Shirley Temple Cake

By deiv3 on September 10, 2024

For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup ginger ale
- ¼ cup maraschino cherry juice
- 1 teaspoon vanilla extract
For the Glaze:
- ¼ cup maraschino cherry juice
- 1 cup powdered sugar
- 1 tablespoon lemon juice (optional for extra zing)
For Garnish:
- Maraschino cherries
- Whipped cream (optional)

Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Cream Butter and Sugar:
- In a large bowl, beat the softened butter until creamy. Gradually add the sugar, continuing to beat until light and fluffy.
Add Eggs and Flavorings:
- Beat in the eggs one at a time. Mix in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the ginger ale and maraschino cherry juice. Start and end with the dry ingredients, mixing until just combined.
Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze:
- While the cake is baking, prepare the glaze by whisking together the maraschino cherry juice and powdered sugar. If desired, add lemon juice for extra tang.
Cool and Glaze:
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, drizzle the glaze over the cake.
Garnish:
- Garnish with maraschino cherries and whipped cream if you like.