Recipe: Vintage Maraschino Cherry Cake with Pink Buttercream Frosting 🍒

There’s something undeniably nostalgic about the look of a cherry-topped cake. Maybe it’s the vibrant pink frosting, maybe it’s the glossy maraschino cherries lined up like crown jewels—or maybe it’s the memory of childhood birthdays, family potlucks, and vintage cookbooks tucked away on grandma’s shelf. Whatever it is, this Vintage Maraschino Cherry Cake taps into all those cozy vibes while delivering big on flavor, texture, and fun.

In this post, I’m going to share the story behind this beauty, my tips for perfecting the layers, and, of course, a step-by-step guide to making it at home. Whether you’re looking for an easy homemade cake recipe or just something fun and festive for your next celebration, this one’s a keeper.

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The Story Behind This Cherry-Licious Cake

When I was little, my grandmother had a recipe box filled with hand-written index cards. I used to sift through them like treasure maps, looking for the most colorful or curiously named treats. One day, I found one labeled “Pink Cherry Cake – Harold’s Favorite!” in her curly script.

We made it that afternoon, using a jar of maraschino cherries and a cloud of pink frosting. The cake turned out tall, fluffy, and impossibly cheerful. I’ll never forget the way my grandfather lit up when he saw it. Since then, this cake has become my go-to when I want to channel those warm, vintage kitchen vibes.

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What Makes This Cake Special?

This isn’t just a cake that looks pretty—it’s packed with flavor. The vanilla butter cake layers are light and tender, while the cherry filling adds a sweet-tart pop. The star, though, is the homemade maraschino cherry buttercream. It’s creamy, tangy, and tinted the perfect shade of retro pink. And those cherries on top? A playful throwback that’ll make everyone smile.

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Let’s Talk Ingredients

Here’s what you’ll need for this delightful dessert. I’ve included a few notes on substitutions, too!

🧁 For the Cake Layers:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temp
• 1 tbsp vanilla extract
• 1 cup whole milk, room temp
• Optional: 1 tbsp maraschino cherry juice (for added cherry flavor)

Substitute tip: You can use cake flour instead of all-purpose for an even lighter crumb. Just use 2 ¾ cups and reduce the baking powder slightly.

🍒 For the Cherry Filling:

• ¾ cup maraschino cherries, chopped
• ¼ cup cherry preserves or seedless raspberry jam
• 1 tbsp cornstarch
• 1 tbsp water

Flavor twist: Add a splash of almond extract to the filling for extra depth.

🍰 For the Pink Cherry Buttercream:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 5 cups powdered sugar, sifted
• 3–4 tbsp maraschino cherry juice
• 1 tsp vanilla extract
• A pinch of salt
• Optional: pink food coloring (if you want a more vivid pink)

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Step-by-Step Cake Assembly Guide

Let’s get to baking! Here’s how to bring this vintage beauty to life.

Step 1: Prepare Your Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper for easy removal.

Pro tip: Use baking strips or wrap the pans with wet paper towels and foil to get flat, even layers!

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Step 2: Make the Cake Batter

In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 3–5 minutes).

Add the eggs one at a time, mixing well after each. Stir in the vanilla extract—and the cherry juice if using.

With the mixer on low, alternate adding the flour mixture and milk, starting and ending with flour. Mix just until combined.

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Step 3: Bake the Cakes

Divide the batter evenly between the prepared pans. Smooth the tops with an offset spatula.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn the cakes out onto wire racks to cool completely.

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Step 4: Make the Cherry Filling

In a small saucepan, combine chopped maraschino cherries and preserves. In a separate cup, mix the cornstarch and water to make a slurry, then stir it into the cherry mixture.

Heat over medium, stirring constantly until it thickens—about 5 minutes. Let it cool completely before using.

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Step 5: Whip Up the Cherry Buttercream

Beat the butter until smooth and creamy. Add half of the powdered sugar and mix on low until combined.

Add cherry juice, vanilla, and salt, then beat in the rest of the sugar. Increase speed and whip until fluffy. Add a few drops of food coloring if desired.

Texture tip: If the frosting is too thick, add more cherry juice or a splash of milk. Too thin? Add more powdered sugar.

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Step 6: Assemble the Cake

Level the cake layers if needed. Place the first layer on a cake stand, spread a thin layer of frosting, then spoon over a bit of the cooled cherry filling.

Repeat with the next two layers, then frost the top and sides of the cake. Use an offset spatula or bench scraper for smooth sides.

Pipe a border on top if you like, then decorate with whole maraschino cherries for that classic look.

Decorating idea: Roll the edge of the cake in sanding sugar for extra sparkle (just like in the photo!).

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Tips for Success (and Fun Variations!)

• Make Ahead: The cake layers and filling can be made a day ahead and stored in the fridge. Just bring them to room temp before assembling.
• Cherry-Lovers’ Version: Fold ½ cup chopped cherries into the cake batter for more bursts of cherry flavor.
• Add Crunch: Sprinkle crushed toasted almonds between the layers for texture.
• Cupcake Twist: Turn this recipe into 24 cupcakes. Bake for 18–20 minutes and top each with a cherry.

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Why You’ll Fall in Love With This Cake

This is more than just a pretty pink cake—it’s a slice of joy. Every bite is sweet, fluffy, and full of charm. It’s the kind of dessert that makes people say, “Wow, did you really make that?” And yes—you really did.

Whether you’re celebrating a birthday, hosting a tea party, or just want a baking project with retro flair, this vintage maraschino cherry cake is a guaranteed crowd-pleaser.

