The Best Maraschino Cherry Cake
This cherry cake ia Valentine tradition in my house. It's one of those once-a-year treats we look forward to every February.
Print Recipe
Equipment
- Mixing bowls
- Strainer
- Cutting board
- Knife
- rubber scraper
- Stand or hand mixer
- Heart cake pans (or 8-inch cake pans)
- oven
- Cooling rack
Ingredients
Cherry Cake
- 3/4 cup unsalted butter softened
- 1 1/3 cup granulated sugar
- 3 cups all flour
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup cherry juice + 3 tbsp for frosting from a 10 ounce jar of maraschino cherries - Be sure to set aside cherry juice for frosting; if there is not enough, add water or milk t reach 2/3 cup
- 1/2 cup buttermilk
- 1 tbsp vanilla extract
- 1 tsp cherry extract optional, ore a more intense cherry flavor
- 6 large egg whites
- About 20 cherries cut in half
Cherry Buttercream Frosting
- 4 stick butter softened
- 8 cups confectioners sugar
- 2 tsp vanilla
- 1/2 cup cherry juice
- 2-4 tbsp heavy cream
- 1/2 tsp cherry extract if desired
Instructions
Cherry Cake
- Preheat oven to 350 degrees and spray pans with baking spray.
- In a medium bowl, whisk together 3cups all purpose, 1 1/2 tablespoons baking powder, and 1/2 teaspoon salt. Set aside.
- Add 3/4 cup cherry juice, 1/2 cup buttermilk, 1 tablespoon of vanilla extract, and 1 teaspoon cherry extract (if desired) to a two cup measuring cup.
- In a large bowl, beat together softened butter and 1 1/3 cups sugar until light and fluffy.
- Add flour mixture and cherry liquid in alternating batches, beginning and ending with the flour.
- In a small bowl, beat egg whites for 6-8 minutes until stiff peaks form.
- Gently fold in the egg whites.
- Pour into prepared pans and bake at 350 degrees for 23-26 minutes until edges begin to pull away from he pan and top spring back when touched lightly.
- Allow to cool in pans for ten minutes. Then transfer to a wire rack to cool completely.
Cherry Buttercream Frosting
- In the bowl of a stand mixer, cream 4 sticks butter until light and fluffy.
- Add 3 cups confectioners sugar and mix until combined.
- Add 2 teaspoons vanilla,1/2 cup cherry juic, and 1/2 teaspoon cherry extract (if using) and mix well.
- Add 3 more cups of confectioners sugar, scraping down the bowl as needed.
- Add 2-4 tablespoons of heavy cream and remaining confectioners sugar to reach desired consistency and sweetness.
Assemble the Cake
- Spread frosting on the top of one cake. Sprinkle with cherries cut in half.
- Top with other cake.
- Frost the sides and top of the cake. Using a piping bag to add decorations, as desired.
- Sprinkle with Valentine's Day sprinkles.
Notes
Store in the refrigeration for up to 5 days.
Add mini chocolate chips to the batter if you want a chocolate cherry cake.
Every brand and bag of confectioners sugar is different. Some are sweeter than others. That's why I give ranges for some ingredients. This is your cake, so be sure to taste the buttercream and make it the way you like it.
You can also bake this cake in a 9 X 13 pan (bake for about 30 minutes) or make 24 cupcakes (bake for about 14-16 minutes).
The cherry extract s entirely optional. It will give your cake a slightly more intense flavor, but do not add too much or it will taste artificial.
Cake Mix Option: To make this cake even easier start with a box of French Vanilla or White Cake Mix. Follow this directions on the box, but substitute cherry juice for the water (following the directions above of adding water or additional milk if necessary). Add 1 tablespoon vanilla and 1 teaspoon cherry extract (if desired), and bake as directed. Equally delicious! No-one will even know you started with a box.
Add mini chocolate chips to the batter if you want a chocolate cherry cake.
Every brand and bag of confectioners sugar is different. Some are sweeter than others. That's why I give ranges for some ingredients. This is your cake, so be sure to taste the buttercream and make it the way you like it.
You can also bake this cake in a 9 X 13 pan (bake for about 30 minutes) or make 24 cupcakes (bake for about 14-16 minutes).
The cherry extract s entirely optional. It will give your cake a slightly more intense flavor, but do not add too much or it will taste artificial.
Cake Mix Option: To make this cake even easier start with a box of French Vanilla or White Cake Mix. Follow this directions on the box, but substitute cherry juice for the water (following the directions above of adding water or additional milk if necessary). Add 1 tablespoon vanilla and 1 teaspoon cherry extract (if desired), and bake as directed. Equally delicious! No-one will even know you started with a box.
Servings: 12