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The Extreme Cherry Cake

The Extreme Cherry Cake

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GERAL1012

A very cherry cake with maraschino cherries and red food color for that extra burst of color. Try it with Fluffy Boiled Icing.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the flour and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and red food color. Beat in the flour mixture alternately with the cherry juice. Stir in the cherries. Pour batter into prepared pans.
  3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

CAROLE MICHAELS
15
5/17/2003

I was hesitant to try a cake recipe calling for 3 tablespoons of baking powder. I should have trusted my instincts, because half of the cake batter ended up overflowing onto the bottom of my oven. Perhaps it was supposed to be 3 teaspoons?? Very disappointing and a big mess to clean up!

Mary
14
10/19/2007

I altered this recipe slightly, and created a cake I was very happy with. I thought the butter flavor might compete with the cherry flavor, so I used 1/2 cup Crisco instead of 1/2 cup of the butter. I also added about 1/8 cup extra cherry juice because the batter's cherry flavor wasn't strong enough for me. The cake turned out nice and moist. In a bundt pan, it took about 50 minutes to bake. It still barely had enough cherry flavor for me, but everyone who tried it liked it. The texture was great. In the future, I would use almond flavor instead of vanilla (but maybe only 2 tsp so it's not overpowering). Also, I would at least double the amount of cherry pieces--the pieces were few and far between. Overall, a great cake that's easy to make!

LISALAINE
12
1/25/2011

MISSING INGREDIENT!! This is a delicious cake. We've had the recipe for years! It is missing 1 cup milk though!!! And, you could add 1 tsp. almond extract for more cherry flavor! We frost if with a cherry frosting of butter, XXX, cherries and juice w/ almond extract