My cherry vanilla cake recipe grew from years of practice and the joy of seeing those bright cherries folded into a soft vanilla batter.
I first became interested after watching a baker prepare a similar dessert during a summer festival, and that moment pushed me to recreate my own version at home.
The specialty comes from cherry yogurt, cherry juice, and chopped maraschinos blending into a tender crumb and a rosy frosting.
I’m ready to show step-by-step how this cherry vanilla cake recipe comes together so anyone can enjoy making it as much as I always have.
About This Cherry Vanilla Cake Recipe
This cherry vanilla cake recipe has a soft, moist texture that melts gently on the tongue. Sweet, tender cake layers are infused with subtle vanilla notes, while chopped maraschino cherries provide juicy bursts of flavor throughout.
The cherry yogurt and juice enhance the richness and keep the cake light and airy. The frosting is creamy and smooth, carrying a delicate cherry essence and a hint of almond, complementing the cake beautifully.
The result is a dessert that feels fresh, fruity, and indulgent, offering a delightful balance of sweetness and gentle fruitiness in every slice.
How To Preparation Cherry Vanilla Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Calories: Approximately 450 calories
Yield: 16 servings
Kitchen Utensils Needed
- Two mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 9×13-inch baking pan
- Cooling rack
- Whisk
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup unsalted butter, softened
- 1 â…” cups granulated sugar
- ½ teaspoon salt
- 3 large eggs, at room temperature
- ½ tablespoon vegetable oil
- â…” cup cherry yogurt, close to room temperature
- 1 jar (10 oz) maraschino cherries, chopped and well drained
- â…“ cup reserved maraschino cherry juice
- 2 teaspoons vanilla extract
For the Frosting
- 16 tablespoons salted butter, softened
- 32 ounces powdered sugar
- 6 tablespoons maraschino cherry juice (plus a little extra if needed for consistency)
- 1 teaspoon almond extract
How To Make Cherry Vanilla Cake Recipe
1. Get the batter ready.
Turn your oven on to 350°F (175°C). Grease and flour your pan or just line it with parchment so nothing sticks. In one bowl, mix together the flour, baking powder, and baking soda—set that aside. In a larger bowl, beat the softened butter with the sugar and salt until it’s pale and fluffy. Add the eggs one at a time, mixing each one in before adding the next. After that, stir in the oil, cherry yogurt, vanilla, and about a third cup of cherry juice.
2. Bring it all together.
Add the dry ingredients into the wet mixture a little at a time, stopping as soon as everything is combined. Gently fold in the chopped maraschino cherries so they’re spread throughout the batter without over mixing it.
3. Bake the cake.
Pour the batter into your prepared pan and smooth the top. Bake for about 30–35 minutes, or until a toothpick poked in the center comes out clean. Let the cake rest in the pan for about 10 minutes, and then move it to a rack so it can cool completely.
4. Make the frosting.
In a clean bowl, beat the softened salted butter until creamy. Add the powdered sugar gradually so it blends smoothly. Mix in the 6 tablespoons of cherry juice and the almond extract, beating until the frosting turns fluffy. If it seems too thick, add a tiny splash of juice; if too thin, add a little more powdered sugar.
5. Frost the cake.
Once the cake is totally cooled, spread the cherry frosting over the top—and the sides too if you made round layers. Smooth it out or make pretty swirls with your spatula.
6. Finish up and enjoy.
Cut the cake into slices and serve. If you want extra decoration, add a few more maraschino cherries on top. Keep any leftovers covered in the fridge and let slices warm up a bit before eating for the best texture.
Notes: Make sure the yogurt and eggs are at room temperature so the batter mixes smoothly. Draining the cherries well prevents excess moisture from thinning the batter. The almond extract enhances the cherry flavor don’t skip it unless necessary.
Why Peoples Like Cherry Vanilla Cake Recipe?
People enjoy cherry vanilla cake recipe because it offers a delightful balance of sweet, creamy, and fruity flavors. The soft, moist cake layered with juicy maraschino cherries creates a pleasing texture that feels light yet indulgent.
The subtle vanilla enhances the natural cherry taste, while the cherry-infused frosting adds a smooth, flavorful finish. Its cheerful color and inviting aroma make it visually appealing, often evoking nostalgic or celebratory feelings.
This cherry vanilla cake recipe feels comforting and special at the same time, making it a favorite choice for family gatherings, parties, or simple homemade treats.
Why My Recipe Works
Your cherry vanilla cake recipe works because of the careful balance of ingredients and techniques that ensure a moist, flavorful, and tender cake.
Room-temperature butter, eggs, and yogurt allow the batter to mix evenly, creating a light texture. The combination of baking powder and baking soda gives the cake proper rise, while the cherry yogurt and juice keep it moist and infuse a natural fruit flavor.
Chopped maraschino cherries are evenly distributed, preventing soggy spots. The frosting complements the cake’s flavor and moisture, tying all elements together, resulting in a consistently delicious and visually appealing dessert.
Amazing Serving Ideas
Cherry vanilla cake recipe can be served in ways that make any gathering feel special. Slice the cake neatly and arrange on a decorative platter, topping each piece with a whole maraschino cherry for visual appeal.
Offer a small scoop of vanilla ice cream or a dollop of whipped cream on the side to enhance the dessert experience. Lightly dusting powdered sugar over the frosting adds an elegant touch.
For family-style gatherings, serve the cherry vanilla cake recipe on a tiered stand, paired with fresh fruit or a chilled beverage, making it inviting and festive for everyone.
