Maraschino Cherry Cake


  • All-Purpose Flour: 2 ½ cups
  • Granulated Sugar: 1 ½ cups
  • Unsalted Butter (softened): ¾ cup
  • Maraschino Cherries (chopped): 1 cup
  • Buttermilk: 1 cup
  • Eggs: 3 large
  • Baking Powder: 1 ½ teaspoons
  • Baking Soda: ½ teaspoon
  • Salt: ¼ teaspoon
  • Vanilla Extract: 2 teaspoons


  1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.
  5. Combine Ingredients: Gradually mix in dry ingredients, alternating with buttermilk. Start and end with dry ingredients.
  6. Fold in Cherries: Gently fold in chopped maraschino cherries.
  7. Bake: Divide batter between pans and bake for 25-30 minutes. A toothpick should come out clean.
  8. Cool and Frost: Let cakes cool for 10 minutes, then transfer to a wire rack. Frost as desired and garnish with maraschino cherries.


  • Brush baked cake layers with maraschino cherry syrup for extra moisture.
  • Replace half of the buttermilk with sour cream for richness.
  • Drain and pat dry the cherries before adding to the batter.