Description
This Maraschino Cherry Cake is a moist and flavorful dessert featuring a tender cake infused with maraschino cherry juice and chopped cherries. Topped with a luscious cherry-flavored buttercream frosting, it offers a delightful balance of sweetness with subtle almond and vanilla notes, perfect for celebrations or a special treat.
Ingredients
Scale
Cake
- 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)
Cherry Frosting
- 3/4 cup unsalted butter (softened)
- 1/4 teaspoon salt
- 3–4 cups powdered sugar
- 3–4 tablespoons maraschino cherry juice
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C) and position the rack in the middle to ensure even baking.
- Prepare the pan: Lightly grease a 9×13 inch metal cake pan and dust it lightly with flour to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to fully combine.
- Cream butter and sugar: In a separate large bowl, beat the softened butter with white sugar until the mixture is light and fluffy, creating air pockets for a tender cake.
- Add extracts and egg whites: Stir in vanilla and almond extracts, then add the egg whites one at a time, mixing well after each addition for smooth batter.
- Incorporate cherry juice: Mix in the maraschino cherry juice to infuse the batter with cherry flavor and moisture.
- Combine sour cream and dry ingredients: With the mixer on low speed, alternately beat in about one-third of the sour cream followed by one-third of the dry flour mixture. Stop and scrape down the sides of the bowl between additions to ensure even mixing. Repeat until all ingredients are combined.
- Fold in chopped cherries: Using a large rubber spatula, gently fold in the finely chopped maraschino cherries without overmixing to keep the batter light.
- Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. The cake should feel slightly firm to the touch.
- Cool the cake: Remove the cake from the oven and let it cool completely in the pan before frosting.
- Prepare the frosting: In a large bowl, beat the softened butter until soft and fluffy. Add salt and continue beating.
- Add powdered sugar and cherry juice: Gradually beat in powdered sugar one cup at a time, alternating with tablespoons of maraschino cherry juice, to reach your desired sweetness and frosting consistency.
- Frost the cake: Spread the cherry frosting evenly over the cooled cake with a spatula.
- Serve: Slice the cake into pieces, and optionally garnish each piece with a whole maraschino cherry for a pretty finishing touch.
Notes
- Use cake flour for a tender crumb; all-purpose flour can be substituted but may yield a denser texture.
- Discarding the egg yolks helps create a lighter cake texture and reduces fat content.
- Adjust powdered sugar and cherry juice amounts in the frosting to customize sweetness and consistency.
- Be careful not to overmix once the dry ingredients are added to avoid a tough cake.
- Chilling the frosting briefly can help if it becomes too soft to spread.
- Store leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: maraschino cherry cake, cherry dessert, buttercream frosting, homemade cherry cake, cherry juice cake
