If you’ve ever adored the blush-pink delight of a classic Shirley Temple mocktail, let me introduce you to a dessert that magically captures all its charm: the Shirley Temple Cake Recipe. Picture a moist, buttery bundt cake, flecked with cheerful maraschino cherries and drizzled in a luscious cherry-almond glaze. Every slice whispers nostalgia, making it perfect for parties or just an afternoon pick-me-up. This cake is bright, colorful, and brings a joyful twist that both kids and grown-ups will fall in love with—one bite, and you’ll see why it’s become a favorite in my kitchen!
Ingredients You’ll Need
This recipe shines because it uses simple, pantry staples and a few magical touches for that signature Shirley Temple flair. Each ingredient either deepens the flavor, adds a burst of color, or enhances the irresistibly soft texture. Here’s what you’ll need, and why each is essential:
- White cake mix: The classic base for a light, fluffy crumb, and it cuts down on prep time.
- Instant vanilla pudding mix: Adds moisture and a subtly rich vanilla essence to the cake.
- Large eggs: Enhance structure and create that lovely lift in each bite.
- Vegetable oil: Keeps the cake ultra-moist and tender from the inside out.
- Lemon-lime soda (like Sprite): Injects a playful zing and bubbles for a lighter, springy texture.
- Almond extract: A secret star for that dreamy, bakery-style aroma and flavor.
- Vanilla extract: Brings a classic, sweet aroma that rounds out all the notes.
- Maraschino cherries (drained and halved): The nostalgic pop of color and a juicy, sweet bite in every slice.
- Maraschino cherry juice: Infuses every bite (and the glaze) with that signature pink tint and unmistakable cherry flavor.
- Powdered sugar (for the glaze): The base for a silky-smooth, sweet drizzle that finishes the cake.
- More maraschino cherry juice (for the glaze): Doubles down on the flavor and rosy hue for the final touch.
- Additional almond extract (for the glaze): Carries the almond notes through every drizzle.
How to Make Shirley Temple Cake Recipe
Step 1: Prepare Your Pan & Heat the Oven
First things first—preheat your oven to 350°F (175°C). Liberally grease and flour a 10- to 12-cup bundt pan. This extra bit of prep not only helps the cake slide out beautifully but also ensures those iconic cherry streaks stay picture-perfect.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the white cake mix, instant vanilla pudding mix, eggs, vegetable oil, lemon-lime soda, almond extract, and vanilla extract. Use a hand mixer or stand mixer and beat everything together for 2–3 minutes, until the batter is smooth and slightly thick. Resist the urge to overmix, as this can make the cake tough.
Step 3: Fold in Cherries & Juice
Gently fold in the halved maraschino cherries and a couple of tablespoons of that vibrant cherry juice. This is when your batter starts to get those iconic pops of color—make sure the cherries are scattered evenly, so every slice feels like a celebration.
Step 4: Bake the Cake
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Pop it in the oven and bake for 40–45 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Don’t worry if the aroma is making it hard to wait—it’ll be worth it!
Step 5: Cool & Turn Out
Let the cake rest in the pan for about 10 minutes before inverting it onto a wire rack. This helps the cake firm up just enough to slide out without sticking or breaking. Allow it to cool completely before glazing; patience here gives you a flawless finish.
Step 6: Mix & Drizzle the Cherry Glaze
As the cake cools, whisk together the powdered sugar, maraschino cherry juice, and almond extract until smooth and pourable. Drizzle this gorgeous pink glaze all over the cooled cake, letting it cascade into the crevices. Allow the glaze to set a bit before slicing—if you can wait that long!
How to Serve Shirley Temple Cake Recipe
Garnishes
This cake is already a showstopper, but don’t be shy with extra maraschino cherries scattered on top or around the plate. A few sprigs of fresh mint or a dusting of powdered sugar add an extra touch of whimsy and freshness. The red and pink accents really pop against the golden cake.
Side Dishes
To balance the sweet charm of the Shirley Temple Cake Recipe, consider serving it with a scoop of vanilla or cherry ice cream. For a grown-up twist, a cup of strong black coffee or even an icy lemon-lime soda keeps with the cake’s nostalgic soda fountain vibe.
Creative Ways to Present
Serving at a party? Cut the cake into petite finger slices and skewer each with a cocktail pick and a cherry—so fun for guests! Or try slicing the cake and layering it with whipped cream and fruit in parfait glasses for an unexpected (and photogenic) trifle. However you slice it, presentation is half the fun.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, keep the Shirley Temple Cake Recipe fresh by covering tightly with plastic wrap or stashing slices in an airtight container. It holds up beautifully at room temperature for up to two days, or in the fridge for up to five days—perfect for snacking all week long.
Freezing
This cake freezes like a dream! Slice and wrap individual portions in plastic wrap, then pop them into a freezer-safe bag. It’ll keep its flavor and texture for up to two months. For best results, freeze before glazing and add the cherry glaze when you’re ready to serve.
Reheating
To refresh slices, simply let them come to room temperature, or microwave for about 10–15 seconds to bring back that just-baked softness. If you froze your cake, thaw overnight in the fridge, then drizzle with fresh glaze for that extra wow factor.
FAQs
Can I use a different flavor of cake mix?
Absolutely! While white cake mix gives that classic, neutral base, you can experiment with yellow or even a cherry chip cake mix for a fun spin on the Shirley Temple Cake Recipe.
Do I have to use almond extract?
Almond extract is traditional and adds a lot of magic, but if there are allergies or preferences, vanilla extract alone works well—just expect a slightly different (but still delicious) flavor!
How do I keep the cherries from sinking?
Toss the cherry halves in a tablespoon of flour before folding into the batter. This helps suspend them more evenly for perfect cherry pockets in every slice.
Is the cake overly sweet?
Despite the fun ingredients, the Shirley Temple Cake Recipe strikes a perfect balance—sweet but not cloying. The lemon-lime soda adds a playful tartness, and you can adjust glaze sweetness by using less powdered sugar or more cherry juice as you like.
Can I make this cake ahead for parties?
This is a fantastic make-ahead dessert! Bake and store the cooled (unglazed) cake for up to two days; glaze the cake right before serving for the freshest result and most impressive glossy finish.
Final Thoughts
If you’re in search of a cheerful, conversation-starting dessert, you absolutely have to try the Shirley Temple Cake Recipe. It’s as fun to make as it is to eat, and every bite is like a sweet trip down memory lane. Invite a few friends over and treat yourself to a slice of pure nostalgia—you won’t regret it!
Print
Shirley Temple Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of a Shirley Temple with this delightful Shirley Temple Cake recipe. A moist and sweet bundt cake infused with the essence of maraschino cherries and a hint of lemon-lime soda, topped with a cherry glaze for the perfect finish.
Ingredients
Main Cake:
- 1 box white cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 3/4 cup lemon-lime soda (like Sprite)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 (10 oz) jar maraschino cherries (drained and halved)
- 2 tablespoons maraschino cherry juice
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons maraschino cherry juice
- 1/4 teaspoon almond extract
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a bundt pan.
- Mix cake batter: Combine cake mix, pudding mix, eggs, oil, soda, almond and vanilla extracts in a bowl.
- Add cherries: Gently fold in maraschino cherries and juice.
- Bake: Pour batter into pan and bake for 40–45 minutes.
- Make glaze: Whisk powdered sugar, cherry juice, and almond extract.
- Glaze cake: Drizzle glaze over cooled cake.
- Serve: Let glaze set before slicing and serving.
Notes
- For extra flair, top with additional maraschino cherries.
- Great for birthdays or retro-themed parties.
- Try using sour cherries for a tangy variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
