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–+ servings
Pink & White Birthday Cake
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.
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Prep Time 35 minutes
Cook Time 30 minutes
Cooling & Assembly 45 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 365 kcal

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
Keyword birthday dessert, celebration cake, cherry cake, homemade icing, layered cake, old fashioned, vintage cake
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