If you’re craving a cake that’s both beautiful and delicious, this Vanilla and Cherry Cake is the perfect option.
It features a soft, fluffy vanilla base complemented by the sweet and slightly tart flavor of cherries, creating a delightful balance of flavors in every bite.
The rich, creamy frosting enhances the cake’s moist texture, while the cherries add a burst of color and a touch of nostalgia.
This cake is not only a treat for your taste buds but also an eye-catching centerpiece for any celebration.
This Vanilla and Cherry Cake is simple to make and guaranteed to impress. With a few easy ingredients, you’ll be able to bake a cake that tastes as good as it looks.
In this blog post, I’m going to walk you through the complete recipe, including ingredients, step-by-step instructions, and helpful tips to ensure you nail this delicious cake every time.
How To Prepare Vanilla And Cherry Cake?
Prep: 20 minutes,
Cook: 30 minutes
Course: Dessert
Difficulty: Easy to Moderate
Calories: 350
Cuisine: American/Bakery
Yield: 8 servings (can be doubled for larger gatherings)
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer (optional but recommended)
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup milk
- ⅔ cup vegetable oil (about 160mL)
- 1 cup full-fat sour cream (about 240g), room temperature
- 3 cups fresh pitted and chopped cherries (about 600g after pitting)
For the Cherry Swirl Frosting:
- 3 cups powdered sugar
- 1 cup unsalted butter (softened)
- 4 tablespoons heavy cream
- ½ cup cherry jam (about 120g)
- 2 teaspoons vanilla extract
- 1 ½ cups fresh pitted and chopped cherries (about 300g, optional for filling between layers)
Instructions
1. Prepare the oven
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
2. Mix the dry ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Beat the butter and sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add eggs and vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and continue mixing until combined.
5. Incorporate the wet ingredients:
Add the milk, vegetable oil, and sour cream to the batter, and mix until smooth and combined.
6. Add dry ingredients:
Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Do not overmix.
7. Add chopped cherries:
Gently fold in the chopped cherries until evenly distributed throughout the batter.
8. Bake the cake layers:
Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cakes:
Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely.
10. Prepare the frosting:
For the cherry swirl frosting, beat the softened butter with powdered sugar in a mixing bowl until fluffy. Add the heavy cream, cherry jam, and vanilla extract, and continue to mix until smooth. If using, fold in the fresh chopped cherries for added texture.
11. Assemble the cake:
Once the cakes have cooled, place one layer on a serving platter. If desired, spread some frosting and chopped cherries between the layers before frosting the entire cake with the cherry swirl frosting.
Notes
1. Fresh vs. Maraschino Cherries: You can substitute maraschino cherries with fresh or frozen cherries for a more natural flavor. Just be sure to chop them and remove any pits before adding to the batter.
2. Frosting Consistency: If your frosting is too thick, add a little more cream or cherry juice. If it’s too thin, add more powdered sugar until you reach the desired texture.
3. Healthier Version: To reduce the calorie count, you can swap butter with a lighter version, like a plant-based butter or yogurt, though it may slightly alter the flavor and texture.
4. Make It Ahead: This cake can be baked a day ahead of time. Just frost it on the day you plan to serve it for the freshest taste and appearance.
Serving Suggestions
This Vanilla and Cherry Cake is perfect for any occasion, from birthday parties to casual gatherings. Serve it alongside a cup of coffee or tea for a delightful treat, or pair it with a scoop of vanilla ice cream for an extra indulgent dessert.
The sweet cherry swirl frosting adds a beautiful, fruity touch that complements the rich vanilla flavor, making it a crowd-pleasing dessert that’s both visually stunning and delicious. Add a few fresh cherries on top for an extra pop of color and flavor!
Tips For Success
1. Use fresh cherries: Fresh cherries will provide the best flavor and texture in this cake. If fresh cherries are out of season, frozen cherries will work as well; just make sure to thaw and drain them well.
2. Don’t overmix the batter: Overmixing can lead to a tough cake. Mix until just combined for the best texture.
3. Check for doneness: Oven temperatures can vary, so start checking the cake at around 30 minutes. A toothpick inserted in the center should come out clean when the cake is ready.
Storage Information
Store any leftover cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, store it in the refrigerator for up to 1 week.
You can also freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and foil before freezing.
FAQs For The Vanilla And Cherry Cake Recipe
1. Can I use fresh cherries instead of maraschino cherries?
Yes, you can absolutely use fresh cherries instead of maraschino cherries. Simply pit and chop the cherries before adding them to the batter. Keep in mind that fresh cherries may release more moisture, so you may want to gently pat them dry before mixing them in.
2. Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Store the cooled, unfrosted cake in an airtight container at room temperature. Frost it just before serving for the freshest taste and appearance.
3. Can I use a different type of frosting?
Of course! If you prefer, you can use cream cheese frosting, whipped cream, or even a simple powdered sugar glaze. The choice of frosting will slightly change the flavor, but it will still be delicious.
4. How can I make this cake dairy-free?
To make the Vanilla and Cherry Cake dairy-free, substitute the butter with a plant-based butter or margarine and use almond milk or oat milk in place of dairy milk. The frosting can also be made dairy-free by using a dairy-free butter alternative.
Conclusion
Vanilla and Cherry Cake is a delightful treat that’s sure to become a favorite in your baking repertoire. With its light and moist vanilla cake, creamy frosting, and the perfect burst of cherry flavor, it offers a wonderful balance of sweetness and texture.
The vibrant cherries not only enhance the flavor but also give the cake a stunning look, making it a perfect centerpiece.
I hope you give this recipe a try and enjoy the delicious results. Happy baking, and don’t forget to share this sweet creation with those you love!
More Vanilla Cake Recipes You’ll Love
Moist Vanilla Buttercream Chocolate Cake
Lava Cake Vanilla – Molten Version
Vanilla Cake with Strawberry – A Delightful Treat
Simple Mills Vanilla Cake Mix Recipe
Vanilla And Cherry Cake
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer (optional but recommended)
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup milk
- ⅔ cup vegetable oil about 160mL
- 1 cup full-fat sour cream about 240g, room temperature
- 3 cups fresh pitted and chopped cherries about 600g after pitting
For the Cherry Swirl Frosting:
- 3 cups powdered sugar
- 1 cup unsalted butter softened
- 4 tablespoons heavy cream
- ½ cup cherry jam about 120g
- 2 teaspoons vanilla extract
- 1 ½ cups fresh pitted and chopped cherries about 300g, optional for filling between layers
Instructions
Prepare the oven
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
Mix the dry ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Beat the butter and sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add eggs and vanilla:
- Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and continue mixing until combined.
Incorporate the wet ingredients:
- Add the milk, vegetable oil, and sour cream to the batter, and mix until smooth and combined.
Add dry ingredients:
- Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Do not overmix.
Add chopped cherries:
- Gently fold in the chopped cherries until evenly distributed throughout the batter.
Bake the cake layers:
- Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes:
- Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely.
Prepare the frosting:
- For the cherry swirl frosting, beat the softened butter with powdered sugar in a mixing bowl until fluffy. Add the heavy cream, cherry jam, and vanilla extract, and continue to mix until smooth. If using, fold in the fresh chopped cherries for added texture.
Assemble the cake:
- Once the cakes have cooled, place one layer on a serving platter. If desired, spread some frosting and chopped cherries between the layers before frosting the entire cake with the cherry swirl frosting.