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Moist Maraschino Cherry Chip Layer Cake with Cream Cheese Frosting

A moist slice of 1-layer cherry cake featuring visible red cherry pieces throughout the light sponge and covered in pink frosting.
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This moist layer cake features the nostalgic flavor of maraschino cherries and is topped with a rich, homemade cherry cream cheese frosting. It creates a beautiful pink color perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup maraschino cherry juice (from the jar)
  • 1/2 cup chopped maraschino cherries, drained
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 teaspoon almond extract (optional)
  • 1 tablespoon maraschino cherry juice (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 powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and 1/4 cup of cherry juice. Mix until just combined. Do not overmix.
  6. Gently fold in the chopped maraschino cherries.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth.
  12. Mix in the almond extract and 1 tablespoon of cherry juice until the frosting is creamy and pink. Add more juice if needed for spreading consistency.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top.
  14. Frost the top and sides of the entire cake with the remaining cream cheese frosting. Garnish with extra chopped cherries if desired.

Notes

  • For the best pink color, use the juice from a high-quality jar of maraschino cherries.
  • To keep the cake extra moist, you can brush the cooled layers lightly with a simple syrup made from equal parts sugar and water before frosting.
  • If you want a stronger cherry flavor in the frosting, add a few drops of red food coloring along with the cherry juice.

Nutrition

Find it online: https://yummagnet.com/cherry-cake-moist-maraschin-chip-layer-recipe/