Vintage Maraschino Cherry Cake
A soft, nostalgic cherry layer cake made with maraschino cherry juice, chopped cherries, sour cream, and pink buttercream frosting.
Equipment
- Mixing bowls
- Electric mixer
- Two round cake pans
- Rubber spatula
- Wire rack
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3/4 cup sour cream
- 1/2 cup maraschino cherry juice
- 1/4 cup milk
- 1 cup maraschino cherries chopped and well drained
- 1 tablespoon flour for tossing cherries
- 1 pink buttercream frosting for filling and topping
Instructions
- Preheat the oven and prepare two round cake pans. Whisk the dry ingredients together.
- Beat the butter and sugar until fluffy, then add egg whites, vanilla extract, almond extract, sour cream, maraschino cherry juice, and milk.
- Fold in the dry ingredients just until combined. Toss the chopped cherries with flour and gently stir them into the batter.
- Divide the batter between the pans and bake until the centers spring back. Cool completely on a wire rack.
- Frost the cooled cake with pink buttercream frosting, adding a layer between the cake rounds and smoothing the rest over the top and sides.
Notes
- >Drain the cherries well before chopping.
>Toss cherries in flour to help prevent sinking.
>Room-temperature ingredients help the batter blend smoothly.
>Chill the cake briefly for cleaner frosting.