Name: Maraschino Cherry Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups cake flour (not self-rising); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter (softened); 1 1/4 cup white sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 4 large egg whites (discard the yolks); 1/2 cup maraschino cherry juice; 2/3 cup sour cream; 20 maraschino cherries (finely chopped); 3/4 cup unsalted butter (softened); 1/4 teaspoon salt; 3-4 cups powdered sugar; 3-4 tablespoons maraschino cherry juice

Ingredients

2 1/2 cups cake flour (not self-rising)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter (softened)

1 1/4 cups white sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

4 large egg whites (discard the yolks)

1/2 cup maraschino cherry juice

2/3 cup sour cream

20 maraschino cherries (finely chopped)

3/4 cup unsalted butter (softened, for frosting)

1/4 teaspoon salt (for frosting)

3-4 cups powdered sugar (for frosting)

3-4 tablespoons maraschino cherry juice (for frosting)

Instructions

Step 1: Preheat the oven to 350°F. Position the oven rack in the middle and lightly grease a 9×13 inch metal cake pan, then dust it with flour.

Step 2: In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine.

Step 3: In a separate large bowl, beat the softened butter and sugar together until fluffy.

Step 4: Add vanilla and almond extracts to the butter mixture, then mix in the egg whites one at a time, beating well after each addition.

Step 5: Mix in the maraschino cherry juice thoroughly.

Step 6: With the mixer on low, add about one-third of the sour cream followed by one-third of the flour mixture. Turn off the mixer and scrape down the sides. Repeat until all sour cream and dry ingredients are incorporated.

Step 7: Gently fold in the finely chopped maraschino cherries using a rubber spatula.

Step 8: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake feels slightly firm to the touch.

Step 9: Allow the cake to cool completely before frosting.

Step 10: For the frosting, beat the softened butter in a large bowl until soft and fluffy. Add salt.

Step 11: Gradually beat in powdered sugar, one cup at a time, alternating with one tablespoon of maraschino cherry juice. Adjust until the frosting reaches your desired thickness and sweetness.

Step 12: Spread the frosting evenly over the cooled cake. Slice into pieces and optionally top each slice with a whole maraschino cherry.

Tips & Variations

For an extra cherry punch, fold in a few chopped cherries into the frosting as well.

If you can’t find cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing with cornstarch.

Use fresh maraschino cherries without stems for a tidier appearance when chopping and topping.

To make individual servings, bake the batter in cupcake liners and frost after cooling.

FAQs

Can I use whole eggs instead of egg whites?

This recipe specifically uses egg whites to maintain a light, airy texture. Using whole eggs may make the cake denser and change the flavor balance.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw completely before frosting. Freezing the frosted cake is not recommended as the frosting texture can be affected.