Get ready for a fun and nostalgic treat with this delicious Shirley Temple Cake! Inspired by the classic mocktail, this Bundt cake is bursting with cherry and lemon flavors, with a wonderfully moist crumb thanks to the addition of 7up soda. I absolutely love making this Shirley Temple Cake because it’s such a cheerful and easy cake, perfect for birthdays, parties, or just a fun weekend bake. It’s finished with a simple lemon glaze and extra cherries, making it as pretty as it is tasty!
Why You’ll Love This Shirley Temple Cake
- Fun and Nostalgic: Captures the classic flavors of a Shirley Temple drink in cake form.
- Incredibly Moist: The oil and 7up soda create a super moist and tender cake.
- Bright Flavors: Packed with lemon extract and maraschino cherry flavor (plus the juice soak!).
- Easy to Make: Uses simple ingredients and standard cake-making techniques.
- Perfect Party Cake: Looks beautiful baked in a Bundt pan and is great for serving a crowd.
Ingredients for Shirley Temple Cake
Here’s what you’ll need to make this fun and festive cake. The full list with measurements is in the recipe card below.
Cake
- Butter, softened (Fat)
- Granulated sugar (Sweetener)
- Large eggs, room temperature (Binder)
- All-purpose flour (Dry Ingredient)
- Lemon extract (Flavoring)
- 7up soda (Liquid/Leavening)
- Maraschino cherries (drained, juice reserved) (Fruit)
Glaze
- Powdered sugar (Sweetener)
- Lemon extract (Flavoring)
- Milk (Liquid)
Garnish (Optional)
- Maraschino cherries (Fruit)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavor of this Shirley Temple Cake, but here are some fun variations:
- Lime Flavor: Use lime extract instead of lemon and maybe a lime-flavored soda like Sprite or Sierra Mist.
- Add Almond Extract: Add ½ teaspoon of almond extract along with the lemon extract for a cherry-almond flavor.
- Different Soda: Experiment with other clear sodas like ginger ale or even cream soda (though this will change the flavor profile significantly).
- Cream Cheese Frosting: Instead of a glaze, top with a tangy cream cheese frosting.
- Add Nuts: Fold in some chopped pecans or walnuts into the batter.
How to Make Shirley Temple Cake
Let me show you how easy it is to make this fun Shirley Temple Cake:
Prep Oven and Pan
- First, I preheat my oven to 325º Fahrenheit (160°C). Note the lower temperature, common for dense cakes like pound cakes.
- I grease a 10-cup Bundt pan thoroughly with shortening, then dust it well with flour, tapping out any excess. This is crucial for ensuring the cake releases cleanly!
Make the Cake Batter
- In a large bowl, using a stand mixer or electric hand mixer, I cream together the softened butter and granulated sugar until light and fluffy.
- I add in the eggs one at a time, mixing well after each addition until blended.
- I add in the flour and mix again on low speed until smooth, scraping down the sides as needed.
- Next, I pour in the lemon extract and the 7up soda and beat to combine everything well.
- Finally, using a spatula, I gently fold in the drained maraschino cherries.
Bake the Cake
- I spread the batter evenly into the prepared Bundt pan.
- I bake for 70-90 minutes, or until the center is set and a long wooden skewer or toothpick inserted into the deepest part comes out clean or with just a few moist crumbs. The exact time will depend on your oven and pan, so start checking around the 70-minute mark.
Cool and Soak
- I allow the cake to cool in the Bundt pan on a wire rack for about 10-15 minutes. This helps it firm up slightly before inverting.
- (See note about juice in original instructions) While it’s cooling in the pan, I use a skewer to poke holes all over the bottom (which will become the top) of the cake.
- I slowly pour the reserved maraschino cherry juice over the holes, allowing the juice to soak into the warm cake. It’s okay for it to seep down.
- After the 10-15 minute cooling time in the pan, I carefully invert the cake onto a serving dish or cooling rack.
Cool Completely and Glaze
- I let the Shirley Temple Cake cool completely.
- Meanwhile, I mix together the glaze ingredients (powdered sugar, lemon extract, and milk) in a small bowl until smooth, adding milk gradually to reach the desired drizzle consistency.
- Once the cake is cool, I drizzle the glaze over the top, letting it drip down the sides.
- I top with more cherries if desired.
Tips and Tricks for the BEST Bundt Cake
Here are my secrets for making this Shirley Temple Cake truly exceptional:
- Grease and Flour Pan METICULOUSLY: Bundt pans have intricate designs. Use shortening and flour, or a good baking spray with flour, getting into every nook and cranny to prevent sticking.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smooth, well-emulsified batter.
- Don’t Overmix: Mix the flour just until combined. Overmixing develops gluten and makes the cake tough.
- Gentle Folding: Fold in the cherries gently so they don’t all sink or break apart too much.
