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White Cake with Maraschino Cherry Frosting

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!
Course Dessert
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 18
Author Christin Mahrlig



  • 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.