Cherry Vanilla Bundt Cake Recipe
Cherry Vanilla Bundt Cake delivers a soft, moist texture and a delicate sweetness that highlights both fresh vanilla and juicy cherry flavors.The cake has a tender crumb that melts in the mouth, while pockets of cherry pie filling create bursts of fruity richness throughout.
Equipment
- Bundt cake pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 375 g all-purpose flour 3 cups
- 1 cup about 280 g cherry pie filling
- 1 tsp 6 g kosher salt
- 2 large eggs about 100 g, plus 1 egg white (about 30 g)
- 1 tsp 5 g baking powder
- 1 cup 245 g plain whole-milk yogurt
- 1/2 tsp 2 g baking soda
- 2/3 cup 160 ml neutral oil, such as canola oil
- 2 cups 400 g granulated sugar
- 1 cup 120 g unsifted confectioners’ sugar
- 1 tbsp 15 ml vanilla extract
Instructions
Step 1: Get the oven and pan ready
- Turn the oven on to 175°C (350°F) so it’s nice and hot when your batter is ready. Grease a 10-inch bundt pan really well with butter or oil, then dust it with flour. Make sure you get into all the nooks and crannies so the cake doesn’t stick.
Step 2: Prepare the dry ingredients
- Grab a medium bowl and whisk together the flour, baking powder, baking soda, and a pinch of kosher salt. Once it’s all mixed evenly, set it aside. This keeps your leavening ingredients from clumping when added to the wet mixture.
Step 3: Mix the wet ingredients
- In a large bowl, combine the eggs, egg white, sugar, oil, yogurt, and vanilla extract. Beat everything together until it looks smooth and creamy. Scrape the sides of the bowl so everything gets incorporated.
Step 4: Bring it together
- Add the dry ingredients to the wet mixture in a few batches. Fold gently with a spatula until you can’t see streaks of flour. Don’t over mixing can make the cake dense. It’s okay if the batter is a little lumpy.
Step 5: Add the cherries
- Fold in the cherry pie filling carefully. You want some whole chunks for texture. Pour the batter into the prepared bundt pan and smooth the top so it bakes evenly.
Step 6: Bake the cake
- Pop it in the oven for 50–60 minutes. Start checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s done.
Step 7: Cool before serving
- Let the cake sit in the pan for 15 minutes. Then gently turn it out onto a wire rack to cool completely. This helps it hold its shape.
Notes
Note: For extra flavor, you can lightly toast the bundt pan with a little sugar before adding the batter. Make sure the cake is completely cooled before dusting with confectioners’ sugar to avoid melting.
Nutrition Facts Of Cherry Vanilla Bundt Cake Recipe
Calories: 420 kcal | Protein: 5 g | Carbohydrates: 68 g | Sugars: 38 g | Fat: 15 g | Saturated fat: 2 g | Fiber: 1 g