Indulge in the sweet charm of our Maraschino Cherry Cake. This moist and flavorful cake is infused with the delightful taste of maraschino cherries, creating a luscious and slightly tart undertone. Each slice reveals a burst of vibrant color and a hint of almond essence, making it a perfect dessert for any occasion. Topped with a light glaze, our Maraschino Cherry Cake is a simple yet elegant treat that captures the essence of this classic flavor combination, bringing joy to your taste buds with every bite.
Ingredients:
2 cups all-purpose flour
1 and 1/2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
4 large eggs
1 cup buttermilk
1/2 cup maraschino cherry juice (from the jar of cherries)
1 cup maraschino cherries, chopped
For the Frosting:
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup maraschino cherry juice
1/2 teaspoon almond extract
Maraschino cherries for garnish
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth. Add the almond extract and vanilla extract, and mix until incorporated.
Add the eggs, one at a time, beating well after each addition.
Gradually add the dry flour mixture to the butter mixture in three parts, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition.
Fold in the chopped maraschino cherries.
Divide the batter evenly between the prepared cake pans.
Bake the cakes in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes | Baking Time: 25-30 minutes | Total Time: 1 hour
Yield: 1 (9-inch) layer cake