Maraschino Cherry Cake Recipe – Easy Vintage Summer Dessert

The first time I tasted a maraschino cherry cake, I was eight years old, sitting on my grandmother’s faded floral porch swing, the sticky-sweet scent of cherries floating through the summer air. There’s just something magical about that bright pink crumb, studded with juicy red cherries—it’s the kind of cake that makes you feel like a kid again, no matter your age.

Honestly, this maraschino cherry cake recipe is pure nostalgia for me. It’s one of those vintage desserts that never really goes out of style. Every summer, when cherries hit their peak, I get the urge to bake this cake and share a slice with friends over lemonade (or maybe a cheeky glass of rosé after the kids are in bed). The easy batter, the cheerful color, and the sweet old-school flavor—it’s all just too good to resist.

I’ve tweaked this recipe more times than I can count, trying everything from adding a splash of almond extract to swirling in a cherry glaze. After many, many cakes (and plenty of “official taste tests” from my family), this is the maraschino cherry cake recipe I keep coming back to. It’s fluffy, it’s moist, and it’s got that classic bakery-style crumb you just don’t get from a box mix. Whether you’re looking for an easy summer dessert to bring to a potluck, or you want to impress your kids with a cake that’s pink (and full of cherries!), this one’s for you.

If you love vintage desserts, crave a taste of retro comfort, or just want a cake that looks as cheerful as it tastes, you need to try this irresistible maraschino cherry cake. Trust me—it’s a summer delight you’ll make on repeat.

Why You’ll Love This Maraschino Cherry Cake Recipe

• Quick & Easy: No fancy techniques or hard-to-find ingredients. The batter comes together in about 15 minutes, which means you can have this cake in the oven before you know it. Perfect for those spontaneous cravings or surprise guests.
• Simple Ingredients: This maraschino cherry cake uses basic pantry staples—flour, sugar, butter, eggs—plus a jar of cherries. There’s a good chance you already have everything you need.
• Perfect for Summer (and Beyond!): This cake screams summer with its sweet cherry flavor and festive pink hue, but honestly, I’ve made it in the dead of winter just to brighten up a cold day.
• Crowd-Pleaser: Every time I serve this cake, it disappears faster than you can say “save me a slice.” Kids love the color; grown-ups go crazy for the nostalgic flavor. I’ve even had folks who swear they “don’t like cherries” ask for seconds.
• Unbelievably Delicious: The crumb is soft and buttery, with bursts of cherry in every bite. That hint of almond extract? It takes things to a whole new level. I’ve tried a lot of cakes, but this one is always a hit.

This isn’t just another cherry cake. What makes my maraschino cherry cake recipe stand out is the way I chop the cherries extra fine and fold them in with a splash of cherry juice—no dry bites, just pure cherry goodness throughout. A little sour cream in the batter keeps everything super moist, and the old-fashioned buttercream on top brings the whole thing together.

There’s something about this cake that feels like a hug from someone you love. It’s the kind of dessert you bring to a summer BBQ and everyone asks for the recipe. Or the one you make on a rainy afternoon to lift everyone’s spirits. This cake is comfort food—easy, bright, and full of happy memories. And if you’ve never made a maraschino cherry cake before, get ready to fall in love with your new favorite summer dessert.

What Ingredients You Will Need

This maraschino cherry cake recipe relies on a handful of classic baking ingredients (and a few fun additions) to create its signature flavor and texture. Everything is easy to find—no specialty store runs required. Here’s what you’ll need:

