Shirley Temple Cake Recipe
If you’ve ever wanted to turn the cheerful flavors of a classic childhood drink into a showstopping dessert, this Shirley Temple Cake is the sweet finale you’ve been waiting for. Picture a golden Bundt cake, flecked with ruby-red maraschino cherries and kissed with the fragrant fizz of lemon-lime soda, all topped with a glossy cherry glaze. This retro-inspired treat is as whimsical as it is delicious—each slice delivers a melt-in-your-mouth crumb with a pop of fruitiness and a touch of nostalgia. Whether you’re celebrating a special occasion or just need a little pick-me-up, Shirley Temple Cake never fails to bring pure joy to the table.
Ingredients You’ll Need
The magic of Shirley Temple Cake comes from its simple yet vibrant mix of ingredients. Each one plays a starring role, helping to create a cake that’s moist, fluffy, visually gorgeous, and bursting with cherry flavor.
- Yellow cake mix (1 box, 15.25 oz): This is the base for our cake, giving it a buttery vanilla flavor and a reliably tender crumb.
- Large eggs (3): Eggs make the cake rich and help it rise tall and fluffy.
- Vegetable oil (1/2 cup): Ensures a moist, supersoft texture that keeps the cake fresh for days.
- Lemon-lime soda (1 cup): This playful twist adds subtle citrusy sparkle and helps the cake stay airy and light.
- Maraschino cherries (1 10-oz jar, drained and halved, reserve the juice): The visual pop and sweet-tart punch that defines the Shirley Temple Cake—don’t forget to save the juice for your glaze!
- Vanilla extract (1 teaspoon): Deepens the cake’s flavor with a mellow, comforting sweetness.
- Powdered sugar (1 cup): The base of our shiny, sweet glaze.
- Maraschino cherry juice (2–3 tablespoons): Infuses the glaze with color and signature cherry flavor.
- Almond extract (1/2 teaspoon, optional): Adds a lovely extra layer of aroma to the glaze, making each bite even more irresistible.
How to Make Shirley Temple Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). Make sure you grease your Bundt pan extra generously with baking spray or a good slather of butter plus a dusting of flour—this keeps the Shirley Temple Cake from sticking and ensures it comes out with all those beautiful ridges and swirls intact.
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, lemon-lime soda, and vanilla extract. Beat with an electric mixer on medium speed just until everything’s smooth and evenly blended—don’t overmix, or your cake could get tough. Thanks to the soda, you’ll notice the batter is lighter and even a little bubbly!
Step 3: Add the Cherries
Gently fold in the drained, halved maraschino cherries. Try to distribute them evenly without breaking them up too much. This step gives the Shirley Temple Cake its signature bursts of cherry in every slice. If you want to sneak in a couple of extra cherries—who could blame you?
Step 4: Bake the Cake
Pour your lovely pink-speckled batter into the prepared Bundt pan, smoothing out the top for an even bake. Pop it in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the thickest part comes out clean. The aroma will fill your kitchen with happy memories and sweet anticipation!
Step 5: Cool and Invert
Once baked, let the cake rest in its pan for about 10 to 15 minutes before turning it out onto a cooling rack. This quick rest helps the cake firm up and release cleanly. Invert carefully, and let it cool completely before you even think about glazing—you want the glaze to set up beautifully, not melt away!
Step 6: Make the Cherry Glaze
For the irresistible finishing touch, whisk together the powdered sugar, 2–3 tablespoons of reserved maraschino cherry juice, and almond extract (if you’re a fan). The glaze should be thick but pourable, and gorgeously pink. Drizzle it luxuriously over the cooled Shirley Temple Cake—don’t worry if it runs down the sides, because that makes it extra festive!
How to Serve Shirley Temple Cake
Garnishes
The classic way to finish a Shirley Temple Cake is with even more maraschino cherries on top—go ahead and scatter a few, whole or halved, over the glossy glaze. A sprinkle of powdered sugar or delicate curls of lemon zest can kick things up a notch if you’re feeling fancy. For a party or birthday, colorful sprinkles add instant celebration!
Side Dishes
Since the cake is bright and sweet, it’s lovely paired with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. A summertime fruit salad with fresh oranges and pineapple matches the citrus-cherry combo and adds freshness to your dessert spread.
Creative Ways to Present
For a truly fun twist, slice the Shirley Temple Cake and serve it on a platter lined with cocktail umbrellas or paper straws for that signature soda fountain flair. You can also cut the cake into cubes and layer them with whipped cream and extra cherries for an easy trifle, or serve each slice with a shot glass of soda to sip alongside.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is never a guarantee!), wrap the cake tightly in plastic or store in an airtight container at room temperature for up to three days. The moistness from the cherries and glaze keeps it tender and delicious for days after baking.
Freezing
To freeze, wrap the unglazed cake tightly in plastic and then foil, and store for up to two months. Thaw overnight in the fridge, then bring to room temperature before drizzling with fresh glaze for the best Shirley Temple Cake experience.
Reheating
This cake is scrumptious at room temperature, but if you love a warm treat, you can reheat individual slices in the microwave for 10-15 seconds. Just watch the glaze—it gets meltier and more luscious, which is perfect if you’re serving with ice cream!
FAQs
Can I use a different flavor of soda for Shirley Temple Cake?
Absolutely! While lemon-lime soda brings that classic flavor, you could try ginger ale or even a cherry soda for a bolder cherry kick. Just make sure it’s a clear, sweet soda to keep the crumb light and fluffy.
What if I don’t have a Bundt pan?
Not a problem! You can use a standard 9×13 inch pan or two 8-inch round cake pans, adjusting the bake time as needed (start checking around 30 minutes). The shape may change, but the taste will still deliver all the retro charm of Shirley Temple Cake.
Can this be made gluten-free?
Yes! Swap in your favorite gluten-free yellow cake mix and make sure your baking powder, soda, and extracts are gluten-free. Follow the same steps and check for doneness with a toothpick since gluten-free cakes may need a minute or two longer in the oven.
How do I keep the cherries from sinking?
After draining and halving the cherries, pat them dry and toss them with a spoonful of dry cake mix before folding into the batter. This little trick helps them “float” throughout the Shirley Temple Cake instead of collecting at the bottom.
Can I double the glaze for extra sweetness?
Go for it! Just whisk up a bigger batch of glaze and drizzle generously, or serve a little extra on the side for guests to pour over their slices. Trust me, nobody ever complained about too much cherry glaze.
Final Thoughts
Bringing a Shirley Temple Cake to your table is like inviting a little slice of celebration into your day—it’s easy, eye-catching, and downright delightful in every bite. I hope you’ll whip it up soon and share it with friends or family (or just keep it all to yourself!). Let those cherries and sweet pink glaze spark joy, one slice at a time.
Print
Shirley Temple Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of a Shirley Temple with this delightful cake. A moist yellow cake studded with maraschino cherries and topped with a sweet cherry glaze, this dessert is perfect for any celebration.
Ingredients
Main Cake:
- 1 box yellow cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup lemon-lime soda (such as Sprite)
- 1 (10 oz) jar maraschino cherries, drained and halved (reserve juice)
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons maraschino cherry juice
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a Bundt pan. Mix cake ingredients until smooth. Fold in cherries. Bake for 40–45 minutes.
- Cool and Glaze: Let the cake cool, then drizzle with a glaze made of powdered sugar, cherry juice, and almond extract. Let the glaze set before serving.
Notes
- Enhance the cherry flavor by adding chopped cherries to the glaze or drizzling extra cherry juice over slices.
- Great for parties or nostalgic gatherings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