Expert Tips For Cherry Vanilla Cake Recipe
1. Allow butter, eggs, and cherry yogurt to sit out before baking. This ensures they mix evenly, creating a smooth batter and a light, tender cake that rises properly.
2. Maraschino cherries contain a lot of liquid that can make the batter soggy. Chop them evenly and drain thoroughly to distribute flavor without affecting texture.
3. Spoon flour into the measuring cup and level with a knife instead of scooping. This prevents adding too much flour, which could make the cake dense.
4. When mixing the dry ingredients and cherries into the batter, fold carefully using a spatula. Over mixing develops gluten and can lead to a tough cake.
5. Oven temperatures vary, so start testing the cake a few minutes before the recommended time. Insert a toothpick into the center; it should come out clean or with a few crumbs.
6. Beat the butter and powdered sugar well before adding cherry juice. Add the juice gradually to achieve a creamy, spreadable frosting that holds its shape on the cake without being runny.
Best Variations Of Cherry Vanilla Cake Recipe
➤ Chocolate Cherry Vanilla Cake – Add ¼ cup cocoa powder to the flour mixture and swirl in chocolate chips. The chocolate complements the cherry flavor for a rich, decadent twist.
➤ Almond Cherry Cake – Replace a teaspoon of vanilla extract with almond extract in the batter and frosting. This enhances the cherry flavor and adds a nutty, aromatic note.
➤ Cherry Cream Cheese Cake – Add a layer of cream cheese frosting between cake layers. The tangy cream cheese balances the sweetness of cherries for a luxurious texture.
➤ Cherry Yogurt Pound Cake – Increase the cherry yogurt to 1 cup and bake in a loaf pan. This creates a denser, moist cake perfect for slicing and serving with tea.
➤ Cherry Almond Upside-Down Cake – Place whole maraschino cherries at the bottom of a pan with a thin layer of butter and sugar before pouring the batter. After baking, flip for a caramelized cherry topping that is visually stunning and flavorful.
How To Store Leftovers
Cherry vanilla cake recipe stays fresh when stored properly. Keep the cake in an airtight container at room temperature for up to 2 days to maintain softness.
For longer storage, wrap the cake tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days. Frosted cake can be covered loosely with plastic wrap in the fridge to prevent the frosting from sticking.
For even longer preservation, freeze the cake, wrapped securely, for up to 2 months. Thaw at room temperature before serving to enjoy the full flavor and texture.
Conclusion
This cherry vanilla cake recipe is a delightful treat that everyone enjoys, offering a balance of sweet cherries and smooth vanilla flavor.
After making it several times, I have found it perfect for serving to family and guests, and it consistently brings smiles to the table. I always follow this easy method, which keeps the cake moist, tender, and flavorful.
Sharing this cherry vanilla cake recipe allows others to recreate it effortlessly, and I hope it inspires you to make it often. It’s a reliable, delicious dessert that works beautifully every time.
More Delicious Vanilla Cake Recipes
Vanilla Mayonnaise Cake Recipe
Vanilla Wafer Cake Recipe Without Coconut
Vanilla Cake Recipe Dairy-Free
Strawberry and Vanilla Cake Recipe
Cherry Vanilla Cake Recipe
Equipment
- Two mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 9×13 inch baking pan
- Cooling rack
- Whisk
Ingredients Â
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup unsalted butter softened
- 1 â…” cups granulated sugar
- ½ teaspoon salt
- 3 large eggs at room temperature
- ½ tablespoon vegetable oil
- â…” cup cherry yogurt close to room temperature
- 1 jar 10 oz maraschino cherries, chopped and well drained
- â…“ cup reserved maraschino cherry juice
- 2 teaspoons vanilla extract
For the Frosting
- 16 tablespoons salted butter softened
- 32 ounces powdered sugar
- 6 tablespoons maraschino cherry juice plus a little extra if needed for consistency
- 1 teaspoon almond extract
InstructionsÂ
Get the batter ready.
- Turn your oven on to 350°F (175°C). Grease and flour your pan or just line it with parchment so nothing sticks. In one bowl, mix together the flour, baking powder, and baking soda—set that aside. In a larger bowl, beat the softened butter with the sugar and salt until it’s pale and fluffy. Add the eggs one at a time, mixing each one in before adding the next. After that, stir in the oil, cherry yogurt, vanilla, and about a third cup of cherry juice.
Bring it all together.
- Add the dry ingredients into the wet mixture a little at a time, stopping as soon as everything is combined. Gently fold in the chopped maraschino cherries so they’re spread throughout the batter without over mixing it.
Bake the cake.
- Pour the batter into your prepared pan and smooth the top. Bake for about 30–35 minutes, or until a toothpick poked in the center comes out clean. Let the cake rest in the pan for about 10 minutes, and then move it to a rack so it can cool completely.
Make the frosting.
- In a clean bowl, beat the softened salted butter until creamy. Add the powdered sugar gradually so it blends smoothly. Mix in the 6 tablespoons of cherry juice and the almond extract, beating until the frosting turns fluffy. If it seems too thick, add a tiny splash of juice; if too thin, add a little more powdered sugar.
Frost the cake.
- Once the cake is totally cooled, spread the cherry frosting over the top—and the sides too if you made round layers. Smooth it out or make pretty swirls with your spatula.
Finish up and enjoy.
- Cut the cake into slices and serve. If you want extra decoration, add a few more maraschino cherries on top. Keep any leftovers covered in the fridge and let slices warm up a bit before eating for the best texture.