Cherry Vanilla Cake
Cherry Vanilla Cake is a delightful dessert with a moist vanilla cake base infused with juicy cherries. The cake combines rich vanilla flavor with the tangy sweetness of cherries, creating a harmonious taste. Frosted with a creamy vanilla-cherry icing, it's perfect for any celebration or as a special treat.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9-inch round cake pans,
- parchment paper,
- Cooling rack
- Measuring cups and spoons
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 1/2 cups pitted and chopped fresh cherries
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and line the cake pans with parchment paper to ensure the cakes release easily after baking.
Step 2: Prepare the Dry Ingredients
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set this aside as you prepare the wet ingredients.
Step 3: Cream the Butter and Sugar
- In a separate large bowl, cream the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 4-5 minutes.
Step 4: Add the Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until everything is well combined.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix.
Step 6: Fold in the Cherries
- Gently fold in the chopped cherries, ensuring they’re evenly distributed throughout the batter.
Step 7: Bake the Cake
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Notes
When making this cake, ensure that the cherries are well-drained if using canned or thawed frozen cherries. Excess moisture can affect the cake’s texture, making it too dense or soggy.