If you’re looking for a cake that’s both delicious and eye-catching, the Maraschino Cherry Cake is the perfect choice. This vibrant, moist cake features the sweet, tangy flavor of maraschino cherries, creating a treat that’s ideal for any occasion. Whether you’re baking for a holiday, celebration, or just because, this cake is sure to impress your guests.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup maraschino cherry juice
- 1/4 cup maraschino cherries, chopped
- 1/2 cup milk
- Optional: Maraschino cherries for garnish
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This will take about 3-4 minutes with an electric mixer on medium speed.
- Add Eggs and Flavor: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a rich flavor profile.
- Incorporate Cherry Juice: Gradually add the maraschino cherry juice to the mixture, and mix until fully combined. This step will give the cake a subtle cherry flavor.
- Alternate Adding Dry Ingredients and Milk: Start by adding a third of the dry ingredients to the wet ingredients, followed by half of the milk. Mix until just combined, then repeat the process until all the dry ingredients and milk are incorporated.
- Add Chopped Cherries: Gently fold in the chopped maraschino cherries to the batter. These will give the cake texture and bursts of cherry flavor in every bite.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Garnish: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If desired, garnish the cake with additional maraschino cherries on top for a festive touch.
Tips for Success:
- Fluffier Cake: For an even fluffier cake, make sure to cream the butter and sugar thoroughly before adding the eggs.
- Make it a Layer Cake: This Maraschino Cherry Cake can also be made into a layered cake. Simply double the recipe and stack two cakes with your favorite frosting, such as buttercream or cream cheese frosting.
- Add a Cherry Glaze: For an extra cherry punch, drizzle a simple glaze made from powdered sugar and maraschino cherry juice over the cooled cake.
Serving and Storage:
Serve this cake at room temperature, and pair it with a cup of coffee or tea for a delightful treat. If you have leftovers, store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness. You can also freeze individual slices for later enjoyment.
Why You’ll Love Maraschino Cherry Cake:
This Maraschino Cherry Cake is a showstopper that combines the rich sweetness of a traditional cake with the unexpected twist of maraschino cherries. The vibrant pink color adds a festive flair, making it a great dessert for birthdays, holidays, or any celebration. With its tender crumb and luscious cherry flavor, this cake is sure to become a new favorite in your dessert repertoire.
Serving and Storage Tips for Maraschino Cherry Cake
Serving Tips:
- Room Temperature: Serve the Maraschino Cherry Cake at room temperature for the best texture and flavor. Let it sit out for about 30 minutes before serving if it’s been refrigerated.
- Pairing Options: This cake pairs wonderfully with a cup of coffee, tea, or even a glass of milk. It’s also a great addition to dessert tables at celebrations.
- Frosting Ideas: If you’d like to add extra sweetness, top the cake with a layer of cream cheese frosting, buttercream, or a simple powdered sugar glaze. For a more festive touch, pipe colorful frosting and garnish with extra maraschino cherries.
- Cake Slices: For individual servings, slice the cake into generous pieces. The vibrant cherry color makes each slice visually appealing.
Storage Tips:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure it’s fully cooled before storing to prevent moisture buildup.
- Refrigeration: If you need to store it for longer, keep it in the fridge for up to 5 days. Be sure to cover it with plastic wrap or in an airtight container to prevent it from drying out.
- Freezing: If you have leftover cake, you can freeze individual slices for up to 3 months. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag. To enjoy, simply thaw at room temperature for a few hours or warm it up in the microwave for a few seconds.
By following these storage and serving tips, you can enjoy your Maraschino Cherry Cake at its best for several days!
1. Can I use fresh cherries instead of maraschino cherries?
While maraschino cherries are often used for their sweet, vibrant flavor and color, you can substitute fresh cherries. However, fresh cherries may not provide the same level of sweetness or the bright color maraschino cherries bring to the cake. If you opt for fresh cherries, consider adding a bit of extra sugar to balance the flavor.
2. Can I make this cake in advance?
Yes! Maraschino Cherry Cake can be made a day or two in advance. In fact, letting the cake sit for a few hours or overnight allows the flavors to meld together, enhancing the taste. Just be sure to store it properly in an airtight container.
3. Can I make this cake gluten-free?
Yes, you can make a gluten-free version of Maraschino Cherry Cake by swapping the all-purpose flour for a gluten-free flour blend. Make sure to check that the other ingredients, such as baking powder, are also gluten-free to ensure the cake remains safe for gluten-sensitive individuals.
4. How can I make this cake more festive for a special occasion?
To make your Maraschino Cherry Cake more festive, you can decorate it with whipped cream or buttercream frosting and top it with extra maraschino cherries. For a more colorful touch, try adding sprinkles, edible glitter, or even a cherry glaze. You can also make it a layered cake by doubling the recipe and stacking two cakes for a more dramatic presentation.
Print
Maraschino Cherry Cake
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Category: Dessert
- Cuisine: American
Description
A delightful and moist cake bursting with the sweet flavor of maraschino cherries. With its pretty pink hue, it’s perfect for special occasions like birthdays, Valentine’s Day, or anytime you need a fun and flavorful dessert.
Ingredients
For a 9-inch round cake (Serves 8-10):
- For the cake:
- 2 1/2 cups (315 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3/4 cup (180 ml) maraschino cherry juice (from the jar)
- 1/4 cup (60 ml) whole milk
- 3/4 cup (100 g) maraschino cherries, chopped
- For the frosting:
- 1 cup (225 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 3 tablespoons maraschino cherry juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Optional garnish:
- Whole maraschino cherries
- Sprinkles or shaved white chocolate
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar:
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs and extracts:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Incorporate the liquids and dry ingredients:
- In a small bowl, combine the maraschino cherry juice and milk.
- Gradually add the dry ingredients to the butter mixture, alternating with the cherry juice mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the cherries:
- Gently fold in the chopped maraschino cherries.
- Bake the cakes:
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, alternating with the cherry juice. Add the vanilla and almond extracts, and beat until the frosting is smooth and fluffy.
- Assemble the cake:
- Place one cake layer on a serving plate. Spread a layer of frosting on top, then place the second layer over it. Frost the top and sides of the cake.
- Decorate:
- Garnish with whole maraschino cherries, sprinkles, or white chocolate shavings for a festive touch.
Notes
- For a lighter pink color, use less cherry juice in the frosting and replace with milk.
- Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.