Maraschino cherry cake is a made-from-scratch vintage cake that is light in texture with a sweet cherry flavor from chopped maraschino cherries and maraschino cherry juice. Bake as a sheet cake or layer cake and frost with your favorite frosting!
Maraschino Cherry Cake
Maraschino cherry cake is a made-from-scratch vintage cake full of sweet cherry flavor. This recipe originated from my Grandma’s recipe files and dates to the 1950’s. This cake gets its sweet cherry flavor from chopped maraschino cherries and it’s pink color from maraschino cherry juice. Maraschino cherries are sweet pitted cherries preserved in a sugar syrup and first were manufactured in the 1920’s in the U.S. They were very popular to use in baked goods and desserts like this cake.
In addition to the sweet cherry flavor, this maraschino cherry cake has a light texture from using cake flour, which creates a more delicate crumb. Beaten egg whites are used for this cake instead of the whole egg, which makes the cake extra fluffy. If you are a cherry lover, this old-fashioned cake is just for you!
How to Make Maraschino Cherry Cake
This cake can either be baked as a sheet cake or in two – eight inch layers and has 12 large servings, or 16 smaller servings. Frost with your favorite frosting, such as an old-fashioned 7-minute frosting for the ultimate, nostalgic cake!
Ingredients
- 10 Tablespoons softened unsalted butter
- 1 1/4 cups granulated sugar
- 1/2 cup maraschino cherry juice, reserve from a 12 oz. bottle
- 2 1/4 cups cake flour
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup cold water
- 4 egg whites, beaten stiff
- 1 (12) oz. bottle maraschino cherries without stems, finely chopped
Instructions
Cream 10 tablespoons softened unsalted butter and 1 1/4 cups granulated sugar until light and creamy. Sift the dry ingredients of 2 1/4 cups cake flour, 3 teaspoons baking soda, and 1/2 teaspoon salt. Add the dry ingredients alternately with the 1/2 cup maraschino cherry juice,(from a 12-oz bottle) and 1/4 cup cold water. Fold in the 4 egg whites, that are stiffly beaten, followed by 1 (12 oz) bottle maraschino cherries without stems, chopped. Pour the batter evenly into 2-8” round cake pans that are lined with parchment paper or a 9×13 pan. Bake at 350℉ for 35-40 minutes. Cool cake on wire rack and then frost with your favorite frosting.
Tips for Maraschino Cherry Cake
- Makes 12 large slices or 16 smaller slices
- Store cake in an airtight container for up to 3 days at room temperature; cake will freeze up to 45 days if sealed well
Made this recipe? Comment or rate below or on Instagram or Pinterest!
Want more cake recipes?
Maraschino Cherry Cake
Equipment
- 8" round cake pans
- parchment paper mixer
- mixing bowls of various size
Ingredients
- 10 Tablespoons softened unsalted butter
- 1 1/4 cups granulated sugar
- 1/2 cup maraschino cherry juice, reserved from a 10oz. bottle
- 2 1/4 cups cake flour
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup cold water
- 4 egg whites, beaten stiff
- 1 – 12 oz bottle maraschino cherries without stems, finely chopped
Instructions
- Cream 10 Tablespoons softened unsalted butter and 1 1/4 cups granulated sugar until light and creamy.
- Sift the dry ingredients of 2 1/4 cups cake flour, 3 teaspoons baking soda, and 1/2 teaspoon salt.
- Add the dry ingredients alternately with the 1/2 cup maraschino cherry juice,(from a 12-oz bottle) and 1/4 cup cold water.
- Fold in 4 egg whites, that are stiffly beaten, followed by 1 – 12 oz bottle maraschino cherries without stems, chopped.
- Pour the batter evenly into 2-8” round cake pans that are lined with parchment paper or a 9×13 pan. Bake at 350℉ for 35-40 minutes.
- Cool cake on wire rack and then frost with your favorite frosting.
Notes
- Makes 12 large slices or 16 smaller slices
- Store cake in an airtight container for up to 3 days at room temperature; cake will freeze up to 45 days if sealed well
Leave a Reply