Irresistible Homemade Maraschino Cherry Cake

This Maraschino Cherry Cake is a nostalgic, tender, and moist dessert bursting with cherry flavor and a subtle almond essence. Topped with a luscious cherry buttercream frosting or a cloud-like minute frosting, it’s the perfect treat for Valentine’s Day or any festive occasion. Its vibrant color and classic charm will make everyone fall in love—one bite at a time.

Ingredients

Cake Batter

• 2 1/2 cups sifted cake flour – Provides a light, tender crumb.
• 1 1/2 cups sugar – Adds sweetness and structure.
• 3 1/2 teaspoons baking powder – Leavens the cake for a fluffy rise.
• 1 teaspoon salt – Balances the sweetness.
• 1/2 cup vegetable shortening – Ensures moisture and tenderness.
• 3/4 cup whole milk (or buttermilk/evaporated milk) – Provides richness and moisture.
• 1/4 cup maraschino cherry juice – Infuses cherry flavor and color.
• 1 teaspoon vanilla extract – Adds warm, sweet undertones.
• 2 teaspoons almond extract – Enhances the cherry flavor beautifully.
• 4 egg whites – Create a light and airy texture.
• 1/2 cup chopped maraschino cherries (15–18 cherries, blotted dry) – Provides pops of cherry in every bite.
• Optional: 1/2 cup chopped pecans or walnuts – Adds crunch and nutty flavor.

Buttercream Frosting

• 4 cups powdered sugar – Sweet base for the frosting.
• 4 tablespoons butter – Adds richness and creamy texture.
• 1 teaspoon almond extract – Complements the cherry flavor.
• 8 tablespoons cherry juice or milk – Loosens the frosting for easy spreading.

Optional Minute Frosting

• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 2 egg whites
• 3 tablespoons water
• 1 teaspoon vanilla extract (add after heating)

Instructions

1. Preheat oven to 350 °F (175 °C). Grease and flour your chosen pans—9″ heart, round, bundt, or sheet pan.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.
3. Add shortening: Blend shortening into the dry mix until crumbly.
4. Combine wet ingredients: In a separate bowl, whisk milk, cherry juice, vanilla, and almond extract.
5. Combine mixtures: Pour wet ingredients into dry and beat for 2 minutes until smooth.
6. Add egg whites: Stir in unbeaten egg whites and beat another 2 minutes.
7. Fold in cherries (and nuts if using) gently.
8. Pour batter into prepared pans and bake:
   • 9″ round pans: 25–30 minutes
   • Bundt pan: 55–60 minutes
   • 13×9″ sheet pan: 45 minutes

   Use the toothpick test: insert a toothpick in the center—if it comes out clean, the cake is done.

Buttercream Frosting

1. Cream the butter, then gradually beat in powdered sugar.
2. Mix in almond extract, then cherry juice (or milk) until you reach a creamy, spreadable consistency.
3. Spread over cooled cake layers; decorate with cherries.

Minute Frosting (Optional)

1. Combine all ingredients (except vanilla) in a stainless steel pot.
2. Beat over low heat for 7 minutes until fluffy, stiff peaks form.
3. Remove from heat, stir in vanilla and optional food coloring.
4. Apply frosting immediately while warm.

Pro Tips

• Do not overmix to keep your cake tender.
• Always blot cherries dry to prevent excess moisture.
• Add a simple syrup drizzle (1 cup sugar + 1 cup water boiled/cooling) for extra moistness.
• Grease and flour pans thoroughly for easy release.
• Use the heart‑shaped cake hack: halve a round cake and attach to a square turned diamond‑style.
• Freeze extra layers for up to 6 months.

Serving Suggestions

Serve this romantic cherry cake with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with fresh cherries or a sprinkle of chocolate shavings for an elegant touch.

Conclusion

This Maraschino Cherry Cake from scratch is a show‑stopping dessert that’s surprisingly easy to make. With its vibrant flavor, eye‑catching color, and customizable frosting options, it’s a perfect centerpiece for Valentine’s Day, anniversaries, birthdays—or simply treating loved ones. Bake it once, and it’ll quickly become a cherished favorite.