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Vintage Maraschino Cherry Cake with Pink Cream Cheese Frosting

Close-up of a moist slice of 3-layer cherry cake featuring yellow sponge, pink cherry filling, and pink frosting.
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Create a nostalgic, bakery-style Maraschino Cherry Cake from scratch. This recipe delivers a moist, pink crumb bursting with cherry flavor and is topped with a rich, tangy cherry cream cheese frosting, making it perfect for birthdays or celebrations.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup maraschino cherry juice (reserved from the jar)
  • 1/2 cup chopped maraschino cherries, drained
  • 1/4 cup maraschino cherries, halved (for garnish)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon almond extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, mix the milk and maraschino cherry juice together.
  5. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the chopped, drained maraschino cherries.
  7. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and 1/2 cup butter together until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the almond extract and beat until light and fluffy.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  11. Frost the top and sides of the entire cake with the remaining cream cheese frosting. Garnish the top with the halved maraschino cherries.

Notes

  • For the best pink color, use the juice from a jar of high-quality maraschino cherries.
  • If you want an extra moist crumb, substitute 1/4 cup of the milk with buttermilk.
  • Chill the frosted cake for at least 30 minutes before slicing for cleaner cuts.

Nutrition

Find it online: https://blissbatter.com/maraschino-cherry-cake-recipe-from-scratch/