Cherry Vanilla Cake Recipe
Cherry Vanilla Cake Recipe is a light, flavorful dessert combining sweet cherries and aromatic vanilla. The moist cake features juicy cherries folded into a tender vanilla batter, often topped with vanilla frosting or glaze. Perfect for celebrations or casual treats, this cake offers a delightful balance of fruity and creamy flavors, making it a favorite for all ages.
Equipment
- 9-inch cake pans
- Hand mixer or stand mixer
- 2 large mixing bowls
- Whisk
- Spatula
- Cooling rack
- Offset spatula or butter knife (for frosting)
- Toothpick or cake tester
Ingredients
For the Cake:
- ½ cup full-fat sour cream at room temperature
- 10 tablespoons unsalted butter at room temperature
- 1 ½ cups granulated sugar
- 1 cup buttermilk at room temperature
- 3 large eggs at room temperature
- 2 ¾ cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh pitted and chopped cherries
- ⅓ cup vegetable oil
- 2 teaspoons pure vanilla extract
For the Frosting:
- 1 8 oz package cream cheese, at room temperature
- Pinch of salt
- ½ cup unsalted butter 1 stick, at room temperature
- 3-4 cups confectioners’ sugar adjust for desired sweetness
- 2-3 teaspoons cherry juice
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the oven
- Begin by preheating your oven to 350°F (175°C). Grease and flour 9-inch cake pans, or line them with parchment paper for easy removal.
Step 2: Cream the butter and sugar
- In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes on medium speed. It’s important to get a nice, airy texture here.
Step 3: Add eggs and vanilla
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and the sour cream until fully combined.
Step 4: Mix the dry ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until incorporated.
Step 5: Incorporate cherries
- Fold in the chopped fresh cherries and the vegetable oil, ensuring that the cherries are evenly distributed throughout the batter.
Step 6: Bake the cake
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the frosting
- While the cake is cooling, prepare the frosting. Beat the softened cream cheese, unsalted butter, and a pinch of salt together until smooth. Gradually add the confectioners’ sugar, 1 cup at a time, until you reach a thick, spreadable consistency. Stir in the cherry juice and vanilla extract. Adjust the sweetness and consistency with more powdered sugar or cherry juice, if necessary.
Step 8: Assemble the cake
- Once the cake layers are completely cooled, place the first layer on a serving plate. Spread a generous amount of frosting on top. Frost the top and sides of the entire cake, smoothing it out for a clean finish. Decorate with extra cherries, if desired.
Notes
Notes:
◆ Cherries: Fresh cherries work best for this recipe, as they add moisture and sweetness to the cake. You can also use frozen cherries, but make sure to thaw and drain them well before adding to the batter.
◆ Frosting Consistency: The frosting can be made thicker or thinner based on preference. Add more powdered sugar for a stiffer frosting or extra cherry juice for a slightly more runny frosting.
Nutrition Facts Of Cherry Vanilla Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 350 |
| Fat | 22g |
| Carbohydrates | 42g |
| Fiber | 1g |
| Sugar | 31g |
| Protein | 3g |
