Can I use a different soda instead of 7UP?

Absolutely! Sprite or any lemon-lime soda will give similar results. Just stick to clear sodas to keep the bright color and light flavor.

Do I need to use a bundt pan for this cake?

A bundt pan is ideal for the classic shape and even baking, but you can use a tube pan or (in a pinch) divide between loaf pans—the texture stays the same, just adjust the bake time accordingly.

Is it okay to use bottled lemon juice instead of extract?

For the punchiest flavor, lemon extract is best and has the brightest, most concentrated citrusy essence. If you use bottled juice, the flavor will be subtler and you’ll miss a bit of that pop, but it still works in a pinch.

Can I make this cake without maraschino cherries?

Of course! The cherries are what make it a Shirley Temple Cake, but you can swap in fresh cherries (pitted and chopped) or simply skip them for a simple lemony bundt.

Shirley Temple Cake Recipe

Name: Shirley Temple Cake Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups butter, softened; 3 cups granulated sugar; 5 large eggs; 3 cups all-purpose flour; 2 teaspoons lemon extract; 3/4 cup 7Up; 10 ounces maraschino cherries, drained (reserve the juice); 2 cups powdered sugar; 1 teaspoon lemon extract; 3-4 tablespoons milk

The Shirley Temple Cake is pure celebration in bundt form—a gorgeous, bubbly-inspired dessert that’s as nostalgic as it is irresistibly delicious. This cake blends rich, buttery goodness with citrusy effervescence and a pop of sweet maraschino cherries, all finished with a zingy lemon glaze. It’s the kind of treat that brings out the smiles at any gathering and, best of all, it’s simple enough to whip up on even the busiest weeknight. With a soft, tender crumb and a bright cherry-studded interior that practically begs for an extra slice, this cake is a shortcut to instant joy and zero stress.

Why You’ll Love This Recipe

Effortless yet Impressive: No tricky techniques, just simple steps for a show-stopping cake that delivers every time.
Perfect for All Ages: The flavors are a direct nod to the classic Shirley Temple drink—bright, sweet, and a little citrusy—so kids and grown-ups alike can’t resist it.
Great for Busy Schedules: Prep in under 15 minutes and let the oven do the heavy lifting. There’s minimal mess and fuss.
Make-Ahead Friendly: This cake keeps beautifully, so you can bake it ahead of time and still wow your guests (or just yourself).
Customizable: Feel like switching things up? This recipe invites all sorts of personal twists.

Ingredients You’ll Need

For the Cake

Butter: The foundation of luxurious flavor and that velvety texture everyone loves.
Granulated Sugar: Adds necessary sweetness and helps create the golden crust.
Eggs: Bind everything together and keep the cake rich and moist.
All-Purpose Flour: Makes up the structure—sift for best results.
Lemon Extract: Delivers that punchy citrus note reminiscent of the classic drink.
7UP: Don’t skip this! The carbonation lifts and lightens the crumb, while the subtle lemon-lime flavor brightens every bite.
Maraschino Cherries (plus juice): The signature Shirley Temple twist—folded in for bursts of color and flavor, with the reserved juice adding extra cherry zing after baking.

For the Glaze

Powdered Sugar: The base for a silky smooth glaze.
Lemon Extract: Keeps things bright and lively.
Milk: For thinning out the glaze just enough so it drizzles perfectly.
Tip: Adjust milk to reach your ideal glaze thickness—thicker for a frosting vibe, thinner for a glossy, delicate finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Citrus Swap: Try orange or lime extract in place of lemon for a different citrus edge.
Boozy Version: Add a splash of amaretto or Kirsch to the cherry juice before pouring over the cake (for adults only!).
Gluten-Free: Substitute your favorite gluten-free flour blend—just check the package for a 1:1 ratio.
Cherry Explosion: Stir extra chopped cherries into the batter or scatter additional whole cherries on top before serving.
Dairy-Free: Opt for plant-based butter and a non-dairy milk (like almond or oat) in the glaze.

How to Make Shirley Temple Cake

Step 1: Prepare the Batter

Start by preheating your oven to 325°F. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture turns pale and fluffy—it should look dreamy at this stage.

