Marascino Cherry Layer Cake (II)

Last April I made a delicious marascino cherry layer cake for Easter. My daughter and I had a lot of fun decorating it, and we were excited to make another one this past Easter. Like last year, we used Wilton candy melts to beautify our creation. This time we poured melted purple and pink white chocolate into flower molds, which we hardened in the refrigerator. We then alternated the finished chocolates by color and design around the perimeter of the cake. We topped the cake with some pastel rainbow sprinkles for some extra flare.

The cake turned out as delicious as the previous one. It was moist and fluffy with just the right amount of cherry flavor. The frosting is by far one of my favorites, the perfect mixture of shortening and butter with marascino cherry juice to thin it out. This pink cake has become a favorite of my little girl. I hope you enjoy it as well!


Marascino Cherry Layer Cake (II)
Prep time
Cook time
Total time
Serves: 16
  • 1 (15.25 oz.) white cake mix
  • 1 stick butter, softened well
  • 1 Tablespoon pure vanilla extract
  • 3 extra large eggs
  • 2 (10 oz.) jars marascino cherries, juice reserved
  • ½ cup whole milk
  • --------------------------------
  • Frosting Ingredients:
  • 1 (2 lb.) bag powdered sugar (about 8 cups)
  • ½ cup Crisco
  • ½ cup butter, softened
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • ½ cup reserved marascino cherry juice
  • 3+ Tablespoons whole milk, to desired consistency
  • -------------------------------
  • Decorations:
  • white chocolate candy melts
  • pastel rainbow sprinkles
  1. Preheat oven to 325 degrees. Grease and flour two 9 inch round cake pans. Cut the marascino cherries into fourths. Reserve juice and set aside for cake batter and frosting.
  2. In a large bowl, add the cake mix, softened butter, vanilla extract, eggs, whole milk, and ½ cup reserved marascino cherry juice. Beat on low speed for 30 seconds. Switch to medium speed and beat for 2 minutes, adding the quartered cherries during the last 30 seconds.
  3. Split batter evenly between the prepared pans. Bake for 35 minutes, or until toothpick inserted in the centers come out with just a few crumbs attached. Let cakes cool in pans on wire racks for 10 minutes. Then remove cake from pans and cool on wire racks at least 2 hours before frosting.
  4. To make frosting, in a large bowl, add the powdered sugar, crisco, butter, vanilla, almond, and reserved cherry juice. Beat on low power to incorporate, moving to medium power as powdered sugar disappears. Add milk, a tablespoon at a time, until frosting is of desired thickness. Continue beating on medium speed, at least two minutes, until frosting is light and fluffy.
  5. To frost, spread a generous cup of frosting on top of the bottom layer. Top with the second cake. Frost with a crumb coat. (This means to thinly frost the entire surface of the cakes). Refrigerate 30 minutes to set the crumb coat. Next frost the cake with the remaining frosting. Decorate as desired. Keep cake tightly sealed with plastic wrap and refrigerated for optimum quality.


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