Cherry Cake with Cherry Cream Cheese Frosting

by Melissa on May 11, 2009

I recently made a birthday cake for a little girl who loves cherries! So when I saw this cake pop up in my reader a couple of months ago, I immediately starred it for the occasion. I personally wasn’t sure how this cake would taste, my fear was that it would be too sweet. But I was very wrong, it was delicious! The bits of maraschino cherries folded into the vanilla based cake add a sweet little surprise, but don’t over power the flavor. And you can never go wrong with cream cheese frosting, yum!


Cherry Cake

  • 1 cup butter, softened
  • 1 3/4 cups sugr
  • 2 tablespoons maraschino cherry juice
  • 1/2 teaspoon vanilla extract
  • 3 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 5 egg whites, beaten and stiff
  • 1 cup finely chopped maraschino cherries

Preheat oven to 350. Spray 3 (9 inch) baking pans with nonstick baking spray with flour.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add cherry juice and vanilla, beating until combined.

In a medium bowl, combine flour, baking powder and salt; sift. Gradually add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture, beating until combined after each addition. Gently fold in beaten egg whites until mixture is smooth. Gently stir in maraschino cherries.

Spoon batter evenly into prepared pans. Bake for 20-25 minutes or until wooden spoon inserted in center of cake comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese-Cherry Frosting evenly in between layers and on top and sides of cake. Garnish with maraschino cherries if desired.

Cherry Cream Cheese Frosting

  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup butter, softened
  • 1/4 cup maraschino cherry juice
  • 5-6 cups confectioner’s sugar

In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Slowly beat in cherry juice until mixture is smooth. Gradually add confectioner’s sugar, beating until smooth.

Source: Paula Deen Magazine, as seen on Reservations Not Required.

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