Maraschino Cherry Cake is a sweet and colorful treat that brings joy to any gathering. With its soft cake layers and rich frosting, it’s a dessert everyone will love. Whether you’re celebrating a special occasion or just want to enjoy something sweet, this cake is the perfect choice.
Table of Contents
Why Make This Recipe
This Maraschino Cherry Cake is not only delicious but also fun to make! It’s an easy recipe that will impress your friends and family. The vibrant colors and delightful flavors make it ideal for birthdays, holidays, or just a cozy weekend treat. Plus, who can resist the combination of cherries and cake?
How to Make Maraschino Cherry Cake
Ingredients:
- 2 1/2 cups sifted cake flour
- 1 1/2 cups sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 3/4 cup whole milk
- 1/4 cup maraschino cherry juice
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 4 egg whites
- 1/2 cup chopped maraschino cherries
- 4 cups powdered sugar
- 4 tablespoons butter
- 8 tablespoons cherry juice (or milk)
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2 egg whites
- 3 tablespoons water
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch heart-shaped pans.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk them together well.
- Add the shortening to the dry mixture. In another bowl, mix the milk, cherry juice, vanilla, and almond extract. Combine this liquid with the dry mixture and beat with an electric mixer for 2 minutes.
- Add egg whites and beat for another 2 minutes until the batter is smooth.
- Gently fold in the chopped maraschino cherries.
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes. Use a toothpick to check if it is done; it should come out clean.
- To make the Buttercream Frosting: Beat the powdered sugar, butter, cherry juice, and almond extract until light and fluffy. You can add more cherry juice or milk if needed to adjust the consistency.
- For the 7-Minute Frosting (if you prefer): Combine the sugar, salt, cream of tartar, egg whites, and water in a pot. Beat with an electric mixer over low heat for 7 minutes until fluffy. Remove it from the heat, add vanilla and food coloring, and mix until smooth.
- Allow the cakes to cool completely before frosting. Once cool, spread the frosting evenly on each layer and decorate with cherries.
How to Serve Maraschino Cherry Cake
Serve your Maraschino Cherry Cake at room temperature. You can slice it into pieces and enjoy it with a scoop of vanilla ice cream for an extra treat!
How to Store Maraschino Cherry Cake
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it, but be sure to bring it back to room temperature before serving.
Tips to Make Maraschino Cherry Cake
- Make sure to sift the cake flour for a lighter cake.
- Don’t skip the cooling time! Letting the cakes cool thoroughly prevents the frosting from melting.
- Decorate with additional maraschino cherries for a lovely presentation.
Variation
You can try adding chocolate chips to the batter for a chocolatey twist or use whipped cream instead of buttercream for a lighter finish.
Maraschino Cherry Cake
Ingredients
- 2 1/2 cups sifted cake flour
- 1 1/2 cups sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 3/4 cup whole milk
- 1/4 cup maraschino cherry juice
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 4 egg whites
- 1/2 cup chopped maraschino cherries
- 4 cups powdered sugar
- 4 tablespoons butter
- 8 tablespoons cherry juice or milk
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2 egg whites
- 3 tablespoons water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch heart-shaped pans.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk them together well.
- Add the shortening to the dry mixture. In another bowl, mix the milk, cherry juice, vanilla, and almond extract. Combine this liquid with the dry mixture and beat with an electric mixer for 2 minutes.
- Add egg whites and beat for another 2 minutes until the batter is smooth.
- Gently fold in the chopped maraschino cherries.
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes. Use a toothpick to check if it is done; it should come out clean.
- To make the Buttercream Frosting: Beat the powdered sugar, butter, cherry juice, and almond extract until light and fluffy. You can add more cherry juice or milk if needed to adjust the consistency.
- For the 7-Minute Frosting (if you prefer): Combine the sugar, salt, cream of tartar, egg whites, and water in a pot. Beat with an electric mixer over low heat for 7 minutes until fluffy. Remove it from the heat, add vanilla and food coloring, and mix until smooth.
- Allow the cakes to cool completely before frosting. Once cool, spread the frosting evenly on each layer and decorate with cherries.
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FAQs
Q: Can I use frozen cherries instead of maraschino cherries?
A: Yes, but be sure to thaw and drain them well before adding to the batter.
Q: Is this cake suitable for special diets?
A: This recipe contains eggs and dairy, so it may not be suitable for vegan diets. Consider using egg replacers and dairy-free alternatives.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day in advance and frost them when you are ready to serve.
Enjoy baking your Maraschino Cherry Cake!