• All-Purpose Flour – 2 1/2 cups (300g)
  (Gives the cake structure and that classic crumb. I like King Arthur or Gold Medal.)
• Baking Powder – 2 1/2 teaspoons
  (Ensures the cake rises beautifully. Make sure it’s fresh for the fluffiest results!)
• Salt – 1/2 teaspoon
  (Just enough to balance the sweet and bring out the cherry flavor.)
• Unsalted Butter – 1/2 cup (113g), softened
  (Adds richness and a tender crumb. Room temperature is key for smooth mixing.)
• Granulated Sugar – 1 1/4 cups (250g)
  (For sweetness and that golden crust.)
• Large Eggs – 3, room temperature
  (Bind the batter and add a lovely yellow color. Let them sit out for 20 minutes before baking.)
• Sour Cream – 1/2 cup (120g)
  (Keeps everything moist and fluffy. Greek yogurt works in a pinch.)
• Whole Milk – 1/2 cup (120ml)
  (Adds moisture and helps the cake rise. You can use 2% if that’s what you have.)
• Maraschino Cherries – 1 jar (10oz/284g), drained and chopped
  (The star of the show! Save a little juice for the batter and the buttercream. I love the bright color and flavor these bring.)
• Maraschino Cherry Juice – 1/4 cup (60ml)
  (Straight from the jar. This gives the cake its signature pink hue and sweet cherry kick.)
• Almond Extract – 1 teaspoon
  (A little goes a long way. This is my secret for making the cherry flavor pop!)
• Vanilla Extract – 1 teaspoon
  (Rounds out the flavor. Use real vanilla if you can.)

For the Buttercream Frosting:

• Unsalted Butter – 1/2 cup (113g), softened
  (Creamy and rich. Make sure it’s soft for the fluffiest frosting.)
• Powdered Sugar – 2 1/2 cups (300g), sifted
  (For sweetness and smoothness.)
• Maraschino Cherry Juice – 2 tablespoons (30ml)
  (Turns your frosting the prettiest pink and adds extra cherry flavor.)
• Almond Extract – 1/2 teaspoon
  (Optional, but I always add it!)
• Pinch of Salt
  (Just enough to cut the sweetness.)

Ingredient Tips & Substitutions:

• Swap sour cream for Greek yogurt for a tangier flavor.
• Use cake flour for a lighter texture (just reduce to 2 1/4 cups/270g).
• For a dairy-free version, use plant-based butter and non-dairy milk.
• If you want the cake less sweet, reduce the sugar by 1/4 cup.
• In a pinch, you can chop frozen sweet cherries, but you’ll miss that signature maraschino flavor.

Honestly, I’ve tried this recipe with brand-name and store-brand cherries, and both work! Just make sure to drain them well and pat dry to avoid a soggy cake.

Equipment Needed

You really don’t need a ton of gear for this maraschino cherry cake recipe, which is one of the reasons I love it. Here’s what you’ll want to have ready:

• Stand Mixer or Hand Mixer – For creaming butter and sugar. I’ve used both, and honestly, a hand mixer does the job just fine!
• Large Mixing Bowls – One for the dry ingredients, one for the wet. If you’re short on bowls, just wash between steps (been there, done that!).
• Measuring Cups and Spoons – Precision matters here, especially with baking powder and cherry juice.
• Rubber Spatula – For folding in cherries and scraping the bowl clean (no cherry left behind).
• 9×13-inch Baking Pan (or two 9-inch round pans) – I usually go for the rectangle; it’s easier for slicing and sharing. Nonstick is nice, but just grease well if using glass or metal pans.
• Cooling Rack – Helps the cake cool evenly, so your frosting doesn’t melt.
• Sharp Knife or Cherry Pitter – For chopping those maraschino cherries (watch out for pink fingers!).

If you don’t have a mixer, you can mix by hand with a sturdy whisk and a little elbow grease—just be sure to cream the butter and sugar until really fluffy. For nonstick pans, avoid metal utensils to keep them scratch-free. And if you’re baking on a budget, thrift store pans and basic mixers work perfectly—I’ve used the same hand-me-down cake pan for years, and it’s never failed me.

