Creamy, bright, and just the right amount of nostalgic, Shirley Temple Cake is a joyful dessert that tastes like a celebration in every bite. This cake takes the fizzy, cherry-sweet charm of the classic Shirley Temple drink and turns it into a tender, lemon-kissed bundt that soaks up cherry syrup for an extra pop of flavor. Fun fact: the original Shirley Temple drink was non-alcoholic and created for a child star, but this cake proves grown-ups and kids alike can enjoy the same playful flavors.
This recipe is special because it’s simple, quick to prepare, and perfect for family gatherings or a weeknight treat. If you like light lemon cakes or a cherry-soaked bundt, you’ll love how approachable this one is — no fancy tools required. For another crowd-pleaser on the blog, try the classic pound cake for a denser alternative. If you want to see a version already popular online, check out the full Shirley Temple Cake recipe for inspiration and notes from other home bakers. Ready to bake? Let’s go!
What is Shirley Temple Cake?
Why call a cake after a soda-pop mocktail? Isn’t that delightfully cheeky? The name Shirley Temple Cake nods to the famous non-alcoholic drink named for the child actress Shirley Temple — a bubbly, cherry-laced favorite from the 1930s. So why the name for a cake? Maybe it’s because the cake captures that same cherry-sweet personality and fizzy lift from 7UP, making each slice feel playful and slightly nostalgic. After all, if “the way to a man’s heart is through his stomach,” why not tempt him with cherries and nostalgia wrapped in a buttery bundt? Give it a try and see if it wins your heart (and everyone else’s).
Why You’ll Love This
- Bright, tender crumb: The combination of lemon extract and 7UP keeps the cake moist and light, while maraschino cherries add juicy bursts of sweetness.
- Budget-friendly and easy: Pantry staples like flour, sugar, eggs, and soda come together without specialty ingredients — an economical dessert that feels like a treat.
- Flavor that pops: The cherry soak plus a lemon-sweet glaze creates a layered flavor experience — tart, sweet, and buttery in each bite.
Compared with a heavier cherry cheesecake, this bundt is lighter, faster, and requires less time chilling. It’s an ideal choice when you want a show-stopping dessert without the fuss. Try it this weekend — your family will thank you.
How to Make
Quick Overview
This Shirley Temple Cake is easy to make, with straightforward creaming and folding steps that yield a soft, moist cake. The standout element is the cherry soak and lemon glaze — they turn a simple bundt into a tender, flavor-packed centerpiece. Prep time is about 20 minutes, and baking takes roughly 1 hour 30 minutes, plus cooling time.
Ingredients
- 1.5 cups unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour, measured and leveled
- 2 teaspoons lemon extract
- 0.75 cup 7UP soda (or other lemon-lime soda), room temperature
- 10 oz maraschino cherries, drained and chopped (reserve cherry juice for soaking)
- 2 cups powdered sugar, sifted for smooth glaze
- 1 teaspoon lemon extract (for glaze)
- 3-4 tablespoons milk (for glaze; adjust to desired thickness)
- Reserved cherry juice from the drained maraschino cherries
Directions
- Preheat oven to 325°F (163°C). Grease a bundt pan thoroughly with shortening and dust with flour, tapping out excess. This helps the cake release cleanly.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy — about 3–5 minutes with an electric mixer on medium speed. Scrape the bowl as needed. Add the eggs one at a time, beating well after each addition so the batter stays smooth and emulsified.
- Add the flour gradually, mixing on low until just combined. Avoid overmixing to keep the cake tender. Stir in the 2 teaspoons lemon extract. Pour in the 7UP and fold gently until the batter is smooth and slightly aerated. The soda adds lift and moisture.
- Fold in the chopped maraschino cherries gently with a spatula to distribute them evenly without deflating the batter. Make sure the cherries are well-drained so the batter isn’t too wet.
- Pour batter into the prepared bundt pan, smoothing the top lightly. Bake in the preheated oven for about 1½ hours, or until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. Ovens vary, so start checking at 1 hour 20 minutes.
- Cool the cake in the pan on a wire rack for 10–15 minutes. Carefully invert the pan onto a plate. While the cake is still warm, poke holes all over the top with a skewer or the handle of a wooden spoon and pour the reserved cherry juice evenly over the cake so it soaks in. This step adds moisture and cherry flavor throughout.
- Let the cake cool completely. To make the glaze, whisk together the sifted powdered sugar, 1 teaspoon lemon extract, and 3–4 tablespoons milk until smooth and pourable. Drizzle the glaze over the cooled cake and garnish with extra maraschino cherries if desired.
