Name: Shirley Temple Cake
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 1.5 cups Unsalted Butter, softened; 3 cups Granulated Sugar; 5 large Eggs; 3 cups All-Purpose Flour; 2 teaspoons Lemon Extract; 0.75 cups 7UP Soda; 10 oz Maraschino Cherries, drained and chopped (Reserve juice for soaking); 2 cups Powdered Sugar; 1 teaspoon Lemon Extract; 3-4 tablespoons Milk; Reserved Cherry Juice

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Sweet, nostalgic, and bursting with cherry-lemon flavor, this Shirley Temple Cake is a delightful dessert tribute to everyone’s favorite childhood drink. With its buttery pound cake texture, maraschino cherry surprise inside, and a light cherry-lemon glaze poured over the top, this bundt cake is as fun to look at as it is to eat. It’s perfect for celebrations, baby showers, brunches, or anytime you want a playful twist on a classic bundt.

The first time I served this cake, it was a hit for both kids and adults—everyone loved the vibrant cherries and the hint of 7UP that keeps the crumb so soft and moist. If you’re a fan of 7UP Pound Cake or love cherry-based bakes like Cherry Almond Loaf, this cake is right up your alley. And with its simple ingredients and no-fuss glaze, it’s an easy wow-factor dessert to whip up at home!

What is Shirley Temple Cake?

Shirley Temple Cake is a cherry-studded, citrusy bundt cake inspired by the iconic non-alcoholic drink. The cake itself is rich and buttery, flavored with lemon extract and 7UP soda for a soft, tender crumb. The highlight? Juicy maraschino cherries folded into the batter and a sweet-tart glaze made with powdered sugar, milk, and more lemon extract—drizzled over the top with a splash of reserved cherry juice for good measure. It’s part pound cake, part soda cake, all delicious.

Just like the drink that inspired it, this cake proves that “fun and fancy” can go hand-in-hand.

Why You’ll Love This:

There are so many reasons to fall in love with this Shirley Temple Cake:

Moist and buttery: Thanks to 7UP and plenty of real butter, the crumb is melt-in-your-mouth good.
Cherry-studded surprise: Chopped maraschino cherries add color, flavor, and fun to every slice.
Perfect glaze finish: A tangy-sweet lemon glaze brings everything together in the most delightful way.

If you enjoy classic bundt cakes like our Lemon Poppy Seed or Cherry Almond Pound Cake, this one delivers that same nostalgic, comforting vibe—with a cheerful twist.

How to Make Shirley Temple Cake

Quick Overview

You’ll cream the butter and sugar, beat in the eggs, flour, and flavorings, then fold in the cherries and bake it low and slow in a bundt pan. Once baked, poke holes in the warm cake and soak it with reserved cherry juice before glazing.

Ingredients:

For the Cake:

1½ cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
2 teaspoons lemon extract
¾ cup 7UP soda
10 oz maraschino cherries, drained and juice reserved

For the Glaze:

2 cups powdered sugar
1 teaspoon lemon extract
3–4 tablespoons milk

Step-by-Step Instructions:

1. Preheat and Prep:

Preheat your oven to 325°F (163°C).
Grease a bundt pan thoroughly with shortening and dust with flour. Set aside.

2. Make the Cake Batter:

In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes).
Beat in the eggs, one at a time, until well combined.
Add the flour and beat until smooth.
Mix in the lemon extract and 7UP. Beat just until fully incorporated.
Gently fold in the maraschino cherries, ensuring they’re evenly distributed throughout the batter.

3. Bake:

Pour the batter into the prepared bundt pan and spread evenly.
Bake for 1½ hours, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.

4. Soak with Cherry Juice:

While the cake is still warm, use a skewer or toothpick to poke holes all over the top.
Slowly pour the reserved cherry juice over the cake, allowing it to soak in. Don’t worry if it drips down the sides—this adds flavor all around.

5. Cool and Glaze:

Let the cake cool completely.
In a small bowl, whisk together powdered sugar, lemon extract, and milk until smooth and pourable.
Drizzle the glaze over the top of the cooled cake.
Garnish with additional cherries, if desired.

What to Serve Shirley Temple Cake With

This cake is a statement all on its own, but here are a few pairings to enhance your presentation:

A cold Shirley Temple (of course!) for a full-circle theme
Fresh whipped cream or a dollop of Cool Whip
A scoop of vanilla or cherry ice cream
Sliced strawberries or fresh cherries on the side
Hot tea or lemonade for a cheerful afternoon tea vibe

Top Tips for Perfecting This Cake

Use room temperature ingredients: Especially butter and eggs, for a smoother batter and better rise.
Drain cherries well: Excess moisture can make the cake gummy. Chop and lightly pat dry with a paper towel.
Don’t overmix once cherries are added: Fold them in gently to avoid streaking the batter pink (unless you want that look!).
Pour cherry juice slowly: So it seeps into the holes for extra flavor without making the cake soggy.
Let the glaze set: Give it 15–20 minutes after drizzling to firm up before slicing.

Storing and Freezing Tips

Room Temp: Store covered at room temperature for up to 3 days.
Refrigerate: Extend shelf life by refrigerating the cake for up to 5 days.
Freeze: Wrap slices in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge.

FAQs

Can I use Sprite instead of 7UP?
Yes! Any lemon-lime soda will work in this recipe.

Can I use a different extract besides lemon?
Absolutely—almond extract works beautifully, or try vanilla for a more traditional flavor.

Do I have to use maraschino cherries?
They’re key to the classic Shirley Temple flavor, but you can substitute with chopped fresh cherries or cherry pie filling for a twist.

What’s the best way to prevent sticking in the bundt pan?
Use shortening and flour or a baking spray with flour. Make sure every crevice is well coated.

Conclusion

Fun, flavorful, and full of cherry charm, this Shirley Temple Cake is a whimsical yet elegant dessert that brings a touch of nostalgia to your table. With its moist, lemon-scented crumb and vibrant maraschino cherry swirls, it’s a cake that delights all ages. Whether you’re celebrating something special or just want to brighten your day, this cheerful bundt is guaranteed to make everyone smile.