Maraschino Cherry Cake
This Lusciously Pink Maraschino Cherry Cake is pure joy baked into two vibrant layers. Made with real maraschino cherry juice and sweet cherry bits, the tender vanilla cake is perfectly complemented by a creamy cherry buttercream frosting.
Ingredients
For the Cake:
- 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
For the Frosting:
- 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 oven to 350°F (175°C).
- Grease and flour two 9-inch cake pans or line with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time, then add vanilla and cherry juice.
- Gradually mix in flour mixture, alternating with milk, just until combined.
- See full steps with tips & photos → https://wimpysdiner.net/maraschino-cherry-cake/
Notes
• For more cherry flavor, stir a few extra chopped cherries into the frosting.
• Use a serrated knife to level your cake layers if needed.
• This cake stores well in the fridge for 3–4 days—just bring to room temperature before serving.