If you grew up with old-school dessert tables, you probably remember that one cake that always stole the show. You know the one: pink, fluffy, dotted with bright cherries, and crowned with swirls of frosting. Yep, I’m talking about the Maraschino Cake — the vintage beauty that deserves a comeback.
This Marchino Cherry Cake Recipe is pure nostalgia in every bite. It’s got a soft, buttery crumb, little bursts of sweet cherry tucked inside, and that gorgeous pastel-pink hue that makes it both elegant and fun. And here’s the kicker — it’s as easy as pie. (Actually, easier than pie. Don’t tell grandma I said that.)
Whether you’re looking for Cake Recipes Cherry lovers will obsess over, a Simple Cherry Cake Recipe to bring to a potluck, or a way to jazz up your list of Best Summer Cakes, this little stunner checks every box.
The Story Behind This Vintage Treat
Back in the day, maraschino cherries were the height of sophistication. (I mean, if you had a jar of those ruby-red gems in your fridge, you were basically dessert royalty.) Families added them to drinks, salads, and of course, cakes. That’s how the Cherry Dream Cake was born — a soft vanilla base infused with cherry juice and studded with chopped cherries.
Fast forward to today, and this cake is still a showstopper. Its pretty pink crumb feels festive without trying too hard, and the flavor is light, fruity, and sweet without being over the top.
What Makes This Cake Irresistible?
✨ Nostalgic flavor – It tastes like childhood celebrations.
✨ Picture-perfect pink crumb – Instagram would approve.
✨ Super versatile – Dress it up for parties or enjoy it plain with coffee.
✨ Easy prep – Seriously, this is one of those Easy Cherry Cake bakes that won’t leave you stressed.
Ingredients You’ll Need
Let’s break it down:
- All-Purpose Flour – Our structure hero. Keeps the cake tender but sturdy.
- Baking Powder – Ensures the cake rises to fluffy perfection.
- Salt – Because even sweet treats need a little balance.
- Unsalted Butter – Rich, creamy, and essential for flavor.
- Granulated Sugar – Sweetens and lightens the crumb.
- Eggs – Provide structure and help everything hold together.
- Maraschino Cherry Juice – Adds that soft blush hue and subtle cherry flavor.
- Milk – Keeps the crumb moist.
- Vanilla Extract – Warm, cozy flavor booster.
- Maraschino Cherries (chopped) – The stars of the show. Little bites of joy.
How to Make It
Honestly, if you’ve ever made boxed Cherry Cake Mix Recipes, this won’t feel intimidating at all.
1️⃣ Preheat + Prep: Fire up the oven to 350°F (175°C). Grease two 9-inch pans or line them with parchment.
2️⃣ Mix Dry Ingredients: Whisk flour, baking powder, and salt together.
3️⃣ Cream Butter + Sugar: Beat until light and fluffy. This is where the magic (and air) happens.
4️⃣ Add Eggs + Flavorings: One egg at a time, then stir in vanilla and cherry juice.
5️⃣ Alternate Flour + Milk: Add in thirds, starting and ending with flour. Don’t overmix.
6️⃣ Fold in Cherries: Gently stir in the chopped cherries. (Pat them dry first so they don’t sink.)
7️⃣ Bake: Pour into pans, smooth the tops, and bake 25–30 minutes until a toothpick comes out clean.
8️⃣ Cool Completely: Let them chill before frosting. Nobody likes melted buttercream.
Pro Tips for the Perfect Bake
- Room temp everything. Cold butter or eggs = lumpy batter.
- Pat those cherries dry. Otherwise, you’ll end up with cherry puddles at the bottom.
- Don’t overmix. We’re making cake, not bread. Keep it tender!
- Optional almond extract. A tiny splash makes this cake taste extra luxe.
Variations to Try
Want to play around? Here are some fun twists:
- Cherry Cake Cheesecake Layer – Bake it with a cheesecake swirl for a wow-factor dessert.
- Chocolate Drizzle – A ganache topping makes it fancy in seconds.
