Very Cherry Cake is bursting with real cherry flavor and is covered in an incredible homemade Vanilla Buttercream! There’s just something incredibly nostalgic about cherry desserts. They feel a little retro, a little bakery-style, and always special — even when they’re surprisingly easy to make. This cake is one of those desserts that looks pretty, tastes incredible, and comes together without a lot of fuss. This cake starts with a classic white cake mix but gets a major upgrade with maraschino cherry juice and a touch of almond extract. The result is a soft, moist cake with a true cherry flavor, not artificial or overpowering, just sweet and balanced. Topped with a thick layer of fluffy vanilla buttercream, this cake is perfect for birthdays, potlucks, holidays, or anytime you want a crowd-pleasing dessert that feels bakery-worthy. It’s baked in a simple 13×9 pan, making it ideal for feeding a group, and the flavors only get better as it sits. If you love cherry desserts, this one’s going to earn a permanent spot in your recipe box.
What Is Very Cherry Cake
Very Cherry Cake is a soft white cake flavored with maraschino cherry juice and almond extract, then topped with a classic vanilla buttercream frosting. Instead of using gelatin or pie filling, this recipe relies on cherry juice to create a clean, sweet cherry flavor while keeping the cake tender and light.
The almond extract does not make the cake taste nutty, it simply deepens the cherry flavor and gives the cake that familiar bakery style taste.
When to Serve This Cake
This cake is perfect for so many occasions, including
Birthdays
Baby showers and bridal showers
Holiday gatherings
Bake sales and potlucks
Family dinners and casual desserts
Because it is a sheet cake, it slices easily and travels well.
Why You Will Love This Recipe
Strong cherry flavor without tasting artificial
Soft and moist texture every time
True vanilla buttercream frosting
Easy ingredients and simple prep
Feeds a crowd
Classic bakery style flavor
This is one of those recipes that people ask for again after the first bite.
Ingredient Breakdown
Cake Ingredients
White cake mix, creates a reliable and tender base
Water and maraschino cherry juice, increasing the cherry juice boosts flavor without changing texture
Canola oil, keeps the cake moist
Egg whites, maintain a light color and soft crumb
Almond extract, enhances the cherry flavor
Red food coloring optional, adds a soft cherry pink color
Vanilla Buttercream Ingredients
Unsalted butter, creates a rich and creamy frosting
Confectioners sugar, provides sweetness and structure
Milk or heavy cream, adjusts consistency
Vanilla extract, classic flavor
Salt, balances sweetness
Beginner Mistakes to Avoid
Adding too much cherry juice, this can thin the batter
Frosting the cake before it cools completely
Overmixing the cake batter
Skipping the salt in the frosting
Troubleshooting Tips
If the cake looks too pale, add one more drop of food coloring
If frosting is too thick, add milk one tablespoon at a time
If frosting is too soft, add more confectioners sugar gradually
Check cake at 30 minutes to avoid overbaking
Storage and Make Ahead Tips
Store covered at room temperature for up to 2 days
Refrigerate in an airtight container for up to 5 days
Let refrigerated cake come to room temperature before serving
You can bake the cake a day ahead and frost the next day.
Freezing Instructions
Freeze unfrosted cake tightly wrapped for up to 2 months
Freeze frosted slices individually for quick desserts
Thaw overnight in the refrigerator or at room temperature
Budget Breakdown
Here is an estimated cost breakdown for making this Very Cherry Cake with Vanilla Buttercream. Prices may vary by location and brand.
- White cake mix, $1.50 to $2.50
- Maraschino cherries with juice, $2.00 to $3.00
- Unsalted butter, $3.50 to $4.50
- Confectioners sugar, $1.50 to $2.00
- Milk, oil, extracts, pantry staples, $1.00 to $2.00
Estimated total cost, $9.50 to $13.00
This cake easily serves 12 or more people, making it a very budget friendly dessert for gatherings.
Frequently Asked Questions
What gives this cake its cherry flavor
The cherry flavor comes from maraschino cherry juice added directly to the cake batter. Using the juice instead of gelatin or pie filling creates a clean, classic cherry flavor without changing the cake’s texture.
Why is almond extract used in the cake
Almond extract enhances cherry flavor naturally. You will not taste almond on its own, it simply deepens the cherry flavor and gives the cake a bakery style taste.
Can I add chopped cherries to the batter
Yes. Finely chopped maraschino cherries can be folded into the batter for added texture. Be sure to pat them dry to prevent excess moisture.
Can I use whole eggs instead of egg whites
Yes, but the cake will have a slightly deeper color and a richer texture. Egg whites keep the cake lighter in color and softer in crumb.
