Description
Vintage Maraschino Cherry Cake with fluffy vanilla layers, cherry filling, and pink cherry buttercream frosting—a nostalgic classic perfect for birthdays and celebrations.
Ingredients
Scale
- 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 temperature
- 1 tbsp vanilla extract
- 1 cup whole milk, room temperature
- Optional: 1 tbsp maraschino cherry juice
- ¾ cup maraschino cherries, chopped (for filling)
- ¼ cup cherry preserves or seedless raspberry jam
- 1 tbsp cornstarch
- 1 tbsp water
- 1 ½ cups (3 sticks) unsalted butter, softened (for frosting)
- 5 cups powdered sugar, sifted
- 3–4 tbsp maraschino cherry juice
- 1 tsp vanilla extract (for frosting)
- A pinch of salt
- Optional: pink food coloring
- Whole maraschino cherries (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time, beating well after each. Mix in vanilla and optional cherry juice.
- Alternate adding dry ingredients and milk to the creamed mixture, beginning and ending with the flour. Mix just until combined.
- Divide batter evenly between pans, smooth tops, and bake for 25–30 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the filling, combine chopped cherries and preserves in a saucepan. Mix cornstarch and water, stir into cherry mixture, and cook over medium heat until thickened. Cool completely.
- To make frosting, beat butter until smooth. Add half the powdered sugar and mix. Add cherry juice, vanilla, salt, and remaining sugar. Beat until fluffy. Add food coloring if desired.
- Level cake layers if needed. Layer cake with frosting and cherry filling between each layer. Frost the top and sides with remaining buttercream.
- Decorate with whole maraschino cherries and optional sanding sugar for a sparkly finish.
Notes
- Use room temperature ingredients for a smooth, even batter.
- Brush cake layers with cherry syrup for extra moisture.
- Use almond extract in filling for added depth.
- Make ahead: Bake layers and prepare filling a day in advance.
- Store frosted cake in an airtight container for up to 5 days in the fridge.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 54g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
Keywords: Vintage Maraschino Cherry Cake, cherry cake, pink buttercream, old-fashioned cake recipe, birthday cake, layer cake, retro dessert
