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Now in Regular and High-Altitude Instructions!
A fun cake to make, and a show-stopper to serve, this Maraschino Cherry Cake is sure to impress. The cheerful burst of cherries just brightens my day, and its tender pink crumb and sweet cherry flavor remind me of celebrations and gathering with friends and family.
This recipe holds a special place in my kitchen because of how fun and approachable it feels – it’s a good recipe to try with the kids, as it delivers on flavor and appearance. There’s nothing complicated about making it, and the beautiful blush color always impresses. Pairing it with cherry-infused buttercream gives each bite even more flavor and a creamy finish that I look forward to every time.
I find this cake especially rewarding because it turns a humble jar of maraschino cherries into something truly delightful. You won’t need any fancy tools and the step-by-step process is simple enough for anyone trying homemade cake for the first time. Chopping cherries and mixing pink buttercream make the baking process as enjoyable as eating. If you’re searching for a dessert that balances nostalgia and freshness, this cake easily fits the bill. Bake it for birthdays, showers, or any moment that calls for something a little extra sweet and special.
For another fun cake that’s perfect for a special occasion, try my Butter Pecan Cake Recipe.
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.
Maraschino Cherry Cake with Cherry Buttercream High-Altitude
Ingredients
- 2 1/2 cups All-Purpose Flour PLUS 2 Tablespoons
- 1.25 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter softened
- 2 cups Granulated Sugar LESS 2 Tablespoons
- 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 PLUS 3.5 Tablespoons
- 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 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 and blotted dry
- Pinch Salt
Instructions
- Preheat your oven to 375°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 26 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.
Ingredients You’ll Need
You’ll find these ingredients at almost any grocery store, and they come together for a cake that looks as good as it tastes:
Maraschino Cherry Cake – Regular Altitude Instructions
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 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, chopped)
For the Cherry Buttercream:
- 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 of salt
How to Make Maraschino Cherry Cake with Cherry Buttercream
Prepare the Cake Pans and Ingredients
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.
Mix the Dry Ingredients
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.
Cream Butter and Sugar
In a large bowl, use a mixer to beat the softened butter and granulated sugar until fluffy and pale in color. Add eggs one at a time, mixing well after each addition. This step is really important for getting an airy, delicate crumb.
Add the Wet Ingredients
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.
Combine Wet and Dry Ingredients
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.
Bake the Cake
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.
Make the Cherry Buttercream
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.
Assemble and Frost the Cake
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.
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.
Frequently Asked Questions
Q: Can I use fresh cherries instead of maraschino cherries?
A: 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.
Q: How long does this cake keep?
A: 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.
Q: Can I freeze the cake?
A: 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.
How to Make Flat Cake Layers
Many recipes will create cake layers that have at least a slight dome to them. 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.
Or, two, simply level off the cake after cooling with a cake leveler.
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!
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