Desserts

Cherry Icebox Cake

A nostalgic Cherry Icebox Cake my mother made when the weather turned warm, with a moist, flavor-rich crumb and creamy cherry buttercream for spring and summer gatherings.

In our family, we knew spring had arrived when Cherry Icebox Cake was on its way. My mother made this nostalgic cherry sheet cake as the weather turned warm, and it became part of the season itself, welcome at Easter gatherings, spring celebrations, and the easy dessert tables of summer ahead. With its moist, flavor-rich cake and creamy cherry buttercream, Cherry Icebox Cake has all the old-fashioned charm of the original, along with the kind of flavor that makes a family recipe worth holding onto.

What'll You Need

3 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Maldon sea salt flakes, lightly crumbled
3/4 cup (6 ounces / 170 g) unsalted butter, softened
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
4 large egg whites, at room temperature
3/4 cup full-fat sour cream, at room temperature
1/2 cup maraschino cherry juice, at room temperature
1/2 cup maraschino cherries, drained well and chopped (about 20 to 24 cherries)

Method

1. Prepare the oven and pan

Preheat the oven to 350°F. Grease and flour a 9 x 13-inch cake pan.

2. Combine the dry ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.

3. Cream the butter and sugar

In a large bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.

4. Add the extracts and egg whites

Beat in the vanilla and almond extracts. Add the egg whites one at a time, beating well after each addition and scraping down the bowl as needed.

5. Combine the sour cream and cherry juice

In a small bowl or measuring cup, stir together the sour cream and cherry juice until smooth.

6. Finish the batter

With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the flour mixture. Mix just until combined after each addition. Fold in the chopped maraschino cherries.

7. Fill the pan

Spread the batter evenly in the prepared pan and smooth the top.

8. Bake

Bake for 28 to 35 minutes, or until the cake springs back lightly when touched in the center and a tester inserted in the middle comes out clean.

9. Cool

Transfer the pan to a wire rack and let the cake cool completely.

10. Frost the cake

Once completely cool, frost with Cherry Buttercream Frosting.

Ingredient Notes

Butter-based cakes benefit from room-temperature ingredients. Softened butter must stay smooth and properly emulsified as the batter is mixed, and cold ingredients can cause the mixture to look curdled or broken.

Maldon sea salt flakes should be lightly crumbled before adding so they disperse evenly. If using fine table salt, reduce the amount slightly.

Why cake flour? Cake flour has a lower protein content than all-purpose flour, which helps produce a finer, more tender crumb. For a deeper look at flour protein levels and gluten development, see this article from King Arthur Baking.

Gluten-Free Variation
This cake may be prepared gluten-free by replacing the 3 cups cake flour with 3 cups gluten-free 1:1 baking flour. Choose a blend intended for direct substitution in cakes and other baked goods. Gluten flour is not a suitable substitute here.

Why use pure extracts? Pure vanilla and almond extracts give the cake a cleaner, more natural flavor. Artificially flavored extracts can leave behind a medicinal note that dulls both the aroma and the finished taste of the cake.

Why This Recipe Works

Cherry Icebox Cake has the enduring appeal of a classic sheet cake: easy to make, easy to serve, and especially well suited to gatherings. Cake flour keeps the crumb tender and fine, while sour cream adds richness and moisture. Maraschino cherry juice and chopped cherries give the cake its distinct cherry flavor throughout, and the cherry buttercream brings a creamy finish that makes the whole cake feel especially nostalgic and complete.

Storage

Store the frosted cake, covered, at cool room temperature for several hours or refrigerate for longer storage. If refrigerated, let the cake stand at room temperature for a short time before serving so the buttercream can soften slightly.