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Old-Fashioned Maraschino Cherry Cake

A nostalgic, easy-to-make dessert featuring bright red maraschino cherries and a tender crumb, perfect for any celebration.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 12 servings

Ingredients
  

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or 2 1/4 cups cake flour for a lighter crumb) Sifted for even crumb.
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt

Wet Ingredients

  • 1 cup unsalted butter, room temperature Can replace some with oil for moister cake.
  • 1 3/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp alcohol-free vanilla extract
  • 1/2 tsp alcohol-free almond flavouring (optional) Enhances cherry flavor.
  • 1 cup whole milk (or buttermilk for tang)

Cherries

  • 1 1/2 cups chopped maraschino cherries, drained Reserve 2–3 tbsp syrup/juice for glaze.
  • 1–2 tbsp flour To toss cherries so they don’t sink.

Optional Add-Ins

  • 1/2 cup chopped pecans or walnuts For added texture.

Buttercream Glaze

  • 1/2 cup unsalted butter, softened
  • 1 1/2–2 cups powdered sugar Add to taste.
  • 1–2 tbsp reserved cherry juice To thin and flavor.
  • 1/2 tsp alcohol-free vanilla extract
  • pinch salt

Instructions
 

Preparation

  • 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.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  • Drain and chop maraschino cherries well. Pat dry on paper towels and toss with 1–2 tablespoons of flour.

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, mixing briefly after each addition. Mix in vanilla and alcohol-free almond flavouring.
  • With the mixer on low, add the dry ingredients in three parts, alternating with the milk. Scrape the bowl; don’t overmix.
  • Fold in the floured cherries and any optional nuts gently with a spatula.

Baking

  • Pour batter into the prepared pan and smooth the top.
  • Bake for 30–35 minutes in a 9×13 pan or 45–55 minutes in a bundt pan. Check for doneness with a toothpick.
  • Cool in the pan on a wire rack for 10–15 minutes, then invert onto the rack to cool completely.

Glazing

  • Beat softened butter until smooth. Gradually add powdered sugar, vanilla, salt, and reserved cherry juice until you reach a spreadable consistency.
  • Spread over cooled cake.

Notes

Store 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.
Keyword Birthday Cake, Cherry Dessert, Easy Cake Recipe, maraschino cherry cake, potluck dessert