White Cake with Maraschino Cherry Frosting

Nothing beats the feeling of biting into a slice of a classic White Cake with Maraschino Cherry Frosting. This cake has been a staple in my family for as long as I can remember, and each slice brings back memories of happy gatherings and celebrations. It’s the kind of cake that not only satisfies your sweet tooth but also warms your heart. Imagine a fluffy, moist white cake layered with a creamy frosting that’s as delightful as it is beautiful. Just thinking about it brings a smile to my face!

Every birthday, holiday, or simple Sunday afternoon seems to call for this iconic dessert. It’s versatile enough to grace any occasion, from a casual family meal to a fancy dinner party. The bright, cheerful topping of maraschino cherries makes it visually stunning and adds a playful touch that everyone loves. Whenever I make this cake, I can’t help but share it with friends and family, knowing it will bring joy to their faces just like it does to mine.

There’s something about the combination of the rich frosting and the light cake that creates a symphony of flavors. It’s a celebration of sweetness, and whether it’s a special occasion or just a Tuesday, I find a reason to whip up this delightful treat. Join me in making this beloved recipe that has stood the test of time!

Recipe Ingredients for White Cake with Maraschino Cherry Frosting

When it comes to baking this delightful cake, the ingredients play a vital role in achieving a delicious outcome. Each component complements the others, creating a harmonious blend of flavors and textures. The star players here are the unsalted butter, cake flour, and the ever-so-sweet maraschino cherries.

• 1 1/2 cups (3 sticks) Challenge unsalted butter, room temperature – This is essential for a rich, moist cake. You’ll want to see it creamy and fluffy when mixed with sugar.
• 2 1/3 cups sugar – Sweetness is key! This will balance the flavors beautifully.
• 3 large egg whites – Whipping these will give our cake a light and airy texture.
• 2 teaspoons vanilla extract – This adds a warm, comforting flavor that complements the cake’s sweetness.
• 3 cups cake flour – The base of our cake, providing structure while keeping it tender.
• 3/4 teaspoon baking soda – This helps the cake rise, ensuring it’s fluffy.
• 3/4 teaspoon salt – Just a pinch to enhance all the flavors.
• 1 1/2 teaspoons baking powder – Another leavening agent to ensure a perfect rise.
• 1 1/2 cups buttermilk – Adds moisture and a lovely tang to the cake.
• parchment paper – Essential for lining your cake pans for easy removal.
• 1 3/4 cups (3 1/2 sticks) Challenge unsalted butter, softened – This will be the base of your creamy frosting.
• 1/4 cup juice from jar of maraschino cherries – Adds that signature cherry flavor to our frosting.
• 1/4 teaspoon salt – Enhances the sweetness of the frosting.
• 6 cups powdered sugar – This will make your frosting wonderfully sweet and fluffy.
• 20 maraschino cherries, chopped – These add a pop of color and flavor to the frosting.

The Method for White Cake with Maraschino Cherry Frosting

Now that we have all our ingredients prepped and ready, let’s dive into the method. Making the White Cake with Maraschino Cherry Frosting is a fun and rewarding experience. Follow these steps carefully to achieve cake perfection!

1. To start, preheat your oven to 350 degrees F. Place one rack one-third from the bottom and another two-thirds from the bottom. Line three 9-inch cake pans with parchment paper rounds to prevent sticking, then spray them with Baker’s Joy or grease with butter and flour.
2. In a medium mixing bowl, combine the cake flour, baking soda, salt, and baking powder. Whisk them together until they are well blended. This mixture will provide the foundation for your cake.
3. In a large bowl, using an electric mixer, cream together the unsalted butter and sugar on medium speed for about 2 minutes until it becomes light and fluffy. This step is crucial as it incorporates air into the batter.
4. Scrape the sides of the bowl, then add the egg whites and vanilla. Beat on medium speed for another minute until everything is well combined and smooth.
5. Now it’s time to add the dry ingredients. Start by mixing in one-third of the flour mixture. Beat on medium speed until just incorporated, then add half of the buttermilk and mix until combined.
6. Continue alternating between adding the dry ingredients and the buttermilk, finishing with the last third of the flour mixture. The batter will be thick and glossy, a sign that it’s ready for the oven.
7. Divide the batter evenly among the three prepared cake pans. Place two pans on one oven rack and the third on the other, staggering them to ensure even baking.
8. Bake the cakes for 25 to 35 minutes. You’ll know they’re done when the tops appear flat and golden brown. A toothpick inserted in the center should come out clean.
9. Let the cakes cool in their pans for about 10 minutes. Then carefully invert them onto wire racks to cool completely. You can wrap them in plastic wrap and freeze for up to 3 weeks if you’re making them ahead of time.
10. For the frosting, in a medium bowl, beat the softened unsalted butter with the cherry juice until it’s smooth and creamy. Gradually add in the powdered sugar, mixing until it’s fluffy. Stir in the chopped maraschino cherries gently.
11. Once the cakes have cooled, spread a layer of frosting between the layers, on top, and around the sides of the cake. Make sure it’s nice and thick for that perfect finish!

