Shirley Temple Cake

In the realm of retro-inspired treats, few things capture the essence of joyful nostalgia quite like the Shirley Temple Cake. Named after the iconic child star of the 1930s, the Shirley Temple drink has delighted generations with its cheery blend of ginger ale, grenadine, and maraschino cherries. It’s a drink that spells fun and innocence, and when its flavors are baked into a cake, you get a dessert that’s not only delicious but also a delightful nod to simpler times.

The Shirley Temple Cake is a whimsical creation that marries the sweetness of cherries with the lightness of lemon and a surprising fizz of 7up soda, resulting in a moist, flavorful treat that’s perfect for any occasion. Whether you’re hosting a party, looking for a unique birthday cake, or simply in the mood to bake something special, this cake promises to be a crowd-pleaser. Let’s dive into how you can bring this delightful concoction to life in your own kitchen.

Ingredients:

For the Cake:

• 1 1/2 cups butter (softened)
• 3 cups granulated sugar
• 5 large eggs (room temperature)
• 3 cups all-purpose flour
• 2 teaspoons lemon extract
• 3/4 cup 7up soda
• 10 ounces maraschino cherries (1 jar, drained and juice reserved)

For the Glaze:

• 2 cups powdered sugar
• 1 teaspoon lemon extract
• 3-4 tablespoons milk

Directions:

1. Preheat and Prepare: Begin by preheating your oven to 325º Fahrenheit. Grease a 10″ bundt pan with shortening and dust it lightly with flour to prevent sticking.
2. Mix the Basics: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This is the base of your cake, where all the magic begins.
3. Add Eggs and Flour: Crack the eggs into the bowl, mixing well after each addition, until the mixture is smooth and well-blended. Gradually add in the flour, continuing to mix until you’ve achieved a smooth batter.
4. The Fizz and Flavor: Stir in the lemon extract and 7up soda. The soda not only adds a unique flavor but also helps to create a light and tender crumb in the finished cake. Gently fold in the maraschino cherries, distributing them evenly throughout the batter.
5. Bake to Perfection: Pour the batter into your prepared bundt pan. Bake in the preheated oven for 70-90 minutes, or until a toothpick inserted into the center of the cake comes out clean. The key is to bake it just right, so it’s beautifully moist and fully set.
6. Cool and Glaze: Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a serving dish. Poke holes all over the cake with a skewer, then slowly pour the reserved cherry juice over the top, allowing it to soak in. Once the cake is completely cool, whisk together the glaze ingredients and drizzle over the cake for that final touch of sweetness.
7. Serve and Enjoy: Optionally, you can top the cake with additional maraschino cherries for decoration. Slice, serve, and watch as your guests marvel at the nostalgic flavors of this delightful cake.

The Final Touch:

With a prep time of 20 minutes and a cooking time of 70-90 minutes, this Shirley Temple Cake is a testament to the fact that good things come to those who bake. Yielding approximately 12 servings, each slice is a portal to the past, offering a taste of nostalgia that’s as sweet as it is memorable.

So, the next time you’re in the mood for something uniquely delicious, why not give this recipe a whirl? It’s more than just a cake; it’s a celebration of flavor, memories, and the simple joys of baking. Happy baking!

Shirley Temple Cake

---

• Author: Dulcia
• Total Time: 90-110 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

The Shirley Temple Cake is an exquisite homage to the classic childhood drink, transformed into a delightful dessert. Its soft, buttery base intertwined with the sweet zing of cherries and the subtle tang of lemon creates a symphony of flavors. This cake not only tastes divine but also tells a story of nostalgia, perfect for gatherings, celebrations, or a cozy afternoon tea.

---

Ingredients

Scale 1x2x3x

FOR THE CAKE:
1 1/2 cups butter (softened)
3 cups granulated sugar
5 large eggs (room temperature)
3 cups all-purpose flour
2 teaspoons lemon extract
3/4 cup 7up soda
10 ounces maraschino cherries (1 jar, drained and juice reserved)
FOR THE GLAZE:
2 cups powdered sugar
1 teaspoon lemon extract
3–4 tablespoons milk

---

Instructions

Preheat oven to 325º Fahrenheit.
In a large bowl, mix together the butter and sugar until light and fluffy.
Add in your eggs and continue to mix until blended.
Add in your flour and mix again until smooth.
Pour in your lemon extract and 7up, beating to combine.
Fold in your cherries.
Grease a 10″ bundt pan with shortening, then dust it with flour.
Spread the batter into the prepared bundt pan and bake for 70-90 minutes or until the center is set.
Allow the cake to cool for 10-15 minutes in the pan.
Turn the cake onto a serving dish. Using a skewer, poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top.
Let cool completely.
Meanwhile, mix together your glaze ingredients and drizzle over the top of your cake.
Top with more cherries if desired.

• Prep Time: 20 minutes
• Cook Time: 70-90 minutes

Nutrition

• Calories: 550