Description

This Maraschino Cherry Cake is a moist and flavorful dessert featuring a tender cake crumb with the subtle almond and cherry essence. The cake incorporates chopped maraschino cherries and is paired perfectly with a creamy buttercream frosting or a light 7-minute cooked frosting, making it a delightful treat for any occasion.

Ingredients

Scale

Cake

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 (e.g., Crisco)
3/4 cup whole milk (preferably evaporated or buttermilk)
1/4 cup maraschino cherry juice
1 teaspoon vanilla extract
2 teaspoons almond extract
4 egg whites (unbeaten)
1/2 cup chopped maraschino cherries (15 to 18 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 a spreadable frosting)
Optional: 1-2 drops red food coloring

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

Preheat the oven: Set your oven to 350°F (175°C) and grease and flour two 9-inch heart-shaped pans. Alternatively, you may use round pans, a sheet pan, or a bundt pan as noted in later steps.
Mix dry ingredients and shortening: 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.
Combine wet ingredients: In a separate bowl, mix together the whole milk, maraschino cherry juice, vanilla extract, and almond extract until blended.
Combine wet and dry mixtures: Pour the wet mixture into the bowl with the shortening and flour mixture. Using an electric mixer, beat all ingredients together for 2 minutes until evenly blended.
Add egg whites: Add the unbeaten egg whites to the batter and beat for an additional 2 minutes, ensuring a smooth batter.
Fold in cherries: Gently fold in the chopped maraschino cherries and optional nuts if using, taking care not to overmix and deflate the batter.
Pour and bake: Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Alternate pan baking times: If baking as a sheet cake, extend baking time to about 45 minutes. For bundt pans, bake for 55 to 60 minutes.
Prepare Butter Cream Frosting: In a deep bowl, beat the butter and powdered sugar together slowly while adding cherry juice (or milk) until light, fluffy, and spreadable. Stir in almond or vanilla extract and add more liquid if necessary to achieve the desired consistency. Add red food coloring if desired.
Prepare 7-Minute Cooked Frosting (Alternative): In a heavy-duty 3-quart pot, combine sugar, salt, cream of tartar, egg whites, and water (exclude vanilla for now). Place over low heat and beat constantly with an electric mixer for 7 minutes until the mixture forms stiff, fluffy peaks.
Finish 7-minute frosting: Remove from heat, stir in vanilla extract and optional red food coloring. Use immediately to frost the cooled cake.
Decorate: Frost the cooled cake with your choice of frosting and garnish with whole maraschino cherries as decoration.

Notes

Heart-shaped pans add a festive touch, but round pans, sheet pans, or bundt pans can be used with adjusted baking times.
For a moist cake, using evaporated or buttermilk instead of regular whole milk is recommended.
Chopped pecans or walnuts can be added for texture and flavor if desired.
The red food coloring in frosting is optional to enhance the cherry theme visually.
Use the toothpick test to check doneness; a clean toothpick means the cake is fully baked.

Prep Time: 20 minutes
Cook Time: 30 minutes (standard pans), up to 60 minutes (bundt pan)
Category: Dessert
Method: Baking
Cuisine: American

Keywords: maraschino cherry cake, cherry cake recipe, almond cherry cake, homemade cherry cake, heart shaped cake, cherry dessert