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
Scale
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
