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.
Equipment
- 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 ⅔ cups granulated sugar
- ½ teaspoon salt
- 3 large eggs at room temperature
- ½ tablespoon vegetable oil
- ⅔ cup cherry yogurt close to room temperature
- 1 jar 10 oz maraschino cherries, chopped and well drained
- ⅓ 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
Instructions
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.
Notes
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.