Vintage Maraschino Cherry Cake

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

  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. In a separate bowl, mix the maraschino cherry juice and milk.
  5. 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.
  6. Gently fold in the chopped maraschino cherries. Divide the batter evenly between the prepared pans.
  7. 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.
  8. 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.
  9. 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.
  10. 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.


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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

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