Why You’ll Love This Recipe

If you’re a fan of classic desserts with a twist, this Maraschino Cherry Cake is sure to impress. Here’s why:

Nostalgic Flavor: With its combination of maraschino cherry juice and chopped cherries, this cake brings back memories of vintage sweets while offering a fresh and delicious take on an old favorite.
Visually Stunning: The cake’s soft pink color and charming cherry garnishes make it a beautiful centerpiece for any occasion.
Moist and Tender: The texture of this cake is light and soft, with a perfect crumb, making each bite melt in your mouth.
Perfect for Celebrations: Whether it’s a birthday, holiday, or just a special treat, this cake adds an extra layer of joy to your festivities.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
½ cup maraschino cherry juice
½ cup milk
2 teaspoons vanilla extract
¾ cup maraschino cherries, chopped

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons maraschino cherry juice
1 teaspoon vanilla extract
2 tablespoons milk (if needed for consistency)
Whole maraschino cherries for garnish

Directions

Preheat & Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter & Sugar:
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add Eggs & Flavorings:
Beat in the eggs one at a time. Then mix in the vanilla extract and maraschino cherry juice.
Incorporate Dry Ingredients & Milk:
Gradually add the dry ingredients in three parts, alternating with the milk. Mix just until combined.
Fold in Cherries:
Gently fold the chopped maraschino cherries into the batter.
Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely:
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Frosting:
Beat the butter until creamy. Gradually add powdered sugar, mixing until smooth. Add maraschino cherry juice and vanilla extract, mixing until well combined. If needed, add milk for a spreadable consistency.
Assemble & Decorate:
Spread frosting over the first cake layer. Place the second cake layer on top and frost the entire cake. Garnish with whole maraschino cherries for a classic vintage look.

Servings and Timing

Servings: 10–12
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Add a Layer of Filling: You can fill the cake layers with whipped cream or a cream cheese filling for an extra rich taste.
Use Almond Extract: For an extra depth of flavor, you can swap the vanilla extract for almond extract, which pairs beautifully with the cherry flavor.
Go Gluten-Free: Substitute the all-purpose flour with a gluten-free blend to make this cake gluten-free.

Storage/Reheating

Storage: This cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 1 week.
Reheating: To enjoy the cake warm, microwave individual slices for 10-15 seconds, or enjoy it at room temperature.

FAQs

1. Can I use fresh cherries instead of maraschino cherries?

Maraschino cherries add a distinct flavor and color to this cake, but fresh cherries can be used as a substitute. Just make sure to chop them finely and reduce any excess moisture.

2. Can I make this cake ahead of time?

Yes, you can bake the cake layers ahead of time and store them in an airtight container for up to 2 days. Frost the cake just before serving.

3. Can I make this recipe in one layer?

Yes, you can bake the cake in one larger round pan and cut it into two layers once it’s baked and cooled.

4. Can I use margarine instead of butter?

While butter provides the best flavor and texture, margarine can be substituted if needed. The results may be slightly different, but it will still be delicious.

5. How do I make the frosting smoother?

If the frosting is too thick, add a little milk, one tablespoon at a time, until you achieve the desired consistency.

6. Can I make this cake without frosting?

Yes, this cake is also delicious without frosting. It’s moist and flavorful on its own, and you can even serve it with a dusting of powdered sugar.

7. Can I freeze this cake?

Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw before frosting and serving.

8. Can I make the frosting without powdered sugar?

Powdered sugar is essential for achieving the smooth, spreadable consistency of frosting. Regular sugar won’t give the same result.

9. Can I use a different juice instead of maraschino cherry juice?

While maraschino cherry juice contributes to the distinct flavor of this cake, you could substitute it with a bit of cherry juice or even a fruit syrup, though the flavor may change slightly.

10. Is this cake good for a large crowd?

Yes, this cake yields 10–12 servings and is perfect for parties or gatherings. You can easily double the recipe for larger groups.

Conclusion

This Vintage Maraschino Cherry Cake is a delightful, sweet treat that’s as visually appealing as it is tasty. With its soft, tender crumb and classic cherry flavor, it’s perfect for celebrations or simply indulging in a nostalgic dessert. Whether you’re baking for a special occasion or just because, this cake is sure to bring joy to your table.

Vintage Maraschino Cherry Cake

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This Vintage Maraschino Cherry Cake is a nostalgic treat with a soft, tender crumb and the vibrant flavor of maraschino cherries. Perfect for celebrations or just a delightful dessert, it’s both visually stunning and delicious.

Author: Amy
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 10–12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-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, beat the butter and sugar together until light and fluffy.
Beat in the eggs one at a time. Then mix in the vanilla extract and maraschino cherry juice.
Gradually add the dry ingredients in three parts, alternating with the milk. Mix just until combined.
Gently fold the chopped maraschino cherries into the batter.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into 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.
Beat the butter until creamy. Gradually add powdered sugar, mixing until smooth. Add maraschino cherry juice and vanilla extract, mixing until well combined. If needed, add milk for a spreadable consistency.
Spread frosting over the first cake layer. Place the second cake layer on top and frost the entire cake. Garnish with whole maraschino cherries for a classic vintage look.