Cherry and Vanilla Cake
Delight your taste buds with this irresistible Cherry and Vanilla Cake, a perfect fusion of sweet, juicy cherries and warm, aromatic vanilla. This tender and moist cake features a buttery base enriched with fresh, halved cherries folded into the batter for bursts of fruity goodness in every bite. Enhanced by the creamy richness of pure vanilla extract, it's a timeless dessert that’s simple yet elegant. With just 20 minutes of prep and a short baking time, this cake is an ideal choice for family gatherings, special occasions, or any time you crave a comforting homemade treat. Serve it dusted with powdered sugar for a charming, rustic finish. Whether as an afternoon indulgence or a show-stopping dessert, this cherry-vanilla marvel is sure to impress! Perfect for fans of fruity cakes, cherry desserts, or easy vanilla cakes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsalted butter (softened)
- 4 pieces large eggs
- 0.75 cup whole milk
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 cups fresh cherries (pitted and halved)
- 0.25 cup powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold the halved cherries into the batter with a spatula, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is cool, dust it with powdered sugar before serving, if desired.
Slice, serve, and enjoy your Cherry and Vanilla Cake!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 47.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
