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Maraschino Cherry Cake

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This easy vintage maraschino cherry cake is a nostalgic, crowd-pleasing summer dessert with a soft, buttery crumb and bursts of juicy cherries in every bite. Topped with a cherry buttercream, it’s perfect for potlucks, parties, or a cheerful treat any time of year.

Ingredients

Scale
  • 2 1/2 cups (300g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120g) sour cream
  • 1/2 cup (120ml) whole milk
  • 1 jar (10oz/284g) maraschino cherries, drained and chopped (reserve juice)
  • 1/4 cup (60ml) maraschino cherry juice (from jar)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • For the Buttercream Frosting:
  • 1/2 cup (113g) unsalted butter, softened
  • 2 1/2 cups (300g) powdered sugar, sifted
  • 2 tablespoons (30ml) maraschino cherry juice
  • 1/2 teaspoon almond extract (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or nonstick spray. Line with parchment paper if desired.
  2. Drain maraschino cherries, reserving 1/4 cup juice for the cake and 2 tablespoons for the frosting. Pat cherries dry and chop into small pieces.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. In another large bowl, beat softened butter and sugar with a mixer on medium speed for about 3 minutes, until pale and fluffy.
  5. Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
  6. Beat in almond extract and vanilla extract.
  7. In a small bowl, stir together sour cream, milk, and reserved cherry juice.
  8. With the mixer on low, add the flour mixture in three parts, alternating with the sour cream mixture, starting and ending with flour. Mix until just combined.
  9. Gently fold in chopped cherries with a rubber spatula.
  10. Spread batter evenly in prepared pan. Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool cake in the pan on a wire rack for 20 minutes. Remove from pan or leave in pan to frost.
  12. For the buttercream: In a clean bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing on low. Add cherry juice, almond extract, and a pinch of salt. Beat on high for 2-3 minutes until fluffy and pink. Adjust consistency with a splash of milk or more sugar if needed.
  13. Once cake is completely cool, spread buttercream over the top. Decorate with extra cherries or sprinkles if desired. Slice and serve.

Notes

For best results, use room temperature ingredients. Chop cherries small and toss with a little flour to prevent sinking. Let cake cool completely before frosting. Store covered in the fridge for up to 4 days or freeze slices for up to 2 months. For gluten-free or dairy-free adaptations, see blog tips.

Nutrition

Keywords: maraschino cherry cake, vintage dessert, summer cake, cherry cake, easy cake recipe, pink cake, potluck dessert, cherry buttercream, retro cake, crowd-pleaser

Find it online: https://norasfoods.com/maraschino-cherry-cake-recipe-easy-vintage-summer-dessert/