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
Scale
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.