Here’s a bright, nostalgic Shirley Temple Cake—inspired by the classic mocktail, with cherry, citrus, and a sweet vanilla crumb.
🍒 Shirley Temple Cake
🧾 Ingredients
For the cake:
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- ½ cup butter (softened)
- 3 eggs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 tsp vanilla extract
- ½ cup lemon-lime soda (like Sprite/7UP)
- ½ cup maraschino cherries, chopped (plus extra for topping)
- 1–2 tbsp cherry syrup (from the jar)
For the glaze (optional but classic):
- 1½ cups powdered sugar
- 2–3 tbsp cherry syrup or milk
- ½ tsp vanilla
🔥 Instructions
1. Preheat oven
Set to 175°C (350°F). Grease a loaf pan or Bundt pan.
2. Mix dry ingredients
Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter & sugar
Beat butter and sugar until light and fluffy.
4. Add eggs & flavor
- Add eggs one at a time
- Mix in vanilla and cherry syrup
5. Combine batter
- Add dry ingredients alternately with buttermilk
- Gently fold in lemon-lime soda (this gives it a light, airy texture)
- Stir in chopped cherries
6. Bake
- Pour into prepared pan
- Bake for 40–55 minutes (until a toothpick comes out clean)
- Cool completely
7. Glaze (optional)
- Mix powdered sugar with cherry syrup
- Drizzle over cooled cake
- Top with whole cherries
🍒 Tips for best flavor
- Don’t overmix after adding soda (keeps cake fluffy)
- Drain cherries well to avoid excess moisture
- Chill before glazing for a cleaner finish
🍰 Result
A soft, pink-tinted, cherry-vanilla cake with a light citrus sparkle—basically the dessert version of the Shirley Temple drink.
If you want, I can also make a no-bake Shirley Temple trifle or a cupcake version for parties.
