Maraschino Cherry Cake

This homemade maraschino cherry cake has a moist, buttery-soft texture, beautiful pink color and delicious cherry flavor. The cake uses both chopped maraschino cherries and maraschino cherry juice, along with maraschino cherry juice in the frosting. Perfect for Valentine's Day and oh so pretty!

Course Dessert

Cuisine American

Keyword 9x13, Cherry Recipes, Homemade, Maraschino Cherry Cake

Prep Time 30

Cook Time 30

Cooling 2

Total Time 3

Servings pieces

Calories 438kcal

Author Fiona Dowling

Ingredients

Cherry Cake

2 ½ cups cake flour* not self-rising
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter softened
1 ¼ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
4 large egg whites discard the yolks
½ cup maraschino cherry juice
⅔ cup sour cream
20 maraschino cherries finely chopped

Maraschino Cherry Frosting

¾ cup unsalted butter softened
¼ teaspoon salt
3-4 cups powdered sugar
3-4 tablespoons maraschino cherry juice

US Customary - Metric

Instructions

Maraschino Cherry Cake

Preheat the oven to 350F degrees and position the oven rack in the middle.
Lightly grease a 9x13 inch metal cake pan, then dust with flour.
In a large bowl sift together the flour, baking powder, baking soda and salt. Then whisk together.
In a separate large bowl, beat the butter and sugar until fluffy.
Add in the vanilla extract and almond extract, then mix in the egg whites 1 at a time.
Mix in the maraschino cherry juice.
With the mixer on low speed, beat in about ⅓ of the sour cream followed by about ⅓ of the flour mixture. Turn off the mixer and scrape down the sides of the bowl. Repeat the process until all the sour cream and dry ingredients are incorporated.
Gently fold in the chopped cherries using a large rubber spatula.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean and the cake feels slightly firm to a gentle touch.
Let the cake cool fully before frosting.

Cherry Frosting

In a large bowl, beat the butter until soft and fluffy.
Add in the salt.
Beat in the powdered sugar 1 cup at a time, alternating with 1 tablespoon of maraschino cherry juice until the desired thickness and sweetness is reached.
Frost the cooled cake, slice into pieces and optionally top each piece with a maraschino cherry.

Notes

*I highly recommend using cake flour for this recipe for the best results. If you do not have cake flour, measure out 2 ½ cups all-purpose flour. Then remove ⅓ cup flour, and add in ⅓ cup cornstarch. Sift together 3 times before using. Do not do a 1:1 substitution of cake flour and all-purpose flour.

Nutrition information is based on 1 slice of cake with the cake cut into 15 pieces.

Unfrosted cake can be stored at room temperature for up to 24 hours. Frosted cake can be stored in an airtight container at room temperature for up to 12 hours, then store in the fridge. Bring to room temperature before enjoying.

Nutrition