Cherry Cake Glaze Recipe

Two kinds of cherry glaze

“Cherry glaze” can mean two quite different toppings, and which you want depends on the cake and the time you have.

• Cherry icing glaze: powdered sugar whisked with cherry juice (often from a jar of maraschino cherries). It takes about five minutes, is opaque and pink, and sets to a matte, slightly crisp finish.
• Fresh cherry glaze: cherries cooked briefly with sugar, lemon, and cornstarch into a glossy, fruity sauce that stays soft. It tastes more like real cherries and is spooned over the cake.

Both work. The first is better for drizzling on bundt cakes, loaves, and cupcakes; the second suits cheesecakes, pound cake, and plain vanilla or almond cakes served with a spoonful of fruit.

Quick cherry icing glaze (maraschino)

This makes about 1 cup of pourable glaze, enough for a bundt cake or a loaf.

Ingredients

• 2 cups (about 240 g) powdered sugar, sifted
• 1/4 cup (60 ml) maraschino cherry juice or syrup
• 2 tablespoons melted butter (optional, for a softer bite and shine)
• 1/2 teaspoon almond extract (optional; use more cherry juice if you prefer to omit it, for example for a nut allergy)
• 2 to 4 teaspoons heavy cream or milk, as needed

Method

1. Whisk the powdered sugar, cherry juice, melted butter, and almond extract until smooth.
2. Add cream a teaspoon at a time until the glaze falls from the whisk in a thick ribbon.
3. Pour or spoon over a completely cooled cake, and let it set for a few minutes before slicing.

If you only want two ingredients, powdered sugar and cherry juice are enough for a basic glaze, as described in our two-ingredient icing guide.

Fresh cherry glaze (cooked)

This is a cooked cherry sauce that works as a glaze.

Ingredients

• 2 cups (about 300 g) pitted fresh or frozen cherries, halved or roughly chopped
• 1/4 cup (50 g) sugar, adjusted to the sweetness of the cherries
• 2 tablespoons water
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• Pinch of salt; a few drops of almond or vanilla extract (optional)

Method

1. Combine the cherries, sugar, and water in a saucepan over medium heat. Stir until the sugar dissolves and the cherries release their juices, about 3 to 5 minutes.
2. Stir the cornstarch mixture again and add it to the pan. Cook, stirring, for a minute or two until the sauce turns glossy and thickens.
3. Remove from heat, stir in the lemon juice and extract, and let it cool slightly.
4. Spoon over the cake. For a smoother glaze, mash or blend some of the cherries.

Arrowroot can replace cornstarch in the same amount for a similar glossy finish. Flour tends to give a duller, gummier result.

Pitting is the slow part. A cherry pitter makes it quicker, and doing it over the sink helps contain the splatter. Frozen pitted cherries are a convenient option out of season.

Macerated cherries

Macerating means soaking fruit in sugar so it releases juice. For a no-cook topping:

1. Toss pitted, halved cherries with a couple of tablespoons of sugar and a squeeze of lemon.
2. Let them sit for about 30 minutes, stirring occasionally, until syrupy.

You can spoon them over a cake as a rustic glaze, or simmer the syrup for a minute to thicken it slightly. A splash of kirsch, vanilla, or almond extract complements the flavor.

How to make any cake glaze

A cake glaze is a thin mixture that sets on the surface of the cake. The basic steps are the same regardless of flavor:

1. Cool the cake completely. Glaze on a warm cake will melt and run off.
2. Start with a thick glaze. Add liquid gradually, since it is easier to thin than to thicken.
3. Set the cake on a rack over a tray to catch drips.
4. Pour from the center and let it flow down the sides, nudging with a spoon if needed.
5. Let it set for 10 to 20 minutes before slicing.

Which cakes to glaze

Cherry glaze goes with many cakes:

• vanilla, almond, and white cakes
• pound cake and loaf cakes
• bundt cakes, such as the jello pistachio pudding bundt cake
• chocolate cake (cherry and chocolate are a classic pairing)
• cheesecake
• cupcakes

Fresh cherries can also be baked into a cake, such as a cherry-almond loaf, cherry layer cake or our Italian cherry ricotta cake, then topped with either glaze. Cherry cream cheese frosting, tinted pink with maraschino juice, is another popular finish for layer cakes. If you prefer a thick frosting to a glaze, our orange buttercream frosting recipe can be adapted by replacing the orange zest and juice with cherry juice.

Tips for color, flavor, and thickness

• Color: maraschino juice gives a bright pink. Fresh cherries give a deeper red-purple. A tiny drop of red gel coloring can intensify it.
• Flavor: a few drops of almond extract is a classic boost for cherries. Lemon juice brightens a cooked glaze.
• Too thin: add more sifted powdered sugar to the icing glaze, or simmer the cooked glaze a minute longer.
• Too thick: add juice or milk a few drops at a time.
• Cracking or staining: glazes made with maraschino juice can leave pink streaks on white frosting, so pour carefully.

Storage

• Powdered sugar glaze is best used the same day, but leftover glaze can be refrigerated in a sealed container and loosened with a few drops of liquid.
• Cooked cherry glaze keeps in the refrigerator in a sealed container for several days.
• A glazed cake is fine at room temperature for a short time; keep cakes with fresh fruit toppings refrigerated if holding them more than a few hours.

FAQ

What kind of cake can I make with fresh cherries? Cherry-almond cake, cherry pound cake, cherry cobbler cake, and chocolate cherry cake are all popular choices. Tossing cherries in a spoonful of flour before folding them in can help keep them from sinking.

Can I use frozen cherries for the cooked glaze? Yes. You may need a minute or two more of cooking time.

Can I use cherry pie filling? You can thin it with a little juice and spoon it over a cake, though the sweetness and thickness vary by brand.