Shirley Temple Cake Recipe
This Shirley Temple Cake is a delightful confection that embodies the classic flavors of the popular mocktail. Maraschino cherries, orange zest, and a splash of ginger ale create a cake that is both moist and flavorful, perfect for any celebratory occasion.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup unsalted butter room temperature
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup milk
- 3 tablespoons ginger ale
- 2 whole eggs large
- 1 teaspoon vanilla extract
- 0.5 cup maraschino cherries drained and chopped
- 1 teaspoon orange zest freshly grated
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract, ginger ale, and orange zest.
- Gradually mix in dry ingredients alternately with the milk, starting and ending with the flour mixture. Fold in the chopped maraschino cherries.
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
For a festive touch, drizzle some cherry syrup over the cooled cake or garnish with whole maraschino cherries and whipped cream.