Vintage Maraschino Cherry Cake Recipe
The Vintage Maraschino Cherry Cake is a timeless delight that instantly takes you back to a cozy kitchen filled with sweet nostalgia. This charming cake blends the bright, cherry-tinged flavors of maraschino cherries with a buttery, tender crumb that’s perfect for any celebration or just an indulgent afternoon treat. The combination of cherry juice and chopped cherries woven through both the moist cake and the luscious frosting makes every bite a joyful experience. If you’re searching for a classic, crowd-pleasing dessert with a special twist, the Vintage Maraschino Cherry Cake is exactly what you need to bring a touch of joyful sweetness and vintage charm to your table.
Ingredients You’ll Need
This recipe shines in its simplicity—just a handful of ingredients that work harmoniously to create the perfect balance of texture, flavor, and color. Each ingredient plays an essential role, whether it’s adding moisture, sweetness, or that iconic cherry essence that defines the cake.
- All-purpose flour (2 ½ cups): The base of our cake provides structure and a tender crumb.
- Baking powder (2 ½ teaspoons): Helps the cake rise beautifully for a light texture.
- Salt (½ teaspoon): Enhances the sweetness and balances flavors perfectly.
- Unsalted butter, softened (¾ cup + 1 cup): Adds rich flavor and creates a moist, luscious crumb and frosting.
- Granulated sugar (1 ¾ cups): Sweetens the cake while contributing to a soft texture.
- Large eggs (4): Bind the batter and add richness and moisture.
- Maraschino cherry juice (½ cup + 2 tablespoons): Infuses the cake and frosting with sweet, vibrant cherry flavor and a beautiful pink hue.
- Milk (½ cup + 2 tablespoons, if needed): Keeps the batter smooth and the frosting spreadable.
- Vanilla extract (2 teaspoons + 1 teaspoon): Adds warmth and depth to the flavor profile.
- Maraschino cherries, chopped (¾ cup): Offer bursts of juicy sweetness and lovely color throughout the cake.
- Powdered sugar (4 cups): The key to a silky smooth frosting that’s sweet but not overpowering.
- Whole maraschino cherries (for garnish): A classic finishing touch that instantly elevates the cake’s vintage appeal.
How to Make Vintage Maraschino Cherry Cake
Step 1: Prepare and Preheat
Begin by heating your oven to 350°F (175°C). Properly greasing and flouring your two 9-inch round cake pans or lining them with parchment paper ensures your cakes will release flawlessly once baked, preserving that tender crumb you’re aiming for.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. This even distribution of leavening agents and salt sets the foundation for a cake that will rise beautifully and have balanced flavor throughout.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and granulated sugar until the mixture is light and fluffy. This step is crucial for creating an airy cake texture because it introduces tiny air pockets that help the cake rise and stay tender.
Step 4: Incorporate Eggs and Flavorings
Add eggs one at a time, beating well after each addition to ensure they are fully blended. Next, mix in the vanilla extract and half a cup of maraschino cherry juice, which deepens the cherry flavor and gives the cake a delicate pink tint.
Step 5: Combine Dry Ingredients and Milk
Add the dry ingredients in three batches, alternating with the milk. This gentle folding technique prevents overmixing while keeping the batter smooth and perfectly balanced between wet and dry.
Step 6: Fold in Chopped Cherries
Carefully fold the chopped maraschino cherries into the batter, distributing them evenly without breaking the pieces down. Their bursts of sweetness and color make every slice a delight.
Step 7: Bake to Perfection
Divide the batter evenly between the two pans, then bake for 25 to 30 minutes. You’ll know the cakes are done when a toothpick inserted into the center comes out clean. Once baked, cool the cakes in their pans for 10 minutes before transferring to a wire rack to cool completely.
Step 8: Make the Frosting
Beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth and fluffy. Then stir in the maraschino cherry juice and vanilla extract for that signature cherry flavor. If the frosting feels too thick, add milk one tablespoon at a time until you get the perfect spreadable consistency.
Step 9: Assemble and Decorate
Spread a generous layer of frosting over the first cake layer, gently pressing so it adheres. Place the second layer on top, then frost the entire cake evenly. Finally, adorn with whole maraschino cherries for a nostalgic, charming presentation that’s impossible to resist.
How to Serve Vintage Maraschino Cherry Cake
Garnishes
Whole maraschino cherries are the star garnish here, providing a glossy pop that evokes romance and tradition. You can also sprinkle lightly with finely chopped pistachios or edible rose petals for a delicate contrast and extra visual appeal.
