January 24, 2024
Review RecipeShirley Temple Cake
Our Shirley Temple cake combines the zesty citrus kick of lemon-lime soda with maraschino cherries, creating a visually stunning and crowd-pleasing treat for any occasion.
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Discover the delightful fusion of flavors in our Shirley Temple cake. This classic dessert is bursting with the fizz of lemon-lime soda, maraschino cherries, and a delicious sweet lemon glaze that results in a dessert that’s perfect for sharing.
Shirley Temple Cake Ingredients
This moist cake is created using pantry staples that lend richness and sweetness to the dessert.
Lemon and vanilla extracts infuse bright citrus aromas and warmth. Lemon-lime soda brings a refreshing citrusy tang and moisture.
Lastly, maraschino cherries provide bursts of sweet and tangy delight, making every bite a delightful surprise.
You’ll need:
For The Cake Batter:
- 1½ cups of salted butter, softened to room temperature
- 3 cups of granulated sugar
- 5 large eggs, room temperature
- 3 cups of all-purpose flour, spooned, leveled, and sifted
- 2 teaspoons of pure lemon extract
- 1 teaspoon of pure vanilla extract
- ¾ cup of lemon-lime soda
- 1 (10-ounce or 283-gram) jar of maraschino cherries, stems removed, pat dry, and juice reserved (plus 10-12 extra cherries for optional garnish. The reserved cherry juice should measure ½ cup)
For The Glaze:
- 2 cups of powdered sugar, sifted
- 2 tablespoons of half and half
- 1 teaspoon of pure lemon extract
Substitutions and Additions
GRANULATED SUGAR: For a subtle twist, you can experiment with brown sugar or even coconut sugar for a different flavor profile.
LEMON EXTRACT: Fresh lemon zest can be a vibrant substitute for lemon extract, adding a zesty kick.
LEMON-LIME SODA: While 7UP is the classic choice, you can explore other lemon lime soda brands or even cherry-flavored soda for a unique twist.
MARASCHINO CHERRIES: Feel free to swap them out for fresh cherries or other fruit of your choice to create your signature cake.
How To Make This Shirley Temple Cake Recipe
Let’s walk through the easy steps for making this delicious cake. Once the cake is baked, you’ll poke holes in it and fill it with cherry juice to make it extra moist before adding a lemon glaze.
OUR RECIPE DEVELOPER SAYS
Ensure that your butter and eggs are at room temperature. This helps achieve a smoother batter and better incorporation of ingredients.
STEP ONE: Preheat oven to 325°F.
STEP TWO: Beat the softened butter and granulated sugar together for 2-2½ minutes or until light and fluffy.
Use a stand mixer or a large mixing bowl (3-4 quarts) and a handheld mixer on medium-high speed.
STEP THREE: Lower the mixer speed to medium-low and add the eggs one at a time until no yellow streaks remain.
STEP FOUR: Add in the sifted flour. Mix just until combined.
STEP FIVE: Add in the lemon and vanilla extract. Mix just until combined.
STEP SIX: Slowly add the lemon-lime soda. Continue mixing until well incorporated. At first, the batter will seem curdled; mix just until the batter is smooth.
STEP SEVEN: Fold in the cherries.
STEP EIGHT: Spray a 10-cup bundt pan with baker’s spray. Use Baker’s Joy or a generic version.
STEP NINE: Spoon the cake batter into the prepared bundt pan. Bake for 1 hour 20 minutes, or until a skewer inserted comes away clean. Allow the rest in the pan for 15 minutes.
Place a serving plate over the top of the bundt pan, then flip the cake over to rest on top of the plate. Carefully lift the bundt pan off of the cake.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
STEP TEN: Use a bamboo skewer to poke holes in the cake top.
PRO TIP:
It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
STEP ELEVEN: Slowly drizzle the reserved maraschino cherry juice over the top of the cake. Let cake cool completely.
STEP TWELVE: Add the sifted powdered sugar to a small bowl. Whisk in the half and half and the lemon extract until smooth.
STEP THIRTEEN: Drizzle the glaze over the cooled bundt cake. Garnish the top of the cake with the extra 10-12 maraschino cherries. Slice and serve.
How To Serve
Shirley Temple bundt cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy elements balance the cake’s citrusy zing.
You can also get creative with serving ideas. Try slicing it into smaller portions and serving it as individual dessert bites at parties.
For a refreshing twist, serve slices of Shirley Temple cake with a chilled lemonade or a classic Shirley Temple cocktail.
Add even more easy desserts to your menu with our Golden Oreo dessert and Snickerdoodle cheesecake bars.
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Storage
Whether you’re planning to make the cake ahead or have leftovers to preserve, here’s what you need to know:
MAKE AHEAD: You can prepare the cake batter in advance and refrigerate it for up to 24 hours. Bake it when you’re ready for a fresh, homemade treat.