Preparation Method

1. Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray. If you want extra insurance, line the bottom with parchment paper.
2. Drain and Chop the Cherries: Pour the maraschino cherries into a fine mesh strainer set over a bowl to catch the juice. Reserve 1/4 cup (60ml) cherry juice for the cake and 2 tablespoons (30ml) for the frosting. Pat cherries dry with paper towels, then chop them into small pieces (about 1/4-inch—tiny gems!). Set aside.
3. Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. This step helps prevent clumps and gives you a light, even crumb.
4. Cream Butter and Sugar: In a separate large bowl, use a stand mixer or hand mixer to beat 1/2 cup (113g) softened butter with 1 1/4 cups (250g) sugar on medium speed for about 3 minutes, until pale and fluffy. Don’t rush this part—a fluffy base means a tender cake.
5. Add Eggs: Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. The batter might look a little curdled after the last egg—totally normal.
6. Add Flavorings: Beat in 1 teaspoon almond extract and 1 teaspoon vanilla extract. The almond will smell amazing—trust me, it’s the “secret ingredient.”
7. Combine Wet Ingredients: In a small bowl or measuring cup, stir together 1/2 cup (120g) sour cream, 1/2 cup (120ml) whole milk, and 1/4 cup (60ml) reserved cherry juice.
8. Mix Batter: With the mixer on low, add the flour mixture in three parts, alternating with the sour cream mixture. Start and end with the flour. Don’t overmix—just blend until you don’t see streaks of flour.
9. Fold in Cherries: Gently fold in the chopped maraschino cherries using a rubber spatula. You want them evenly distributed but don’t stir too much or the batter will turn bright pink (unless you want a super-pink cake, which honestly, is kind of fun!).
10. Bake: Spread the batter into your prepared pan and smooth the top. Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be light golden and springy to the touch.
11. Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then run a knife around the edges and carefully turn it out, or just leave it in the pan if you’re frosting and serving straight from there (I usually do!).
12. Make the Buttercream: In a clean bowl, beat 1/2 cup (113g) softened butter until creamy. Gradually add 2 1/2 cups (300g) powdered sugar, mixing on low. Add 2 tablespoons (30ml) cherry juice, 1/2 teaspoon almond extract, and a pinch of salt. Beat on high for 2-3 minutes until fluffy and pink. If too thick, add a splash of milk; if too thin, add a bit more sugar.
13. Frost and Decorate: Once the cake is completely cool, spread the cherry buttercream over the top. For a vintage touch, dot with extra cherries or a sprinkle of nonpareils. Slice, serve, and enjoy!

Preparation Tips: If your cake is browning too quickly, tent it loosely with foil for the last 10 minutes. If the cherries sink, toss them in a tablespoon of flour before folding into the batter. And don’t rush the cooling—warm cake will melt your beautiful pink frosting!

Cooking Tips & Techniques

After baking more maraschino cherry cakes than I can count, I’ve picked up a few tricks that make all the difference:

• Room Temperature Ingredients: Butter, eggs, and sour cream should all be at room temp. If you forget, set eggs in warm water for 10 minutes and microwave butter in 5-second bursts (just don’t melt it!).
• Chop Cherries Small: The smaller the cherry pieces, the more evenly they’ll spread throughout the cake. Large chunks tend to sink.
• Don’t Overmix: Overmixing the batter can make your cake tough. Mix until just combined—streaks of flour are okay before folding in cherries.
• Check Doneness Early: All ovens are a little different. Start checking at the 30-minute mark. The cake should spring back lightly when pressed in the center.
• Frost Only When Cool: If you’re impatient (guilty!), pop the cake in the fridge for 30 minutes before frosting. Warm cake + buttercream = melty mess.
• Crumb Coat for Clean Slices: For a neater look, spread a thin layer of frosting first to catch crumbs, chill for 10 minutes, then finish with the rest.

I’ve made every mistake—adding cherries too early (they sink), frosting too soon (hello, pink puddles), using cold butter (lumpy batter). But each time, I learned a little more. The more you bake this maraschino cherry cake, the more it’ll feel like second nature. And if you ever feel overwhelmed, just remember—the “imperfect” cakes always taste just as good!

