Vintage Maraschino Cherry Cake Recipe

If you have a soft spot for nostalgic desserts, you are going to adore this Vintage Maraschino Cherry Cake. This charming cake brings together the bright, sweet kick of maraschino cherries with a tender, buttery crumb that melts in your mouth. It’s a true celebration of classic flavors elevated by that unmistakable cherry essence both inside the batter and around the frosting. Whether you’re baking for a special occasion or simply craving something that feels like a warm, cherry-scented hug from the past, this Vintage Maraschino Cherry Cake is a must-try that’s as delightful to make as it is to eat.

Ingredients You’ll Need

The beauty of this Vintage Maraschino Cherry Cake lies in its simplicity and how every ingredient plays a key role. From the foundation of fluffy flour and rich butter to the sweet pop of maraschino cherry juice and fruit, these ingredients combine seamlessly to create a cake that’s moist, flavorful, and visually stunning.

• All-purpose flour (2 ½ cups): The base that gives structure and lightness to the cake crumb.
• Baking powder (2 ½ teaspoons): The essential leavening agent that helps the cake rise perfectly.
• Salt (½ teaspoon): Balances sweetness and enhances overall flavors.
• Unsalted butter, softened (¾ cup + 1 cup): Provides richness and a creamy texture to both the cake and frosting.
• Granulated sugar (1 ¾ cups): Sweetens the cake and aids in producing a tender crumb.
• Large eggs (4): Help bind the ingredients and add moisture.
• Maraschino cherry juice (½ cup + 2 tablespoons): Infuses the cake and frosting with that signature cherry flavor and lovely pink tint.
• Milk (½ cup + 2 tablespoons, if needed): Keeps the batter smooth and ensures a moist cake.
• Vanilla extract (2 teaspoons + 1 teaspoon): Adds warmth and depth to the cake’s flavor profile.
• Chopped maraschino cherries (¾ cup): Dispersed throughout the cake for bursts of sweetness and chewy texture.
• Powdered sugar (4 cups): Forms the base of the luscious cherry frosting.
• Whole maraschino cherries: Perfect for decorating and adding that classic finishing touch.

How to Make Vintage Maraschino Cherry Cake

Step 1: Preheat and Prepare Your Pans

Begin by heating your oven to a welcoming 350°F (175°C). Grease two 9-inch round cake pans, then lightly flour them or line with parchment paper—this simple prep ensures your cakes will release effortlessly after baking.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl. This mixture will evenly distribute the leavening agents and seasoning, setting the stage for a perfectly risen cake with balanced flavor.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until the blend is light and fluffy. This step is crucial as it traps air in the batter to give your cake a tender bite and great volume.

Step 4: Add Eggs and Flavorings

Incorporate the eggs one at a time, beating well between additions for even texture. Then mix in the vanilla extract and that gorgeous maraschino cherry juice, which will bring the cake’s signature flavor and color to life.

Step 5: Combine Dry Ingredients and Milk

Slowly add the dry ingredients to your wet mixture in three parts, alternating with the milk. This careful folding technique ensures the batter remains light and perfectly moist.

Step 6: Fold in the Chopped Cherries

Finally, gently fold the chopped maraschino cherries into the batter, distributing those bursts of cherry flavor evenly without crushing them.

Step 7: Bake the Cake Layers

Divide the batter evenly between your prepared pans and slide them into the oven. Bake for 25 to 30 minutes or until a toothpick inserted in the center emerges clean. Let the cakes rest in their pans for 10 minutes to firm up before transferring to a wire rack to cool completely.

Step 8: Prepare the Cherry Frosting

Beat softened butter until creamy, then gradually sift in powdered sugar to create a smooth, luscious frosting. Mix in the maraschino cherry juice and vanilla extract for flavor and a subtle pink color. If needed, add a splash of milk to achieve that perfect, spreadable consistency.

Step 9: Assemble and Decorate Your Vintage Maraschino Cherry Cake

Spread a generous layer of frosting over the first cake layer, stack with the second, then frost the entire cake. Don’t forget to adorn the top with whole maraschino cherries for that iconic, vintage look.

How to Serve Vintage Maraschino Cherry Cake

Garnishes

Adding a few additional whole maraschino cherries on top instantly brings that charming retro vibe to your cake, making it as visually appealing as it is delicious. A light dusting of powdered sugar or some finely chopped nuts can add texture and visual contrast.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the sweetness. Fresh berries or a citrusy fruit salad provide a refreshing contrast that complements the cherry flavor beautifully.

Creative Ways to Present

For a special gathering, serve individual slices topped with a drizzle of cherry syrup and a sprig of mint. You can also make this Vintage Maraschino Cherry Cake into charming cupcakes for an easy-to-share option or stack mini layers with frosting in between for an elegant alternative presentation.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Vintage Maraschino Cherry Cake in an airtight container at room temperature for up to 2 days. After that, it’s best stored in the refrigerator where it will stay fresh for an additional 3 to 4 days without losing moisture.

Freezing

If you want to enjoy this cake later, wrap individual layers tightly in plastic wrap and then aluminum foil before freezing. Properly stored, it can last in the freezer for up to 3 months. Thaw overnight in the refrigerator for the best texture upon serving.

Reheating

When ready to enjoy, bring the cake to room temperature before serving to best appreciate its tender crumb. Avoid microwaving, as it can dry the cake; simply unwrap and let it sit for 30-60 minutes, and you’ll be rewarded with that fresh-from-the-oven feel.

FAQs

Can I substitute fresh cherries for maraschino cherries in the Vintage Maraschino Cherry Cake?

Fresh cherries have a different moisture level and flavor profile; while they can be used, they won’t provide the same distinct maraschino cherry flavor or color that defines this cake. If you want to stick to the classic taste, maraschino cherries and their juice are key.

Is it necessary to use the maraschino cherry juice in both the cake and frosting?

Yes, the maraschino cherry juice is what infuses the cake and frosting with that unmistakable cherry flavor and subtle pink hue. Omitting it would alter the character of this Vintage Maraschino Cherry Cake.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure it contains xanthan gum if your blend needs it to maintain the right texture and rise.

What’s the best way to chop maraschino cherries for the batter?

Drain the cherries well and pat them dry before chopping to minimize excess moisture in the batter. Use a sharp knife to chop them evenly so they distribute nicely without sinking or clumping.

How far in advance can I make the Vintage Maraschino Cherry Cake?

You can bake and frost the cake up to 2 days before serving if kept covered in the refrigerator. This helps the flavors meld beautifully and makes for easier party day preparation.

Final Thoughts

Baking this Vintage Maraschino Cherry Cake is like inviting a sweet piece of history into your kitchen—and your heart. It’s one of those timeless recipes that brings smiles, nostalgia, and a touch of retro charm with every bite. Whether you’re an experienced baker or just want to try something special, this cake promises a delicious adventure that’s well worth the effort. Give it a try and share the joy of this classic treat with those you love!

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