Can I make this cake ahead of time
Yes. The cake can be baked one day in advance and stored covered at room temperature. Frost the cake the day you plan to serve it for best texture.
Does this cake need to be refrigerated
If frosted, it can sit at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days.
Can I freeze Very Cherry Cake
Yes. The unfrosted cake freezes well for up to 2 months when tightly wrapped. Frosted slices can also be frozen individually and thawed as needed.
Can I use cherry extract instead of cherry juice
Cherry extract can be used, but it is very strong. Use no more than one half teaspoon and keep the liquid measurements the same.
Can I make this recipe into cupcakes
Yes. Divide the batter into lined cupcake pans and bake at 350 degrees for 18 to 22 minutes, or until a toothpick comes out clean.
Can I turn this into a layer cake
Yes. Divide the batter between two greased 9 inch round pans and bake for 25 to 30 minutes.
What frosting works best with cherry cake
Vanilla buttercream is a classic pairing, but cream cheese frosting, whipped vanilla frosting, or almond buttercream also work very well.
Why is my frosting too thick or too thin
If frosting is too thick, add milk one tablespoon at a time. If frosting is too thin, add confectioners sugar gradually until the desired consistency is reached.
How do I keep the cake moist
Avoid overbaking and store the cake covered. Using oil and cherry juice helps keep the crumb soft and tender.
Does this cake taste artificial
No. Because the flavor comes from cherry juice and almond extract rather than gelatin, the taste is smooth, balanced, and not overly artificial.
What occasions is this cake best for
This cake is perfect for birthdays, holidays, potlucks, baby showers, bridal showers, bake sales, and family gatherings.
Personal Kitchen Notes
This Very Cherry Cake has quickly become one of those desserts I find myself making when I want something cheerful, nostalgic, and guaranteed to make everyone smile. The bright pink color alone makes it feel special, and the cherry almond flavor combo is one of those classic pairings that never gets old in my kitchen.
My husband loves anything with a bakery style vanilla buttercream, so this one was an instant win for him. He kept sneaking slices and saying how soft and moist the cake stayed even the next day, which is always the real test. My daughter Ariya was immediately drawn to the color and the frosting, and she happily enjoyed a small slice with dinner. And little Cameron, while still tiny, was very interested in watching everyone eat it, which made the moment even sweeter.
This is the kind of cake I love serving for casual family gatherings, birthdays, or just because it turns an ordinary day into something a little more fun. It is simple, comforting, and feels like something straight from a vintage recipe box, but still easy enough to make anytime the craving hits. If you are looking for a dessert that feels homemade, happy, and full of heart, this cherry cake truly delivers.
Final Thoughts
If you are looking for a cake that is easy to make, beautiful to serve, and packed with classic cherry flavor, this Very Cherry Cake with Vanilla Buttercream is it. Soft crumb, balanced sweetness, and a rich frosting make this a dessert you will want to bake again and again.
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Very Cherry Cake with Vanilla Buttercream
Ingredients
For the Cake
- 1 box white cake mix
- 1 cup water
- ¼ cup maraschino cherry juice
- ⅓ cup canola oil
- 3 egg whites
- ½ teaspoon almond extract
- 1 –2 drops red food coloring optional, for extra color
For the Vanilla Buttercream Frosting
- 1 cup 2 sticks unsalted butter, softened
- 4 –5 cups confectioners’ sugar
- 3 –4 tablespoons whole milk or heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
Instructions
Make the Cake
- Preheat oven to 350°F (175°C).
- Grease a 13×9-inch baking pan with nonstick spray and set aside.
- In a large mixing bowl or stand mixer, combine the cake mix, water, maraschino cherry juice, canola oil, egg whites, almond extract, and food coloring (if using).
- Beat on medium speed for 2 minutes, scraping down the sides as needed, until smooth.
- Pour the batter evenly into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow the cake to cool completely before frosting.
Make the Vanilla Buttercream
- In a large bowl, beat the softened butter on medium speed for 2–3 minutes, until creamy and smooth.
- Gradually add the confectioners’ sugar, one cup at a time, mixing on low speed until incorporated.
- Add the vanilla extract, salt, and 3 tablespoons of milk or cream.
- Beat on medium-high speed for 2–3 minutes, until light, fluffy, and spreadable.
- If needed, add an additional tablespoon of milk for a softer consistency.
Frost the Cake
- Spread the vanilla buttercream evenly over the cooled cake using an offset spatula.
- Slice, serve, and enjoy!
Notes
Notes
- This cake has a noticeably stronger cherry flavor thanks to the increased cherry juice and almond extract.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- For extra flair, top with chopped maraschino cherries or pink sprinkles before serving.
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