Save This nostalgic Rebel Float-Inspired Cherry Soda Cake transforms the classic soda fountain treat into a delightful dessert that brings back memories of summer afternoons at the ice cream parlor. The light, fluffy cake infused with cherry soda creates the perfect canvas for the creamy whipped topping, delivering all the flavors of a cherry float in each bite.
I first made this cake for my daughter's birthday when she requested something "pink and special." The look on her face when she took that first bite was priceless—now it's our go-to celebration cake that always brings back those sweet memories.
Ingredients
- All purpose flour: provides the perfect structure for this tender cake
- Baking powder and baking soda: work together to create that light texture reminiscent of a soda float
- Cherry soda: brings authentic flavor and a subtle pink hue to the cake
- Maraschino cherries: add bursts of sweet cherry goodness throughout
- Heavy whipping cream: creates that iconic float topping that makes this cake special
- Vanilla extract: balances the cherry flavor with warm notes
Instructions
- Prepare Your Workspace:
- Preheat your oven to 350°F and prepare your baking pan with a thorough greasing and flouring. This ensures your cake releases perfectly after baking. Set out all ingredients to bring them to room temperature which helps them incorporate better.
- Create Your Dry Mix:
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl until completely combined. This even distribution prevents any bitter baking soda pockets in your finished cake. The salt will enhance the cherry flavor.
- Cream The Base:
- Beat butter and sugar together for a full 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air into your batter which is crucial for achieving that light float inspired texture. Scrape the sides of the bowl at least once during mixing.
- Build Your Batter:
- Add eggs one at a time, fully incorporating each before adding the next. This creates an emulsion that holds air in your batter. Then add vanilla extract and mix until just combined. The vanilla provides a classic ice cream float background note.
- Combine Wet And Dry Ingredients:
- Alternate adding the flour mixture and cherry soda,Beginning and ending with flour. Mix on low speed just until combined after each addition. Overmixing develops gluten which makes cakes tough. The cherry soda will begin to react with the leavening agents immediately.
- Finish The Batter:
- Gently fold in the milk and chopped cherries by hand using a spatula. The milk adds richness while the cherries provide bursts of flavor throughout the cake. Be gentle to maintain the air bubbles you've worked to create.
- Bake To Perfection:
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake will be lightly golden on top.
- Create The Cherry Syrup:
- While the cake bakes, combine cherry soda and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar completely dissolves. Continue simmering for 2 to 3 minutes until slightly thickened. This concentrates the cherry flavor.
- Infuse Your Cake:
- After the cake has cooled for 10 minutes, use a skewer or fork to poke holes all over the surface. Pour the warm cherry syrup evenly over the cake, allowing it to soak in and create moisture and flavor throughout. Let the cake cool completely before the next step.
- Whip The Topping:
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. This usually takes about 3 to 4 minutes. The cream should hold its shape when you lift the beaters but still look smooth and spreadable.
- Assemble And Finish:
- Spread the whipped topping over the completely cooled cake in swooping motions to mimic the top of a float. Garnish with additional maraschino cherries arranged decoratively across the top. Refrigerate for at least an hour before serving to allow flavors to meld.
Save The maraschino cherries are truly the star of this recipe. My grandmother used to serve us cherry sodas with extra cherries as a special treat when we visited, and this cake brings back those memories every time. I always add a few extra cherries to the batter because finding those sweet bites throughout the cake is like discovering little treasures.
Storage Tips
This cake stays fresh in the refrigerator for up to 4 days when stored in an airtight container. The whipped topping will maintain its texture best if you cover the cake loosely with plastic wrap before closing the container lid. For best results, let slices sit at room temperature for about 10 minutes before serving to allow the flavors to bloom.
Clever Substitutions
If you cannot find cherry soda, use any red soda like strawberry or cream soda with 1 teaspoon of cherry extract added to the batter. For a boozy adult version, replace half the cherry soda in the cake with cherry liqueur. The whipped topping can be substituted with stabilized whipped cream frosting or even a light cream cheese frosting for a tangier complement to the sweet cake.
Serving Suggestions
Serve this cake slightly chilled with a small scoop of vanilla ice cream on the side to truly capture the float experience. For a dramatic presentation, place each slice on a pool of chocolate sauce with a fresh cherry garnish. This cake pairs beautifully with coffee or, for the complete experience, a glass of cold cherry soda on the side.
Seasonal Adaptations
Summer version Use fresh cherries when in season instead of maraschino cherries. Fall twist Add a pinch of cinnamon and nutmeg to the batter for warmth. Holiday edition Add a drop of almond extract to enhance the cherry flavor.
Success Stories
My neighbor requested this cake for her 50th birthday after tasting it at our summer barbecue. She said it reminded her of the cherry sodas she enjoyed as a teenager at the local drugstore counter. AnotherFriend adapted it for her daughter's wedding as individual cupcakes topped with a cherry, which created a charming retro dessert display that guests couldn't stop talking about.
Freezer Meal Conversion
You can freeze this cake either whole or in individual slices. To freeze the whole cake, prepare through the syrup-soaking step, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and add the fresh whipped topping just before serving. For individual slices, flash freeze them unwrapped on a baking sheet, then wrap each piece and store in a freezer container.
Save This cake is a delightful trip down memory lane with every bite. Enjoy creating your own sweet nostalgia!