Old-fashioned maraschino cherry cake
A nostalgic, easy-to-make dessert featuring bright red maraschino cherries and a tender crumb, perfect for any celebration.
I grew up with a slice of maraschino cherry cake at nearly every family gathering — bright red bits, a tender crumb, and just enough almond-vanilla perfume to make it feel like a celebration. This old-fashioned maraschino cherry cake is that nostalgic, easy-to-make dessert that works for potlucks, birthdays, or an everyday coffee-and-cake moment. It’s forgiving, uses pantry-friendly ingredients, and showcases cherry flavor without needing fresh seasonal fruit.
Why you’ll love this dish
This cake hits a sweet spot between comfort and cheer. It’s:
- Kid-approved and crowd-pleasing — the glossy cherries are always a hit.
- Budget-friendly — uses basic baking staples plus a jar of maraschino cherries.
- Fast to assemble — no complicated techniques, perfect for last-minute baking.
- Versatile — works in a 9×13 pan for casual serving or a bundt for a more formal look.
Beyond nostalgia, it’s a reliable recipe when you want a bright, fruity cake without hunting for fresh cherries.
The cooking process explained
Before we list ingredients, here’s the quick roadmap: drain and chop maraschino cherries (reserve a little juice). Make a standard butter-and-sugar cake batter, fold in the cherries (tossed in a little flour so they don’t sink), bake until a toothpick comes out clean, then cool and top with a light cherry-scented buttercream or powdered sugar glaze. Total hands-on time: about 20–30 minutes; bake time: 30–50 minutes depending on pan.
What you’ll need
- 2 1/2 cups (312 g) all-purpose flour (or 2 1/4 cups cake flour for a lighter crumb)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 3/4 cups (350 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, enhances cherry flavor)
- 1 cup (240 ml) whole milk (or buttermilk for a tangier cake)
- 1 1/2 cups chopped maraschino cherries, well drained and patted dry (reserve 2–3 tbsp syrup/juice)
- 1–2 tbsp flour (to toss cherries so they don’t sink)
- Optional: 1/2 cup chopped pecans or walnuts
For a simple buttercream glaze:
- 1/2 cup (113 g) unsalted butter, softened
- 1 1/2–2 cups powdered sugar
- 1–2 tbsp reserved cherry juice (to thin and flavor)
- Pinch of salt
- 1/2 tsp vanilla extract
Notes/substitutions inline:
- Oil can replace some butter (use 3/4 cup oil + 1/2 cup butter) for a moister cake.
- For dairy-free, use a neutral oil and a non-dairy milk; use vegan butter for frosting.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or a 10-inch bundt pan; line the bottom of a 9×13 with parchment for easier removal.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Drain maraschino cherries well. Chop if large and pat dry on paper towels. Toss cherries with 1–2 tablespoons of flour (this helps keep them suspended in the batter).
- In a large bowl, cream butter and sugar with a mixer on medium speed until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating briefly after each. Mix in vanilla and almond extract.
- With the mixer on low, add the dry ingredients in three parts, alternating with the milk (dry–wet–dry). Scrape the bowl; don’t overmix.
- Fold in the floured cherries and any optional nuts gently with a spatula.
- Pour batter into the prepared pan and smooth the top.
- Bake: 9×13 pan — 30–35 minutes; bundt pan — 45–55 minutes. Test with a toothpick inserted in the center — it should come out with a few moist crumbs, not raw batter.
- Cool in the pan on a wire rack for 10–15 minutes, then invert onto the rack to cool completely.
- For the glaze: beat softened butter until smooth. Add powdered sugar, vanilla, salt, and reserved cherry juice a little at a time until you reach spreadable consistency. Spread over cooled cake.
Keep directions short and clear. If frosting a warm cake, the glaze will melt — cool completely unless you want a drippy finish.
Old-Fashioned Maraschino Cherry Cake
- Prep
- 30 MIN
- Cook
- 45 MIN
- Total
- 1 HR 15 MIN
- Serves
- 12
01Ingredients
Dry Ingredients
Wet Ingredients
Cherries
Optional Add-Ins
Buttercream Glaze
02Method
- Preparation
- Batter
- Baking
- Glazing
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0 OF 12 DONE03Recipe notes
- 01Store covered at room temperature for up to 2 days, refrigerated for 4–5 days. Can freeze for up to 3 months. For a moister cake, use some oil instead of butter.
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How to plate and pair
- Slice thick and serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
- Coffee pairing: medium roast or an espresso-based latte balances the sweetness.
- For gatherings, drizzle a little cherry syrup on each slice or serve with a sparkling pink lemonade.
- Plate idea: place a few whole maraschino cherries on top of the frosting and a sprinkle of toasted almonds for texture and contrast.
How to store & freeze
Room temp: Store covered (cake dome or airtight container) for up to 2 days.
Refrigerator: Keep in an airtight container for 4–5 days. Bring slices to room temperature before serving for best flavor.
Freezing: Wrap whole cooled cake or individual slices tightly in plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in the fridge, then bring to room temp before serving. Food safety tip: If your frosting uses dairy or eggs (e.g., cream cheese), refrigerate between servings and discard after 4 days.
Creative twists
- Almond-cherry variation: increase almond extract to 3/4 tsp and sprinkle sliced almonds on top.
- Chocolate-cherry: fold in 1/2 cup mini chocolate chips or drizzle melted dark chocolate over the cooled cake.
- Cherry chip version: add a handful of white chocolate chips to the batter for texture.
- Sour cherry swap: use jarred sour cherries (drained) or fresh/sour pitted cherries for a less sweet, more tart cake.
- Gluten-free: use a 1:1 gluten-free baking flour and add 1/2 tsp xanthan gum if your mix lacks it.
- Vegan: replace butter with vegan butter, eggs with flax eggs (3 tbsp ground flax + 9 tbsp water), and use plant milk.
Your questions answered
Can I use the maraschino cherry syrup in the batter?
Use only a tablespoon or two of the syrup to replace part of the milk — otherwise the extra sugar can make the cake overly sweet and affect texture. Reserve a little for the glaze.
My cake sank in the middle. What happened?
Common causes: underbaking, opening the oven door too early, or overbeating the batter. Make sure the center passes the toothpick test and avoid drastic temperature changes.
Can I make this ahead for a party?
Yes. Bake and cool the cake, wrap tightly, and freeze. Thaw in the fridge the day before, glaze the day of. Or bake 1–2 days ahead, keep refrigerated, and frost just before serving.
Is there alcohol in maraschino cherries?
Commercial maraschino cherries are not typically alcoholic; they’re preserved in a syrup. Some specialty cherries may be soaked in flavored syrup — check the jar label if this matters.
How do I prevent cherries from browning or bleeding into the batter?
Pat cherries dry and chop just before folding in. Mixing them in last and keeping them dry reduces color bleed.
Conclusion
For more ideas, check out Cherry Chip Cake – Completely Delicious and my Easy Cherry Dump Cake. Both are great companions to adapt ideas and frosting styles for your maraschino cherry cake.
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