Vanilla And Cherry Cake
"Vanilla and Cherry Cake" is a delicious, layered dessert combining moist vanilla sponge with sweet, juicy cherries. The cake is typically frosted with a creamy icing, balancing the rich vanilla flavor with the tartness of the cherries, creating a delightful, refreshing treat.
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.
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.