Menu Enter a recipe name, ingredient, keyword...

Cherry-Vanilla Cake

By

This is my favorite kind of cake. I make it for my birthday every year.

Rate this recipe 2.9/5 (12 Votes)

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/4 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • 1/2 cup maraschino cherry juice (use the juice from the bottle of cherries)
  • 2 teaspoons almond extract
  • 2 tablespoons flour for sprinkling over diced cherries
  • 10 oz bottle maraschino cherries finely chopped
  • Drop or two of red food coloring
  • 4 egg whites beaten to stiff peaks

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 340 degrees. Grease two 7” spring-form pans (or one 9”) and line with parchment paper.

Step 2

Beat the butter and sugar together in the bowl of a stand mixer until creamy. In a separate bowl, whisk together flour, salt and baking powder. Combine milk,cherry juice and almond extract, and add alternately to the butter and sugar with the flour mixture.

Step 3

In a small bowl, sprinkle the 2 tablespoons of flour over the diced cherries and stir until the flour has been completely absorbed. Note: It’s okay if the cherries still have a little juice on them after this.

Step 4

Stir cherries into the batter. Stir in food coloring if desired.

Step 5

Fold stiffly beaten egg whites into the batter. Pour into prepared cake pans and bake for 50-60 minutes. Remove from pan and allow to cool completely on a wire rack.

​

Buttercream frosting goes really well with this cake. When making the icing for this cake I have always doubled the recipe, so that I will have enough to cover the entire cake.

You'll also love

Chef Tips and Tricks

3-INGREDIENT VANILLA CAKE

Learn how to make this EASY 3-INGREDIENT vanilla cake now!

Review this recipe

Cherry Cheese Cake Cherry Cheese Crunch Cake