Ways to Adapt This Recipe

There are countless ways to make the White Cake with Maraschino Cherry Frosting your own! Here are some creative tips for you:

• Storage: Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week.
• Freezing: You can freeze the cake layers individually wrapped in plastic wrap for up to three weeks. Just make sure to frost them once thawed.
• Pairing: Serve with fresh fruit on the side, like strawberries or raspberries, for a refreshing contrast.
• Flavor Variations: Swap out the maraschino cherries for fresh fruit like strawberries or blueberries for a different twist.
• Dressing Up: For an elegant touch, sprinkle some edible glitter or chocolate shavings on top of the frosting.

What Complements This White Cake with Maraschino Cherry Frosting

The White Cake with Maraschino Cherry Frosting pairs beautifully with a variety of sides and beverages. Consider serving it with:

• Fresh Berries: A mixed berry salad can add a refreshing touch and balance the sweetness of the cake.
• Coffee: A nice cup of coffee makes a perfect pairing, cutting through the sweetness and enhancing the flavors.
• Ice Cream: Vanilla or cherry ice cream adds a creamy texture that complements the cake.
• Tea: A light herbal or fruity tea can be a delightful accompaniment.
• Celebratory Occasions: This cake is ideal for birthdays, anniversaries, or even as a special dessert for family gatherings.

FAQ

Conclusion

The White Cake with Maraschino Cherry Frosting is not just a dessert; it’s a celebration of flavors and memories. Each bite is a reminder of joyful moments shared with loved ones. I encourage you to try making it and share it with your family and friends. It’s a cake that brings happiness and warmth to any occasion, and I know it will become a favorite in your home!

White Cake with Maraschino Cherry Frosting

Indulge in the irresistible sweetness of this White Cake with Maraschino Cherry Frosting. Its fluffy texture and vibrant cherry topping make it the perfect treat for any celebration. Moist, delicious, and utterly delightful, this cake is sure to impress your friends and family. Make it tonight for a sweet surprise!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 18 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups Challenge unsalted butter room temperature
• 2 1/3 cups sugar
• 3 large egg whites
• 2 teaspoons vanilla extract
• 3 cups cake flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/2 cups buttermilk
• parchment paper
• 1 3/4 cups Challenge unsalted butter softened
• 1/4 cup juice from jar of maraschino cherries
• 1/4 teaspoon salt
• 6 cups powdered sugar
• 20 maraschino cherries chopped

Equipment

• Oven
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. To start, preheat your oven to 350 degrees F. Place one rack one-third from the bottom and another two-thirds from the bottom. Line three 9-inch cake pans with parchment paper rounds to prevent sticking, then spray them with Baker's Joy or grease with butter and flour.
2. In a medium mixing bowl, combine the cake flour, baking soda, salt, and baking powder. Whisk them together until they are well blended. This mixture will provide the foundation for your cake.
3. In a large bowl, using an electric mixer, cream together the unsalted butter and sugar on medium speed for about 2 minutes until it becomes light and fluffy. This step is crucial as it incorporates air into the batter.
4. Scrape the sides of the bowl, then add the egg whites and vanilla. Beat on medium speed for another minute until everything is well combined and smooth.
5. Now it’s time to add the dry ingredients. Start by mixing in one-third of the flour mixture. Beat on medium speed until just incorporated, then add half of the buttermilk and mix until combined.
6. Continue alternating between adding the dry ingredients and the buttermilk, finishing with the last third of the flour mixture. The batter will be thick and glossy, a sign that it’s ready for the oven.
7. Divide the batter evenly among the three prepared cake pans. Place two pans on one oven rack and the third on the other, staggering them to ensure even baking.
8. Bake the cakes for 25 to 35 minutes. You’ll know they’re done when the tops appear flat and golden brown. A toothpick inserted in the center should come out clean.
9. Let the cakes cool in their pans for about 10 minutes. Then carefully invert them onto wire racks to cool completely. You can wrap them in plastic wrap and freeze for up to 3 weeks if you're making them ahead of time.
10. For the frosting, in a medium bowl, beat the softened unsalted butter with the cherry juice until it’s smooth and creamy. Gradually add in the powdered sugar, mixing until it's fluffy. Stir in the chopped maraschino cherries gently.
11. Once the cakes have cooled, spread a layer of frosting between the layers, on top, and around the sides of the cake. Make sure it’s nice and thick for that perfect finish!

Notes

• Storage: Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week.
• Freezing: You can freeze the cake layers individually wrapped in plastic wrap for up to three weeks. Just make sure to frost them once thawed.
• Pairing: Serve with fresh fruit on the side, like strawberries or raspberries, for a refreshing contrast.
• Flavor Variations: Swap out the maraschino cherries for fresh fruit like strawberries or blueberries for a different twist.
• Dressing Up: For an elegant touch, sprinkle some edible glitter or chocolate shavings on top of the frosting.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.