Shirley Temple Cake Cherry

The Shirley Temple Cake brings the sparkle of a beloved childhood drink to your dessert table. Inspired by the fizzy pink mocktail, this cake blends buttery richness with the bright flavors of cherries and grenadine. The inclusion of lemon-lime soda adds that unmistakable refreshing flair, while bites of juicy maraschino cherries make each slice whimsical and fun. Whether for birthdays, potlucks, or just a joyful afternoon treat, this cake is guaranteed to be a conversation starter and a crowd pleaser.

Personally I made this the first time for my daughter’s birthday because she adored Shirley Temples as much as I did growing up. It stole the show and turned into a family tradition ever since.

Ingredients

• Flour: the backbone of the cake that creates structure and softness choose unbleached all purpose flour for best results
• Butter: brings rich flavor and ensures a tender crumb pick unsalted and let it soften for easier mixing
• Sugar: necessary for sweetness and for creaming with butter to add fluffiness use fresh granulated sugar for best lift
• Eggs: add moisture and help the cake rise select large eggs at room temperature for a smoother batter
• Maraschino Cherries: chopped and folded in for pops of sweetness and color drain well and pat dry with paper towels to avoid excess liquid
• Grenadine Syrup: gives the cake its signature tang and blush pink color use a pure grenadine for natural flavor
• Lemon Lime Soda: makes the cake extra airy and light look for name brands for consistent bubbles
• Cherry Juice: deepens the cherry flavor in the frosting reserve juice from your maraschino cherry jar for convenience

Step by Step Instructions

Prepare the Pan and Dry Ingredients:

Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Grease and flour a nine by thirteen inch baking pan to prevent sticking. In a medium bowl whisk together the flour baking powder and salt until well combined then set aside.

Cream Butter Sugar and Add Eggs:

In a large mixing bowl cream the softened butter together with the granulated sugar using a mixer on medium speed until very light and fluffy. Add eggs one at a time making sure each is fully incorporated before the next. Stir in a splash of vanilla and almond extract which bring those distinctly Shirley Temple notes.

Combine Wet and Dry Ingredients:

Start adding the flour mixture to the creamy mixture in stages alternating with pouring in lemon lime soda. Begin and end with the dry ingredients. Mix gently until just combined to preserve the cake’s tenderness.

Fold in Cherries and Bake:

Carefully scrape the chopped maraschino cherries into the batter and fold them in with a spatula to distribute evenly. Pour all the batter into your prepared pan and smooth the top. Bake for thirty to thirty five minutes until a toothpick inserted into the center comes out clean and the top is pale golden. Let the cake cool completely in the pan set on a wire rack.

Make and Spread the Frosting:

In a clean bowl beat softened butter until creamy. Gradually add powdered sugar cherry juice and a small drop of almond extract. Beat until the icing is smooth pale pink and thick but spreadable. Once the cake is fully cooled spread the frosting all over the surface.

Garnish and Serve:

For a festive finish dot the top with more whole or halved maraschino cherries. Slice into squares and serve with a smile.

Bookmark

My favorite part has to be the pockets of maraschino cherries. When my kids help stir them in they try to sneak extra into their own halves for that bright pop of flavor. It always reminds me of the giggles we shared making it together.

Storage Tips

This cake stores beautifully at room temperature for up to two days under a cake dome or wrapped in foil. For longer freshness keep it in the refrigerator in an airtight container. The moisture from the cherries helps the cake stay soft even after a day or two. For freezing wrap individual slices tightly and thaw at room temperature before serving.

Ingredient Substitutions

If you do not have grenadine syrup you can substitute with extra cherry juice and a tiny squeeze of lemon juice. For a more natural twist swap maraschino cherries for chopped preserved sour cherries but add a bit more sugar. For butter replacements try a good quality margarine though the flavor will be different.

Serving Suggestions

This cake is charming enough to be a birthday centerpiece or a cheerful addition to a baby shower dessert table. For a grown up gathering serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream. Extra cherries on top never hurt and a drizzle of grenadine over each piece brings out extra sparkle for presentation.

Bookmark

Cultural and Historical Context

The Shirley Temple Cake pays homage to the whimsical mocktail created for the young actress Shirley Temple in the nineteen thirties. Just like the original soda fountain drink doused with cherries and a vibrant splash of grenadine this cake is meant to make everyone feel like a guest of honor no matter the occasion. Baking this with family brings a dash of Hollywood glamour to everyday life.

Frequently Asked Questions About Recipes

→ What gives this cake its pink color?

The pink color comes from grenadine syrup and cherry juice, which are both mixed into the batter and the frosting.

→ Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used, but maraschino cherries provide the signature flavor and color that make this dessert unique.

→ What is the role of lemon-lime soda in the cake?

Lemon-lime soda adds a light, airy texture and subtle tang, making the cake moist and fluffy with a hint of zest.

→ How should I store leftovers?

Store leftover cake in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ Can I make this cake ahead of time?

Yes, the cake can be baked and frosted in advance. Simply keep it covered to retain moisture and freshness.