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Nostalgic Pink Maraschino Cherry Layer Cake

A tall slice of pink and white layered cherry cake topped with whipped cream and a maraschino cherry.
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You will bake a moist, fluffy, bakery-style cherry layer cake featuring the classic pink color from maraschino cherries, topped with a rich cherry cream cheese frosting. This homemade cherry cake is perfect for celebrations.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1/2 cup buttermilk
  • 1/2 cup chopped maraschino cherries, drained
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon almond extract
  • 1 tablespoon maraschino cherry juice (for frosting)
  • Extra maraschino cherries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
  3. In a separate bowl, cream together the 1 cup of softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, whisk together the 1/2 cup maraschino cherry juice and buttermilk.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the 1/2 cup of chopped, drained maraschino cherries. The batter will be pink.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the Cherry Cream Cheese Frosting: In a large bowl, beat the cream cheese and 1/2 cup butter until smooth. Gradually add the powdered sugar until fully incorporated. Beat in the almond extract and 1 tablespoon of maraschino cherry juice until the frosting is light and fluffy.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top. Frost the top and sides of the entire cake.
  11. Garnish the top of your homemade cherry layer cake with extra maraschino cherries before serving.

Notes

  • For the best pink color, use high-quality maraschino cherries and reserve the juice for the cake batter and frosting.
  • If you want a slightly more intense cherry flavor, you can soak the chopped cherries in a tablespoon of cherry liqueur before folding them into the batter.
  • This cake tastes best when served at room temperature.

Nutrition

Find it online: https://daisyrecipe.com/cherry-cake/