Cheerwine Cake

On a recent road trip to North Carolina, my partner turned to me and said, “We must go to Cookout and get a Cheerwine float.” I grew up in the Midwest and have lived on the East Coast for over 10 years, but all I could think to say was, “Huh?” Never had I heard the word “cookout” used as a proper noun, let alone heard the word “Cheerwine” before it. “You’ll see,” he said, as we drove out of Philly.

We finally entered the Tar Heel State and almost immediately saw a big sign with the word “Cookout” in a bright, fiery red, skewered with a very long spatula. We turned into the drive-thru and ordered two Cheerwine floats. Ah, float, like a root beer float, I thought. I took a sip and immediately was met with a sweet, fizzy cherry soda intermingling with soft vanilla ice cream. The Cheerwine was smooth, rich and oddly refreshing, without any sharp, medicinal cherry flavor. Add to that a side of Cookout hush puppies, and North Carolina immediately left a good impression.

So, when I saw that my local grocery store carried bottles of Cheerwine, I knew I had to use it in a recipe for my partner’s upcoming birthday. This Cheerwine cake recipe from Lisa Allen of Joppa, Alabama, was just the thing. There’s an entire cup of Cheerwine soda, a little cherry extract and maraschino cherries in the cake batter. It’s baked in a Bundt pan, then frosted with a cherry cream cheese icing. Between the Bundt pan and Cheerwine, it’s a uniquely Southern dessert.

What is Cheerwine?

Cheerwine is a cherry-flavored soft drink from North Carolina. Despite its name, Cheerwine is nonalcoholic, but it does have a lovely burgundy hue that’s similar to wine. It has a rich, smooth cherry flavor with a touch of warm spice. One of my favorite aspects of Cheerwine is that it’s made with cane sugar—no high-fructose corn syrup here!

Cheerwine has been around for over a century, created by J.D. Peeler in 1917. It has since become a Southern staple, and even has its own annual festival in Salisbury, North Carolina, which regularly attracts 100,000 attendees.

Ingredients for Cheerwine Cake

• White cake mix: White cake mix is best for this recipe, since it allows the red-pink color to really come through. Yellow cake mix would alter the color, so buy the best white cake mix when at the store.
• Cheerwine soda: Cheerwine soda is available nationwide at Cracker Barrel and World Market. You can also check the brand’s store locator to find a retailer near you.
• Eggs: Bring three eggs to room temperature so they blend nicely in the batter. Take them out of the fridge 30 to 60 minutes before starting. If you need them sooner, submerge them in warm (not hot!) water for 10 minutes.
• Canola oil: Unlike melted butter, canola oil stays liquid at room temperature. It contributes to a more tender crumb. You can use melted butter instead for a richer flavor.
• Extracts: Cherry extract leans into the cherry flavor of Cheerwine, and almond famously pairs well with cherry.
• Food coloring: Optionally, add a few drops of red food coloring to the batter to enhance the red hue. If you’re not usually a fan of food dyes, try a natural food dye.
• Maraschino cherries: Drain the cherries from the juice, then chop them and pat them dry. Save half for the cake batter and the other half for the icing.
• Icing: Finish your Cheerwine cake with a cream cheese frosting that’s loaded with chopped maraschino cherries. Be sure to soften the butter and cream cheese beforehand so the icing isn’t lumpy, and melt the white chocolate ahead of time, too.

Directions

Step 1: Make the Cheerwine cake batter

Preheat the oven to 350°F. In a large bowl, beat together the cake mix, Cheerwine, eggs, oil and extracts on high for three minutes. If desired, add the red food coloring. Switch to a wooden spoon or rubber spatula and fold in half of the chopped cherries.

Spoon the cake batter into a greased and floured 10-inch fluted tube pan.

Editor’s Tip: Make sure your Bundt pan is greased properly with butter and flour. Fill in any missed spots, or the cake will stick!

Step 2: Bake and invert the cake

Bake the cake until a toothpick inserted near the center comes out clean, 35 to 40 minutes. Cool the cake in the Bundt pan for 15 minutes, then invert the cake onto a wire rack to cool completely to room temperature.

Editor’s Tip: Fifteen minutes is the perfect in-between time to invert a Bundt cake from the pan. The cake’s crumb structure has set up nicely, but the fat and sugars are still hot enough to allow the cake to slide out of the pan. If they cool too much, they will stick to the pan, and the Bundt cake will break!

Step 3: Mix the frosting

Meanwhile, in a large bowl, use a hand mixer or stand mixer to beat together the confectioners’ sugar, softened butter, softened cream cheese, melted white baking chocolate and almond extract. Fold in the remaining half of the chopped cherries until they’re evenly dispersed.

Step 4: Decorate the cake

Spread or pipe the cherry cream cheese frosting over the completely cooled cake. Garnish it with additional maraschino cherries, if desired.

Editor’s Tip: The cake must be cooled completely before the icing is added. If the cake is even a little warm, the frosting will melt into the cake, creating a too-sweet, syrupy mess.

Recipe Variations

• Try another cherry soda: Can’t find Cheerwine? Try another cherry soda brand offered at the store. I recommend one that’s actually red, though. Something like Dr. Pepper tastes great, but its brown hue might not look very appetizing in cake form.
• Play with the decorations: For an easier decoration, finish the cake with a quick vanilla glaze, or a can’t-mess-up dusting of confectioners’ sugar. Even just homemade whipped cream works.

How to Store Cheerwine Cake

Store Cheerwine cake in the fridge for up to three days. Keep it covered so the cake’s crumb doesn’t dry out. I like to stick pieces of cling wrap to any cut and exposed sides to prevent the crumb from drying out.

Can you freeze Cheerwine cake?

Yes, you can freeze Cheerwine cake, either frosted or unfrosted. To freeze an unfrosted cake, allow it to cool completely to room temperature, then wrap it in storage wrap, then in aluminum foil. Freeze it for up to two months, then thaw it whenever you’re ready.

To freeze a frosted Cheerwine cake, place slices in freezer-safe, airtight containers. Freeze the slices for up to two months, then thaw them overnight in the fridge before enjoying them.

Cheerwine Cake Tips

How do I keep my Bundt cake from sticking to the pan?

To keep your Bundt cake from sticking to the pan, try the Bundt cake steam trick. As soon as the Bundt cake comes out of the oven, cover it with aluminum foil for 20 minutes. The trapped steam will loosen the cake from the pan and allow it to release cleanly. You still have to properly grease the Bundt pan with butter and flour—the method just provides an extra layer of protection against sticking. We tried it on our most intricate Bundt pan, and it worked beautifully!

Can I make gluten-free Cheerwine cake?

Yes, you can make gluten-free Cheerwine cake. Use the best gluten-free cake mix in place of the regular one; just make sure it’s white cake so the Cheerwine’s hue can really shine. Also, use butter and a gluten-free flour to grease the Bundt pan. Baking sprays usually contain flour, which isn’t gluten free. Double-check that all other packaged goods are gluten free, too.

Can you bake Cheerwine cake in mini-Bundt pans?

Yes, you can bake Cheerwine cake in mini-Bundt pans. Grease and flour mini-Bundt pan cavities thoroughly, then fill them 2/3 full of batter. Bake them at 350° and start checking for doneness around the 20-minute mark.