Dessert

Maraschino Cherry Cake Recipe

ByThomas Greene October 28, 2025October 28, 2025

Introduction

This Maraschino Cherry Cake is a delightful, moist dessert bursting with cherry flavor and almond aroma. Its light texture and beautiful presentation make it perfect for special occasions or any time you want a charming treat.

A slice of light pink cake on a clear glass plate, with two visible layers of moist, fluffy cake separated by a thick layer of smooth pink frosting. The top layer is covered with the same pink frosting, spread in soft, wavy patterns, and decorated with shiny, bright red cherry pieces scattered on top. A small piece of cherry rests near the plate's edge. The setting has a white marbled background that contrasts with the cake's colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups sifted cake flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening (such as Crisco)
3/4 cup whole milk (evaporated or buttermilk preferred)
1/4 cup maraschino cherry juice
1 teaspoon vanilla extract
2 teaspoons almond extract
4 egg whites (unbeaten)
1/2 cup chopped maraschino cherries, blotted dry
Optional: 1/2 cup chopped pecans or walnuts

Butter Cream Frosting:

4 cups powdered sugar
4 tablespoons butter
1 teaspoon almond extract
8 tablespoons cherry juice or milk (to make spreading consistency)
Optional: 1-2 drops red food coloring for deeper color

7-Minute Cooked Frosting (alternative):

1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cream of tartar
2 egg whites
3 tablespoons water
1 teaspoon vanilla extract
Optional: 2 drops red food coloring

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch heart-shaped pans or another pan shape of your choice.
Step 2: In a large bowl, whisk together the sifted cake flour, sugar, baking powder, and salt. Add the vegetable shortening to this mixture and set aside.
Step 3: In a separate bowl, combine the milk, maraschino cherry juice, vanilla extract, and almond extract.
Step 4: Pour the liquid mixture into the flour and shortening bowl. Using an electric mixer, beat together for about 2 minutes until well blended.
Step 5: Add the unbeaten egg whites and beat for an additional 2 minutes until smooth and fluffy.
Step 6: Gently fold in the chopped maraschino cherries (and nuts if using).
Step 7: Divide the batter evenly into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: For a sheet cake, bake about 45 minutes; for a bundt pan, bake 55 to 60 minutes. Adjust baking time as needed.
Step 9: To make the Butter Cream Frosting, beat butter with powdered sugar gradually, adding cherry juice or milk until light and fluffy. Stir in almond extract and optional food coloring.
Step 10: For the 7-Minute Cooked Frosting alternative, combine sugar, salt, cream of tartar, egg whites, and water in a heavy-duty pot. Beat constantly over low heat for 7 minutes until stiff peaks form. Remove from heat, then stir in vanilla and optional food coloring.
Step 11: Frost the cooled cakes and decorate with extra maraschino cherries as desired.

Tips & Variations

Use evaporated or buttermilk instead of regular milk for added richness and tenderness.
Chill maraschino cherries on paper towels to avoid excess moisture in the batter.
Substitute walnuts or pecans for extra crunch and flavor.
Try round or bundt pans if you don’t have heart-shaped pans; adjust baking times accordingly.
Add a drop or two of red food coloring to the frosting for a vivid, festive look.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow cake to come to room temperature before serving. Keep frosting-covered cakes in an airtight container to prevent drying. Leftovers can be gently reheated in a microwave for a few seconds or enjoyed chilled.

How to Serve

A close-up view of a single slice of cake on a clear glass plate, placed on a white marbled surface. The slice has two visible layers: the bottom and top layers consist of light pink, moist, and spongy cake, with a creamy, smooth pink frosting layer in the middle. The top is covered with a thick, soft layer of light pink frosting with a fluffy texture, decorated with bright red cherry pieces scattered unevenly. A small piece of cherry and frosting sits near the cake slice on the plate. The whole scene has soft natural lighting highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the cake flour with a gluten-free flour blend designed for baking. Be sure to check the blend’s instructions for the best results, as textures may vary.

What if I don’t have maraschino cherry juice?

If maraschino cherry juice is unavailable, you can use a mix of cherry syrup or a mild fruit juice like cranberry or pomegranate diluted with a little water, but the flavor will be less distinct.