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Shirley Temple Cake

Shirley Temple Cake
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The Shirley Temple Cake is a vibrant, moist, and flavorful dessert inspired by the classic Shirley Temple drink. Combining bright cherry, lemon, and a touch of ginger, this easy-to-make cake offers a nostalgic and family-friendly treat perfect for celebrations or cozy indulgences.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 2 ½ teaspoons baking powder
  • Pinch of salt

Wet Ingredients

  • 1 cup unsalted butter, softened (or coconut oil/plant-based butter for dairy-free)
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature (or flaxseed/chia egg substitute for vegan)
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • ⅓ cup grenadine syrup
  • ½ cup ginger ale or ginger syrup

Add-ins and Garnish

  • 1 cup maraschino cherries, drained and roughly chopped (or fresh/frozen tart cherries)
  • Powdered sugar (for glaze)
  • Extra maraschino cherries (for garnish)
  • Optional: thin lemon slices or candied ginger pieces (for garnish)

Instructions

  1. Prepare Your Ingredients: Preheat the oven to 350°F (175°C). Grease and flour cake pans. Drain and roughly chop maraschino cherries. Bring butter and eggs to room temperature for smoother mixing.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt to combine evenly for consistent rising and texture.
  3. Cream Butter and Sugar: Beat softened butter and granulated sugar using a mixer on medium-high speed until pale, fluffy, and light in texture, about 3-4 minutes, creating an airy base.
  4. Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, grenadine syrup, and ginger ale or syrup for the signature Shirley Temple flavors.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture in three parts to the wet ingredients, alternating with additional ginger ale if batter is thick. Aim for a smooth, pourable consistency. Gently fold in chopped cherries last.
  6. Bake the Cake: Divide batter evenly into prepared pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before removing from pans to avoid breakage.
  7. Prepare the Glaze: While cakes cool, whisk powdered sugar with a little grenadine and lemon juice until smooth and pourable to enhance cherry-citrus sweetness and add shine.
  8. Assemble and Glaze: Place one cake layer on a serving plate, drizzle glaze on top, then stack the second layer. Pour remaining glaze over the cake, letting it drip down the sides. Garnish with extra maraschino cherries and optional lemon slices or candied ginger.

Notes

  • Use room temperature ingredients for an easier blend and fluffier cake.
  • Avoid overmixing the batter to prevent a dense texture.
  • Toss cherries in a tablespoon of flour before folding to keep them from sinking.
  • Check for doneness starting at 25 minutes as oven temperatures vary.
  • Pour glaze only after cake is fully cooled to prevent melting.

Nutrition

Keywords: Shirley Temple Cake, cherry cake, lemon cake, festive cake, kid-friendly dessert, non-alcoholic cake, moist cake, celebration cake

Find it online: https://marysplate.com/shirley-temple-cake/