This homemade maraschino cherry cake has a tender, buttery crumb, a lovely pink hue, and a bright cherry flavor. The cake combines chopped maraschino cherries with maraschino juice in both the batter and the frosting. While you can turn it into a layer cake, I enjoy the simplicity of baking it in a 9×13-inch pan. The moist crumb, pretty color, and pronounced cherry flavor make this cake a favorite.
I enjoy baking with maraschino cherries because they naturally tint desserts a pretty pink and add sweet cherry flavor. This cake is perfect for Valentine’s Day or any time you want a show-stopping dessert. The cake is not overly sweet, and a touch of almond extract complements the cherry notes.
Maraschino Cherry Cake from Scratch
This recipe is inspired by a classic white cake but uses only egg whites for a lighter texture. It takes a bit more effort than a boxed mix, but the flavor and texture are worth it. Start by sifting the cake flour, baking powder, baking soda, and salt, then whisk them together. Cake flour yields a softer, more delicate crumb, and sifting helps remove lumps and evenly distribute the leaveners.
In a separate bowl, cream together softened butter and sugar until light and fluffy—this aerates the batter and helps the cake rise. Beat in the egg whites one at a time, then add the vanilla and almond extracts for flavor. Mix in the maraschino cherry juice to color and flavor the batter. Sour cream keeps the cake moist and tender; add it alternately with the dry ingredients (about a third at a time) to ensure an even batter. Finally, gently fold in the chopped maraschino cherries and the batter is ready to bake.
Cherry Frosting
The buttercream is flavored and tinted with maraschino cherry juice for a soft pink frosting. It’s silky, sweet, and light. If you prefer a deeper pink, add a drop or two of red food coloring, but the cherry juice alone often creates a lovely color.
Baking Tips & Tricks
- Bring butter, egg whites, and sour cream to room temperature before mixing so ingredients combine smoothly without overmixing.
- I used two 12 oz (340 g) jars of maraschino cherries to have extra for decorating; if you don’t plan to top each slice with a cherry, one 12–16 oz jar should be enough.
- If you don’t have cake flour, make a substitute: measure 2 1/2 cups all-purpose flour, remove 1/3 cup of it, and replace that amount with 1/3 cup cornstarch. Sift together three times. Do not swap cake flour and all-purpose flour 1:1 without this adjustment.
- Make a cherry chip cake variation by replacing the 20 chopped maraschino cherries with 1 cup mini chocolate chips; regular chips may sink during baking.
- Once cooled, the unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting.
To turn this recipe into a cherry layer cake:
- Grease and flour two 8-inch round cake pans, or line bottoms with parchment and grease and flour the sides.
- Divide the batter between the two pans.
- Bake at 350°F (175°C) on the middle rack for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the cakes feel slightly firm to the touch.
- Cool in the pans for 15 minutes, then invert and finish cooling on a rack.
- Double the frosting to have enough to fill and frost the layers, sides, and top.
More Cake Recipes to Love
- Chocolate Sheet Cake
- Perfect White Cake Recipe
- Easy Red Velvet Cake
- Banana Cake with Cream Cheese Frosting
Maraschino Cherry Cake
30 mins
30 mins
2 hrs
3 hrs
15 pieces
Ingredients
Cherry Cake
- 2 1/2 cups cake flour*, not self-rising
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 large egg whites (discard the yolks)
- 1/2 cup maraschino cherry juice
- 2/3 cup sour cream
- 20 maraschino cherries, finely chopped
Maraschino Cherry Frosting
- 3/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- 3–4 cups powdered sugar
- 3–4 tablespoons maraschino cherry juice
Instructions
Maraschino Cherry Cake
- Preheat the oven to 350°F and position the rack in the middle.
- Lightly grease a 9×13-inch metal cake pan and dust with flour.
- In a large bowl, sift together the cake flour, baking powder, baking soda, and salt, then whisk to combine.
- In a separate large bowl, beat the butter and sugar until fluffy.
- Add the vanilla and almond extracts, then beat in the egg whites one at a time.
- Mix in the maraschino cherry juice.
- With the mixer on low, beat in about one-third of the sour cream, followed by one-third of the flour mixture. Scrape the bowl, and repeat until all are incorporated.
- Gently fold in the chopped cherries with a rubber spatula.
- Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick comes out clean and the cake feels slightly firm to the touch.
- Allow the cake to cool completely before frosting.
Cherry Frosting
- Beat the butter in a large bowl until soft and fluffy.
- Add the salt.
- Beat in the powdered sugar 1 cup at a time, alternating with 1 tablespoon of maraschino juice until you reach the desired sweetness and consistency.
- Frost the cooled cake, slice into pieces, and optionally top each piece with a maraschino cherry.
Notes
Nutrition information is based on one slice when the cake is cut into 15 pieces.
Unfrosted cake can be stored at room temperature up to 24 hours. Frosted cake should be stored in an airtight container; keep refrigerated after 12 hours and bring to room temperature before serving.
Nutrition
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