Variations & Adaptations

One of the best things about this maraschino cherry cake recipe is how easy it is to make your own. Here are some of my favorite ways to switch it up:

• Gluten-Free: Substitute an all-purpose gluten-free flour blend (like Bob’s Red Mill 1-to-1). The cake stays moist and tender—no one will know the difference.
• Chocolate Cherry Cake: Add 1/2 cup (45g) mini chocolate chips to the batter, or swirl in 2 tablespoons cocoa powder for a chocolate twist. My kids love this one!
• Almond Lovers: Double the almond extract and sprinkle sliced almonds on top before baking for a nutty crunch.
• Dairy-Free Option: Use plant-based butter and non-dairy milk (like oat or almond). Greek-style coconut yogurt works well in place of sour cream.
• Fresh Cherry Swap: When maraschino cherries aren’t your thing, try pitted, chopped sweet cherries. The flavor is a little more tart and less sweet, but still delicious.
• Bundt Cake Version: Pour the batter into a greased 10-cup Bundt pan and bake for 40-45 minutes. The shape is retro and perfect for parties!

Personally, my favorite twist is swirling in a little lemon zest with the batter. It brightens the whole cake and pairs perfectly with the cherries. Don’t be afraid to experiment—this recipe is super forgiving and loves a little creativity.

Serving & Storage Suggestions

I love serving this maraschino cherry cake just slightly chilled, straight from the fridge. The flavors meld and the crumb stays moist (plus, it’s so refreshing on a hot day!). For an extra-pretty presentation, top each slice with a whole cherry and a dollop of whipped cream. If you’re feeling extra, a sprinkle of toasted coconut or white chocolate shavings looks gorgeous and tastes amazing.

This cake pairs beautifully with iced coffee, lemonade, or a glass of cold milk. For parties, serve alongside fresh summer berries or a scoop of vanilla ice cream. If you’re bringing it to a picnic, slice it in the pan for easy grab-and-go servings.

Storing: Cover leftover cake with plastic wrap or store in an airtight container in the refrigerator for up to 4 days. The flavors get even better on day two! To freeze, wrap individual slices tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating: If you like your cake warm, microwave a slice for 10-15 seconds—just enough to soften the crumb. The buttercream will get a little melty, which is honestly delicious.

Nutritional Information & Benefits

Each slice of maraschino cherry cake (based on 16 servings) has approximately:

• Calories: 320
• Fat: 13g
• Carbohydrates: 48g
• Protein: 3g
• Sugar: 32g

This cake is definitely a treat, but it’s made with real ingredients—no artificial flavors or weird preservatives. Cherries are a source of antioxidants and vitamin C, and a little almond extract goes a long way in boosting flavor without extra calories. If you need a lower-sugar option, you can reduce the sugar by 1/4 cup and still get a lovely result.

This recipe contains wheat, eggs, and dairy. For gluten-free or dairy-free variations, check the adaptations above. I love that you can customize this cake to fit your needs—because everyone deserves a slice of summer!

Conclusion

If you’re on the hunt for a cheerful, crowd-pleasing summer dessert, you can’t go wrong with this vintage maraschino cherry cake recipe. It’s easy enough for a weeknight bake, pretty enough for a party, and nostalgic in all the right ways. The flavor is classic, the crumb is soft, and the color just makes you smile.

I hope you’ll try this recipe and make it your own—swap in your favorite flavors, share it with your family, or save a slice for a midnight snack (no judgment here). There’s a reason I keep coming back to this cake year after year: it’s pure joy in every bite.

If you make this cake, I’d love to hear how it turned out! Leave a comment below, share your twists, or tag me on social media. Happy baking, and may your summer be filled with sweet, cherry-studded memories!

FAQs – Your Maraschino Cherry Cake Questions Answered

Can I use fresh cherries instead of maraschino cherries?

Yes! Just pit and chop sweet cherries and use them in place of maraschino. The cake will be a little less sweet and not as pink, but still delicious.

Can I make this maraschino cherry cake ahead of time?

Absolutely. The cake actually tastes better after a day in the fridge as the flavors meld. Just keep it tightly covered until ready to serve.

Can I bake this recipe as cupcakes?

You bet. Divide the batter into lined muffin tins (about 18-20 cupcakes) and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

How do I keep the cherries from sinking in the cake?

Chop them small and toss with a tablespoon of flour before folding into the batter. This helps keep them suspended in the cake.

Is this cake freezer-friendly?

Yes! Slice the cooled cake, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight—just as moist and tasty as fresh.

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