Description
This Vintage Maraschino Cherry Cake is a classic dessert featuring moist, tender layers colored and flavored with maraschino cherry juice, studded with sweet chopped cherries, and topped with a luscious cherry-infused buttercream frosting. Perfect for celebrations or nostalgic gatherings, this cake blends buttery richness with vibrant cherry notes for an irresistible old-fashioned treat.
Ingredients
- 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
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 2 tablespoons maraschino cherry juice (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk, if needed (for frosting)
- Whole maraschino cherries for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
- Beat butter and granulated sugar in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and maraschino cherry juice.
- Gradually add the dry ingredients in three parts, alternating with milk. Mix until just combined.
- Fold in chopped maraschino cherries gently.
- Divide batter between prepared pans. Bake 25-30 minutes, until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire rack to cool completely.
- For frosting: Beat butter until creamy. Gradually add powdered sugar, mixing smooth. Add cherry juice and vanilla, mix to combine. Add milk as needed for spreadability.
- Spread frosting over first cake layer, stack the second layer, and frost the entire cake. Garnish with whole maraschino cherries.
Notes
A good substitute for maraschino cherry juice is grenadine or cherry syrup. For a dairy-free version, swap out milk and butter with plant-based alternatives. Cake layers can be made a day ahead and wrapped tightly once cool; store at room temperature or refrigerate. Frosted cake keeps up to 3 days, covered, in the refrigerator. If cake is dense, ensure not to overmix or overbake. Thin frosting with a touch of milk if too thick, or add more sugar if runny.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 90g)
- Calories: 420
- Sugar: 38g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg