Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup maraschino cherry juice
- 1 cup chopped maraschino cherries
For the Cherry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup maraschino cherry juice
- 1 teaspoon vanilla extract
For Garnish:
- Whole maraschino cherries
Directions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk and maraschino cherry juice, beginning and ending with the flour mixture. Mix until just combined.
- Fold in chopped maraschino cherries.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Cherry Cream Cheese Frosting:
- In a large bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar, mixing until well combined.
- Beat in maraschino cherry juice and vanilla extract until the frosting is light and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread with a layer of frosting.
- Top with the second cake layer and frost the top and sides of the cake.
- Garnish with whole maraschino cherries before serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Servings: 12 servings
