This Pink & White Birthday Cake is a nostalgic, tender white cake with a cherry-pecan filling and fluffy cherry-flavored icing. A beautiful blend of light vanilla sponge and vibrant maraschino cherry flavors, it’s perfect for special occasions. The pink from the cherries and white from the cake creates a charming two-toned presentation, often remembered for its visual appeal as much as its flavor. The texture is moist and light, thanks to whipped egg whites folded into the batter and a delicate cake flour base.
Ingredients
Cake:
- 1½ cups sugar
- 1 tsp salt
- 1 tsp vanilla extract
- ¾ cup Crisco (or other vegetable shortening)
- 2 cups cake flour
- 2 tsp baking powder
- ¾ cup water
- 4 egg whites
Filling (Half of the Icing + Extras):
- ½ cup maraschino cherries (well-drained & chopped )
- ½ cup pecans (chopped )
Icing (Use part for filling):
- juice from 8 oz bottle maraschino cherries (add water to make ½ cup)
- 2 cups sugar
- 2 egg whites
Instructions
Step 1: Prepare the Cake Batter
- Blend together sugar, salt, vanilla, and Crisco until creamy.
- Sift cake flour and baking powder together twice.
- Add flour mixture alternately with water to the creamed mixture.
- Beat until smooth.
Step 2: Add Egg Whites
- Beat egg whites until stiff (but not dry).
- Fold gently into the batter.
Step 3: Bake the Cake
- Pour into two greased and floured 9-inch cake pans.
- Bake at 350°F (175°C) for 25–30 minutes or until a toothpick comes out clean.
- Cool completely.
Step 4: Make the Cherry Icing
- Use juice from 8 oz jar of maraschino cherries and add enough water to make ½ cup.
- Boil juice with 2 cups sugar until it spins a thread (approx. 240°F on candy thermometer).
- Slowly pour hot syrup into stiffly beaten egg whites while beating constantly.
- Continue beating until glossy and thick.
Step 5: Prepare Filling
- To part of the icing, stir in ½ cup chopped cherries and ½ cup chopped pecans.
- Use this mixture between cake layers.
Step 6: Assemble the Cake
- Spread the cherry-pecan filling between the cooled cake layers.
- Use remaining icing to frost the top and sides of the cake.
Tips
- Use parchment-lined pans for easier layer removal
- Drain cherries very thoroughly to avoid soggy cake layers
- Lightly toast pecans for deeper flavor before folding in
- Chill cake layers before icing for cleaner assembly
- Spread cherry filling evenly to prevent sliding
- Substitute almond extract for vanilla for a retro twist
- Use a serrated knife to level layers if needed
- This cake slices best once fully cooled
- Store refrigerated due to egg-white icing
Nutrition
Calories: 365kcalCarbohydrates: 54gProtein: 3gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.5gSodium: 180mgPotassium: 45mgFiber: 0.5gSugar: 40gVitamin C: 1mgCalcium: 30mgIron: 0.7mg
Tried this recipe?Let us know how it was!