Italian Cream Cake With Maraschino Cherries

Cecelia Huddleston


The cherries are a great addition to an Italian Cream Cake.
They add extra flavor & add color for the holidays.


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  • 5
    large eggs, separated
  • 1 c
    butter, softened
  • 2 c
  • 1 tsp
    almond or vanilla extract
  • 8 oz
    sour cream
  • 1 tsp
    baking soda
  • dash(es)
  • 2 c
  • 10 oz
    maraschino cherries, drained & chopped
  • 1 c
    flaked coconut
  • 1 c
    chopped walnuts, toasted

  • 12 oz
    cream cheese, softened
  • 3/4 c
    butter, softened
  • 6 c
    powdered sugar
  • 1 tsp
    almond or vanilla extract
  • 1 c
    chopped walnuts, toasted

How to Make Italian Cream Cake With Maraschino Cherries


  1. Preheat oven to 350 degrees. Spray three 9" round cake pans with a cooking spray with flour or grease and flour pans.
  2. In medium bowl, beat egg whites until soft peaks form; set aside. In large bowl, cream butter, sugar and extract. Beat in egg yolks. Add soda and sour cream. Gradually, add combined salt and flour. On low speed, add cherries, coconut and walnuts. Fold in beaten egg whites. Pour batter into pans. Bake for 20-25 minutes or until toothpick inserted in center of layers comes out clean. Cool in pans for 10 minutes. Turn out layers on wire rack; cool completely.
  3. In large bowl, beat cream cheese and butter until light and fluffy. Gradually, beat in powdered sugar. Add extract and walnuts. Frost cake. Store in refrigerator.

Printable Recipe Card

About Italian Cream Cake With Maraschino Cherries

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Gluten-Free
Hashtag: #Christmas

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