Maraschino cherry cake

Here’s a detailed recipe for a soft, moist, and nostalgic Maraschino Cherry Cake a retro classic with vibrant pink color and a sweet almond-cherry flavor that’s perfect for birthdays, holidays, or anytime you want something special.

🍒 Maraschino Cherry Cake

🎂 Servings: 8–10

⏱ Prep Time: 20 minutes | Bake Time: 30–35 minutes

📝 Ingredients

🧁 For the Cake:

2½ cups (310g) all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup (170g) unsalted butter, softened
1½ cups (300g) granulated sugar
4 large egg whites (room temp)
1 tsp pure vanilla extract
½ tsp almond extract (optional but enhances the cherry flavor)
½ cup (120ml) whole milk
¼ cup (60ml) maraschino cherry juice (from the jar)
¾ cup maraschino cherries (chopped finely)
Optional: a few drops of red or pink food coloring

🍒 For the Cherry Frosting (Buttercream):

1 cup (226g) unsalted butter, softened
3½ cups (420g) powdered sugar (sifted)
¼ cup maraschino cherry juice
½ tsp almond extract (optional)
Pinch of salt
Optional: Chopped cherries or whole cherries for decoration

🔪 Instructions

Step 1: Prepare Oven and Pans

Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans (or one 9×13 pan).
Line bottoms with parchment paper for easier release.

Step 2: Make the Cake Batter

In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar using a hand or stand mixer until light and fluffy (about 3–5 minutes).
Add egg whites one at a time, beating well after each addition.
Mix in vanilla and almond extract.
Combine milk and maraschino cherry juice in a measuring cup.
Add dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with dry ingredients. Do not overmix.
Gently fold in chopped maraschino cherries and food coloring (if using) for that signature pink hue.

Step 3: Bake the Cake

Pour batter evenly into prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Step 4: Make the Cherry Frosting

Beat softened butter until creamy and pale (~2–3 minutes).
Gradually add powdered sugar, 1 cup at a time.
Add cherry juice, almond extract, and a pinch of salt.
Beat until smooth, light, and fluffy. Add more juice or sugar to reach desired consistency.

Step 5: Assemble and Decorate

Place one cake layer on a serving plate.
Spread a layer of frosting on top.
Add second layer and frost the top and sides of the cake.
Decorate with whole maraschino cherries and extra chopped cherries if desired.

🍴 Serving Suggestions:

Serve chilled or at room temperature.
Goes great with a scoop of vanilla ice cream or a glass of cold milk.

💡 Tips:

You can fold in ½ cup mini white chocolate chips or crushed pineapple (drained) for a twist.
Almond extract enhances the cherry flavor, but you can omit it for a more neutral taste.
This recipe can be adapted for cupcakes (bake 18–20 minutes) or a Bundt cake (bake ~45–50 minutes).