Side Dishes
This cake pairs beautifully with a simple scoop of vanilla ice cream or a dollop of lightly whipped cream. For a fresh balance to the sweet richness, fresh berries or a crisp green salad with citrus vinaigrette make excellent accompaniments.
Creative Ways to Present
For a fun twist, serve mini versions baked in cupcake liners with a cherry on top, perfect for parties or gifts. Another idea is layering the cake with alternating cherry jam layers for extra cherry goodness and contrast in texture.
Make Ahead and Storage
Storing Leftovers
Wrap your vintage maraschino cherry cake tightly in plastic wrap and store it at room temperature for up to two days. If your kitchen is warm, it’s best kept chilled but bring to room temperature before serving to enjoy the best texture.
Freezing
If you want to enjoy this cake later, you can freeze it before frosting by wrapping the cooled cakes tightly in plastic wrap and aluminum foil. When ready, thaw overnight in the refrigerator and frost as directed for freshly baked flavor.
Reheating
This cake tastes amazing slightly warmed. To reheat, slice and place pieces in the microwave for about 10 to 15 seconds, or serve at room temperature so the flavors shine through naturally without any changes in texture.
FAQs
Can I use fresh cherries instead of maraschino cherries?
While fresh cherries can add a lovely natural sweetness, maraschino cherries provide that unique tangy-sweet flavor and vibrant color essential to the Vintage Maraschino Cherry Cake’s signature taste and look.
Is it possible to make this cake gluten-free?
Absolutely! Substitute all-purpose flour with a 1-to-1 gluten-free baking blend. Just be sure your baking powder and other ingredients are gluten-free, and you might want to check the texture as gluten-free flours sometimes need slight moisture adjustments.
Can I use cherry syrup instead of maraschino cherry juice?
Maraschino cherry juice from the jar is preferred because it has a distinct flavor and sweetness that cherry syrup might not match. However, if you use syrup, choose one with strong cherry flavor and reduce added sugar elsewhere.
How should I store the Vintage Maraschino Cherry Cake if I live in a hot climate?
In warmer environments, it’s best to keep the cake refrigerated to prevent spoilage. Make sure to tightly cover it to avoid drying out. Let it come to room temperature before serving to enjoy the full flavor and texture.
Can I make this cake into cupcakes?
Yes! Spoon the batter into cupcake liners and adjust the baking time to about 18-20 minutes or until a toothpick comes out clean. Frost and garnish just like the cake for adorable, portable treats with the same great flavor.
Final Thoughts
If you’re craving something that feels like a warm hug from the past, the Vintage Maraschino Cherry Cake is your perfect companion. It brings together classic flavors with an unforgettable cherry twist that always brightens the table and the mood. Don’t hesitate to give it a try—you might just find your new favorite cake to share with friends and family for years to come.
Print
Vintage Maraschino Cherry Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Vintage Maraschino Cherry Cake is a classic, moist, and flavorful dessert featuring the sweet essence of maraschino cherries both in the batter and the frosting. The cake layers are tender and infused with cherry juice and vanilla, then generously frosted with a creamy maraschino-infused buttercream, topped with whole maraschino cherries for a nostalgic touch. Perfect for special occasions or a charming afternoon treat.
Ingredients
Cake 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
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons maraschino cherry juice
- 1 teaspoon vanilla extract
- 2 tablespoons milk (if needed for consistency)
- Whole maraschino cherries for garnish
Instructions
- Preheat & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to ensure even distribution of leavening agents.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs & Flavorings: Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract and maraschino cherry juice to infuse the batter with flavor.
- Incorporate Dry Ingredients & Milk: Gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in Cherries: Gently fold the chopped maraschino cherries into the batter evenly, taking care not to crush them and maintain their texture in the cake.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter until creamy and smooth. Gradually incorporate the powdered sugar, mixing well. Add the maraschino cherry juice and vanilla extract and combine thoroughly. Add milk as necessary to achieve a spreadable consistency.
- Assemble & Decorate: Place one cake layer on your serving plate and spread a generous layer of frosting over the top. Place the second layer on top and frost the entire cake evenly. Garnish with whole maraschino cherries for a classic vintage appearance.
Notes
- Make sure the butter is softened but not melted for the best creaming results.
- You can adjust the amount of cherry juice in the frosting based on your preferred flavor intensity.
- If you prefer a less sweet cake, reduce the sugar in the frosting slightly.
- For a more intense cherry flavor, you can soak the cake layers with additional maraschino cherry juice before frosting.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: Vintage Cherry Cake, Maraschino Cherry Cake, Cherry Buttercream Cake, Classic Cherry Dessert
