Vintage Maraschino Cherry Cake (Print)
Classic cherry cake features tender crumb, creamy frosting, and vibrant maraschino cherries for a nostalgic treat.
# What You'll Need:
→ Cake
01 -
2 ½ cups all-purpose flour
02 -
2 ½ teaspoons baking powder
03 -
½ teaspoon salt
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¾ cup unsalted butter, softened
05 -
1 ¾ cups granulated sugar
06 -
4 large eggs
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½ cup maraschino cherry juice
08 -
½ cup milk
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2 teaspoons vanilla extract
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¾ cup maraschino cherries, chopped
→ Frosting
11 -
1 cup unsalted butter, softened
12 -
4 cups powdered sugar
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2 tablespoons maraschino cherry juice
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1 teaspoon vanilla extract
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2 tablespoons milk, optional for consistency
16 -
Whole maraschino cherries for garnish
# How to Make It:
01 -
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 -
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
04 -
Beat in the eggs one at a time. Mix in the vanilla extract and maraschino cherry juice.
05 -
Gradually add the dry ingredients in three parts, alternating with the milk. Mix just until combined.
06 -
Gently fold the chopped maraschino cherries into the batter.
07 -
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
09 -
Beat the butter until creamy. Gradually add powdered sugar, mixing until smooth. Add maraschino cherry juice and vanilla extract, mixing until well combined. If needed, add milk for a spreadable consistency.
10 -
Spread frosting over the first cake layer. Place the second cake layer on top and frost the entire cake. Garnish with whole maraschino cherries for a classic vintage look.