Cherry Vanilla Bundt Cake
The Cherry Vanilla Bundt Cake is a delightful dessert that blends the sweetness of cherries with the classic flavor of vanilla. This moist, tender cake features a rich vanilla base and bursts of juicy cherries throughout. Perfect for any celebration, it's both flavorful and visually stunning, topped with a glaze.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring spoons
- Whisk
- Bundt cake pan
- Rubber spatula
- Cooling rack
Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs plus 1 egg white
- Baking spray with flour for greasing the pan
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup whole milk
- 1 ½ cups all-purpose flour
- 1 cup cherry pie filling from a 21-oz. can
- 1 tablespoon cherry juice from the jar of cherries
- 2/3 cup neutral oil such as canola oil
- 1 cup unsifted confectioners’ sugar for glazing
Instructions
Prepare the Bundt Pan:
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan with baking spray that contains flour to prevent the cake from sticking.
Make the Cake Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy. Add the eggs, one at a time, followed by the egg white. Beat well after each addition. Mix in the vanilla extract.
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
Alternate Adding Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Then, fold in the cherry pie filling and cherry juice with a rubber spatula.
Bake the Cake:
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Make the Glaze and Serve:
- For the glaze, whisk the confectioners’ sugar with a little water or milk until it reaches your desired consistency. Drizzle over the cooled cake. Slice and serve!
Notes
❖ Proper Cooling: Always allow the cake to cool completely before glazing to prevent the icing from melting too quickly and losing its glossy finish.
❖ Even Mixing: When incorporating the dry ingredients with the wet ingredients, mix gently to avoid overworking the batter, which could result in a dense cake.
❖ Chill the Cherries: If you’re using fresh cherries, refrigerating them before chopping helps prevent the juice from bleeding into the batter.