Best Fluted Chocolate Maraschino Cherry Cake Recipes

OLD FASHIONED CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 375 degrees
• Grease two 9-inch round baking pans, line with parchment paper or waxed paper, set aside
• In a large bowl, stir together granulated sugar, cocoa powder, baking powder, baking soda, salt and all-purpose flour
• In a separate bowl, combine the eggs, buttermilk, oil and vanilla extract, mix well
• Add wet ingredients to the dry ingredients and mix to combine
• Stir in boiling water and mix
• Pour batter into prepared pans
• Bake for 25-30 minutes or until a toothpick inserted in center comes out clean
• Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely
• In a large mixer bowl, beat softened butter until completely smooth and fluffy
• Slowly add half of the powdered sugar and mix until smooth
• Add 5 tablespoons of cherry juice and almond extract and mix until smooth
• Slowly add the remaining powdered sugar and mix until smooth
• Add chopped cherries and mix until completely combined
• In a the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on high speed until fluffy, about 5 minutes, occasionally scraping down sides of the bowl
• Sift in cocoa powder then add in powdered sugar, 3 tablespoons heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowls as needed and adding up to 1 tablespoon additional cream to thin if desired
• Place chocolate chips into a bowl, bring heavy cream just barely to a simmer and pour over chocolate chips
• Stir with a spatula until combined and smooth
• Allow to cool and thicken slightly before using on cake
• Place one of the chocolate cake rounds on a serving platter
• Spread maraschino cherry buttercream filling over the cake
• Set another cake layer on top of the filling and spread chocolate frosting over the entire cake
• Drizzle the chocolate glaze around the edge of the cake then pour the remainder of the glaze on top of the cake and spread evenly
• Allow the glaze to firm then pipe chocolate frosting around the edge of the cake and top with cherries, sprinkle with sliced almonds if desired
• Serve

CHOCOLATE MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
• In a large bowl, stir together cake mix and cocoa. Make a well in the center and pour in water, mayonnaise and eggs. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in chopped nuts and cherries.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MARASCHINO CHERRY CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour one 13 x 9 1/2 inch pan.
• Sift dry ingredients together.
• Add shortning, cherry juice, cherries and milk. Beat 2 minutes medium speed.
• Add egg whites. Beat 2 more minutes.
• Fold in nuts. Pour into pans.
• Bake 35 to 40 minutes or until golden.

MARASCHINO CHERRY CAKE

Steps:

• Preheat oven to 325.
• Drain cherries & dry thoroughly.
• Sift flour, baking powder.
• Coat cherries with a little of this dry mixture.
• Beat butter& sugar together until light& fluffy.
• Add eggs one at a time beating well after each addition.
• add flavouring.
• Stir in remaining flour mixture alternately with milk.
• When smoothly blended add the cherries stirring them in.
• scrape into a well greased tube pan.
• Bake about 2 hours or until cake is set.
• Test with toothpick.
• cool before removing from pan.

GRANDMA ELSIE'S MARASCHINO BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Cut each maraschino cherry into 8 pieces; set aside.
• Sift cake flour, baking powder, and salt into a bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy.
• Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.