IN THE FRIDGE: Store any leftover Shirley Temple cake covered in the fridge for up to five days. To retain its freshness, cover it with plastic wrap or an airtight container.
IN THE FREEZER: Wrap slices of cake tightly in plastic wrap and store in an airtight container in the freezer for up to one month.
Why We Love This Recipe
BURST OF FLAVORS: We adore how this recipe combines the zesty kick of lemon-lime soda with the sweet allure of maraschino cherries, resulting in a fun cake that’s a carnival of flavors in every bite.
NOSTALGIA: The Shirley Temple poke cake brings back cherished childhood memories of the classic drink, evoking feelings of joy and nostalgia.
EYE CATCHING: Its stunning appearance with cherries adorning the top makes it a visually appealing dessert, perfect for special gatherings.
Our easy Shirley Temple cake is a delightful treat that captivates with its vibrant flavors and eye-catching presentation. Whether celebrating a special occasion or simply craving a sweet indulgence, this cake brings joy and nostalgia to every bite.
Frequently Asked Questions
Can I use a different soda flavor instead of lemon-lime?
While lemon-lime soda is classic, you can experiment with other flavors for a unique twist.
Can I use frozen cherries instead of maraschino cherries?
Fresh or frozen cherries can be used, but maraschino cherries add a distinct sweetness and color.
What can I substitute for lemon extract?
Fresh lemon zest is an excellent alternative for a natural citrus flavor.
Can I use a different pan if I don’t have a bundt pan?
While a bundt pan gives the cake its signature shape, you can use a regular cake pan; just adjust the baking time accordingly.
Can I omit the glaze?
The cake is delicious on its own, but the glaze adds an extra layer of flavor and sweetness.
Can I use fresh cherries instead of maraschino cherries?
While fresh cherries can be used, maraschino cherries bring a unique sweetness and flavor.
How can I prevent the cake from sticking to the pan?
Ensure thorough greasing and flouring of the bundt pan to prevent sticking.
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Shirley Temple Cake
Our Shirley Temple cake combines the zesty citrus kick of lemon-lime soda with maraschino cherries, creating a visually stunning and crowd-pleasing treat for any occasion.
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 30 minutes
Servings 12
Ingredients
Cake batter
- 1½ cups salted butter, softened to room temperature
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour (spooned, leveled, and sifted)
- 2 teaspoons pure lemon extract
- 1 teaspoon pure vanilla extract
- ¾ cup lemon-lime soda
- 10 ounces maraschino cherries, or 283-gram stems removed, pat dry, and juice reserved (plus 10-12 extra cherries for optional garnish. The reserved cherry juice should measure ½ cup)
Glaze
- 2 cups powdered sugar, sifted
- 2 tablespoons half and half
- 1 teaspoon pure lemon extract
Instructions
- Preheat the oven to 325°F.
- Using a stand mixer or a large mixing bowl (3 to 4 quarts) and a handheld mixer on medium-high speed, beat the softened butter and granulated sugar together for 2 to 2½ minutes or until light and fluffy.
- Lower the mixer speed to medium-low and add the eggs one at a time until no yellow streaks remain.
- Add in the sifted flour. Mix just until combined.
- Add in the lemon and vanilla extract. Mix just until combined.
- Slowly add the lemon-lime soda. Continue mixing until well incorporated. At first, the batter will seem curdled, mix just until the batter is smooth.
- Fold in the cherries.
- Spray a 10-cup bundt pan with baker’s spray. You can use Baker’s Joy or a generic version.
- Spoon the cake batter into the prepared bundt pan. Bake for 1 hour 20 minutes, or until a skewer inserted comes away clean. Allow the rest in the pan for 15 minutes. Place a serving plate over the top of the bundt pan, then flip the cake over to rest on top of the plate. Carefully lift the bundt pan off of the cake.
- Use a bamboo skewer to poke holes in the cake top.
- Slowly drizzle the reserved cherry juice over the top of the cake. Allow the cake to cool completely.
- Add the sifted powdered sugar to a small mixing bowl. Whisk in the half and half and the lemon extract until smooth.
- Drizzle the glaze over the cooled bundt cake. Garnish the top of the cake with the extra 10-12 maraschino cherries. Slice and serve.
Notes
- Ensure that your butter and eggs are at room temperature. This helps achieve a smoother batter and better incorporation of ingredients.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
- It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
Nutrition
Calories: 667kcal | Carbohydrates: 105g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 218mg | Potassium: 79mg | Fiber: 2g | Sugar: 80g | Vitamin A: 841IU | Vitamin C: 0.02mg | Calcium: 40mg | Iron: 2mg
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