Pretty in Pink Cherry Cake

There’s something so nostalgic about this cake.The color alone — that soft, playful pink — just makes me smile. It reminds me of birthday parties when I was little, where the cake was always too sweet and the frosting stuck to your fingers, and somehow that made it even better.I made this cherry cake on a whim one weekend when I found half a jar of maraschino cherries hiding in the fridge door. It wasn’t for any special occasion — just one of those “I need something pretty and happy right now” kind of days. The kitchen smelled incredible while it baked — buttery, sweet, and a little almond-y from the cherry juice. The kind of smell that makes you stop what you’re doing, close your eyes, and just breathe it in.

This cake isn’t complicated. It’s soft, moist, and just a little playful — kind of like the dessert version of a good mood. You can dress it up for a birthday or serve it plain on a slow Sunday afternoon. Either way, it’s the kind of cake that disappears fast, one pink slice at a time.

Ingredients

For the Cake:

2½ cups all-purpose flour

1 tbsp baking powder

½ tsp salt

1 cup butter, softened

1½ cups sugar

4 large eggs

½ cup milk

½ cup maraschino cherry juice (from the jar)

1 tsp vanilla extract

1 cup chopped maraschino cherries

For the Frosting:

1½ cups whipped cream or buttercream

½ tsp almond extract (optional, but lovely)

Whole maraschino cherries, for garnish

Instructions

1️⃣ Preheat your oven to 200°C (350°F).Grease and flour two cake pans. Maybe line them with parchment if you’re feeling fancy (or lazy about cleanup — I get it).

2️⃣ Mix the dry stuff. In a bowl, whisk together the flour, baking powder, and salt. Set it aside like you’ve got everything under control.

3️⃣ Cream the butter and sugar until it’s light and fluffy. It should look like something you’d want to eat with a spoon — resist the urge (or don’t).

4️⃣ Add the eggs, one at a time. Beat well after each one. Then stir in the vanilla, milk, and that gorgeous cherry juice, alternating with your dry mix. The batter should turn the prettiest pink shade.

5️⃣ Fold in the chopped cherries — gently, so you keep some color and texture.

6️⃣ Divide the batter between your pans and bake for about 30–35 minutes, or until a toothpick poked in the center comes out clean.

7️⃣ Cool completely before frosting. Patience here is key — warm cake and frosting don’t mix unless you’re going for “meltdown chic.”

8️⃣ Frost and decorate. Spread that whipped cream or buttercream, swirl it a little, and top with whole cherries. It’s meant to look fun, not perfect.

Recipe FAQs

1. Can I use fresh cherries instead of maraschino?
   You totally can, but you’ll lose that signature pink color and sweetness. If you use fresh ones, toss them with a little sugar first and maybe add a drop of pink food coloring if you still want the pretty hue.
2. Can I make this as cupcakes?
   Yes! Bake them for about 18–20 minutes instead of 30. Perfect for parties — or, you know, just portion control (which doesn’t actually work).
3. What’s the best frosting for it?
   I love whipped cream for something light, but buttercream gives it that old-fashioned bakery feel. You could even mix some cherry juice into the frosting for a blush tint.
4. How do I keep the cake moist?
   Don’t overbake it — seriously, that’s the secret. And store it covered in the fridge. It actually tastes even better the next day once everything settles together.
5. Can I skip the almond extract?
   Yes, but it adds that nostalgic “cherry bakery cake” flavor. Just a little goes a long way — it makes the cherries taste rounder, warmer, more special somehow.

This is the kind of cake that feels like a treat just by looking at it. It’s not perfect or fussy — it’s soft, a little sticky, a little sweet, and it makes you happy without trying too hard.

If you’re baking it for someone, don’t stress about the frosting looking professional. They’ll remember how it tastes — not how it looked. And if it’s just for you? All the better. You get the first slice, and maybe the last one too.

Pretty in Pink Cherry Cake

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cake:

• 2 ½ cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup butter, softened

• 1 ½ cups sugar

• 4 large eggs

• ½ cup milk

• ½ cup maraschino cherry juice (from the jar)

• 1 tsp vanilla extract

• 1 cup chopped maraschino cherries

• For the Frosting:

• 1 ½ cups whipped cream or buttercream

• ½ tsp almond extract (optional, but lovely)

• Whole maraschino cherries, for garnish

Directions

• Preheat your oven to 180°C (350°F). Grease and flour two cake pans. Maybe line them with parchment if you’re feeling fancy (or lazy about cleanup — I get it).
• Mix the dry stuff. In a bowl, whisk together the flour, baking powder, and salt. Set it aside like you’ve got everything under control.
• Cream the butter and sugar until it’s light and fluffy. It should look like something you’d want to eat with a spoon — resist the urge (or don’t).
• Add the eggs, one at a time. Beat well after each one. Then stir in the vanilla, milk, and that gorgeous cherry juice, alternating with your dry mix. The batter should turn the prettiest pink shade.
• Fold in the chopped cherries — gently, so you keep some color and texture.
• Divide the batter between your pans and bake for about 30–35 minutes, or until a toothpick poked in the center comes out clean.
• Cool completely before frosting. Patience here is key — warm cake and frosting don’t mix unless you’re going for “meltdown chic.”
• Frost and decorate. Spread that whipped cream or buttercream, swirl it a little, and top with whole cherries. It’s meant to look fun, not perfect.