Cherry Cake

filed under: White Cakes on August 10, 2011

Happy Birthday Rachael Ray!

On August 25th Rachael is celebrating her birthday.  Her fun and loyal staff over at Everyday With Rachael Ray Magazine thought it would be neat to get the world involved!

If YOU would like to make her a cake click on her facebook page and just post it!  It could be see by thousands of fans!


I have been wanting to make these birthday cookies into a cake forever.

They were so fun and easy and I love when my friends let me make them cookies!



I also thought it would be fun to make the actual cake a cherry cake too!  So I tried the Maraschino Cherry Cake recipe from

I actually followed the recipe ingredients and directions exactly.

Gotta tell ya… I could not even taste a hint of cherry in it.  Now, we all know that my palette is far from refined, but I can pick up on subtle if I am really trying.

And I did try.

I closed my eyes and everything.


It tasted like a bland vanilla cake.  Boo! Hiss! Wah.

For the frosting I used my favorite full fat buttercream of the moment.

Buttercream Frosting
Prep Time
15 mins
Total Time
15 mins
Course: Dessert
Cuisine: American
Keyword: Buttercream Frosting
Servings: 8 servings
Author: Amanda Rettke
  • 35 1/2 - 8 cups of powder sugar or a 2 lb. bag
  • 1 cup shortening
  • 1 -2 tsp vanilla if making white frosting use clear vanilla
  • 1/2 -3/4 cup milk I have also used whipping cream and whole milk
  1. Blend all ingredients on low until incorporated, then increase speed and blend for 1-3 minutes until reach desired consistency

Seriously.  That’s how I do it.  I am considering changing my blog name to “i am impatient baker”.



One change that was a really welcome addition was adding a 1/2 cup of finely diced maraschino cherries to the center layer.

They saved the cake.

Subtle.  Sweet.  Bright obnoxious red and turquoise cake with a hint of cherry flavor.



Interesting fact: I don’t like cherries.


If you have a good Cherry Cake recipe and want to share, feel free to point me in the right direction.

If you want to join me in a slice while I conduct a pity party, then please, pull up a chair.   This could be an all-nighter.


I linked this to Tidymom’s I’m Lovin It blog party!  Stop on by!

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  • Carey says:

    Hi, Amanda. I’ve been pining for this cake for a year and it’s time to make it for my niece’s first birthday! What tip did you use to pipe the cherries?

  • Misty Fergusson says:

    I looked at the recipe you used…. no suprise it was a disappointment!
    Use a pound cake recipe or 2 to make a layer cake
    Add 2 plus cups marachino cherries per recipe – patted very dry, halved and doused well in flour before folding into batter. Bake as directed – test with toothpick.
    MY FAVORITE!!! never to many cherries

  • Sandra says:

    I just love your cherry cake!!…. Here’s a recipe that I have not tried but thought I’d share it anyway. It uses a box cake mix aside from other ingredients. I guess it can give you an idea about how to add the cherries to your own recipe.

    • Amanda says:

      Thank you!

  • Collette Book says:

    You may want to try incorporating some dried cherries into the recipe. (And I’d add almond extract.) The dried cherries have a more intense cherry flavor.
    I absolutely love the cake décor. It has a cute 1950’s vibe to it.

    • Amanda says:

      Great idea!!

  • Reba Cox says:

    Love, love, love.

  • Laura says:

    My freezer died so I have a bunch of unfrozen Rainier Cherries to use. I need a bread recipe or something to use plenty of cherries in it. Can you help?

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.