Maraschino Cherry Cake
The bold, candy-red shine of maraschino cherries always gives me a little jolt of joy—especially in the dead of winter, when everything outside feels muted and gray. Red has long been my power color, the one I reach for when I need confidence or energy, so it felt natural to bring that same brightness into my baking with this Maraschino Cherry Cake. It truly feels like a vintage flavor that was created years ago and still brings joy today. The chopped cherries baked into the batter give it that nostalgic soda-shop charm, while the syrupy juice becomes the highlight of the buttercream, tinting it the prettiest shade of pink (thanks to the Red 40 we all pretend not to think about). With a splash of almond extract, the frosting turns candy-like and playful, creating a cake that feels joyful, nostalgic, and full of life—exactly the kind of color I crave on a winter day.
Ingredients for The Maraschino Cherry Cake
For the Cake
3 Cups All-Purpose Flour / 420g
1 Tablespoon Baking Powder / 13g
1 Teaspoon Kosher Salt / 7g
1 Cup (2 sticks) Unsalted Butter, room temperature / 225g
1 ¾ Cups Granulated Sugar / 370g
⅓ Cup Vegetable Oil / 70g
3 Whole Eggs / 150g
3 Egg Whites / 95g
¾ Cup Chopped Maraschino Cherries / 120g
¼ Cup Maraschino Cherry Juice / 70g
1 Cup Buttermilk / 210g
For the Frosting
6 Cups Powdered Sugar, sifted / 680g
2 Cups Unsalted Butter / 450g
2 Teaspoons Almond Extract / 10g
¼ Cup Maraschino Cherry Juice / 70g
¼ Cup Heavy Cream / 60g
1 Large Pinch Salt / 3–4g
How to Make Maraschino Cherry Cake
Make the Cake
Preheat your oven to 325°F (163°C) and grease and line three 8-inch (20cm) round cake pans with parchment paper. In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and oil on medium speed until light and fluffy. While mixing, chop the cherries and set aside. Add the eggs one at a time, beating well after each addition.
In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, then fold in the chopped cherries and cherry juice until fully incorporated.
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
How to Make the Cherry Frosting
Place the butter in a stand mixer fitted with the paddle attachment and mix on medium speed until paste-like. Increase to medium-high and whip for 4–6 minutes until the butter lightens from yellow to white. While mixing, sift the powdered sugar into a separate bowl.
Turn off the mixer and add the powdered sugar in 1–2 cup increments on low speed until fully incorporated, preventing a sugar cloud. Add the heavy cream, salt, almond extract, and maraschino cherry juice. Mix on medium speed for 30 seconds to combine, then increase to medium-high and whip for 8–10 minutes, pausing to scrape the bowl occasionally. Press a spatula or wooden spoon through the frosting in a gentle zig-zag motion to remove air bubbles before frosting.
Baker’s Notes
I love keeping this assembly simple so the cherries really shine. Start by placing a small dollop of frosting on your cake board or plate to anchor the bottom layer. Spread an even layer of frosting over the first cake, then repeat with the second layer. Top with the final cake layer and cover the cake with a thin crumb coat to trap any loose crumbs—chill for 15–20 minutes if needed. Finish by frosting the sides and top with generous swirls, and let your piping or spatula work add a little playful texture. You can garnish with extra chopped cherries or a light drizzle of cherry juice for a bright, cheerful finish. This frosting is also enough to fill and frost a three-layer cake—if you’d like extra for piping, simply multiply the recipe by 1.5 or 2.
Equipment
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
