Description
This Vintage Maraschino Cherry Cake offers a moist and fluffy texture with a delightful burst of flavor from maraschino cherries, making it perfect for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- ½ cup maraschino cherry juice
- ½ cup milk
- 2 teaspoons vanilla extract
- ¾ cup maraschino cherries, chopped
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons maraschino cherry juice (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk (if needed for consistency)
- Whole maraschino cherries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- Mix the flour, baking powder, and salt in a medium bowl. Set it aside for later.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and maraschino cherry juice.
- Incorporate the flour mixture in three parts, alternating with the milk. Mix gently until just combined.
- Fold in the chopped maraschino cherries into the batter.
- Bake the batter evenly between the prepared pans for 25-30 minutes.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare frosting by beating the softened butter until creamy, then gradually add powdered sugar and mix until smooth.
- Assemble by spreading frosting over the first cake layer, placing the second layer on top, and frosting the entire cake. Garnish with whole maraschino cherries.
Notes
Use room temperature ingredients for the best texture and don’t overmix the batter to avoid a tough cake.