Description
Sweet nostalgia blooms in this classic Maraschino Cherry Cake, where childhood memories dance with delicate cherry notes and tender crumb. Delightful layers of buttery richness promise a dreamy dessert you’ll savor with each memorable bite.
Ingredients
Scale
Cake Ingredients:
Dry Ingredients:
- 2.5 cups (315 g) all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
Dairy and Fat Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1.75 cups (350 g) granulated sugar
- 4 large eggs
- 0.25 cup (60 ml) whole milk
Cherry and Flavor Ingredients:
- 0.75 cup (180 ml) maraschino cherry juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 0.75 cup (100 g) maraschino cherries, chopped
Frosting Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 3 tablespoons maraschino cherry juice
- 1 teaspoon vanilla extract
- 0.25 teaspoon almond extract
Garnish Ingredients:
- Whole maraschino cherries
- Sprinkles or shaved white chocolate
Instructions
- Prepare your culinary workspace by preheating the oven to 350F (175C). Carefully coat two 9-inch round cake pans with grease and flour, or line them with parchment paper to ensure effortless cake removal.
- Create a harmonious dry ingredient blend by whisking flour, baking powder, and salt together in a medium bowl. Set this mixture aside for future incorporation.
- Transform butter and sugar into a light, airy mixture by vigorously beating them until they achieve a fluffy, pale consistency, which typically takes 2-3 minutes of continuous mixing.
- Introduce eggs one at a time into the butter mixture, ensuring thorough integration after each addition. Enhance the flavor profile by gently stirring in vanilla and almond extracts.
- Develop the cake’s liquid foundation by combining maraschino cherry juice with milk in a separate small bowl. Methodically alternate adding dry ingredients and cherry juice mixture to the butter base, starting and concluding with dry ingredients. Mix until ingredients are just incorporated.
- Delicately fold chopped maraschino cherries into the batter, distributing them evenly to guarantee a consistent flavor throughout the cake.
- Distribute the batter equally between prepared pans. Bake for 25-30 minutes, monitoring until a toothpick emerges clean when inserted into the cake’s center. Allow cakes to rest in pans for 10 minutes before transferring to a wire rack for complete cooling.
- Craft a luxurious frosting by beating butter until creamy. Gradually introduce powdered sugar, alternating with cherry juice. Incorporate vanilla and almond extracts, whipping until the frosting achieves a smooth, cloud-like texture.
- Construct the cake’s final form by positioning the first layer on a serving plate. Generously spread frosting across the surface before carefully placing the second layer on top. Elegantly coat the entire cake with remaining frosting.
- Elevate the cake’s visual appeal by adorning it with whole maraschino cherries, festive sprinkles, or delicate white chocolate shavings, transforming it into a stunning culinary masterpiece.
Notes
- Drain maraschino cherries thoroughly to prevent excess moisture from making the cake batter too wet and affecting the texture.
- Chop cherries into smaller pieces for even distribution throughout the cake, ensuring each slice has a delightful cherry surprise.
- Room temperature ingredients blend more smoothly, creating a more uniform cake batter with better overall consistency.
- Avoid overmixing the batter to prevent a tough, dense cake; stop mixing as soon as ingredients are just combined for a tender crumb.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 797
- Sugar: 76 g
- Sodium: 204 mg
- Fat: 44 g
- Saturated Fat: 27 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 96 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 145 mg