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This moist and delicious cake is simply bursting with cherry flavor and a hint of almond. Make it for the one you love. They'll love you for it!
Recipe type: Dessert
Serves: 12
  • ¾ Cup Unsalted Butter, softened
  • 1¾ Cup + 2 Tablespoons Granulated Sugar
  • 3 Cups All Purpose Flour
  • 1 Tablespoon + 1-1/2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • ⅓ Cup Whole Milk
  • ¾ Cup Maraschino Cherry Juice
  • 3 Teaspoons Almond Extract
  • 3 Tablespoons Flour to Sprinkle Over Diced Cherries
  • 14 Ounce Bottle of Maraschino Cherries, Finely Diced
  • Drop or Two Red Food Coloring
  • 6 Egg Whites, Beaten to Stiff Peaks
  1. Preheat oven to 350 degrees F.
  2. Grease two 9-1/2" cake pans and line with parchment paper.
  3. Using a stand mixer, cream the butter and sugar together until light and fluffy.
  4. In a separate bowl, whisk together the flour, salt & baking powder.
  5. In another bowl combine the milk, cherry juice and almond extract.
  6. Add the liquid and dry ingredients alternately to the creamed sugar in the stand mixer, beating until combined.
  7. In a small bowl sprinkle the 2 tablespoons of flour over the diced cherries.
  8. Stir the diced cherries into the batter.
  9. Pour into prepared cake pans.
  10. Bake for 50 to 60 minutes or until a cake tester comes out clean.
  11. Allow to cool in the pans for a few minutes, then remove cakes from pans and transfer to a wire cooling rack.
  12. Cool completely before frosting.
See recipe below for Swiss Meringue Buttercream Frosting
Recipe by After Orange County at