Maraschino Cherry Cake Recipe: A Deliciously Moist Classic

If you’re looking for a cake that’s both moist and full of vibrant flavor, this Maraschino Cherry Cake is a perfect choice. This beloved recipe, passed down over the years, is made from scratch and boasts a delicate cherry flavor, making it an ideal treat for special occasions like Valentine’s Day, birthdays, or simply when you’re in the mood for something sweet. The addition of maraschino cherries and a rich buttercream frosting make this cake a showstopper. Here’s how you can recreate this timeless family recipe.

Ingredients for Maraschino Cherry Cake

For the Cake:

• 2 ½ cups sifted cake flour (you can make homemade cake flour if desired)
• 1 ½ cups granulated sugar
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• ½ cup vegetable shortening (like Crisco)
• ¾ cup whole milk (for a richer taste, you can use evaporated or buttermilk)
• ¼ cup maraschino cherry juice
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 4 egg whites (unbeaten)
• ½ cup chopped maraschino cherries (about 15-18 cherries, blotted dry with paper towels)
• Optional: ½ cup chopped pecans or walnuts

For the Buttercream Frosting:

• 4 cups powdered sugar
• 4 tablespoons butter (softened)
• 1 teaspoon almond extract
• 8 tablespoons maraschino cherry juice (or use milk for a less intense flavor)
• Optional: red food coloring (1-2 drops for a deeper red color)

For the 7-Minute Frosting (Alternative Option):

• 1 cup sugar
• ¼ teaspoon salt
• ½ teaspoon cream of tartar
• 2 egg whites
• 3 tablespoons water
• 1 teaspoon vanilla extract
• Optional: 2 drops of red food coloring

Instructions: How to Make Maraschino Cherry Cake

Step 1: Preheat the Oven and Prepare the Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch heart-shaped pans (or use round pans, as noted below). For easy removal, you may also line the bottom of the pans with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cake flour, sugar, baking powder, and salt. Set this mixture aside.

Step 3: Prepare the Wet Ingredients

In a separate bowl, mix together the milk, maraschino cherry juice, vanilla extract, and almond extract.

Step 4: Combine Wet and Dry Ingredients

Add the vegetable shortening to the dry ingredients, then pour in the wet ingredients. Using an electric mixer, beat on medium speed for about 2 minutes, ensuring the batter is smooth and well blended.

Step 5: Add Egg Whites and Cherries

Add the egg whites to the batter, and beat for an additional 2 minutes. Once mixed, fold in the chopped maraschino cherries (and nuts if you’re using them).

Step 6: Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 25-30 minutes for round cakes or 45 minutes for a sheet cake (a Bundt pan will take around 55-60 minutes). You can check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.

Step 7: Cool the Cake

Once the cake is done, let it cool in the pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely.

Instructions for the Buttercream Frosting

1. In a large mixing bowl, beat together butter and powdered sugar using an electric mixer until smooth.
2. Gradually add the maraschino cherry juice (or milk) to achieve a smooth, spreadable consistency.
3. Stir in the almond extract and add red food coloring if desired for a deeper color.
4. Continue beating until the frosting is light and fluffy, making sure it’s easy to spread.

Instructions for 7-Minute Frosting (Alternative Option)

1. In a heavy-duty saucepan, combine sugar, salt, cream of tartar, egg whites, and water.
2. Turn the heat to low and use an electric mixer to beat the ingredients for about 7 minutes, or until the frosting forms fluffy, stiff peaks.
3. Remove from heat, and stir in the vanilla extract and food coloring, if using.

Assembling the Cake

1. Once the cake layers are completely cool, place one layer on a serving platter or cake stand.
2. Spread a generous amount of buttercream frosting or 7-minute frosting over the first layer.
3. Place the second layer on top, and continue frosting the top and sides of the cake.
4. For an extra touch, decorate with maraschino cherries on top of the cake, and add any additional decorations you like (such as chopped nuts).

Optional Tips and Suggestions

• Grease and Flour Pans: Always grease and flour your pans to prevent the cake from sticking.
• Do Not Overbeat the Batter: Overbeating the batter can make the cake dense, so beat just enough to combine the ingredients.
• Add Moisture: If you want an extra moist cake, drizzle the baked layers with maraschino cherry juice or a simple syrup made from boiling equal parts water and sugar.
• Alternative Fruits: Try substituting red raspberries, chopped strawberries, blackberries, or canned peaches for a twist on the traditional cherry flavor.
• Cake Variations: If you don’t have heart-shaped pans, you can use round, square, or even a Bundt pan for a different shape. For a square or round pan, bake the cake for about 25-30 minutes. For a Bundt pan, expect the cake to take 55-60 minutes.
• Freeze for Later: Make a double batch and freeze one cake for up to 6 months. Just wrap it tightly and store in the freezer for future use.

Nutrition Facts (per serving)

• Calories: 302
• Fat: 8.35 g
• Saturated Fat: 2.58 g
• Carbohydrates: 55.27 g
• Fiber: 0.77 g
• Net Carbs: 54.51 g
• Sugar: 44.37 g
• Protein: 2.9 g
• Sodium: 338.9 mg
• Cholesterol: 5.94 mg

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This Maraschino Cherry Cake is the perfect way to celebrate love, memories, and special occasions. Whether you’re enjoying it for Valentine’s Day or just indulging in a homemade treat, this cake is sure to bring smiles to everyone who tastes it. The moist layers, the sweet cherry flavor, and the rich frosting come together to create a cake that’s both nostalgic and delicious. Try it today, and it might just become your new favorite family recipe!