Cherry Vanilla Cake (13x9)

Slice of moist cherry vanilla cake on a white plate with frosting.

Course: Dessert

Cuisine: American

Keyword: cherry vanilla cake

Difficulty Level: Beginner

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 420kcal

Author: Kara @I Scream for Buttercream

This cherry vanilla cake brings together the delightful flavors of vanilla and cherries in a wonderfully moist layer cake all topped off with cherry vanilla frosting.

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US Customary - Metric

Ingredients

For the cake:

2 ½ cups all-purpose flour (Measured correctly: Spooned into the measuring cup and leveled off – don't scoop and pack the flour into the cup, that will add too much flour.)
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup cherry yogurt, near room temperature
1 (10 ounce) jar maraschino cherries, chopped and drained - reserve the juice (make sure the stems are removed)
⅓ cup reserved maraschino cherry juice, save about a tablespoon for the frosting
2 teaspoons vanilla extract
½ tablespoon vegetable oil
¾ cup unsalted butter, room temperature
1 ⅔ cups granulated sugar
3 large eggs, room temperature

For the frosting:

½ cup unsalted butter, room temperature (1 stick)
1 (8 ounce) package cream cheese, room temperature
pinch of salt
1 teaspoon vanilla extract
3-4 cups confectioners’ sugar
2-3 teaspoons cherry juice
pink food coloring (optional)

Instructions

For the cake:

Preheat the oven to 350 degrees F and grease or spray a 13x9 inch baking dish and set aside.
Make sure to set the cold ingredients out, so they can come closer to room temperature before making the batter. This will keep the batter from clumping up and will help it mix better.
In a medium-sized bowl, combine the flour, baking soda, baking powder and salt. Whisk well and set aside.
In another bowl, add the cherry yogurt, chopped cherries, ⅓ cup reserved maraschino cherry juice and vanilla extract. Whisk well and set aside.
In a large mixing bowl, add the room-temperature butter and the sugar and mix with an electric mixer on medium-high speed for two minutes until light and fluffy.
Add the eggs one at a time and mix on medium speed for just 20 seconds after adding each egg.
Scrape down the sides and bottom of the bowl and mix again on medium, only until everything is well incorporated.
Alternately add in the dry mixture and the liquid mixture to the butter mixture, starting and ending with the dry mixture.
(Add in ⅓ of the dry mixture and mix on medium just until combined. Add in ½ the liquid mixture, mixing on medium only until combined. Add in another ⅓ of the dry mixture, mixing on medium only until combined. Add in the last of the liquid mixture, mixing on medium only until combined, then the last of the dry mixture and mixing on medium until combined.)
Be very careful only to mix until just combined. Mixing too long and at too high of a speed can cause the cake to come out dense, rubbery or to fall in the middle.
Scrape down the sides of the bowl and mix again only for 7-10 seconds or so.
Pour the batter into the prepared pan and bake at 350 degrees F on the middle rack for approximately 30-35 minutes. Ovens vary.
The cake is fully baked when a toothpick inserted into the center comes out with a few moist crumbs on it or clean, but no raw batter.
Remove the cake from the oven and place onto a wire rack to cool completely while you make the buttercream.

For the frosting:

In a large mixing bowl, add the butter, cream cheese, salt and vanilla and mix well with an electric mixer on medium-high speed until smooth.
Add the confectioners’ sugar and mix on medium-high until smooth.
Check the consistency. If the frosting is too thick, add a teaspoon of the cherry juice, mix well and test again.
If you'd like the frosting to have a pink tint to it, feel free to add a bit of gel food coloring and mix again.
See the notes section for best ways to store this cake, serve it and for more questions.

Notes

How to Store: Because this cake has cream cheese frosting (and a bit of fruit in it), it will need to be stored in an air-tight container or covered well in the refrigerator. It can last up to 6 days.

How to serve: This cake can be served either chilled or at room temperature. Butter cakes firm up a bit when chilled though, so for a softer cake, pull it out of the fridge about 15-20 minutes before serving.

For other questions: Make sure to check out the TIPS & FAQs section below this recipe card, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.

Nutritional values are an estimate.

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Nutrition