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
Units
Scale
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.