Fun Shirley Temple Cake Recipe (Easy Bundt Cake!)

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

1. First, I preheat my oven to 325º Fahrenheit (160°C). Note the lower temperature, common for dense cakes like pound cakes.
2. 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

1. 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.
2. I add in the eggs one at a time, mixing well after each addition until blended.
3. I add in the flour and mix again on low speed until smooth, scraping down the sides as needed.
4. Next, I pour in the lemon extract and the 7up soda and beat to combine everything well.
5. Finally, using a spatula, I gently fold in the drained maraschino cherries.

Bake the Cake

1. I spread the batter evenly into the prepared Bundt pan.
2. 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

1. 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.
2. (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.
3. 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.
4. 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

1. I let the Shirley Temple Cake cool completely.
2. 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.
3. Once the cake is cool, I drizzle the glaze over the top, letting it drip down the sides.
4. 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 9x5 loaf pans or a 13x9 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.

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