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Vintage Maraschino Cherry Cake

A delicious slice of vintage cherry cake featuring layers of light sponge, creamy filling with bright red cherries, and topped with whipped cream and maraschino cherries.
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You will bake a moist, classic layer cake featuring the distinct flavor of maraschino cherries, perfect for celebrations or a comforting dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1/2 cup chopped maraschino cherries, drained
  • 1 cup cream cheese, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 teaspoon almond extract (for frosting)
  • Maraschino cherries, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and eggs until light and fluffy. Mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and cherry juice, mixing until just combined. Do not overmix.
  5. Gently fold in the chopped, drained maraschino cherries.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar until creamy. Mix in the almond extract. Add a splash of cherry juice if the frosting is too stiff.
  10. Once the cakes are completely cool, frost and stack the layers. Garnish the top with whole maraschino cherries.

Notes

  • For an extra moist cake, you can soak the cooled layers lightly with a tablespoon of reserved cherry juice before frosting.
  • If you want a pinker cake batter, add 1-2 drops of red food coloring when mixing the wet ingredients.
  • This recipe works well as a sheet cake; bake in a greased 9×13 inch pan for 35-40 minutes.

Nutrition

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