Vintage Maraschino Cherry Cake – Delightful Retro Favorite

Every time I bite into this Vintage Maraschino Cherry Cake, I’m transported straight back to my grandmother’s cozy 1950s kitchen, where the scent of buttery cakes and sweet cherries danced through the air. This was her go-to for every family celebration—a retro cherry cake that never failed to steal the spotlight on the dessert table.

With its soft, buttery crumb and naturally pink hue (thanks to a splash of maraschino cherry juice), this classic cherry cake recipe feels like a love letter from the past. Bursting with chopped maraschino cherries in every bite, it’s the perfect blend of elegance and nostalgia. Whether you’re baking for a birthday, tea party, or just because—it’s a show-stopper that brings vintage charm to the modern kitchen.

Follow Kai Recipe on Facebook for more sweet ideas and check out our Father’s Day Recipes board for more themed treats to add even more vintage magic to your celebrations.

What Is a Vintage Maraschino Cherry Cake?

This old-fashioned cherry cake is more than just a dessert—it’s a sweet and tangy trip down memory lane. Its flavor is rich and buttery with a fruity twist, featuring juicy bursts of chopped maraschino cherries throughout a soft cherry sponge.

Originating from mid-century kitchens, this 1950s cherry cake has stood the test of time because it’s versatile, beautiful, and flat-out delicious. Think pink cake layers dressed in luscious cherry-infused frosting, perfect for afternoon tea, Mother’s Day, or a stunning birthday centerpiece.

If you’re into vintage dessert recipes, this one’s a must-bake. And if you want something easier for your next gathering, explore our classic cherry delight for a no-bake option.

Ingredients for Vintage Maraschino Cherry Cake

Here’s everything you’ll need to make this elegant cherry cake from scratch:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, room temperature
• 1 ¾ cups granulated sugar
• 4 large eggs
• ½ cup maraschino cherry juice
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 cup chopped maraschino cherries

For the Frosting:

• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• ¼ cup maraschino cherry juice
• 1 tsp vanilla extract
• Optional: 1–2 tbsp milk (for smoother consistency)
• Whole maraschino cherries, for garnish
• Optional: ¼ tsp almond extract (for extra depth)

This homemade cake batter turns a beautiful pink naturally, no artificial coloring needed. It’s one of those cakes that looks as good as it tastes.

Instructions (Step-by-Step Guide)

Let’s break it down into simple, stress-free steps:

Step-by-Step:

1. Preheat & Prep Pans
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar
   In a large bowl, beat the butter and sugar until light and fluffy—about 3–4 minutes.
4. Add Eggs & Flavorings
   Beat in eggs one at a time. Mix in vanilla extract and cherry juice.
5. Alternate Milk & Flour
   Gradually add dry ingredients, alternating with the milk. Begin and end with the dry mix.
6. Fold in Cherries
   Gently fold in the chopped maraschino cherries using a spatula (don’t overmix!).
7. Bake
   Divide the batter evenly into the prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean.
8. Cool
   Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. Make the Frosting
   Beat butter until creamy. Gradually add powdered sugar. Mix in cherry juice, vanilla, and optional almond extract. Add a touch of milk if needed.
10. Assemble & Decorate
    Place one cake layer on your stand, frost the top, then add the second layer and frost the entire cake. Decorate with whole cherries.

Looking for a fruity alternative? Don’t miss out—try this simple cherry pineapple dump cake for a fruity twist!

Baking Time Guide

Here’s a quick cheat sheet for different formats:

Pan Type	Bake Time
9-inch round pans	25–30 mins
9×13-inch pan	35–40 mins
Cupcakes	18–22 mins

Pro Tip: Use a toothpick to check doneness—it should come out with a few moist crumbs, not wet batter.

Storage Instructions

Want to make this cake ahead of time? You’re in luck.

• Room Temp: Unfrosted layers keep up to 2 days.
• Refrigerate: Frosted cake stays fresh for 5 days in an airtight container.
• Freeze: Unfrosted layers can be frozen up to 2 months. Wrap well in plastic and foil.

Now you know how to store cherry cake like a pro!

Tips for a Perfect Cherry Cake

Here’s how to make sure your cake turns out heavenly every time:

• Always use room temperature ingredients
• Drain cherries well to prevent sogginess
• Don’t overmix the batter—it keeps the texture light and airy
• Add almond extract for an extra nostalgic twist
• Cool completely before frosting to avoid melty mishaps

Master these tips for moist cherry cake, and you’ll have a hit on your hands!

Frequently Asked Questions

Recipe Card

Vintage Maraschino Cherry Cake
Soft, buttery cake filled with juicy cherry bits and topped with a cherry-kissed buttercream frosting.

Ingredients:
See full list above.

Instructions (Quick Summary):

• Preheat oven and prep pans
• Mix dry and wet separately
• Combine and fold in cherries
• Bake 25–30 mins
• Cool and frost with cherry buttercream

Perfect for birthdays, tea time, or whenever you want to wow a crowd.

More Cherry Treats to Try

Love this cake? Then you’ll adore these other cherry recipes from our kitchen:

• See how this traditional cherry pie recipe compares
• These cherry cobbler muffins are perfect for breakfast or dessert
• Explore our classic cherry delight for a no-bake option

And if you’re itching for more inspiration, browse more creative recipes on our Pinterest.

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