And don’t forget—follow us on Pinterest for more delicious recipes like this one:
👉 https://www.pinterest.com/memorecipes1/

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Creating the Perfect Texture: Fluffy, Buttery, Dreamy

Texture is everything when it comes to cake. If you’ve ever bitten into a cake that was dry, too dense, or just… meh—you know how disappointing that can be. Here’s how to make sure your maraschino cherry cake layers stay soft, light, and irresistible every time:

💡 Texture Tips:

• Room Temperature Ingredients: Seriously, this matters more than you think. Cold eggs or milk can cause the batter to separate and bake unevenly.
• Don’t Overmix: Once the flour goes in, mix gently. Overworking the batter activates gluten and makes the cake dense.
• Use Fresh Baking Powder: If yours is over 6 months old, grab a new can. It’s the key to that beautiful rise.
• Weigh Your Flour: If you scoop directly from the bag, you might be packing too much in. Use a kitchen scale (315g = 2 ½ cups of all-purpose flour).

And if you’re going for an ultra-moist cake, you can brush each layer with a bit of cherry syrup before assembling. Just a tablespoon or two will do—it’s like giving the cake a little love letter.

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Flavor Variations: Take This Recipe and Make It Yours

Part of what I adore about this cake is how versatile it is. You can tweak it slightly and come up with something totally unique that still keeps that nostalgic feel.

✨ Creative Variations to Try:

• Cherry Almond Cake: Add 1 tsp almond extract to the batter and filling. Almond and cherry are a dreamy combo!
• Chocolate Cherry Delight: Swap out ⅓ of the flour for unsweetened cocoa powder. The cherry frosting on a chocolate base? Heaven.
• Tropical Cherry Cake: Fold in crushed pineapple to the filling for a pineapple-cherry jam layer.
• Cherry Limeade Cake: Add a splash of fresh lime juice to the frosting and a little lime zest to the cake batter. It’s tart, sweet, and summery.

Have a personal twist in mind? Go for it. This recipe is incredibly forgiving and loves a little experimentation.

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Serving Suggestions: How to Present It Like a Showstopper

I love cakes that make people gasp when they walk into a room. And this one? It’s got that kind of presence.

To make your cake the centerpiece it deserves to be, here are some ideas:

🍒 Presentation Ideas:

• Decorate with a Cherry Garland: Line the top edge of the cake with maraschino cherries like a crown, just like in the photo.
• Add Sparkle: Dust the top with a little edible glitter or sanding sugar. It gives the cake a gorgeous shimmer.
• Use a White Cake Stand: The pink and red hues pop against a neutral background.
• Add Fresh Flowers: Want something a little less retro and a little more garden party? Top with a few food-safe edible flowers like pansies or roses.

For parties, I like to serve this cake with a scoop of vanilla ice cream or even a little cherry sorbet for extra flair. And if you’re going full vintage, pour yourself a glass of pink lemonade or a cherry cola to match.

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Troubleshooting: Common Cake Questions Answered

Let’s be honest—baking doesn’t always go perfectly. Here’s a little troubleshooting guide to help you out if things don’t look quite like the picture.

❓Why did my cake sink in the middle?

• Most likely, the cake was underbaked. Use a toothpick to check for doneness and leave the oven closed until the minimum bake time has passed.

❓Why is my frosting too runny?

• Too much cherry juice! Start with 2 tbsp and add more only if needed. You can always thicken it up with more powdered sugar.

❓Why do my cake layers crack or dome?

• That’s often from baking at too high a temperature. Try reducing your oven temp by 10–15°F or use baking strips around your pans.

❓Can I make this cake gluten-free?

• Yes! Use a gluten-free all-purpose baking blend (one that includes xanthan gum), and add an extra egg to help with structure.

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Storage Tips: Keep It Fresh and Fabulous

If you’ve got leftovers (which, let’s be honest, might not happen!), here’s how to keep them just as lovely the next day.

🧊 Storage Tips:

• Room Temp: Keep covered in a cake dome or airtight container for up to 2 days.
• Fridge: Wrap slices tightly in plastic wrap. Will stay fresh for 4–5 days. Let it come to room temp before serving for the best texture.
• Freezer: Freeze unfrosted cake layers for up to 3 months. Just thaw overnight and frost fresh.

Freezer Pro Tip: You can even freeze frosted slices! Just place them on a parchment-lined tray until solid, then wrap in foil and store in a zip-top bag.

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Pin It and Share the Love

Want to save this cherry delight for later? Be sure to pin it and follow me for more heartwarming, nostalgic bakes like this.

🌸 Follow on Pinterest:
https://www.pinterest.com/memorecipes1/

And if you bake it, tag me—I’d love to see your version. Whether you went full vintage or added your own flair, this cake is meant to be shared.

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Final Thoughts: A Cake That Brings Back Memories (and Makes New Ones)

There’s just something magical about recipes that have history. This Vintage Maraschino Cherry Cake isn’t just about ingredients—it’s about emotion. It’s about remembering grandma’s kitchen, old-school cookbooks, Sunday suppers, and pink-frosted cakes sitting proudly on the counter.

But it’s also about creating new memories. Maybe this becomes the cake your kids request every birthday. Or the one you make for brunch with your best friends. Or just something pretty and pink to brighten a rainy day.

Whatever it becomes for you, I hope you enjoy every bite of it—because this isn’t just dessert. It’s a slice of joy.

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❤️ Loved this recipe? Try one of these next:

• Retro Pineapple Upside-Down Cake
• Old-Fashioned Chocolate Mayonnaise Cake
• Lemon Raspberry Layer Cake

Thank you so much for baking with me. Until next time—
Happy baking, and don’t forget the cherries on top 🍒💕

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If you enjoyed this post, be sure to follow for more vintage dessert recipes and baking stories. Pinterest is where I pin my favorite inspiration!
👉 https://www.pinterest.com/memorecipes1/

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