Vanilla Cherry Cake Recipe From Scratch with Fresh Cherries in a 13×9 Pan

Why You’ll Love This Vanilla Cherry Cake

• Ease of preparation: This vanilla cherry cake recipe is incredibly simple, requiring minimal ingredients and quick mixing, allowing you to have a delicious dessert ready in under an hour. The straightforward steps make it perfect for both beginners and experienced bakers.
• Health benefits: Made with wholesome ingredients, this cake offers nutritional advantages such as antioxidants from cherries and essential vitamins. Using natural sweeteners and quality vanilla enhances wellness aspects without compromising flavor.
• Versatility: The vanilla cherry cake adapts well to various dietary needs; it can easily be made vegan, gluten-free, or low-calorie by substituting key ingredients, making it suitable for a wide range of preferences and restrictions.
• Distinctive flavor: The luscious blend of sweet vanilla and tart cherries creates a unique taste profile that sets this cake apart. Its moist texture combined with aromatic vanilla and fresh cherry bursts delivers an unforgettable dessert experience.

Essential Ingredients for Vanilla Cherry Cake

• 2 ¾ cups (about 350 g) all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 10 tablespoons (140 g) unsalted butter, at room temperature
• ⅓ cup (80 ml) vegetable oil or neutral oil such as corn or sunflower
• 1 ½ cups (300 g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract or seeds from 1 vanilla bean
• ½ cup (120 g) full-fat sour cream, at room temperature
• 1 cup (240 ml) buttermilk, at room temperature
• 1 ½ cups (about 300 g) fresh, pitted, and chopped sweet cherries

How to Prepare the Perfect Vanilla Cherry Cake: Step-by-Step Guide

1. Preheat the oven to 325°F (163°C). Grease and flour two 8-inch round cake pans with at least 2-inch sides, and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the butter, oil, and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract or vanilla bean seeds.
5. Alternately add the dry ingredients and the sour cream and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently to avoid overmixing, which can lead to a dense cake.
6. Fold in the chopped fresh cherries, ensuring even distribution throughout the batter.
7. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Let the cakes cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Dietary Substitutions to Customize Your Vanilla Cherry Cake

• Protein and Main Component Alternatives:
  • Replace eggs with flaxseed or chia seed mixtures for vegan options.
  • Use plant-based milk alternatives such as almond, soy, or oat milk instead of dairy milk.
• Vegetable, Sauce, and Seasoning Modifications:
  • Add spices such as cinnamon or nutmeg for seasonal flavoring.
  • Incorporate almond extract or lemon zest for a different aromatic profile.
  • Use sugar-free syrups or natural sweeteners to accommodate low-sugar diets.

Mastering Vanilla Cherry Cake: Advanced Tips and Variations

• Gently fold dry ingredients to preserve batter airiness and use room temperature ingredients for even mixing and consistent rise.
• Experiment by adding toasted almonds or maraschino cherries to enhance flavor complexity; incorporate citrus zest or mild spices as desired.
• For presentation, garnish cakes with fresh cherries and add a light glaze or dust with powdered sugar for a polished look.
• Prepare the batter a day in advance and refrigerate for a fresher texture, or freeze baked slices for quick dessert options during busy days.

How to Store Vanilla Cherry Cake: Best Practices

• Store the cake covered in an airtight container in the refrigerator for up to 4 days to maintain freshness.
• Wrap the cake tightly in plastic wrap and aluminum foil before freezing it for up to 2 months; thaw overnight in the fridge before serving.
• Warm slices gently in a microwave for 15-20 seconds or in a low oven to restore softness without drying out.
• For batch cooking, portion individually before freezing to preserve quality and ease of serving.

FAQs: Frequently Asked Questions About Vanilla Cherry Cake

vanilla cherry cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Pin Recipe

🍒 Enjoy a burst of fresh cherry flavor with every slice of this Vanilla Cherry Cake, highlighting the natural sweetness of the cherries.
🍰 Perfect for gatherings, this cake offers a moist and tender crumb thanks to the combination of sour cream and buttermilk.

• Total Time: 2 hours 5 minutes
• Yield: 12 servings

Ingredients

– 2 ¾ cups (about 350 g) all-purpose flour, spooned and leveled

– 2 teaspoons baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 10 tablespoons (140 g) unsalted butter, at room temperature

– ⅓ cup (80 ml) vegetable oil or neutral oil such as corn or sunflower

– 1 ½ cups (300 g) granulated sugar

– 3 large eggs, at room temperature

– 2 teaspoons pure vanilla extract or seeds from 1 vanilla bean

– ½ cup (120 g) full-fat sour cream, at room temperature

– 1 cup (240 ml) buttermilk, at room temperature

– 1 ½ cups (about 300 g) fresh, pitted, and chopped sweet cherries

Cook Mode Prevent your screen from going dark

Instructions

1-Preheat the oven to 325°F (163°C). Grease and flour two 8-inch round cake pans with at least 2-inch sides, and line the bottoms with parchment paper.

2-In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

3-In a large mixing bowl, cream the butter, oil, and sugar together until light and fluffy.

4-Add eggs one at a time, beating well after each addition, then stir in vanilla extract or vanilla bean seeds.

5-Alternately add the dry ingredients and the sour cream and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently to avoid overmixing, which can lead to a dense cake.

6-Fold in the chopped fresh cherries, ensuring even distribution throughout the batter.

7-Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

8-Let the cakes cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍒 Use fresh, sweet cherries for the best flavor and texture.
🌿 High-quality vanilla extract enhances the cake’s flavor beautifully.
🧈 Mix gently after adding flour to maintain a light, tender crumb.

• Author: Brandi Oshea
• Prep Time: 25 minutes
• Cooling and Chilling Time: 1 hour
• Cook Time: 30 to 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: Varies
• Sugar: Varies
• Sodium: Varies
• Fat: Varies
• Saturated Fat: Varies
• Unsaturated Fat: Varies
• Trans Fat: Varies
• Carbohydrates: Varies
• Fiber: Varies
• Protein: Varies
• Cholesterol: Varies