Why You’ll Love This Recipe
- Rich Flavor: The combination of maraschino cherry juice and almond extract creates a unique, sweet, and slightly nutty flavor profile.
- Eye-Catching Aesthetic: Its soft pink hue and elegant cherry garnish make it perfect for celebrations or themed parties.
- Simple Ingredients: No hard-to-find ingredients—everything you need is likely in your pantry or local grocery store.
- Customizable: Add your own decorative touches like sprinkles or white chocolate for a personalized twist.
- Make-Ahead Friendly: This cake stores well, so you can prepare it in advance without losing its charm or flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup maraschino cherry juice
- 1/4 cup whole milk
- 1 cup maraschino cherries, chopped
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons maraschino cherry juice
- 1/2 teaspoon almond extract
For Garnish:
- Whole maraschino cherries
- Sprinkles or grated white chocolate (optional)
Directions
- Prepare the Cake: Preheat the 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, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and almond extracts.
- In a separate bowl, mix the maraschino cherry juice and milk.
- Gradually add the dry ingredients to the wet mixture, alternating with the cherry juice mixture. Begin and end with the dry ingredients, mixing until just combined.
- Gently fold in the chopped maraschino cherries. Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: Beat the cream cheese and butter in a large bowl until smooth. Slowly add the powdered sugar, mixing until fully incorporated. Stir in the maraschino cherry juice and almond extract until the frosting is creamy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Place the second cake layer over it and frost the top and sides of the cake.
- Garnish with whole maraschino cherries and, if desired, sprinkles or grated white chocolate.
Servings and Timing
- Servings: 12 slices
- Prep Time: 25 minutes
- Cooking Time: 30 minutes
- Total Time: 55 minutes
Variations
- Chocolate Twist: Add a handful of mini chocolate chips to the batter for a cherry-chocolate combination.
- Layer Options: Make it a three-layer cake by dividing the batter into three 8-inch pans.
- Dietary Adjustments: Use almond or oat milk for a dairy-free option, and substitute vegan butter and cream cheese for the frosting.
- Citrus Zest: Add a touch of orange or lemon zest to the batter for a fresh twist.
- Cupcakes: Turn this recipe into cupcakes for individual servings; adjust the baking time to 18–20 minutes.
Storage/Reheating
- Refrigerator: Store the cake in an airtight container in the fridge for up to 5 days. Allow slices to come to room temperature before serving for the best flavor.
- Freezer: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Yes, but they won’t provide the same sweetness or vibrant color as maraschino cherries.
2. What can I use instead of almond extract?
You can replace almond extract with an equal amount of vanilla extract.
3. Can I use a different frosting?
Absolutely! A vanilla buttercream or whipped cream frosting would work well with this cake.
4. How can I make the cake more pink?
Add a few drops of pink food coloring to the batter for a more vibrant hue.
5. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
6. Do I need to drain the maraschino cherries?
Yes, drain them well before chopping to avoid excess moisture in the batter.
7. Can I use this recipe for a sheet cake?
Yes, bake the batter in a 9×13-inch pan and adjust the baking time to 35–40 minutes.
8. Is the frosting overly sweet?
The cream cheese adds a slight tang to balance the sweetness of the powdered sugar.
9. Can I omit the cherry juice?
The cherry juice is key to the flavor and color, but you can substitute it with pomegranate or cranberry juice in a pinch.
10. How do I prevent the cake layers from sticking to the pans?
Grease the pans thoroughly and use parchment paper at the bottom for easy removal.
Conclusion
This Vintage Maraschino Cherry Cake is a timeless dessert that combines classic flavors with a charming presentation. Whether you’re making it for a special occasion or as a nostalgic treat, it’s guaranteed to impress both visually and taste-wise. With its fluffy texture, creamy frosting, and bursts of cherry goodness, this cake will have everyone reaching for seconds.
Vintage Maraschino Cherry Cake
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- Author: Isabella
- Total Time: 55 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
This Vintage Maraschino Cherry Cake is a nostalgic dessert bursting with cherry flavor and a stunning pink hue. Featuring fluffy cake layers, a creamy cherry-infused frosting, and elegant garnishes, this treat is perfect for any celebration or nostalgic indulgence.
Ingredients
For the Cake:
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 cup maraschino cherry juice
- 1/4 cup whole milk
- 1 cup maraschino cherries, chopped
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp maraschino cherry juice
- 1/2 tsp almond extract
For Garnish:
- Whole maraschino cherries
- Sprinkles or grated white chocolate (optional)
Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, followed by the vanilla and almond extracts.
- Mix the cherry juice and milk in a separate bowl.
- Gradually alternate adding dry ingredients and the cherry juice mixture into the wet batter, beginning and ending with the dry ingredients. Mix until combined.
- Fold in chopped maraschino cherries and divide batter evenly between the pans.
- Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool cakes for 10 minutes, then transfer to a wire rack.
- Make the Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar.
- Stir in cherry juice and almond extract until the frosting is creamy.
- Assemble the Cake:
- Place one cake layer on a serving plate, frost the top, then place the second layer on top. Frost the top and sides of the cake.
- Garnish with whole cherries and optional sprinkles or white chocolate.
Notes
- For a vibrant pink hue, add a few drops of food coloring.
- Ensure cherries are drained well before chopping to prevent excess moisture in the batter.
- To make cupcakes, bake for 18–20 minutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American