Shirley Temple Cake
A nostalgic and bright bundt cake inspired by the classic Shirley Temple drink, this dessert is perfect for celebrations with its cherry flavor and easy preparation.
I still remember the first time I made this Shirley Temple cake — the kitchen smelled like buttery vanilla and cherries, and everyone fought over the slices. It’s that kind of cake: nostalgic, bright, and unfussy. Perfect for a birthday, a summer BBQ, or when you want a dessert that feels celebratory without fussing over layers and frosting.
Why you’ll love this dish
This bundt cake takes the flavors of the classic Shirley Temple drink — cherries and a touch of sweetness — and turns them into an easy, crowd-pleasing dessert. It’s forgiving, uses pantry staples, and comes together in one bowl with a simple flour-and-buttermilk structure. Serve it when you want something festive for family gatherings, potlucks, or an afternoon treat with coffee.
What makes it a win: children love the color and cherries, adults appreciate the restrained sweetness, and the bundt shape looks dressed up with minimal effort.
How this recipe comes together
Think of this as a standard butter cake with a cherry twist. First you cream butter and sugar until airy. Then you add eggs one by one for structure. The dry ingredients are combined separately and folded into the batter, alternating with buttermilk so the cake stays tender. Chopped maraschino cherries fold in at the end so they’re evenly distributed. After baking and a short cool, a quick cherry-flavored powdered sugar glaze is drizzled over the cake for shine and a burst of cherry flavor.
This overview helps you see the rhythm: cream → eggs → alternate dry + wet → fold in cherries → bake → glaze.
What you’ll need
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened (room temperature)
- 4 large eggs, room temperature
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar as a quick substitute)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract (or swap half for almond extract for a different note)
- 1 cup maraschino cherries, chopped and well drained (pat dry)
- 1 cup cherry powdered sugar (see note: you can use 1 cup powdered sugar + 1–2 tsp cherry syrup or a few drops cherry extract to mimic this)
Notes and substitutions:
- If you don’t have buttermilk, use 1 cup milk + 1 tbsp lemon juice or white vinegar, let sit 5 minutes.
- For a gluten-free version, use a cup-for-cup GF flour blend with xanthan gum and expect slightly different texture.
- Maraschino cherries are traditional here; fresh cherries can be used if pitted, chopped, and lightly tossed with a teaspoon of sugar to macerate.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a bundt pan, tapping out excess flour.
- In a large bowl, cream the softened butter and sugar with a mixer on medium speed until pale and light. This takes 3–5 minutes.
- Add the eggs one at a time, beating well after each addition so the mixture stays smooth. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the flour. Mix until just combined — avoid overmixing.
- Fold in the chopped, well-drained maraschino cherries gently. If cherries are very wet, toss them in a tablespoon of flour first to reduce sinking.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top springs back. Internal temperature should be around 200–205°F for a fully set cake.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk the cherry powdered sugar with a few teaspoons of water (or reserved cherry syrup) until pourable but thick. Drizzle evenly over the cooled cake.
01Ingredients
For the Cake
For the Glaze
02Method
- Preparation
- Glazing
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0 OF 10 DONE03Recipe notes
- 01Store the cake at room temperature covered for up to 2 days or in the fridge for up to 5 days. Freeze wrapped slices for up to 3 months. Many variations include making gluten-free, vegan options, or adding citrus zest.
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Best ways to enjoy it
- Slice thick and serve with a dollop of whipped cream or vanilla ice cream.
- For a true Shirley Temple vibe, drizzle a little grenadine over the slice and top with a maraschino cherry.
- Plate with fresh berries for color contrast and a lighter finish.
- Make mini versions in a muffin tin and top each with a tiny glaze drizzle for parties.
Pairings: coffee or black tea for daytime; a light sparkling white grape juice for celebrations.
Storage and reheating tips
Room temperature: Cover the cake with a cake dome or plastic wrap and keep it on the counter for up to 2 days.
Refrigeration: Store in an airtight container or wrapped well for up to 5 days. Bring to room temperature before serving to restore tenderness.
Freezing: Wrap cooled slices tightly in plastic wrap and then foil. Freeze up to 3 months. Thaw overnight in the fridge, then bring to room temp.
Reheating: Microwave single slices for 8–12 seconds, or warm in a 300°F oven for 8–10 minutes.
Food safety note: if you use a glaze with fresh cream or dairy, refrigerate immediately. The simple powdered-sugar glaze is shelf-stable short-term but cherries add moisture — refrigerate if keeping beyond a day or two.
Creative twists
- Cherry-grenadine poke cake: after baking, poke holes and pour a little grenadine for an extra cherry punch.
- Almond-cherry: swap half the vanilla for almond extract and sprinkle toasted sliced almonds over the glaze.
- Streusel top: add a brown-sugar streusel and bake in a tube pan for texture contrast.
- Vegan: replace butter with vegan stick butter, eggs with flax eggs (4 tbsp ground flax + 12 tbsp water), and use plant-based milk + vinegar. Baking may take a little longer.
- Citrus lift: fold in 1 tbsp lemon or orange zest to brighten the cake.
Your questions answered
How long does this take from start to finish?
A: Active prep is about 20–25 minutes. Baking is 50–60 minutes and cooling 30–60 minutes. Plan 1.5–2 hours total.
Can I use fresh cherries instead of maraschino?
A: Yes. Pit and chop them, toss with 1 tsp sugar, drain excess juice, and dust lightly with flour. Fresh cherries give a less sweet, more textured result.
My cherries sank last time — what went wrong?
A: They were likely too wet or heavy. Pat cherries dry and toss them in a tablespoon of flour before folding. Also fold gently and don’t overfill the pan.
Can I make this as a sheet cake or cupcakes?
A: Yes. For cupcakes, bake 18–22 minutes at 350°F. For a sheet cake, reduce bake time and check at 30–35 minutes. Adjust depending on pan depth.
Is the cherry powdered sugar essential?
A: It adds cherry aroma and color. If you don’t have it, use plain powdered sugar + a teaspoon of cherry syrup or cherry extract and a touch of water.
Conclusion
If you want more inspiration or alternate takes on cherry-forward cakes, check this Shirley Temple Cake with cherries for a slightly different twist: Shirley Temple Cake with Cherries. Looking for more? Try my Dr Pepper Shirley Temple.
Enjoy baking — the cherry glaze and slices disappearing fast are the best compliments a home baker can ask for.
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