Save This moist and vibrant cherry soda cake transforms the nostalgic flavors of a classic soda float into a delectable dessert. The combination of fizzy cherry soda and creamy vanilla frosting creates a perfect harmony that will transport you straight back to the soda fountain days.
I first made this cake for my niece's birthday party when I needed something different from the usual chocolate or vanilla options. The moment everyone saw the cheerful pink color and tasted that unmistakable cherry soda flavor, it became our family's signature celebration cake.
Ingredients
- All purpose flour: forms the foundation for a tender crumb that still holds up to the moist ingredients
- Baking powder and baking soda: work together to create the perfect rise while maintaining that soda float essence
- Unsalted butter: adds richness and allows you to control the salt content look for European style for extra creaminess
- Cherry soda: provides both flavor and acidity choose a vibrant brand like Cheerwine or Cherry Coke for best results
- Maraschino cherries: bring pops of color and concentrated cherry flavor throughout select ones without artificial dyes if possible
- Heavy cream: in the frosting creates that authentic ice cream float experience use the freshest you can find
Instructions
- Prepare Your Workspace:
- Begin by preheating your oven to 350°F and thoroughly greasing your cake pans. This preparation step is crucial because this batter tends to stick more than traditional cakes due to the sugar content in the soda. I like to line the bottom with parchment paper for extra insurance against sticking.
- Create The Dry Mixture:
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined. This even distribution ensures your cake will rise properly and have consistent flavor throughout. Make sure to whisk for at least 30 seconds to properly incorporate the leavening agents.
- Cream The Base:
- Beat the softened butter and sugar together until the mixture becomes noticeably lighter in color and fluffy in texture, which takes about 3 full minutes on medium high speed. This step incorporates air into the batter, creating a lighter cake texture. Do not rush this step as it forms the foundation of your cake structure.
- Add The Eggs And Extracts:
- Incorporate eggs one at a time, allowing each to fully blend before adding the next. This prevents the mixture from curdling and ensures smooth batter. Then add both vanilla and almond extracts, which work together to enhance the cherry flavor profile in surprising ways.
- Create The Soda Buttermilk Mixture:
- Combine cherry soda with buttermilk in a measuring cup. The mixture will fizz slightly this reaction is part of what makes the cake so tender. Let it sit for about 30 seconds before using to allow the initial fizzing to subside while retaining the carbonation benefits.
- Combine Wet And Dry Ingredients:
- Alternate adding dry ingredients and soda buttermilk mixture to your butter mixture, starting and ending with dry ingredients. Use gentle folding motions rather than vigorous mixing to preserve the air bubbles and carbonation. This technique prevents gluten development for a more tender cake.
- Fold In Cherries:
- Gently fold in the chopped maraschino cherries until just distributed throughout the batter. The key is to maintain their integrity so they create beautiful red pockets throughout the cake rather than turning the entire batter pink. Pat them dry with paper towels before adding to prevent color bleeding.
- Bake To Perfection:
- Pour the batter into prepared pans and smooth the top with an offset spatula. Bake for exactly 30 to 35 minutes, checking at the 28 minute mark by inserting a toothpick into the center. The toothpick should come out with a few moist crumbs but no wet batter.
Save The almond extract is my secret weapon in this recipe. Most people assume the intense cherry flavor comes from additional cherry ingredients, but it's actually the almond extract that amplifies the fruit notes. My grandmother taught me this trick years ago when making her famous cherry pie, and I've used it in all my cherry desserts since.
Storage Tips
This cherry soda cake maintains its moisture remarkably well compared to traditional cakes. Store it at room temperature under a cake dome or in an airtight container for up to 3 days without any noticeable quality loss. If you need to keep it longer, refrigeration extends freshness to 5 days, though I recommend bringing slices to room temperature before serving to restore that soft texture. For the frosting, refrigeration actually improves its flavor as the vanilla notes develop further over time.
Simple Substitutions
If cherry soda isn't available, other red sodas like strawberry or raspberry work beautifully in this recipe. For a caffeine free version, use cream soda with 1/4 cup cherry juice added. The buttermilk can be replaced with plain yogurt thinned with a tablespoon of milk, which maintains the necessary acidity. For a dairy free option, substitute plant based butter and milk with a teaspoon of apple cider vinegar to activate the leavening agents. The maraschino cherries can be swapped for fresh or frozen cherries that have been patted dry and tossed with a tablespoon of flour to prevent sinking.
Serving Suggestions
Embrace the soda float inspiration by serving this cake alongside a scoop of vanilla ice cream. The contrast between warm cake and cold ice cream creates a delightful temperature play. For a dramatic presentation, drizzle additional reduced cherry soda syrup over each slice just before serving. At birthday celebrations, I like to decorate the cake with striped paper straws and vintage soda shop accessories for a complete theme. For afternoon tea, cut into small squares and dust with powdered sugar instead of frosting for a lighter option.
Seasonal Adaptations
Summer version Use fresh cherries instead of maraschino and add lemon zest to brighten flavors
Winter holiday adaptation Add crushed candy canes to the frosting for a festive peppermint cherry combination
Spring celebration Replace some of the cherry soda with champagne for an adult version perfect for bridal showers
Success Stories
The versatility of this cherry soda cake continues to amaze me. One reader transformed it into cupcakes, filling the centers with cherry preserves before topping with the vanilla float frosting. Another baker reported creating a stunning wedding cake by doubling the recipe and creating three graduated tiers, decorated with fresh cherries cascading down the sides. My personal favorite adaptation came from a professional baker who used this recipe to create a cherry soda float ice cream cake, layering the cake with cherry ripple ice cream instead of frosting for a truly authentic soda shop experience.
Save Enjoy this delightful cherry soda cake for a fun and flavorful treat!
Recipe FAQ
- → Can I use a different soda?
Yes, you can substitute cherry soda with another fruity soda, but the cherry flavor will be less pronounced.
- → How do I enhance the cherry flavor?
Swap almond extract with cherry extract, or brush baked layers with extra cherry soda before frosting.
- → Is this cake suitable for vegetarians?
Yes, all main ingredients are vegetarian-friendly. Always check maraschino cherry labels for additives.
- → Can I make it gluten-free?
Use a gluten-free flour blend for an easy substitution without sacrificing texture or taste.
- → How should I store leftovers?
Store tightly covered at room temperature or in the fridge for up to 3 days to maintain freshness.
- → What frosting pairs best?
The vanilla float frosting balances the soda cake, but cream cheese frosting also works for a tangy contrast.