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Maraschino Cherry Cake – Perfect on the First Try
A fun cake to make, and a show-stopper to serve, this Maraschino Cherry Cake is sure to impress.
I had never made a cherry cake, until I came across this one in an old “How To Bake” notebook I found at the Thrift Store. It had a collection of cakes I’ve already tried – Hummingbird Cake, Bee Sting Cake (which I’ll work on one day soon), and of course, several chocolate cakes. But this one stood out simply because it felt so unusual. The picture in the notebook was of a birthday party, with pink balloons and cherries scattered everywhere. And having made it now, with the tender pink crumb and sweet cherry flavor, yeah, I can see why it would be a huge hit at a party!
For as spectacular as the cake turns out, this recipe is super-simple. It’s a good recipe to try with the kids, as it really delivers on flavor and appearance. There’s nothing complicated about making it, and the beautiful pink-blush color is a party invitation in itself. Pairing it with cherry-infused buttercream gives each bite even more flavor and a creamy finish that everyone will love. Honest!
Naturally-Dyed Maraschino Cherries? Yes, They Exist!
Before anyone jumps all over me about artificially-dyed red maraschino cherries – I used a naturally-colored alternative! These cherries are just as firm, certainly just as tasty, and are colored with natural black currant juice rather than Red 40. They may not look as bright red as typical artificially-colored cherries, but when used in baking, they lend a very similar red-pink hue. (And for more information on red dye 40, here’s the skinny from Good Housekeeping.)
One drawback is that they are a bit smaller than the typical jarred maraschino, but for this recipe, they work just fine. Here is a good alternative available from Amazon:
For another fun cake that’s perfect for a special occasion, try my Butter Pecan Cake Recipe. And for another fruit-flavored cake, try White Velvet Cake with Strawberry Buttercream.
What Makes This Maraschino Cherry Cake a Favorite
- No special tools required. All you need is a bowl, a mixer, and basic baking pans.
- Real maraschino cherry flavor. The cherries and their juice add color and a gentle candy-like sweetness to every bite.
- Moist, tender crumb. Using sour cream or yogurt keeps the cake super soft and flavorful.
- Festive pink buttercream. Chopped cherries and a bit of juice turn standard buttercream into a fun, colorful topping that tastes as good as it looks.
Maraschino Cherry Cake with Cherry Buttercream
Ingredients
For the Cake
- 2 1/2 cups All-Purpose Flour
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter softened
- 2 cups Granulated Sugar
- 4 lg Eggs
- 1 lg Egg White
- 1/2 cup Sour Cream or Plain Greek Yogurt
- 1/2 cup Maraschino Cherry Juice from the jar
- 1/2 cup Whole Milk
- 1 1/2 teaspoons Vanilla extract
- 1/2 teaspoon Almond extract optional, but I recommend it for even more cherry flavor
- 1 cup Maraschino Cherries well drained (save the juice), chopped
Frosting
- 1 cup Unsalted Butter softened
- 3 1/2 cups Powdered Sugar
- 1/4 cup Maraschino Cherry Juice
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Maraschino Cherries finely chopped, blotted dry
- Pinch Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8 inch round cake pans, or line them with parchment circles for easy removal. Gather and measure out all your ingredients before you start mixing so everything is handy.
- Whisk together the flour, baking powder, and salt in a medium bowl. Blending these dry ingredients first helps the cake rise evenly and keeps the texture soft, which is key to a light crumb.
- In a large bowl, use a mixer to beat the softened butter and granulated sugar until fluffy and pale in color. Add eggs and extra egg white one at a time, mixing well after each addition. This step is really important for getting an airy, delicate crumb.
- Mix in the sour cream, vanilla, and almond extract. Stir well to combine. In another small bowl, combine milk and cherry juice so it’s ready for the next mixing step.
- Add the flour mixture to the butter mixture in three parts, alternating with the milk and cherry juice blend. Start and finish with the flour for the best texture. Stir in the chopped maraschino cherries until just mixed in, but try not to overdo it since overmixing can make the cake dense.
- Divide the batter evenly between the two prepared pans. Smooth the tops and bake for about 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to finish cooling.
Frosting
- Beat the softened butter until creamy. Add powdered sugar one cup at a time, mixing on low then increasing to medium. Add the cherry juice and vanilla, beating until smooth and fluffy. Gently fold in the chopped cherries and a pinch of salt. Keep an eye on the buttercream texture—the chopped cherries can add extra moisture, so add a bit more powdered sugar if you need to thicken it up.
- Place one cake layer on your serving plate and spread a layer of cherry buttercream over the top. Add the second layer and cover the entire cake with the rest of the cherry buttercream, swirling it for a playful look. For a fun touch, decorate with extra whole cherries or a light sprinkle of colored sugar if you like.
Nutrition
If you tried it and enjoyed it this Maraschino Cherry Cake, let others know by giving me a star rating above and leaving a comment below. It really helps.
Tips and Variations
- If you enjoy almond flavor, add a touch more almond extract. It brings out the cherry taste and makes the whole cake a bit more interesting.
- Blot the cherries dry before adding them so the cake doesn’t get soggy.
- You can bake this batter as cupcakes or in a 9×13 inch pan for a more casual dessert.
- To make a lighter buttercream, reduce the amount of cherry juice and add a splash of milk as needed for your preferred texture.
Maraschino Cherry Cake – Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
I’ve tried this recipe with fresh cherries, but the taste and color are noticeably different. Maraschino cherries give you that classic candy sweet flavor and pretty pink color that make this cake so special.
How long does this cake keep?
I store leftovers in an airtight container in the fridge for up to 4 days. Bringing it to room temperature before serving really lets the flavors shine.
Can I freeze the cake?
The unfrosted cake layers freeze well for up to two months. Thaw them at room temperature before frosting. I usually don’t freeze the frosted cake because the buttercream texture can change, but it’s still delicious if you want to try.
Why is my cake batter curdling or separating when I add the eggs?
This usually happens if the butter and sugar weren’t creamed long enough first, or if the eggs are cold. Make sure your butter is truly softened (not melted) and let your eggs sit at room temperature for 20–30 minutes before starting. If it curdles anyway, don’t panic — add a spoonful of the flour mixture and keep beating; it’ll smooth back out once the flour hits the batter.
Can I make this into cupcakes instead of a layer cake?
Yes — this batter works well as cupcakes. Fill liners about two-thirds full and start checking for doneness around 18–20 minutes, since cupcakes bake faster than full layers. You’ll get roughly 24 standard cupcakes from this recipe.
How to Make Flat Cake Layers
Many recipes will create cake layers that have at least a slight dome to them. For a single-layer cake, this isn’t a problem at all. But if you want to create a layer cake, you’ll wind up with a pretty large gap between the layers that will soak up a lot of your frosting.
You can solve this problem in a couple of ways:
One, use water-moistened cake strips around the edge of your baking pans. These inexpensive strips will prevent the outer edge from cooking and setting too fast, letting it rise along with the middle. These are the very strips I use, and they work really well – plus they are inexpensive!
Or, two, simply level off the cake after cooling with a cake leveler. This makes for the most level cakes of all – use this if you’re going for the bakery-style flat cake.
For more information on how to level and frost your layer cakes, check out this very helpful video:
Share Your Cherry Cake Adventures!
I always love seeing how each person puts their own spin on this cherry cake. Give it a try and share how it turned out in your kitchen—maybe you came up with a cool decorating idea or your own favorite variation. Happy baking, and enjoy every cherry-filled bite!
