Maraschino Cherry Cake Frosting

Maraschino cherry cake is the sweet flash of pink that always lights up birthdays and celebrations in my family It is quick to make with a cake mix but tastes truly bakery fresh especially with its plush cherry cream cheese frosting

I first baked this during a hectic holiday rush and was stunned by how something so easy could taste so special My grandmother immediately asked for a second piece and now it is a family tradition

Ingredients

• Vanilla cake mix: gives a sturdy soft crumb as your base Always check the expiration date for the fluffiest results
• Maraschino cherries: infuse a cheerful color and sweet juicy bites Use the jarred cherries and select jars where fruit is vibrant not faded
• Maraschino cherry juice: brings out a bright pink color and deeper cherry flavor Always use the juice from the jar for best taste
• Almond extract: brings a subtle bakery depth Choose pure not imitation for a more natural finish
• Eggs: deliver richness and help the cake rise opt for large eggs at room temperature
• Oil: keeps the crumb extra tender Use a neutral oil like vegetable for no flavor interference
• Salted butter: balances sweetness in the frosting Make sure it is completely softened before mixing
• Cream cheese: creates rich tangy frosting Let it come fully to room temperature for a silky blend
• Powdered sugar: sweetens and thickens the frosting Sift if lumpy to avoid streaks

Tips for best flavor

Choose cherries that are plump and glossy A good quality almond extract will really elevate the entire cake

Step-by-Step Instructions

Mix Wet Ingredients:

Crack eggs into a large bowl Add oil water maraschino cherry juice and almond extract Beat for about two minutes until smooth with a hand or stand mixer The mixture should be slightly frothy and light pink

Add Dry Ingredients:

Sprinkle in vanilla cake mix and blend on low just until fully combined Scrape down the sides Give the batter a final whirl to make sure no dry pockets remain

Fold in Cherries:

Quarter the maraschino cherries with a sharp knife Fold them gently into the batter with a spatula so they do not sink or break up too much

Prepare the Pan:

Lightly grease a nine by thirteen inch baking dish Spread the batter evenly into the pan smoothing the top with a spatula for even baking

Bake the Cake:

Bake at three hundred fifty degrees Fahrenheit for about thirty minutes A toothpick inserted in the center should come out clean with moist crumbs Let the cake cool completely in the pan on a rack to avoid frosting melt

Cream Frosting Base:

Combine softened cream cheese and salted butter in a mixing bowl Beat for about two minutes until fluffy and completely homogenous scraping down sides as needed

Add Sweetness and Flavor:

Add powdered sugar slowly blending on low at first to prevent clouds Then add almond extract and a tablespoon of cherry juice Beat until pale pink and very smooth

Frost the Cake:

Dollop frosting over cooled cake and spread evenly with an offset spatula The frosting will be thick and creamy swirl in waves for a vintage bakery look

Decorate and Chill:

Top each slice with whole or halved maraschino cherries For best texture refrigerate the cake for at least thirty minutes before slicing so the frosting sets

My favorite part is the cherry specks studding each slice They remind me of my mom letting me stir the batter as a kid always sneaking me an extra cherry or two This cake always brings back those simple kitchen memories

Storage Tips

Store the cake tightly covered in the fridge for up to three days The cream cheese frosting keeps it ultra moist If you want to make it further ahead freeze whole or in slices for up to three months in an airtight container Thaw overnight in the fridge for best taste

Ingredient Substitutions

No almond extract Try vanilla for a mellow swap or a dash of lemon for a fruity tang You can use a white cake mix instead of vanilla for an even lighter crumb If you cannot find jarred cherries look for cocktail cherries at the grocery store

Serving Suggestions

Slice just before serving and add extra cherries on top for a pretty look Pair with a cup of coffee or a scoop of vanilla ice cream For special occasions I pipe little swirls of frosting on each slice and top with a single cherry adorned with a sprig of mint

About Maraschino Cherry Cake

Maraschino cherry cake has its roots in classic American bake sales and parties The lush pink hue and sweetness come from cherries preserved in syrup a treat made popular in the twentieth century Adding almond extract is a nostalgic nod to old fashioned bakery cakes

Common Recipe Questions

→ Do I need almond extract for the cake?

Almond extract enhances the flavor, but you can skip it or substitute with vanilla extract if needed.

→ How do I store this dessert?

Keep it refrigerated, covered. For best texture and taste, enjoy within three days.

→ Can I use store-bought frosting?

Yes, substitute homemade frosting with store-bought cream cheese frosting. Stir in cherry juice and almond extract for flavor.

→ Is it possible to freeze leftover cake?

Place leftover slices in an airtight container and freeze for up to three months. Thaw before serving.

→ Why is room temperature cream cheese important?

Softened cream cheese blends smoothly with butter and sugar, preventing lumps in the frosting.

→ Can I use a different type of cake mix?

Vanilla cake mix works best, but white or yellow mixes are suitable alternatives for this dessert.