Shirley Temple Cake Recipe

If you grew up loving the sweet, bubbly flavors of the classic drink, you’ll fall head over heels for this Shirley Temple Cake! It’s a nostalgic showstopper baked in a bundt pan, brimming with vibrant color from maraschino cherries, zippy lemon essence, and that signature lemon-lime soda flair. The tender, buttery crumb soaks up cherry syrup, and a powdered sugar glaze takes it over the top. Whether you’re baking for a birthday, a celebration, or just want to relive your childhood with a slice of fun, this dessert brings big smiles and even bigger flavor.

Ingredients You’ll Need

The beauty of Shirley Temple Cake is in its simplicity! Each ingredient plays a crucial role, from creating a plush crumb to infusing bright citrus and cherry flavors. Here’s what you’ll need, plus a special tip or reason for every item.

• Butter (1 ½ cups, softened): This is the backbone of a rich, moist crumb. Let it fully soften for the fluffiest texture.
• Granulated sugar (3 cups): Sweetens the cake and helps achieve a tender, golden crust.
• Large eggs (5): Eggs give our Shirley Temple Cake its beautiful structure and add richness.
• All-purpose flour (3 cups): This classic choice keeps the crumb soft and airy, never heavy.
• Lemon extract (2 teaspoons for cake, 1 teaspoon for glaze): Adds the signature zing that lifts every bite.
• 7up (3/4 cup): The secret ingredient! This lemon-lime soda makes the cake extra light and moist with a whisper of citrus.
• Maraschino cherries (10 ounces, drained, juice reserved): Chopped cherries are folded into the batter for pops of color and flavor, while the juice is drizzled for extra pizzazz.
• Powdered sugar (2 cups): For the glaze, it melts into a sweet, smooth topping that finishes the cake beautifully.
• Milk (3–4 tablespoons): Thins out the glaze just enough to pour and set perfectly over the bundt.

How to Make Shirley Temple Cake

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and sugar together until the mixture is super light and fluffy. This step lays the foundation for a cake that’s tender and almost melt-in-your-mouth. Don’t rush it—the more you cream, the better the texture!

Step 2: Add the Eggs

Crack in your eggs one at a time, mixing well after each. This patience ensures your Shirley Temple Cake stays plush, and the batter comes together silky smooth with every addition.

Step 3: Mix in the Flour

Gently add the all-purpose flour, blending just until you have a smooth, lump-free batter. Overmixing can make the cake tough, so stop the mixer as soon as everything is incorporated.

Step 4: Add Lemon Extract and 7up

Pour in the lemon extract and 7up. Watch the batter bubble slightly, then beat just to combine. The soda is a little bit magical here—it gives your Shirley Temple Cake a lift and zesty aroma reminiscent of your favorite childhood drink.

Step 5: Fold in Cherries

Dice the drained maraschino cherries and gently fold them by hand into the batter. You’ll see the gorgeous ruby flecks throughout, making every slice a burst of color.

Step 6: Prepare the Bundt Pan

Generously grease your bundt pan with shortening, then dust it with flour. This step is essential—no one wants a stuck cake! Make sure every nook and cranny is thoroughly coated so your Shirley Temple Cake unmolds perfectly.

Step 7: Bake

Pour the batter evenly into your prepared pan and smooth the top. Bake at 325°F for an hour and a half, or until a tester comes out clean from the center. The cake will rise, set, and scent your kitchen with pure happiness.

Step 8: Soak with Cherry Juice

Let the cake cool in the pan for 10–15 minutes, then invert it onto your serving platter. While still warm, use a skewer to poke holes all over the top and slowly pour the reserved cherry juice over, letting it soak in (and dribble to the bottom, too). This step takes the Shirley Temple Cake from delicious to divine!

Step 9: Glaze and Finish

Once the cake is completely cooled, whisk together the powdered sugar, lemon extract, and milk for the glaze. Drizzle generously over the top and finish with extra cherries. Cue the oohs and aahs!

How to Serve Shirley Temple Cake

Garnishes

A classic Shirley Temple Cake deserves to be dressed up! Scatter extra maraschino cherries on top, let the glaze drip in pretty ribbons down the sides, and maybe even add a swirl of freshly grated lemon zest for a pop of color. If you have festive sprinkles, go for it! They make the cake even more party-ready.

Side Dishes

This cake is a star on its own, but if you want to build a delightful dessert table, pair it with bowls of vanilla ice cream or softly whipped cream. Both cool and balance the bright citrus and cherry notes. A pitcher of sparkling water or more Shirley Temples completes the fun, fizzy theme.

Creative Ways to Present

If you’re celebrating a birthday, pop a few candles right into the top of your Shirley Temple Cake. For parties, slice the bundt into thick wedges and thread mini skewers through a cherry for each slice as a garnish. You can even set out colored cocktail napkins for a nod to the drink that inspired it all!

Make Ahead and Storage

Storing Leftovers

After everyone’s had their slice (or two), cover the leftover Shirley Temple Cake tightly in plastic wrap or foil. It keeps beautifully at room temperature for up to two days. For longer storage, pop it in the fridge, where it stays fresh and moist for several more days.

Freezing

This cake freezes exceptionally well. Simply wrap leftover slices (or the whole bundt) in a double layer of plastic wrap, then aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator before bringing to room temp and glazing afresh, if desired.

Reheating

If you love a slightly warm cake, individual slices can be gently microwaved for about 10–15 seconds. This revives the crumb and makes the glaze just a little gooey—perfect for a cozy treat with a cup of tea or coffee.

FAQs

Can I use a different soda instead of 7up?

Yes! Other lemon-lime sodas like Sprite work just as well. The important part is that fizzy lift and citrus flavor, which ties in perfectly with the Shirley Temple Cake theme.

Should I chop the cherries, or leave them whole?

Chopping the maraschino cherries into smaller pieces means every bite of cake gets juicy, red bits throughout. Leaving them whole looks striking but might cause them to sink, so a rough chop is best for even distribution.

Is it necessary to soak the cake with the cherry juice?

Drizzling the reserved cherry syrup over the warm cake is essential for authentic Shirley Temple Cake flair! It adds color, extra moisture, and soaks the crumb with cheerful cherry flavor. Don’t skip this step if you want the full nostalgia factor.

Can I make Shirley Temple Cake ahead for a party?

Absolutely! Bake the day before, soak with cherry juice, and store covered. Glaze on the day you serve for the freshest, glossiest look. It’s perfect for prepping ahead since it only gets more flavorful as it sits.

Do I need a bundt pan, or can I use another shape?

While a bundt pan gives the cake its signature look and ensures even baking, you can use a tube pan or even divide the batter between two loaf pans. Just adjust the baking time and keep an eye on doneness.

Final Thoughts

If you’re looking for a fun, festive bake that delivers childhood nostalgia and mouthwatering flavor, give Shirley Temple Cake a try. It’s truly as joyful to make as it is to eat—so grab your cherries and get whisking!

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