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 I love making this maraschino cherry cake. 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.
Jump to:
ingredients you'll need
- 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 ¾ Cup Granulated Sugar / 370g
- ⅓ Cup Vegetable Oil / 70g
- 3 Whole Eggs / 150g
- 3 Egg Whites / 95g
- ¾ Cup Chopped Maraschino Cherries / 120g
- ¼ Cup Maraschino Cherry Juice / 70g
- 1 Cup Buttermilk / 210g
how to make this cherry cake recipe
- Preheat your oven to 325°F (163°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
- In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and oil together until light and fluffy. While mixing, chop the cherries and set aside.
- Add the eggs one at a time, beating well after each addition.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- 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.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- 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.
Frostings to Pair with this Cake
Maraschino Cherry Frosting
Not too Sweet Vanilla Bean Frosting
The Best Chocolate Frosting
equipment you'll need
Stand Mixer
Spatula
Kitchen Towel (use 'cakejoie' for 10% off)
8" Cake Pans
Oven Gloves (Use CAKEJOIE15 for 15% off)
Mixing Bowls
Plastic Wrap
Food Scale
what are maraschino cherries?
Maraschino cherries are pure nostalgia—the glossy, candy-like kind of sweet that instantly takes you back to soda shop sundaes and birthday party treats. Unlike fresh cherries, they have a rich, syrupy flavor with subtle almond notes, adding a playful, almost whimsical touch to any dessert. When I bake with them, I'll toss them in a tablespoon of flour to absorb some of the moisture.
how to store your cake layers
One of my favorite baking tips: Always freeze your cake layers before decorating. Not only does it make them easier to handle, but it also improves the texture of the crumb—promise, your cakes won’t be dry! Once your layers are fully cool, wrap them tightly in plastic wrap (I usually double-wrap), and freeze them on a flat surface to help them keep their shape. If you’re storing them longer than a day or two, add a layer of foil for extra protection. You can freeze cake layers like this for up to 2–3 months, just wrap in foil as well to add protection and keep the moisture in.
the best baking tips for this cake
Some of my best cake layers have come from slowing down and paying attention to the little things. I always preheat the oven for at least 20 minutes to ensure even heating, and I measure ingredients with a food scale for consistency every time. Lining and greasing pans with parchment paper is a must—it makes removing the layers so much easier. I bake at a lower temperature for flat, even layers, and I’m careful not to over-mix the batter to keep the crumb tender.
Maraschino Cherry Cake
Ingredients
- 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 ¾ Cup Granulated Sugar / 370g
- ⅓ Cup Vegetable Oil / 70g
- 3 Whole Eggs / 150g
- 3 Egg Whites / 95g
- ¾ Cup Chopped Maraschino Cherries / 120g
- ¼ Cup Maraschino Cherry Juice / 70g
- 1 Cup Buttermilk / 210g
Instructions
- Preheat your oven to 325°F (163°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
- In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and oil together until light and fluffy. While mixing, chop the cherries and set aside.
- Add the eggs one at a time, beating well after each addition.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- 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.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- 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.
Notes
. . . . . . . . . . . . . . . . . . .
If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
Comments
No Comments