Vintage Maraschino Cherry Cake Recipe

I reimagined a Vintage Maraschino Cherry Cake as a Homemade Cherry Cake that hides a single surprising pantry twist you will want to know about.

I’ve got to confess, this Vintage Maraschino Cherry Cake stole my brain for weeks. It’s one of those cakes that looks like a picture from your grandma’s box of recipes but somehow tastes bolder.

I tested it with maraschino cherries and a splash of vanilla extract and the result surprised me in the best way. Folks call it a Simple Cherry Cake Recipe when they want something unfussy, yet it hides a few sly tricks that keep you guessing.

I don’t mean to be dramatic, but every slice woke up a memory I didn’t know I had, and you might feel that too.

Ingredients

• Flour gives structure, mostly carbs and some protein, low fiber unless whole grain.
• Butter adds richness and tenderness, mostly fat, not exactly healthy in big amounts.
• Sugar sweetens and browns, pure carbs, zero fiber, so use sparingly if health matters.
• Eggs give structure, protein and moisture, also help leaven and bind the batter.
• Milk adds moisture and tenderness, some protein and calcium, keeps crumb soft.
• Cherries bring sweet zing, little fiber, mainly sugars, and that nostalgic candy flavor.
• Juice adds color and extra cherry flavor, sweet and slightly tart, watery sugars.
• Almond extract is potent, tiny amount adds nutty aroma, no nutrition worth noting.

Ingredient Quantities

• 2 cups all purpose flour (about 250 g)
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened (1 stick, 113 g)
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/2 cup milk
• 1/4 cup reserved maraschino cherry juice
• 1 10 to 12 ounce jar maraschino cherries, drained and coarsely chopped (about 1 1/2 cups)
• For frosting: 1/2 cup unsalted butter, softened
• For frosting: 3 cups powdered sugar
• For frosting: 2 to 3 tablespoons maraschino cherry juice
• For frosting: pinch of salt

How to Make this

1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch round pan or an 8×8 inch square pan, line bottom with parchment if you got it.

2. In a bowl whisk together 2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine salt so it’s evenly mixed.

3. In a large bowl cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes, scraping the bowl once or twice.

4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract if you’re using it.

5. In a measuring cup combine 1/2 cup milk with the reserved 1/4 cup maraschino cherry juice.

6. Add the dry mix to the butter mixture in three parts, alternating with the milk and cherry juice mixture, beginning and ending with the dry ingredients. Mix just until combined, don’t overmix or you’ll get a dense cake.

7. Toss the drained, coarsely chopped maraschino cherries (about 1 1/2 cups) with a tablespoon of flour to keep them from sinking, fold them gently into the batter.

8. Pour batter into prepared pan, smooth top and bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan 10 minutes, then turn out onto a wire rack to cool completely.

9. For frosting: beat 1/2 cup softened unsalted butter until creamy, gradually add 3 cups powdered sugar. Add 2 to 3 tablespoons maraschino cherry juice and a pinch of salt, beat until smooth and spreadable, adjust juice/sugar to get the right texture.

10. When cake is completely cool, spread the frosting over the top, garnish with extra chopped cherries if you like, slice and serve.

Equipment Needed

1. Oven and a 9 inch round cake pan or an 8 by 8 inch square pan, plus parchment paper if you got it
2. Large mixing bowl and a medium mixing bowl
3. Measuring cups and measuring spoons
4. Electric hand mixer or a sturdy wooden spoon if you dont have a mixer
5. Whisk and rubber spatula
6. Wire cooling rack
7. Small sieve or strainer and a small bowl for draining the cherries
8. Toothpick or cake tester to check doneness

FAQ

Vintage Maraschino Cherry Cake Recipe Substitutions and Variations

• All purpose flour:
  • Cake flour (use slightly less per cup for a lighter crumb, whisk before measuring)
  • Whole wheat pastry flour (1:1, will be a bit denser, add 1-2 tbsp milk if batter seems stiff)
  • Gluten free 1:1 blend (weight for weight, pick a blend that has xanthan gum)
• Unsalted butter:
  • Salted butter (use same amount, skip or cut the recipe salt)
  • Stick margarine or vegetable shortening (1:1 by volume, texture changes a bit)
  • Coconut oil (solid, use equal weight, gives a slight coconut note)
• Milk:
  • Buttermilk (1:1, makes cake tangier and tender, you might notice a slightly different rise)
  • Plain yogurt thinned with water (3 parts yogurt to 1 part water to match milk consistency)
  • Unsweetened plant milk (almond, oat, soy) 1:1, easy swap if dairy free)
• Maraschino cherries / cherry juice:
  • Glacé or candied cherries (use equal volume, chop and maybe cut back on extra sugar)
  • Fresh or frozen cherries, pitted and chopped (about the same volume, toss with a tablespoon flour so they don’t sink)
  • Cherry juice or diluted cranberry juice for the juice (or a splash of cherry liqueur if you want boozy flavor)

Pro Tips

1) Get everything room temp. Butter and eggs that are cold wont cream right and you lose air, so leave them out 30 to 60 minutes. If youre in a hurry microwave the butter in 5 second bursts until soft not melted.

2) Drain and dry the cherries really well, then toss them with a tablespoon or two of flour so they dont sink. Patting them with paper towels first helps a lot, and if theyre extra juicy chill them a bit before folding in.

3) Mix gently and stop as soon as the streaks of flour disappear. Overmixing makes a tough, dense cake. If the top is browning but center is still wet, loosely tent foil and keep baking a bit longer at the same temp.

4) Add the reserved cherry juice to the frosting slowly, one tablespoon at a time, until the texture is right. If it gets too thin, chill it or add more powdered sugar. For a little extra depth stir in a pinch of almond extract or a tablespoon of cream cheese, but taste as you go. Store the frosted cake in the fridge because of the cherries and juice.