Maraschino Cherry Cake

When it comes to baking a delicious cake that stands out from the rest, the Maraschino Cherry Cake takes center stage.
This delightful dessert is not only visually appealing but also tantalizes the taste buds with its unique flavor profile.

In this article, we’ll dive into the art of making a perfect Maraschino Cherry Cake with a handy table sheet listing all the ingredients required. So, let’s get started on this delightful baking journey!

The Perfect Balance of Sweetness and Tartness

Picture a soft, moist cake infused with the delightful essence of maraschino cherries, complemented by a perfect balance of sweetness and tartness.

The secret lies in using the finest ingredients and following a tried-and-tested recipe. Let’s start by gathering all the ingredients listed in the table sheet below:
All-Purpose Flour 2 ½ cups
Granulated Sugar 1 ½ cups
Unsalted Butter ¾ cup (softened)
Maraschino Cherries (chopped) 1 cup
Buttermilk 1 cup
Eggs 3 large
Baking Powder 1 ½ teaspoons
Baking Soda ½ teaspoon
Salt ¼ teaspoon
Vanilla Extract 2 teaspoons

Step-by-Step Instructions for a Perfect MARASCHINO CHERRY CAKE

  1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or prepare them with parchment paper for easy cake release.
  2. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that all the dry ingredients are evenly distributed.
  3. Cream the Butter and Sugar: In a separate large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy. Use an electric mixer on medium speed for about 2-3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract for a delightful flavor.
  5. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients. Mix until just combined, avoiding over-mixing.
  6. Fold in the Maraschino Cherries: Gently fold in the chopped maraschino cherries into the batter, distributing them evenly throughout.
  7. Bake to Perfection: Divide the batter equally between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Frost: Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Frost with your favorite cream cheese frosting or whipped cream and garnish with additional maraschino cherries.
  9. Tips for an Irresistible MARASCHINO CHERRY CAKE

    • To make the cake extra moist, brush a little maraschino cherry syrup over the baked cake layers before frosting.
    • For added richness, you can replace half of the buttermilk with sour cream.
    • Ensure the maraschino cherries are well-drained and patted dry before adding them to the batter to prevent excess moisture.


    Q: Can I use frozen cherries instead of maraschino cherries?
    Yes, you can use frozen cherries, but keep in mind that they may add more moisture to the batter. Be sure to thaw and drain them properly before adding to the cake.

    Q: Can I make this cake in advance for a special occasion?
    Absolutely! This cake stays moist and delicious for a few days if stored properly in an airtight container. You can even freeze it for longer storage.

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