A delightful classic cake featuring maraschino cherries, perfect for any occasion.
Author:Jessica
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup maraschino cherries, drained and chopped
1 cup powdered sugar
2 tablespoons milk
1 teaspoon almond extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
Gently fold in the chopped maraschino cherries.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
In a small bowl, mix the powdered sugar, milk, and almond extract to create a glaze. Drizzle over the cooled cakes before serving.
Notes
For a richer flavor, substitute half of the buttermilk with sour cream.
Add a handful of chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.