Introduction: Have you ever wished your favorite cherry on top could become the star of the whole dessert?
Everyone loves the sweet pop of a maraschino cherry on a sundae or a cake, right? But what if that bright, juicy flavor could be the main event instead of just the garnish? Get ready, because today you’re going to learn how to make an easy and delicious Maraschino Cherry Cake—one that’s fluffy, colorful, and bursting with cherry goodness in every bite!
Overview
Maraschino Cherry Cake is a fun, colorful treat that is simple to make yet tastes bakery-quality. The cake uses a boxed vanilla cake mix for ease but is elevated with maraschino cherry juice and almond extract for a rich, sweet flavor. It’s:
- Quick: 10 minutes of prep and 30 minutes of baking
- Easy: No complicated steps or fancy tools
- Festive: Perfect for birthdays, parties, or anytime you want a cheerful dessert
Preparation time: 10 minutes Cooking time: 30 minutes Difficulty level: Beginner-friendly
Essential Ingredients
For the Cake:
- Eggs: Provide structure and richness to the cake.
- Oil: Keeps the cake moist and tender.
- Water: Balances the batter consistency.
- Maraschino Cherry Juice: Adds beautiful pink color and a sweet, fruity flavor.
- Almond Extract: Enhances the cherry flavor with a slight nuttiness.
- Vanilla Cake Mix: The easy base that ensures the cake is fluffy and foolproof.
- Maraschino Cherries: Provide bursts of juicy sweetness throughout the cake.
For the Frosting:
- Cream Cheese: Adds a creamy, tangy balance to the sweet cake.
- Salted Butter: Provides richness and depth.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Almond Extract: Brings out even more cherry flavor.
- Maraschino Cherry Juice: Tints the frosting a pretty pink and adds more flavor.
Substitutions & Variations:
- Use cherry cake mix instead of vanilla for even more cherry punch.
- Swap almond extract with vanilla if you prefer a more traditional flavor.
- Add mini chocolate chips to the batter for a cherry-chocolate twist.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
Step 2: Make the Batter
In a large bowl, mix together the eggs, oil, water, maraschino cherry juice, and almond extract. Whisk until fully combined. Add the vanilla cake mix and continue mixing until the batter is smooth. Be sure to scrape the sides of the bowl if using a stand mixer. Gently fold in the quartered maraschino cherries so they’re evenly distributed throughout the batter.
Step 3: Bake the Cake
Pour the batter into the prepared baking dish and spread it out evenly. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding the frosting.
Step 4: Make the Frosting
In a large bowl, use an electric or stand mixer to blend the softened cream cheese and butter until smooth. Gradually add the powdered sugar, starting at a low speed to avoid a sugar cloud. Mix in the almond extract and maraschino cherry juice until the frosting is light, fluffy, and pale pink.
Assembly
Once the cake is fully cooled, spread the frosting evenly over the top using a spatula. For a prettier presentation, you can swirl the frosting or pipe it using a decorating bag. Top each slice with an extra maraschino cherry for that classic finishing touch!
Presentation Tips:
- Sprinkle with extra chopped cherries.
- Use colorful sprinkles for a festive feel.
- Serve with a dollop of whipped cream.
Storage and Make-Ahead Tips
- Refrigerate: Store leftover cake covered in the fridge for up to 5 days.
- Freeze: You can freeze the unfrosted cake for up to 2 months. Thaw and frost when ready to serve.
- Make-Ahead: Bake the cake a day before and frost the next day for best texture.
Recipe Variations
- Cherry Chocolate Cake: Add 1 cup of mini chocolate chips to the batter.
- Cherry Almond Cupcakes: Pour the batter into cupcake liners and bake for 18–20 minutes.
- Gluten-Free: Use a gluten-free vanilla cake mix.
- Dairy-Free: Use vegan butter and dairy-free cream cheese for the frosting.
Conclusion
Maraschino Cherry Cake is one of those treats that makes everyone smile. It’s colorful, delicious, and easy enough for anyone to bake. This cake is perfect for birthdays, potlucks, or a cheerful weekend dessert. Plus, the soft pink frosting makes it look just as good as it tastes. Give it a try, and don’t be surprised if it becomes one of your most requested cakes!
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Maraschino Cherry Cake
Description
Everyone loves the sweet pop of a maraschino cherry on a sundae or a cake, right? But what if that bright, juicy flavor could be the main event instead of just the garnish? Get ready, because today you’re going to learn how to make an easy and delicious Maraschino Cherry Cake—one that’s fluffy, colorful, and bursting with cherry goodness in every bite
Ingredients
For the Cake:
- Eggs: Provide structure and richness to the cake.
- Oil: Keeps the cake moist and tender.
- Water: Balances the batter consistency.
- Maraschino Cherry Juice: Adds beautiful pink color and a sweet, fruity flavor.
- Almond Extract: Enhances the cherry flavor with a slight nuttiness.
- Vanilla Cake Mix: The easy base that ensures the cake is fluffy and foolproof.
- Maraschino Cherries: Provide bursts of juicy sweetness throughout the cake.
For the Frosting:
- Cream Cheese: Adds a creamy, tangy balance to the sweet cake.
- Salted Butter: Provides richness and depth.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Almond Extract: Brings out even more cherry flavor.
- Maraschino Cherry Juice: Tints the frosting a pretty pink and adds more flavor.
Substitutions & Variations:
- Use cherry cake mix instead of vanilla for even more cherry punch.
- Swap almond extract with vanilla if you prefer a more traditional flavor.
- Add mini chocolate chips to the batter for a cherry-chocolate twist.
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
Step 2: Make the Batter
In a large bowl, mix together the eggs, oil, water, maraschino cherry juice, and almond extract. Whisk until fully combined. Add the vanilla cake mix and continue mixing until the batter is smooth. Be sure to scrape the sides of the bowl if using a stand mixer. Gently fold in the quartered maraschino cherries so they’re evenly distributed throughout the batter.
Step 3: Bake the Cake
Pour the batter into the prepared baking dish and spread it out evenly. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding the frosting.
Step 4: Make the Frosting
In a large bowl, use an electric or stand mixer to blend the softened cream cheese and butter until smooth. Gradually add the powdered sugar, starting at a low speed to avoid a sugar cloud. Mix in the almond extract and maraschino cherry juice until the frosting is light, fluffy, and pale pink.
FAQs
Q: Can I use fresh cherries instead of maraschino? A: Fresh cherries would work, but they won’t give the same sweet, candied flavor or bright color.
Q: How do I make the frosting thicker? A: Add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency.
Q: Can I make this into a layer cake? A: Yes! Divide the batter between two 9-inch round pans and reduce the baking time to about 25 minutes.
Q: What if I don’t have almond extract? A: No problem—use vanilla extract instead. It will still be delicious!
Q: How do I keep the cherries from sinking? A: Lightly toss the cherries in a little bit of flour before folding them into the batter.