Vintage Maraschino Cherry Cake

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This Vintage Maraschino Cherry Cake is a delightful blend of nostalgia and sweet indulgence. Its moist vanilla cake layers are beautifully complemented by a creamy frosting laced with bits of vibrant maraschino cherries. Each bite delivers a perfect balance of light, fluffy texture and rich, buttery flavor. The bright red cherries add not only a pop of color but also a juicy sweetness that elevates this cake to a memorable dessert.

Ideal for special occasions or as a show-stopping centerpiece at family gatherings, this cake is both visually stunning and irresistibly tasty. The whipped frosting swirls crowned with whole cherries create a charming retro look that’s sure to draw compliments. Whether you’re a seasoned baker or trying your hand at a classic dessert, this recipe is straightforward and rewarding.

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Ingredients for this Vintage Maraschino Cherry Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk
• ¾ cup maraschino cherries, chopped (plus extra for garnish)

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Optional Garnish:

• Whipped cream swirls
• Whole maraschino cherries

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Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Gently fold in the chopped maraschino cherries.

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Step 2: Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.

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Step 3: Prepare the Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Pour in the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is fluffy and smooth.

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Step 4: Assemble the Cake
Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top, then sprinkle a few extra chopped maraschino cherries for added texture. Repeat this process with the remaining layers. Frost the outside of the cake with the remaining frosting, smoothing it with a spatula for a clean finish.

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Step 5: Add the Finishing Touches
For a vintage look, pipe swirls of whipped cream around the top edge of the cake and place whole maraschino cherries on top of each swirl. Chill the cake for at least 30 minutes before serving to allow the flavors to meld beautifully.

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Storage Instructions
To keep your Vintage Maraschino Cherry Cake fresh and delicious, store it in an airtight container in the refrigerator for up to 4 days. For best results, let the cake sit at room temperature for about 20 minutes before serving to restore its soft texture. If you need to freeze the cake, wrap individual slices tightly in plastic wrap, followed by a layer of foil. Frozen slices can be stored for up to 3 months. Thaw them in the refrigerator overnight before enjoying.

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Estimated Nutrition
Per Serving (Based on 12 Servings)

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 95mg
• Sodium: 200mg
• Total Carbohydrates: 60g
• Sugars: 45g
• Protein: 4g

Note: Nutritional values are approximate and can vary depending on portion sizes and ingredient brands.

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Frequently Asked Questions

Q1: Can I use fresh cherries instead of maraschino cherries?
Yes, but keep in mind that maraschino cherries provide a unique sweetness and color. Fresh cherries may require additional sugar for a similar flavor profile.

Q2: Can I make this cake in advance?
Absolutely! Bake the cake layers a day ahead and wrap them tightly in plastic wrap. Frost and decorate the next day for optimal freshness.

Q3: How can I make the frosting less sweet?
For a less sweet frosting, reduce the powdered sugar by ½ cup and add a bit more heavy cream for a smoother texture.

Q4: Can I use store-bought frosting instead?
Yes, store-bought frosting can save time, though homemade frosting gives the best flavor and texture.

Q5: What’s the best way to cut this cake neatly?
For clean slices, chill the cake for 30 minutes before cutting. Use a sharp knife, wiping the blade clean between each cut.

Q6: Can I add nuts or chocolate chips to the batter?
Certainly! Adding chopped pecans, walnuts, or white chocolate chips can add a delightful crunch and extra sweetness.

Q7: How do I prevent my cake from being dry?
Ensure you don’t overbake the layers and measure your flour carefully. Adding an extra tablespoon of milk can also help maintain moisture.

Q8: Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for similar results.

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