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Shirley Temple Cake

The Shirley Temple Cake is a delightful twist on the classic non-alcoholic cocktail that has charmed generations. This cake captures the nostalgia and fun of the Shirley Temple drink, transforming it into a dessert that is as visually stunning as it is delicious.
Course Dessert
Cuisine American
Keyword Cherries
Total Time 1 hour 25 minutes
Servings 4
Calories 542kcal

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup lemon-lime soda such as Sprite or 7-Up
  • 1/2 cup maraschino cherries chopped
  • 1 teaspoon vanilla extract

For the frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/4 cup maraschino cherry juice
  • 1/2 teaspoon almond extract
  • Additional maraschino cherries for garnish optional

Instructions

  • Prep the base — Preheat your oven to 350°F and grease your pans thoroughly. Cream the softened butter and granulated sugar together until the mixture looks pale, fluffy, and significantly increased in volume.
  • Incorporate the eggs — Add the eggs one at a time, beating well after each addition. This builds a strong emulsion that prevents the batter from curdling when you add the liquid soda later.
  • Mix dry ingredients — Whisk the flour, baking powder, and salt in a separate bowl. Sifting these together ensures there are no leavening clumps, which could cause uneven holes in your cake.
  • Alternate liquids — Begin adding the flour mixture and the lemon-lime soda to the butter mixture, starting and ending with the flour. Mix on low speed just until the white streaks disappear to avoid overworking the gluten.
  • Fold in the fruit — Gently fold in the chopped maraschino cherries and the vanilla and almond extracts using a spatula. You want to see red flecks throughout the pale batter without turning the whole bowl pink.
  • Bake to golden — Pour into the prepared pans and bake until a tester comes out clean and the edges pull slightly away from the sides. The aroma of toasted sugar and cherries should fill the kitchen.
  • Whip the frosting — Beat the softened butter with powdered sugar, adding the maraschino cherry juice and almond extract gradually. Watch for a glossy, pale pink consistency that holds a stiff peak.
  • Decorate and set — Once the cake is completely cool, spread the frosting generously. Garnish with whole cherries immediately so they stick to the fresh frosting before it develops a slight crust.

Nutrition

Calories: 542kcal