- Cooling Time: Allow the proper cooling time in the pan before inverting, and cool completely before glazing for the best results.
- Juice Soak: Don’t skip poking holes and adding the cherry juice while the cake is warm – it adds extra moisture and flavor!
How to Serve
This Shirley Temple Cake is delicious served:
- As Is: A perfect slice of nostalgic flavor.
- With Whipped Cream: A dollop of whipped cream is always a great addition.
- With Ice Cream: Vanilla bean ice cream pairs wonderfully.
- For Parties: A fun and festive cake for birthdays or celebrations.
- Potlucks: Easy to transport and always a conversation starter.
Serve at room temperature.
Make Ahead and Storage
This cake stores well! Store the completely cooled Shirley Temple Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. This cake also freezes well. Wrap the unglazed cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight at room temperature before glazing.
FAQs about Shirley Temple Cake
- Can I use a different type of soda?
- Yes, Sprite, Sierra Mist, or even ginger ale could work, though 7up is traditional for the flavor profile.
- Can I make this in a different pan?
- Yes, you could likely bake this in two 9×5 loaf pans or a 13×9 inch pan, but baking times will need significant adjustment (likely shorter). Start checking much earlier.
- Do I have to use the cherry juice soak?
- It adds significant moisture and cherry flavor, enhancing the “Shirley Temple” theme, but the cake will still be good without it.
Enjoy this fun, festive, and incredibly moist Shirley Temple Cake! It’s a delightful treat that brings back happy memories.
Print
Fun Shirley Temple Cake
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12–16 slices 1x
- Category: Dessert, Cake
- Cuisine: American
Description
This Shirley Temple Cake is a dense, moist pound cake inspired by the classic drink. It features flavors of lemon and maraschino cherry, with a hint of fizz from 7up soda, all topped with a simple lemon glaze.
Ingredients
Scale
For the Cake:
- 1 1/2 cups (3 sticks, 340g) unsalted butter, softened to room temperature
- 3 cups (600g) granulated sugar
- 5 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- 2 teaspoons lemon extract
- 3/4 cup (177ml) 7up soda (or other lemon-lime soda)
- 1 (10-ounce) jar maraschino cherries, drained, juice reserved
For the Glaze:
- 2 cups powdered sugar (confectioners’ sugar)
- 1 teaspoon lemon extract
- 3–4 tablespoons milk (or some of the reserved cherry juice)
Optional Garnish:
- Extra maraschino cherries
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 325°F (160°C). Generously grease a 10-cup Bundt pan with shortening, then dust it thoroughly with flour, tapping out any excess. Proper pan preparation is crucial for Bundt cakes.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add Eggs: Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
- Alternate Dry and Wet Ingredients: Add the flour to the creamed mixture in three additions, alternating with the lemon extract and 7up soda in two additions (begin and end with flour). Mix on low speed until just combined after each addition. Do not overmix.
- Fold in Cherries: Gently fold the drained maraschino cherries into the batter using a rubber spatula.
- Bake: Spread the batter evenly into the prepared Bundt pan. Bake for 70-90 minutes (1 hour 10 minutes to 1 hour 30 minutes), or until the center is set and a long wooden skewer or cake tester inserted into the deepest part of the cake comes out clean. Baking time can vary significantly depending on the pan and oven.
- Cool in Pan: Allow the cake to cool in the Bundt pan on a wire rack for 10-15 minutes.
- Soak with Cherry Juice: While the cake is still warm in the pan, use a skewer to poke holes all over the bottom (which will become the top) of the cake. Slowly pour the reserved cherry juice evenly over the cake, allowing it to soak in.
- Cool Completely: Let the cake cool completely in the pan before inverting it onto a serving dish or cooling rack.
- Make Glaze: In a small bowl, whisk together the powdered sugar, lemon extract, and 3 tablespoons of milk (or reserved cherry juice). Add more liquid, 1 teaspoon at a time, until the glaze reaches your desired drizzling consistency.
- Glaze and Serve: Drizzle the glaze over the cooled cake. Top with extra maraschino cherries, if desired. Let the glaze set before slicing and serving.
Notes
- Room Temperature Ingredients: Using room-temperature butter and eggs is important for a smooth, well-emulsified batter.
- Bundt Pan Prep: Thoroughly greasing and flouring the Bundt pan is crucial to prevent sticking. Pay attention to all the crevices.
- Cherries: Drain the cherries well and reserve the juice for soaking the cake.
- Do Not Overmix: Overmixing the batter after adding the flour can result in a tough cake.
- Baking Time: Bundt cakes take a while to bake. Start checking for doneness around 70 minutes.
- Soaking: Poking holes and adding the cherry juice while the cake is warm helps it absorb the flavor and adds moisture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. This cake also freezes well (unglazed is best for freezing).