What type of cherries work best in a vanilla cherry cake?

Fresh, sweet cherries are ideal for vanilla cherry cake because they add natural sweetness and a juicy texture without extra moisture. When fresh cherries are unavailable, thawed frozen cherries can be used, but drain any excess juice to avoid a soggy cake. Sour cherries, like Montmorency, can also be used for a tangier flavor that balances the cake’s sweetness. Avoid canned cherries, as their syrup may alter the cake’s texture.

How can I prevent cherries from sinking to the bottom of the cake?

To keep cherries evenly distributed, gently toss them in a small amount of flour before folding into the batter. Using a thick batter helps support the cherries so they don’t sink. Avoid overmixing the batter after adding cherries to maintain its structure. This method ensures bursts of cherry flavor in every bite without sinking.

Can I substitute plain yogurt for cherry-flavored yogurt in the cake?

Yes, plain yogurt can be used, but cherry-flavored yogurt will enhance the cake’s fruitiness and provide a more pronounced cherry taste. If you use plain yogurt, consider adding a teaspoon of cherry extract or extra chopped cherries to boost the flavor. Make sure to use yogurt at room temperature for better mixing.

What’s the best way to store vanilla cherry cake and how long does it last?

Store the cake in an airtight container or cover it tightly with plastic wrap and keep it refrigerated, especially if it has cream cheese or buttercream frosting. The cake typically stays fresh for up to 5-7 days. If you haven’t frosted it yet, the unfrosted cake layers can be frozen for up to three months when wrapped well in plastic wrap and foil.

Can I bake vanilla cherry cake in different pan sizes or as cupcakes?

Yes, the batter can be adapted for different pan sizes. For two 8-inch round pans, reduce the oven temperature slightly and check for doneness around 30 minutes. Cupcakes can be made by filling liners two-thirds full and baking at 350°F for 20–25 minutes, but monitor closely as baking times vary. A bundt pan can also be used, though baking time will be longer due to the pan’s depth.

Vanilla Cherry Cake Recipe With Fresh Cherries In 13x9 Pan

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

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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:

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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