Maraschino Cherry Cake

This three layer cake has nostalgic charm and features finely chopped maraschino cherries folded into a fluffy, buttery cake, giving it a beautiful pink hue and a subtle almond essence.

There’s something about the bold, cheerful red of a maraschino cherry that feels like a little spark of joy—especially in the dead of winter. When the world outside is muted and gray, that pop of color feels almost electric, a reminder of warmth and vibrance. Red has always been my power color—the shade I reach for when I need a little extra confidence or energy. And lately, I’ve been craving more of it, not just in what I wear, but in what I bake. That’s how this Maraschino Cherry Cake came to be—a cake as lively and bright as the cherries that inspired it.

You’re going to love that first bite—this is a sweet, indulgent cake for those of you who love a truly sweet treat. The cake is soft and buttery, bursting with juicy cherry bits and just a hint of almond that creates a little touch of nostalgia. In the frosting, the maraschino cherry juice not only adds it’s signature vibrant red hue but also lend a delicate fruitiness that pairs beautifully with the creamy, luscious buttercream. It’s the kind of cake that feels like a celebration, perfect for brightening up any winter day. And, hey, it’s a perfect cake for Valentine’s Day!

This recipe is great for heart shaped pans or 8” round pans. I would recommend an extra 1/2 batch of frosting if you’d like extravagant piping on your cake! Due to my “flavor” of cake design, I typically end up with some extra frosting and if that’s the case I double wrap it in plastic wrap and stick it in the freezer for future projects!

Here’s a list of equipment you may need for this cake recipe:

*these are affiliate links and I may receive commission any purchase of these items

Stand Mixer
Spatula or Wooden Spoon
Kitchen Towel
Off-set Spatula
Size 8 Heart Shaped Pans
Oven Gloves (Use CAKEJOIE15 for 15% off)
Mixing Bowls
Plastic Wrap
Fine Mesh Sieve
Whisk
Rotating Cake Stand
Cake Dome

If you’ve ever wanted to build your cake skills from the ground up, my ebook, Cake for Beginners: Lessons in Learning to Bake Cake From Scratch, is packed with everything I wish I had known when I first started —from essential techniques to practical tips that will set you up for success. Whether you're a total beginner or just looking to refine your skills, this resource is designed to help you bake with confidence.

Hope you enjoy!

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Maraschino Cherry Cake

Author: Hannah Shepherd

This three layer cake has nostalgic charm and features finely chopped maraschino cherries folded into a fluffy, buttery cake, giving it a beautiful pink hue and a subtle almond essence.

Ingredients

Cherry Cake

• 3 Cups All Purpose Flour / 420g
• 1 Tablespoon Baking Powder / 13g
• 1 Teaspoon Kosher Salt / 7g
• 1 Cup (2 sticks) Unsalted Butter (room temperature) / 225g
• 1 3/4 Cup Granulated Sugar / 370g
• 1/3 Cup Vegetable Oil / 70g
• 3 Whole Eggs / 150g
• 3 Egg Whites / 95g
• 3/4 Cup Chopped Maraschino Cherries / 120g
• 1/4 Cup Maraschino Cherry Juice / 70g
• 1 Cup Buttermilk / 210g

Cherry Buttercream

• 6 Cups Powdered Sugar, Sifted / 680g
• 2 Cups of Unsalted Butter / 450g
• 2 Teaspoons of Almond Extract / 10g
• 1/4 Cup Maraschino Cherry Juice / 70g
• 1/4 Cup of Heavy Cream / 60g
• 1 Large Pinch of Salt / 3-4g

Instructions

Cake

1. Preheat your oven to 325°F (163°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
2. In a large mixing bowl, cream the butter, sugar, oil, and Biscoff spread together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Finish by adding the cherries and cherry juice, mix until thorough incorporated, about 60 seconds.
6. Divide the batter evenly among the prepared cake pans and smooth the tops.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting

1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
2. While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
3. Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
4. Add the heavy cream, salt, and almond extract and cherry juice. Mix on medium speed for 30 seconds to incorporate.
5. Increase to medium-high speed and mix for 8–10 minutes, pausing occasionally to scrape down the bowl.
6. Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.

Assembly

1. Place the first cake layer on a serving plate and spread an even layer of buttercream on top.
2. Repeat with the second and third layers, then frost the top and sides of the cake.
3. Apply a thin crumb coat and chill briefly before adding a smooth or textured final coat.
4. Decorate with additional piping and cherries, if desired.

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