- Cupcake Style – Turn this into Cherry Cake Recipes cupcakes for birthdays.
- Summer Vibes – Serve with whipped cream and fresh cherries to crown it the queen of Best Summer Cakes.
Best Way to Serve
This cake is gorgeous as a layer cake frosted with buttercream or cream cheese frosting, but it also works as a Cherry Dream Cake loaf for tea-time vibes. Want it extra party-worthy? Decorate with whole maraschino cherries on top — it’s retro, fun, and totally Instagrammable.
Quick Tips for Storage
- Room Temp: Unfrosted layers wrapped in plastic for 2 days.
- Fridge: Frosted cake keeps up to 5 days. (Let it sit 20 mins before eating.)
- Freezer: Wrap unfrosted layers in plastic + foil. Freeze up to 2 months.
FAQs
Q: Can I swap fresh cherries for maraschino?
A: You can, but you’ll lose that signature sweetness and color. IMO, fresh cherries make it taste more rustic, while maraschino keeps it classic.
Q: Can I make this ahead of time?
A: Absolutely. Bake the layers the day before, wrap them up, and frost when ready.
Q: What frosting works best?
A: Cream cheese frosting, vanilla buttercream, or even whipped cream if you’re keeping it light.
Why You’ll Love This Marchino Cherry Cake Recipe
This dessert isn’t just cake — it’s a vibe. It’s part of that family of Cherry Cake Mix Recipes that’s approachable but elegant, nostalgic but timeless. It’s pink, it’s pretty, it’s delicious… and honestly? It might just be the new staple in your Cake Recipes Cherry rotation.
So go ahead — bake this beauty, slice it up, and share a little piece of cherry-filled nostalgia. After all, when a dessert is this easy and this good, why keep it a secret? Print
Marchino Cherry Cake Recipe — Simple Cherry Cake Idea
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
Description
Bring a little retro charm to your dessert table with this Maraschino Cake. Soft, tender, and sweet, this beauty is dotted with juicy cherries and has that signature blush-pink crumb that makes it a total showstopper. Whether you’re baking for a birthday, a holiday, or just because you deserve a slice of happiness, this cake delivers. Frosted with a silky cherry-kissed buttercream and finished off with whole cherries on top, it’s as pretty as it is delicious.
Ingredients
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 to loosen consistency)
- Whole maraschino cherries, for topping
Instructions
- Preheat & Prep
- Set your oven to 350°F (175°C). Lightly butter and flour two 9-inch round cake pans, or line them with parchment rounds so your cake pops out cleanly.
- Combine the Dry Mix
- In a medium bowl, whisk together flour, baking powder, and salt. This ensures your cake bakes up evenly fluffy.
- Cream Butter & Sugar
- In a large mixing bowl, whip the softened butter and sugar until it’s pale, fluffy, and dreamy. This is what gives your cake its tender texture.
- Add the Eggs & Flavors
- Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract and the cherry juice for that signature flavor and pink glow.
- Mix in Dry Ingredients & Milk
- Add the flour mixture in thirds, alternating with the milk. Start and finish with the flour. Mix only until just combined—no overbeating!
- Fold in the Cherries
- Take those chopped cherries and gently fold them into the batter. You want them evenly distributed without sinking to the bottom.
- Bake It Up
- Divide the batter between your pans and smooth out the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Down
- Let the cakes cool in their pans for about 10 minutes, then flip them onto a wire rack. Cool completely before frosting (patience pays off here).
- Make the Frosting
- Beat the butter until creamy. Gradually add powdered sugar until smooth. Mix in the cherry juice and vanilla. If it feels too thick, splash in milk a little at a time until it’s spreadable.
- Assemble & Finish
- Place one cake layer on a plate, spread frosting generously across the top, then stack the second cake layer on top. Frost the entire cake, smoothing it out. Garnish with whole maraschino cherries for that perfect vintage vibe.
Notes
✨ Pro Tip: For even more cherry flavor, drizzle a spoonful of the cherry juice over each cake layer before frosting.
