The Extreme Cherry Cake Recipe -
The Extreme Cherry Cake Recipe
  • READY IN hrs

The Extreme Cherry Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pans Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 45 mins


  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 More Reviews

Most Helpful Positive Review
Jan 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

Most Helpful Critical Review
May 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!


15 Ratings

Oct 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!

May 17, 2003

I believe this recipe has been updated since the last review. Anyway, this cake is wonderful. I made it for a friend's birthday and it received rave reviews. Its moist and tasty. I used buttercream icing and next time I'll use chocolate buttercream. This cake cooked in about 30-35 minutes.

Feb 13, 2007

This was a good moist cake. I don't have access to maraschino cherries, but I did use canned cherries that I found in my local grocery. The cherries were packed in water, whick I used in the recipe. Overall, I don't think the cake was as sweet without the maraschino cherries, but it worked really well. I used a buttercream icing with this cake, and my company raved about the cake and icing. If I find maraschino cherries, I will definitely try this recipe using those.

Feb 13, 2008

I was not impressed by this cake at all. I used it to make cupcakes (solving the not-enough-cherries problem by adding an extra cherry to each cupcake). I think, had I used a box cake mix, with the same cherry idea, I would have been much more pleased. This cake came out very thick and dry - not really a good combination!!! And very bland. I added cream cheese frosting, and that helped a bit - but I wanted cherries with my cream cheese, and this recipe simply did not cut it.

Sep 19, 2005

This cake is a great party cake! It's relatively moist, has a great cherry taste, and is very pink and festive.

Nov 03, 2010

This cake had an excellent flavor, but why was mine dry and heavy? I would like to use it again, but it was not moist and it was heavy. Please help!


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  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 61.9 g
  • 20%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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