Shirley Temple Bundt Cake

For me, eating out at a restaurant as a kid meant getting to order my beloved Shirley Temple. This is a simple but (to my kid eyes) super fancy drink, made from lemon-lime soda, grenadine (a non-alcoholic syrup that is both sweet and tart), and of course topped with a maraschino cherry. Add a straw and it was beverage bliss for my childhood self. Even today, I can’t deny the deliciousness of a Shirley Temple: the bubbles, the tart syrup, but it really is the cherry on top that is the most important garnish in all of food (slight hyperbole, but you catch my drift). If you can imagine anything better than this in a glass, imagine it now sliced onto a plate.

A Shirley Temple cake is just about as sweet, moist, and delicious as they come. It has the classic ingredients, right down to the cherry on top. The secret ingredient to making this cake so moist is the lemon-lime soda; the bubbles release air into the batter, resulting in a cake that is light and fluffy. Now for the color: we’ve recreated the grenadine by using reserved juices from the maraschino cherry jar, simply poured over the cake as it cools. We love how it dapples the cake, giving it that swirly grenadine look that we love in the beverage form. A sweet glaze adds a slightly sugary crunch and who can resist the cherry on top; that rich, bright maraschino cherry is absolutely everything.

I fell in love with this cake at first bite. Each forkful reminded me of taking sips from my beloved childhood drink, but now in such a cool new way. It’s almost too pretty to cut into, but boy-oh-boy this is just soooo good! Now it’s become one of our favorite cakes. We’ve pared down some of the sweetness and lemony flavor for something a little more subtle, but still just as delicious. If you can manage to make one and share it with others, then good for you! This cake is adorably irresistible and super easy to make. For a new twist on a nostalgic favorite, give this Shirley Temple cake a whirl!

Why You’ll Love This Recipe

This Shirley Temple Bundt Cake combines the nostalgic flavors of a childhood favorite drink with the delightful texture of a moist, fluffy cake. It’s a perfect treat for both kids and adults, offering a balance of sweetness and tartness, with a beautiful presentation that makes it ideal for any occasion.

Kitchen Equipment You’ll Need

• Bundt pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• Whisk
• Toothpick

Ingredients

Cake:

• 3 cups all-purpose flour
• 2 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 5 eggs
• 2 tablespoons lemon juice
• ¾ cup lemon-lime soda
• 1 (10 oz) jar stemless Maraschino cherries; drained, juices reserved, ¼ cup cherries reserved for topping
• 1 teaspoon vanilla extract

Glaze:

• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup milk

Step-by-step Instructions

1. Preheat your oven to 350°F. Grease the bundt pan with butter or cooking spray and set aside.
2. In a large mixing bowl, cream together the butter, sugar, and vanilla extract.
3. Add the eggs one at a time, beating well after each addition.
4. Gradually mix in the flour until fully incorporated.
5. Add the lemon juice and lemon-lime soda, and beat until the batter is smooth.
6. Fold in the cherries, then pour the batter into the prepared bundt pan.
7. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake slightly before transferring it to a serving platter. Place the platter over the top of the bundt pan and carefully flip. Tap gently to release the cake from the pan.
9. While the cake is still slightly warm, poke holes into the top and pour the reserved cherry juice over the holes. Allow the cake to cool completely.
10. Prepare the glaze by whisking together the powdered sugar and vanilla extract. Slowly add milk until the glaze reaches your desired consistency. Pour the glaze over the cooled cake.
11. Finally, top with the reserved cherries.

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter and better rise.
• Do not overmix the batter; mix just until the ingredients are combined to keep the cake light and fluffy.

Additional Tips or Variations

• For a more intense cherry flavor, add a tablespoon of cherry extract to the batter.
• Experiment with different sodas for a unique twist on the original flavor.

Nutritional Highlights (Per Serving)

Calories: 450 | Total Fat: 22g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 180mg | Total Carbohydrates: 60g | Sugars: 40g | Protein: 4g

Frequently Asked Questions (FAQ)

Can I use fresh cherries instead of maraschino cherries?

While fresh cherries can be used, they will alter the flavor slightly and won’t provide the same iconic appearance. The syrupy juice from maraschino cherries is also key for the glaze effect.

Can I make this cake in advance?

Yes, the cake can be made a day ahead. Store it in an airtight container at room temperature and glaze just before serving.

Conclusion

If you’re looking for a delightful dessert that combines nostalgia with delicious flavors, this Shirley Temple Bundt Cake is a must-try. It’s easy to prepare, lovely to look at, and even better to taste. Give it a spin and share your baking adventure with us. We’d love to hear about your experience and see your beautiful creations!