What to Serve With
- A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for contrast
- Fresh fruit salad or lemon curd on the side to echo the cake’s citrus notes
- Hot coffee or a pot of black tea for an afternoon treat
- Sparkling water with a lemon twist or a fizzy cocktail for parties
Top Tips for Perfecting
- Use room-temperature butter and eggs for smoother batter and better rise.
- Drain the cherries well and reserve the juice — too much liquid in the batter can make the cake dense.
- Don’t overmix after adding flour; fold gently to preserve tenderness.
- If you don’t have 7UP, use another lemon-lime soda or plain club soda plus a teaspoon of sugar.
- For a deeper cherry flavor, gently warm the reserved cherry juice before pouring it over the warm cake so it absorbs more evenly.
Storing and Reheating Tips
- Room temperature: Store the cake covered at room temperature for up to 2 days. Keep it in a cake dome to retain moisture.
- Refrigerator: Store in an airtight container for up to 5 days. The glaze may slightly absorb moisture in the fridge.
- Freezing: Wrap the cooled, unglazed cake tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the fridge and add glaze just before serving.
- Reheating: Warm single slices in the microwave for 10–15 seconds for a fresh-baked feel, or heat in a 300°F (150°C) oven for 8–10 minutes covered with foil to prevent drying.
FAQs
Can I use fresh cherries instead of maraschino?
Yes. If using fresh cherries, pit and chop them and toss in a tablespoon of flour to prevent sinking. You’ll lose the reserved cherry juice soak unless you make a quick cherry syrup separately.
Can I make this cake in a different pan?
You can use a bundt, tube, or even a 9×13-inch pan; baking time will vary. A 9×13 will take less time — start checking at 40–50 minutes.
Is there a non-soda substitute for 7UP?
Use club soda plus a teaspoon of sugar and a teaspoon of lemon juice, or plain apricot nectar for a slightly different sweetness.
How do I prevent the cake from sticking to the pan?
Grease thoroughly with shortening and dust with flour, or use a nonstick baking spray designed for bundts. Let the cake cool slightly before inverting.
Can I make this gluten-free?
Yes — substitute a 1:1 gluten-free all-purpose flour blend and follow the same method. Be aware texture may be slightly different.
Conclusion
This Shirley Temple Cake is a delightful, easy-to-make dessert that brings bright cherry flavor and tender lemony crumb to any table. It’s forgiving for bakers of all skill levels and perfect for celebrations or a cozy family dessert. If you want a nearby recipe variation that inspired this twist, check out the Shirley Temple Cake Recipe with Cherries for another delicious take on this classic idea. Enjoy baking, and don’t forget to share slices with friends and family — it’s a recipe that spreads smiles.
Shirley Temple Cake
Equipment
- Bundt Pan
- Mixing Bowl
- Electric Mixer
- Wire Rack
Ingredients
Ingredients
- 1.5 cups Unsalted Butter, softened At room temperature
- 3 cups Granulated Sugar
- 5 large Eggs At room temperature
- 3 cups All-Purpose Flour Measured and leveled
- 2 teaspoons Lemon Extract
- 0.75 cup 7UP Soda Room temperature
- 10 oz Maraschino Cherries Drained and chopped, reserve juice for soaking
- 2 cups Powdered Sugar Sifted for smooth glaze
- 1 teaspoon Lemon Extract For glaze
- 3-4 tablespoons Milk For glaze; adjust to desired thickness
- 1 cup Reserved Cherry Juice From drained maraschino cherries
Instructions
- Preheat oven to 325°F (163°C). Grease a bundt pan thoroughly with shortening and dust with flour, tapping out excess.
- Cream together the softened butter and granulated sugar until light and fluffy — about 3–5 minutes with an electric mixer on medium speed. Scrape the bowl as needed. Add the eggs one at a time, beating well after each addition.
- Add the flour gradually, mixing on low until just combined. Stir in the lemon extract. Pour in the 7UP and fold gently until the batter is smooth.
- Fold in the chopped maraschino cherries gently with a spatula.
- Pour batter into the prepared bundt pan and bake for about 1½ hours, or until a toothpick comes out clean.
- Cool the cake in the pan for 10–15 minutes. Invert onto a plate and poke holes in the top. Pour reserved cherry juice over the cake.
- Let the cake cool completely. To make the glaze, whisk together powdered sugar, lemon extract, and milk until smooth. Drizzle over the cooled cake.