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Homemade Pink Maraschino Cherry Chip Layer Cake

A close-up of a slice of layered cherry cake featuring yellow sponge, pink cherry filling, and pink frosting.
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This homemade cherry cake delivers a soft crumb and signature pink color, reminiscent of vintage bakery style. It uses maraschino cherries for a moist, fruity flavor perfect for any celebration.

Ingredients

Scale
  • 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 cup buttermilk
  • 1/2 cup maraschino cherry juice (from the jar)
  • 1/2 cup finely chopped maraschino cherries
  • 1/2 cup maraschino cherries, halved (for batter and topping)
  • 1 cup powdered sugar (for frosting)
  • 4 tablespoons unsalted butter, softened (for frosting)
  • 2 tablespoons cream cheese, softened (for frosting)
  • 1 teaspoon almond extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup of softened butter and the granulated sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, mix the buttermilk and the maraschino cherry juice together.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the finely chopped maraschino cherries.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. Prepare the frosting: Beat the powdered sugar, 4 tablespoons of softened butter, and cream cheese until smooth. Add the almond extract and 1 tablespoon of cherry juice (if needed for consistency). Beat until light and fluffy.
  12. Once the cakes are completely cool, frost the first layer, place the second layer on top, and frost the top and sides of the cake. Garnish with halved maraschino cherries.

Notes

  • For the signature pink color, use the juice from the maraschino cherry jar. You can add a drop of red food coloring if you desire a more intense shade.
  • Ensure your butter, eggs, and cream cheese are at room temperature for the smoothest frosting.
  • This cake tastes best when assembled and served the same day.

Nutrition

Find it online: https://delicerecipe.com/cherry-cake-recipe-homemade-pink-maraschino/