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Vintage Maraschino Cherry Layer Cake with Cream Cheese Frosting

A tall slice of moist cherry cake layered with pink cream filling and topped with white frosting and candied cherries.
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Create a classic, moist layer cake featuring the distinct flavor of maraschino cherries, topped with a rich cream cheese frosting. This recipe honors traditional American baking.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1/2 cup chopped maraschino cherries, drained
  • 1/4 cup maraschino cherry syrup (for frosting)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 teaspoon almond extract
  • 1/4 cup chopped maraschino cherries, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, 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. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the buttermilk and the maraschino cherry juice.
  6. Gradually add the buttermilk mixture to the batter, mixing until just combined. Do not overmix.
  7. Gently fold in the 1/2 cup of chopped, drained maraschino cherries.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 30 to 35 minutes, or until a toothpick 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. To make the frosting, beat the softened cream cheese and butter together until smooth.
  12. Gradually add the powdered sugar, beating until creamy. Mix in the almond extract and 1/4 cup of the maraschino cherry syrup until the frosting is light and fluffy. Add more syrup if needed for consistency.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting over the top. Place the second layer on top.
  14. Frost the top and sides of the cake with the remaining cream cheese frosting. Garnish with the reserved chopped cherries.

Notes

  • For a richer cherry flavor, use fresh or frozen cherries that you have macerated in sugar before folding them into the batter, though this recipe uses the juice from the jar for color and moisture.
  • If you prefer a sheet cake, use a 9×13 inch pan and adjust the baking time to about 35-40 minutes.
  • This cake is a wonderful holiday cherry cake idea, especially when paired with cream cheese frosting for celebrations.

Nutrition

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