Vintage Maraschino Cherry Cake

This Vintage Maraschino Cherry Cake fills every slice with happy nostalgia and the tender sweetness of iconic red cherries. The delicate crumb and gentle pink color always turn heads at birthday parties and spring gatherings. It is crowned with a cloud of cherry-kissed frosting and a sparkling cherry on top, delivering old-fashioned charm with every bite.

My family always requests this for Mother’s Day brunch or anytime we need a special treat that feels a little retro and a lot delightful. I have loved making this cake since my grandmother first taught me how to chop cherries by hand.

Ingredients

• All-purpose flour: gives structure and a classic tender crumb look for fine unbleached flour without additives
• Baking powder: provides lift and keeps layers light and fluffy check the date for best results
• Salt: enhances the sweetness and balances flavor use a fine sea salt for even distribution
• Unsalted butter: adds richness and helps the cake stay moist be sure it is truly soft not melted
• Granulated sugar: brings sweetness and helps with browning choose a pure cane sugar for the cleanest taste
• Large eggs: give moisture color and stability try to use fresh local eggs if possible
• Maraschino cherry juice: infuses a signature cherry flavor and rosy color select juice directly from the cherry jar never a sweetened syrup on its own
• Milk: further tenderizes the cake and blends all flavors together whole milk brings the best richness
• Vanilla extract: smooths out the cherry notes and deepens flavor pure extract always works best
• Chopped maraschino cherries: dot the crumb with color and sweet pops of fruit pick firm cherries not mushy ones and chop them evenly
• Powdered sugar: gives the frosting a cloudlike texture sift before measuring for smoothest result
• Whole maraschino cherries: make a perfect garnish for vintage style choose bright unbroken cherries for the top

Step-by-Step Instructions

Preheat the Oven and Prepare the Pans:

Set your oven to 350 degrees Fahrenheit and check with an oven thermometer for accuracy. Grease two nine inch round cake pans thoroughly, then line the bottoms with circles of parchment paper for the easiest removal. Lightly dust the sides with flour, then tap out the excess.

Mix the Dry Ingredients:

In a medium mixing bowl, whisk the flour, baking powder, and salt together until completely combined. This helps the cake rise evenly and prevents clumps in the finished batter.

Cream the Butter and Sugar:

In a large mixing bowl, beat the unsalted butter with a mixer on medium speed for about three minutes until extra light and fluffy. Add the granulated sugar and continue beating for another two to three minutes. The mixture should look pale, billowy, and expanded which is key for a tender, fine crumb.

Add Eggs and Flavorings:

Add the eggs one at a time, mixing on low speed and scraping the bowl after each egg. Add the vanilla extract and maraschino cherry juice. Mix until the liquid is all incorporated and the batter looks very silky.

Incorporate Dry Ingredients and Milk:

With the mixer on low, add one third of the flour mixture, then half the milk, beating gently. Alternate additions this way until both are gone, starting and ending with flour. Mix only until everything is just combined and looks smooth but not overmixed, or the cake can turn dense.

Fold in Chopped Cherries:

Using a rubber spatula, gently fold in the evenly chopped maraschino cherries. Make sure the cherries are distributed throughout the batter, but avoid overmixing so you do not tint the entire cake red.

Bake the Cakes:

Divide the batter equally between both prepared pans. Use a kitchen scale for precision if you have one. Smooth the tops with an offset spatula. Bake on the center rack for twenty five to thirty minutes. The cakes are done when a toothpick inserted in the center comes out clean or with just a few crumbs attached.

Cool Completely:

Let the cakes rest in their pans on a wire rack for ten minutes. Then turn them out onto the rack and peel away the parchment circles. Cool fully before frosting to keep the buttercream from melting.

Prepare the Frosting:

Beat the softened butter on high with a mixer until creamy and smooth. Gradually add the powdered sugar, a cup at a time, until fully incorporated and fluffy. Add the maraschino cherry juice and vanilla extract and mix well. If the frosting feels too thick, blend in a tablespoon or two of milk until it is silky and spreadable.

Assemble and Decorate:

Place your first cake layer on a serving plate. Pile half the frosting on top and spread gently to the edges. Place the second cake round, then cover the top and sides with remaining frosting. Swirl the surface in soft peaks with an offset spatula for a vintage look. Finish with bright whole cherries for that irresistible finishing touch.

Save

My favorite part of this cake is seeing the bright dots of cherries scattered through every slice. When I was little I always hoped for the piece with the most cherries and a double cherry on top.

Storage Tips

Keep the frosted cake loosely covered at room temperature for a day or two unless your kitchen is very warm. For longer storage, pop it into the fridge tightly covered and bring slices to room temperature before serving. This cake also freezes well. Wrap individual unfrosted layers tightly in plastic and freeze for up to two months.

Ingredient Substitutions

If you cannot find maraschino cherries, look for candied cherries packed in juice not syrup, but the flavor will differ. For a dairy free twist, swap in a vegan butter and a non-dairy milk, but the crumb might be less rich. Almond extract can be added for a hint of nutty aroma if you like that classic soda fountain flavor.

Serving Suggestions

This cake is beautiful with a pitcher of cold milk or strong black tea. For extra celebration, serve with a scoop of vanilla bean ice cream and extra cherries spooned over the top. It also makes charming cupcakes for a party or picnic.

A Bit of History

Maraschino cherry desserts first became popular in the United States during the mid twentieth century when these brightly colored cherries started appearing in home kitchens and soda fountains. Their playful look and sweet taste quickly made them a favorite for showstopping cakes at special occasions.

Recipe FAQs

→ How can I prevent the cake from becoming dry?

Ensure you don't overbake; check with a toothpick. Proper creaming of butter and sugar also helps keep the crumb moist.

→ Can I use fresh cherries instead of maraschino?

Maraschino cherries provide signature flavor and color, but you may swap with fresh pitted cherries for a less sweet variation.

→ What frosting works best with this dessert?

A creamy butter-based frosting flavored with a splash of cherry juice complements the cake’s soft texture and fruity notes.

→ How should I store leftovers?

Cover and refrigerate for up to three days. Bring to room temperature before serving to soften the frosting.

→ Can the cake be made in advance?

Yes, bake and cool the layers ahead of time; frost and garnish just before serving for the freshest taste and appearance.