White Cake with Maraschino Cherry Frosting has three layers of white cake covered in a wonderfully flavored cherry buttercream frosting. It’s a great choice for a holiday cake!
The flavor of maraschino cherries brings back memories of childhood. They were always my favorite part of a brownie sundae and I loved to pick them out of a can of fruit cocktail. This was my first time making a maraschino cherry frosting. I thought it would be a fun, kid-friendly frosting to make.
The pinkish color with specks of red makes this cake perfect for the holidays! The flavor will remind you of all those Shirley Temples you drank as a child.
The juice from a jar of maraschino cherries is used to flavor and color the frosting, plus the frosting has lots of chopped up pieces of cherry.
Aside from the cherries, what makes this cake so good is the Challenge butter. I use unsalted Challenge butter for both the cake and the frosting. Challenge butter really delivers on quality and taste and it makes delicious tasting cakes, cookies, and pies. It is 100% real cream and farm to fridge in just 2 days. You will not find a fresher tasting butter at the store.
I fell in love with this cherry frosting, but I also adore this white cake batter. It bakes up exceptionally moist and tender with a wonderful flavor thanks to the Challenge butter. Best of all, this white cake batter bakes up flat so there’s no need to take a knife to it to get even layers.
Learn more about Challenge Butter and ways you can incorporate it into your holiday baking here.
Try These Other Layer Cakes:
- 1 3/4 cups (3 1/2 sticks) 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
- To make cake, preheat oven to 350 degrees with 1 rack one-third from the bottom of the oven and a second rack two-thirds from the bottom. Line three 9-inch cake pans with parchment paper rounds and spray with Baker's Joy or butter and flour.
- In a medium bowl, combine flour, baking soda, salt, and baking powder.
- Using an electric mixer, beat butter and sugar on medium speed with a paddle attachment until light and fluffy, about 2 minutes.
- Scrape down sides of bowl and add egg whites and vanilla. Beat on medium speed for 1 minute.
- Add 1/3 of flour mixture and beat on medium speed until incorporated.
- Add half of buttermilk and beat on medium until mixed in.
- Scrape down sides of bowl and repeat adding flour mixture and buttermilk, finishing with remaining 1/3 of flour. Batter will be thick and glossy.
- Pour batter evenly into prepared pans. Set two cake pans on 1 oven rack and the third pan on the second rack, staggering them so cakes are not directly over each other.
- Bake 25 to 35 minutes, until the tops are flat and browned.
- Cool cakes in pans for 10 minutes. Invert onto racks to cool completely. (Cakes can be wrapped in plastic wrap and frozen for up to 3 weeks.)
- For frosting, beat butter and cherry juice with an electric mixer until smooth. Add salt and gradually beat in powdered sugar. Fold in cherries.
- Spread frosting between layers, on top and sides of cake.
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Disclosure: This is a sponsored post. I appreciate the opportunity to share products I love and use in my own kitchen.