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Vintage Maraschino Cherry Layer Cake

A tall, moist slice of pink cherry cake layered with white frosting and cherry filling, topped with whipped cream and a maraschino cherry.
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A moist, classic layer cake recipe using maraschino cherries for color and flavor, topped with simple white frosting.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup maraschino cherry juice
  • 1/2 cup chopped maraschino cherries, drained
  • 1 cup white frosting

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate bowl, combine the milk, vanilla extract, and maraschino cherry juice.
  6. Gradually add the wet mixture to the dry mixture, mixing until just combined. Do not overmix.
  7. Gently fold in the chopped, drained maraschino cherries.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. Once cool, frost the layers with white frosting.

Notes

  • For extra color, you can add a few drops of red food coloring to the batter.
  • Use the reserved maraschino cherry juice for the best flavor in the batter.
  • If you want a slightly firmer cake, chill the layers briefly before frosting.

Nutrition

Find it online: https://afripaket.com/cherry-cake-recipe-vintage-maraschino-layer-cake/