Rebel Float Cherry Soda Cake (Print View)

Moist cherry soda cake layered with creamy vanilla and maraschino cherries, evoking classic float nostalgia.

# Components:

→ Cake

01 - 2 cups (250 g) all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ¾ cup (170 g) unsalted butter, softened
06 - 1 ¼ cups (250 g) granulated sugar
07 - 3 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon almond extract (optional)
10 - ¾ cup (180 ml) cherry soda
11 - ½ cup (120 ml) buttermilk
12 - 1 cup (160 g) maraschino cherries, drained and chopped

→ Vanilla Float Frosting

13 - ¾ cup (170 g) unsalted butter, softened
14 - 3 cups (360 g) powdered sugar, sifted
15 - 2 tablespoons heavy cream
16 - 2 teaspoons vanilla extract
17 - Pinch of salt

→ Garnish (Optional)

18 - Whole maraschino cherries
19 - Cherry soda reduction or syrup
20 - Sprinkles

# Directions:

01 - Preheat your oven to 350°F (175°C). Prepare a 9x13-inch cake pan or two 8-inch round cake pans by greasing and flouring them.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, approximately 3 minutes.
04 - Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract and almond extract.
05 - In a small bowl or measuring cup, combine the cherry soda and buttermilk.
06 - Gradually add the dry ingredients and the soda-buttermilk mixture to the creamed mixture in alternating additions, beginning and ending with the dry ingredients. Mix only until just incorporated to avoid over-developing the gluten.
07 - Gently fold the chopped maraschino cherries into the batter.
08 - Pour the batter into the prepared pan(s) and smooth the top surface evenly.
09 - Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10 - Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
11 - For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the sifted powdered sugar, mixing well. Incorporate the heavy cream, vanilla extract, and salt, then beat until the frosting is fluffy. Adjust the consistency with additional cream if necessary.
12 - Once the cake is completely cool, frost it generously. Garnish with whole maraschino cherries, a drizzle of cherry syrup, or sprinkles as desired.

# Expert Advice:

01 -
  • Ready in under an hour for quick dessert cravings
  • Uses simple pantry ingredients with a fun soda twist
  • Perfect balance of sweet cherry and creamy vanilla flavors
  • Showstopping pink hue makes it celebration worthy
02 -
  • This cake stays incredibly moist for days thanks to the soda ingredient
  • The natural acidity in cherry soda activates the leavening agents for perfect texture
  • Freezes beautifully for up to three months when properly wrapped
03 -
  • The real magic of this cake happens in the details. Always bring your refrigerated ingredients to room temperature before beginning, especially the butter and eggs. This ensures proper emulsification and creates that signature tender crumb.
  • When incorporating the cherry soda, pour it slowly down the side of the bowl rather than directly into the batter to preserve as much carbonation as possible. The bubbles contribute to the cake's rise and texture.
  • For the most vibrant color, reserve a tablespoon of the cherry juice from the maraschino jar and fold it into the batter at the very end. This gives you that beautiful pink hue without affecting the chemistry of the cake.
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