Add the eggs one at a time, mixing well after each addition so everything combines smoothly. Next, pour in your flour and beat until the batter is silky and lump-free.

Gently mix in the lemon extract and pour in the 7UP—don’t worry, the batter should feel a bit lighter and you might see some bubbles. Fold in your drained maraschino cherries so they’re evenly distributed. This is the fun part; those cherries are little gems!

Step 2: Get Ready to Bake

Grease a bundt pan thoroughly with shortening, then dust it with flour. This classic move ensures the cake comes out smooth and intact. Pour in your batter and level it gently.

Bake in the preheated oven for about 1 hour and 30 minutes. The house will smell amazing and the cake should rise and turn lovely golden. Test for doneness by inserting a toothpick or skewer—if it comes out clean, you’re good to go!

Step 3: Cherry Juice Magic

Let the cake cool in the pan for 10-15 minutes (this patience pays off), then carefully turn it out onto your serving platter. While it’s still warm, use a skewer to poke holes all over the top. Take your reserved cherry juice and slowly pour it over the cake, letting it soak into the crumb. Not only does this keep things moist, but it infuses every slice with sunny cherry flavor.

Step 4: Make the Glaze

Whisk together powdered sugar, lemon extract, and milk until silky smooth. Adjust the milk to your preferred glaze consistency. Once the cake is completely cool, drizzle the glaze generously all over the top. Add extra cherries if you’re feeling festive.

Pro Tips for Making the Recipe

Don’t Skimp on Greasing: Make sure every nook and cranny of your bundt pan is coated so your cake releases perfectly.
Room Temp Everything: Take the chill off your butter and eggs for the best blend and smoothest batter.
Pour Cherry Juice Slowly: Resist the urge to rush—you want that cherry flavor soaking in evenly.
Let the Cake Cool Before Glazing: Glaze will set nicely without melting if your cake is fully cool.
Use a Stand Mixer for Ease: If you have one, a stand mixer saves time and effort for that fluffy creamed base.

How to Serve

Slice this cake thick or thin—each piece shows off those cheerful cherries studded throughout. For extra retro flair, top servings with extra maraschino cherries and a twist of lemon peel.

Pair a slice with a cold glass of milk, a hot mug of tea, or a homemade Shirley Temple mocktail for extra charm. This cake shines at birthdays, potlucks, brunches, or anytime you want to make the ordinary feel special.

Tip: Try serving with a scoop of vanilla or cherry ice cream for an old-school soda-fountain vibe.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to three days. The cherry syrup helps the cake stay moist and flavorful.

Freezing

To freeze, wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil. Store in the freezer for up to two months. Thaw at room temperature before enjoying.

Reheating

If you’d like your cake slightly warm, microwave a slice for just 10-15 seconds. The glaze and cherry syrup will become even more luscious.

FAQs

Can I use a different soda instead of 7UP?

Absolutely! Sprite or any lemon-lime soda will give similar results. Just stick to clear sodas to keep the bright color and light flavor.
Do I need to use a bundt pan for this cake?

A bundt pan is ideal for the classic shape and even baking, but you can use a tube pan or (in a pinch) divide between loaf pans—the texture stays the same, just adjust the bake time accordingly.
Is it okay to use bottled lemon juice instead of extract?

For the punchiest flavor, lemon extract is best and has the brightest, most concentrated citrusy essence. If you use bottled juice, the flavor will be subtler and you’ll miss a bit of that pop, but it still works in a pinch.
Can I make this cake without maraschino cherries?

Of course! The cherries are what make it a Shirley Temple Cake, but you can swap in fresh cherries (pitted and chopped) or simply skip them for a simple lemony bundt.

Final Thoughts

The Shirley Temple Cake is pure happiness baked into a bundt pan—a dessert that’s bright, buttery, and bursting with sweet nostalgia. If you’re looking for a crowd-pleasing treat that feels truly special yet couldn’t be simpler, you’ve found your new favorite. Don’t hesitate to make this on your next busy weeknight, and don’t be shy about serving up extra cherries on top. Enjoy every delicious bite!