in the vanilla extract and almond extract, then add the egg whites one at a time, mixing well after each addition.

Next, I mix in the maraschino cherry juice. With the mixer on low speed, I beat in about 1/3 of the sour cream followed by about 1/3 of the flour mixture. I turn off the mixer and scrape down the sides of the bowl. I repeat this process until all the sour cream and dry ingredients are incorporated.

Using a large rubber spatula, I gently fold in the chopped cherries. I pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the cake feels slightly firm when gently touched.

I let the cake cool completely before frosting.

For the frosting, I beat the butter in a large bowl until soft and fluffy. I add in the salt, then beat in the powdered sugar 1 cup at a time, alternating with 1 tablespoon of maraschino cherry juice until I reach the thickness and sweetness I like. Once the cake is fully cooled, I spread the frosting evenly over the top, slice into pieces, and sometimes top each piece with a maraschino cherry.

Servings and Timing

I get 15 pieces from this cake when I slice it evenly in a 9×13-inch pan.

Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 3 hours

Variations

I sometimes add a few drops of pink food coloring if I want an even brighter pink shade. For extra texture, I like to fold in a handful of white chocolate chips. If I want a layered look, I bake the batter in two round cake pans and frost between the layers. I also enjoy adding a light sprinkle of shredded coconut on top for a bit of contrast. When I want a stronger almond flavor, I slightly increase the almond extract, being careful not to overpower the cherry taste.

Storage/Reheating

If I leave the cake unfrosted, I store it at room temperature for up to 24 hours, tightly covered. Once frosted, I keep it in an airtight container at room temperature for up to 12 hours, then transfer it to the refrigerator. Before serving, I let it come back to room temperature so the texture becomes soft and tender again. I do not usually reheat this cake, but if I want a slightly softer slice straight from the fridge, I let it sit out for about 20–30 minutes.

FAQs

Can I use all-purpose flour instead of cake flour?

I prefer cake flour for the softest texture, but I make a substitute by removing 1/3 cup from 2 1/2 cups of all-purpose flour and replacing it with 1/3 cup cornstarch, then sifting it three times.

Can I use whole eggs instead of egg whites?

I stick with egg whites because they keep the cake light in color and texture. Using whole eggs will slightly change the color and richness.

Can I make this cake ahead of time?

I often bake the cake a day in advance and frost it the next day. I store it covered to keep it moist.

Does this cake need to be refrigerated?

I refrigerate it after it has been frosted and sitting out for more than 12 hours. I always bring it to room temperature before serving.

Can I freeze this cake?

I freeze the unfrosted cake tightly wrapped for up to two months. I thaw it in the refrigerator, then frost after it comes to room temperature.

How do I know when the cake is done baking?

I insert a toothpick into the center and look for it to come out clean. I also gently press the top to see if it springs back slightly.

Can I reduce the sugar in the frosting?

I can adjust the powdered sugar slightly, but I keep enough to maintain structure and sweetness.

Why is my cake dense?

I make sure not to overmix the batter and always measure the flour correctly to avoid a heavy texture.

Can I use a different pan size?

I can divide the batter into round pans or cupcakes, but I adjust the baking time accordingly and check for doneness early.

Can I add extra cherries?

I sometimes add a few more finely chopped cherries, but I avoid adding too many to prevent excess moisture in the batter.

Conclusion

I love how this maraschino cherry cake combines a tender crumb, vibrant color, and sweet cherry flavor into one beautiful dessert. I enjoy serving it for special occasions or whenever I want something cheerful and nostalgic. Every slice feels soft, flavorful, and perfectly frosted, making it a cake I come back to again and again.