Maraschino Cherry Cake - How To Make Maraschino Cherry Cake - Cake Mix Hacks 🍒🍰

Video Description

Hello my Friends, welcome to my Southern Kitchen! Today I am sharing with y’all another recipe for National Cherry Month, we are making a Maraschino Cherry Cake! Moist, tender, full of fresh and natural cherry flavor and this is a semi-homemade version so we are using a Cake Mix but this taste like you made it from scratch, no artificial ingredients; and it is frost with a homemade Maraschino Cherry Cream Cheese Frosting! If y’all love maraschino cherries, this cake is calling your name and everyone will love and enjoy this!!! Perfect for the Spring and Summer months! Cake 1 (15.25 ounce) box white cake mix 1 cup all-purpose flour 1 cup white sugar 1/2 teaspoon salt 3 extra-large large eggs, room temperature 2 (5.3 ounce) cartons (1 cup) black cherry Greek yogurt, room temperature 1 teaspoon pure almond extract 2 tablespoons canola or vegetable oil 1 (16 ounce) jar Maraschino Cherries (1 cup of the juice and 1/2 cup chopped cherries, about 18 cherries) Additional maraschino cherries, for garnish (optional) Maraschino Cherry Cream Cheese Frosting 1 (8-ounce) package cream cheese or carton cream cheese spread, softened 1/2 cup (1 stick, 8 tablespoons) unsalted butter, softened 1/4 cup maraschino cherry juice 12 maraschino cherries, chopped 1/2 tsp pure almond extract Red food coloring, optional Pinch salt 1 (16-ounce) box powdered sugar, sifted or whisked For the Cake Preheat oven to 350 degrees. Spray 2 (9-inch) round cake pans with baking spray or grease with butter and flour and set aside. In a large bowl with a hand mixer or stand mixer with paddle attachment, add in the cake mix, sugar, flour, and salt; stir, whisk or sift together until well incorporated at least 25 to 30 seconds. Next add in the eggs, Greek yogurt, 1 teaspoon almond extract, oil, 1 cup maraschino cherry juice, and 1/2 cup chopped cherries and mix together on medium speed until well blended about 2 minutes. Pour the batter into even layers into the prepared cake pans, shake and bang the pans to get the air bubbles out. Bake for 35 minutes or until toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool in the pan for 15 to 20 minutes then afterwards, remove them from the pan and let them cool completely on a wire rack or wax paper. Add a little dollop of the frosting in the middle of the cake stand, once the cakes are cooled, place one layer onto a cake stand; frost the top with the frosting, then add last cake layer on top then frost the top and sides. Garnish with maraschino cherries on top (if desired). Cut them into slices, serve and enjoy! For the Cherry Cream Cheese Frosting In a stand mixer with paddle attachment or whipped attachment or using large bowl with an electric hand mixer, add in the cream cheese and butter; cream on medium speed until fluffy (scrape the bowl occasionally). Next add and mix in the 1/2 teaspoon almond extract, chopped maraschino cherries (from 12 cherries), 1/4 cup maraschino cherry juice, and food coloring (if desired) until well combined. Reduce the speed to low and then slowly add and mix in the powdered sugar and salt until well incorporated. Previous Video New Orleans Beignets: https://youtu.be/-2SovO4VsWc?si=WZrJd_VTVmcJftQs Ellen’s Cake recipes playlist: https://youtube.com/playlist?list=PLdIs070oupdtwCdnZv2_faptPn_viK7VO&si=k1IjAiHC_naaKaDO #ellenshomemadedelights #cherrycake #cake #cakerecipe #cakes #maraschinocherrycake #maraschinocherries #nationalcherrymonth #maraschinocherry #cherries #cakemixhacks #cakemix #baking #semihomemade For Business Inquiries and to purchase my new Cookbook, please send me an email: ellenshomemadedelights@gmail.com Follow me on Social Media -Facebook: www.facebook.com/ellendelights -Instagram: www.instagram.com/ellendelights