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Cherry Maraschino Cake

A delightful cake featuring maraschino cherries in an almond-scented batter, crowned with silky buttercream frosting, perfect for celebrations and quiet gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake 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 Drain and pat dry before chopping.
  • a few drops pink or red food coloring (optional) Adjust for desired color.
Frosting Ingredients
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tablespoons maraschino cherry juice
  • 1 teaspoon vanilla extract
  • a pinch salt
  • whole maraschino cherries with stems (for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in almond extract.
  6. Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
  7. Stir in maraschino cherry juice and chopped cherries.
  8. If desired, add a few drops of food coloring to reach the pink color.
  9. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  2. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
  1. In a large bowl, beat the butter until creamy.
  2. Gradually add powdered sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often.
  3. Add maraschino cherry juice, vanilla extract, and a pinch of salt. Beat in until well combined.
  4. If you want a pink color, add a bit of food coloring.
  5. Once the cakes are cool, place one layer on a serving plate. Spread frosting over the first layer, then top with the second layer.
  6. Frost the top and sides of the cake with the remaining frosting.
  7. Garnish the top of the cake with whole maraschino cherries just before serving.

Notes

Store loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For long-term storage, slices can be frozen for up to one month.