A slow pink bloom in the oven, this Cherry Maraschino Cake smells of toasted almond and summer preserves; its crumb is tender and satiny, punctuated by ruby bursts. Each slice speaks in quiet, syrup-sweet notes and the kind of nostalgia that lingers on the tongue. Baking it is a small ceremony—gentle, deliberate, reverent.
Why make this recipe
This cake balances old-fashioned charm with a refined sweetness: maraschino cherries and their vivid juice fold into a delicate almond-scented batter, while a buttercream tinted like sunset crowns the layers. It’s a recipe to make when you want a dessert that looks like celebration and tastes like memory—perfect for afternoon tea, a birthday, or any quiet gathering that deserves a little flourish.
How to make Cherry Maraschino Cake
Begin by breathing in the scents—almond, butter, and the bright, fruit-sweet tang of cherry juice. Measure with care, cream with patience, and fold the cherries as though preserving the lightness of the batter. The baking is brief; the cooling is where the cake finds its texture and soul. Finish with a silky frosting, and let the assembled cake rest a while before slicing so the flavors settle together.
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons almond extract
- 1 cup buttermilk
- 1/2 cup maraschino cherry juice
- 1 cup finely chopped maraschino cherries
- A few drops of pink or red food coloring (optional)
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons maraschino cherry juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Pink or red food coloring (optional, for frosting)
- Whole maraschino cherries with stems (for garnish)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in almond extract.
- Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in maraschino cherry juice and chopped cherries.
- If desired, add a few drops of food coloring to reach the pink color.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting:
- In a large bowl, beat the butter until creamy.
- Gradually add powdered sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often.
- Add maraschino cherry juice, vanilla extract, and a pinch of salt. Beat in until well combined.
- If you want a pink color, add a bit of food coloring.
- Once the cakes are cool, place one layer on a serving plate. Spread frosting over the first layer, then top with the second layer.
- Frost the top and sides of the cake with the remaining frosting.
- Garnish the top of the cake with whole maraschino cherries just before serving.
- Serve the cake at room temperature for best flavor and texture. Enjoy your homemade Cherry Maraschino Cake!
How to serve Cherry Maraschino Cake
Slice with a long, warm knife for clean edges and reveal the pale, tender crumb flecked with cherry jewels. Serve each piece on a simple plate so the pink frosting and glossy cherries can speak for themselves. Pair with lightly brewed black tea, a gentle espresso, or a small glass of dessert wine to echo the cherry notes.
How to store Cherry Maraschino Cake
Store the frosted cake loosely covered at room temperature for up to 2 days, away from direct sunlight. For longer keeping, refrigerate in an airtight cake carrier for up to 5 days; allow the cake to come back to room temperature before serving to restore its tenderness. If wrapped tightly, slices can be frozen for up to one month—thaw overnight in the refrigerator and bring to room temperature before enjoying.
Tips to make Cherry Maraschino Cake
- Drain cherries well and pat dry before chopping to avoid excess moisture that can weigh down the batter.
- Fold cherries in gently to preserve air in the batter; overmixing will yield a denser cake.
- If you don’t have buttermilk, make a substitute with 1 tablespoon lemon juice or vinegar plus enough milk to equal 1 cup; let sit 5 minutes.
- Use room-temperature ingredients for a smoother batter and better emulsion.
- For an extra almond accent, brush each cooled cake layer with a teaspoon of cherry juice or a splash of almond liqueur before frosting.
Variations
- Almond-Cherry Layer: Fold in 1/2 cup sliced toasted almonds for crunch and toastiness.
- Marbled Cherry Swirl: Reserve 1/4 cup of batter, tint it pink, and swirl through the pan before baking for a marbled interior.
- Light Whipped Cream Frosting: Replace the buttercream with stabilized whipped cream flavored with cherry juice for a lighter finish (best consumed same day).
FAQs
Q: Can I use fresh cherries instead of maraschino cherries?
A: Fresh cherries will change the flavor profile—less syrupy sweetness and more tartness. If using fresh, pit and chop them, and consider macerating with a little sugar to draw out juices. You may want to reduce the added cherry juice accordingly.
Q: My cake sank slightly in the center—what happened?
A: A sunken center can be caused by underbaking, opening the oven door too early, or too much leavening. Test for doneness with a toothpick and avoid jostling or opening the oven in the last 10 minutes of baking.
Q: How do I prevent the frosting from becoming too runny from the cherry juice?
A: Add the cherry juice slowly to the buttercream and beat thoroughly; if it becomes too loose, add more sifted powdered sugar 1/4 cup at a time until you reach the desired consistency. Chill briefly to firm up if needed.
Q: Can I make this cake gluten-free?
A: Yes—substitute a 1:1 gluten-free flour blend that contains xanthan gum and follow the recipe as written. Texture may vary slightly, but the cherry character will remain.
Conclusion
This Cherry Maraschino Cake is a small, ritualized pleasure—an exercise in patience and brightness that rewards gentle craft with each slice. For an additional take on this nostalgic dessert, compare techniques and presentation ideas with this Maraschino Cherry Cake – Just so Tasty recipe, or explore another well-loved version at Maraschino Cherry Cake – The Country Cook. Baking asks us to slow down; in that stillness, sweetness deepens and patience becomes the most graceful ingredient.
Cherry Maraschino Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in almond extract.
- Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in maraschino cherry juice and chopped cherries.
- If desired, add a few drops of food coloring to reach the pink color.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a large bowl, beat the butter until creamy.
- Gradually add powdered sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often.
- Add maraschino cherry juice, vanilla extract, and a pinch of salt. Beat in until well combined.
- If you want a pink color, add a bit of food coloring.
- Once the cakes are cool, place one layer on a serving plate. Spread frosting over the first layer, then top with the second layer.
- Frost the top and sides of the cake with the remaining frosting.
- Garnish the top of the cake with whole maraschino cherries just before serving.