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Vintage Maraschino Cherry Cake Recipe

Vintage Maraschino Cherry Cake Recipe
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★★★★★

4.7 from 24 reviews

This Vintage Maraschino Cherry Cake is a nostalgic treat featuring moist layers infused with maraschino cherry juice and studded with chopped cherries. Topped with a luscious cherry-flavored buttercream frosting and garnished with whole maraschino cherries, this classic cake is perfect for cherry lovers and retro dessert enthusiasts alike.

Ingredients

Scale

Cake

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • ½ cup maraschino cherry juice
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • ¾ cup maraschino cherries, chopped

Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons maraschino cherry juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (if needed for consistency)
  • Whole maraschino cherries for garnish

Instructions

  1. Preheat & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly. Set this mixture aside.
  3. Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, indicating it is well aerated.
  4. Add Eggs & Flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract and maraschino cherry juice for flavor.
  5. Incorporate Dry Ingredients & Milk: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix gently and only until just combined to avoid overworking the batter.
  6. Fold in Cherries: Gently fold the chopped maraschino cherries into the batter using a spatula, ensuring even distribution without deflating the mixture.
  7. Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool Completely: Allow the cakes to cool in their pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely before frosting.
  9. Prepare the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, blending until smooth. Mix in the maraschino cherry juice and vanilla extract until well combined. If the frosting is too thick, add milk in small increments until a spreadable consistency is achieved.
  10. Assemble & Decorate: Spread a generous layer of frosting over the first cake layer. Place the second cake layer on top and cover the whole cake with the remaining frosting. Garnish with whole maraschino cherries for a decorative finish.

Notes

  • Make sure to fully soften the butter for both the cake and frosting to ensure smooth mixing.
  • Chilling the maraschino cherries before chopping helps prevent excessive juice in the batter.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • Use fresh or good quality maraschino cherries for the best flavor and appearance.
  • For a deeper cherry flavor, you can soak the whole maraschino cherries used for garnish in some cherry juice or liquor before placing on the cake.
  • This cake can be made a day ahead and stored covered at room temperature to enhance the flavors.

Nutrition

Keywords: maraschino cherry cake, cherry cake, vintage cake, cherry dessert, buttercream frosting, retro cake

Find it online: https://victoriablair.com/vintage-maraschino-cherry-cake-recipe/