Introduction
Fluffy Vanilla Cherry Cake with Cream Cheese Frosting is a delightful dessert that pairs the timeless elegance of a soft vanilla cake with the bold, juicy flavor of cherries and the creamy richness of tangy-sweet frosting. This cake offers the best of all worlds: a light, tender crumb that melts in your mouth, bursts of fruit throughout each slice, and a silky, smooth frosting that ties everything together in perfect harmony. Whether you’re baking for a celebration, a holiday gathering, or simply to treat yourself, this cake is both crowd-pleasing and comfort-inducing. The contrast between the sweet vanilla notes and tart cherries, plus the depth added by the cream cheese, makes every bite layered and memorable. Beautiful to serve and easy to love, this cake brings together fresh flavor, nostalgic charm, and bakery-style indulgence all in one bite.
The History of Vanilla Cake and Cherry Pairings
Vanilla cake dates back centuries and has long been a symbol of simplicity and purity in Western baking traditions, prized for its delicate flavor and versatility. The earliest versions were simple sponge cakes made with eggs, sugar, and flour, flavored with real vanilla beans—a rare and expensive luxury at the time. As vanilla became more accessible in the 19th century, thanks to global trade and synthetic extracts, it quickly became one of the most beloved flavors in baking. Cherries, on the other hand, have been used in desserts since ancient times in both Eastern and Western cuisines, revered for their rich color, juicy texture, and sweet-tart balance. Pairing cherries with vanilla was a natural evolution, as the mellow smoothness of vanilla acts as the perfect backdrop for the bold burst of cherry flavor. Cream cheese frosting rose to popularity in the mid-20th century in American baking, becoming iconic with red velvet cake and carrot cake, but its creamy texture and slight tang proved to be just as suited to fruit-forward cakes like this one. Today, the vanilla cherry cake with cream cheese frosting stands as a fusion of heritage and modern baking, beloved for its classic taste and showstopping appeal.
Ingredients Breakdown
For the Cake:
All-Purpose Flour: The base of the cake, providing structure while keeping the crumb light when measured properly.
Baking Powder and Baking Soda: Both leavening agents help the cake rise while maintaining a tender texture.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted Butter: Adds richness and moisture. Using room temperature butter allows for proper creaming with sugar.
Granulated Sugar: Sweetens the cake and contributes to its soft structure.
Eggs: Help bind the cake and contribute to its fluffiness. Room temperature eggs ensure even mixing.
Vanilla Extract: The key flavor in the cake—pure vanilla extract gives the best depth.
Whole Milk or Buttermilk: Adds moisture and a slight tang; buttermilk also reacts with baking soda for a softer crumb.
Fresh or Frozen Cherries: Pitted and halved or chopped, cherries add juicy bursts of fruit throughout the cake. Tossing them in flour helps prevent them from sinking.
For the Cream Cheese Frosting:
Cream Cheese: Use full-fat cream cheese for a rich, creamy texture and signature tang.
Unsalted Butter: Softened butter helps create a smooth, stable frosting.
Powdered Sugar: Sweetens and thickens the frosting without making it gritty.
Vanilla Extract: Rounds out the flavor and complements the tang of the cream cheese.
Pinch of Salt: A small amount enhances the frosting’s flavor and balances the sugar.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the cherries: If using fresh or frozen cherries, pit and chop them into halves or quarters. Pat dry with paper towels to remove excess moisture and toss lightly with a tablespoon of flour. Set aside.
- Make the dry mix: In a medium bowl, whisk together 2½ cups all-purpose flour, 2½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Cream butter and sugar: In a large mixing bowl, beat ¾ cup unsalted butter with 1½ cups granulated sugar using an electric mixer on high for 4–5 minutes, until pale and fluffy.
- Add eggs and vanilla: Beat in 3 large eggs, one at a time, mixing well after each addition. Add 2 teaspoons vanilla extract and mix until smooth.
- Incorporate dry ingredients and milk: Add the dry mixture in three parts, alternating with 1 cup of whole milk or buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Fold in the cherries: Gently fold the prepared cherries into the batter with a spatula. Avoid overmixing.
- Bake: Divide the batter evenly between the two pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10–15 minutes, then turn out onto wire racks to cool completely.
- Make the frosting: In a large bowl, beat 8 oz (225g) softened cream cheese and ½ cup (1 stick) softened unsalted butter until smooth. Add 2½ to 3 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat until light and fluffy.
- Assemble the cake: Once the layers are completely cool, spread a thick layer of cream cheese frosting over the first layer. Add the second layer and cover the top and sides with remaining frosting. Decorate with additional cherries if desired.
- Chill briefly or serve immediately: Chill the cake for 15–20 minutes to set the frosting or serve right away at room temperature.
Tips for the Perfect Cake
Always use room temperature ingredients for better mixing and a smoother batter. Creaming the butter and sugar thoroughly is key to achieving a fluffy cake texture. Be careful not to overmix once the flour is added, or the cake can become dense. Dry your cherries thoroughly if using fresh or frozen to prevent them from watering down the batter. Tossing cherries in flour also helps suspend them evenly throughout the cake instead of sinking to the bottom. For the frosting, make sure both the cream cheese and butter are softened for a smooth, lump-free texture. Chill the cake briefly before slicing for cleaner cuts, especially if serving at an event or party. A serrated knife works best for cutting layered cakes cleanly.
Variations and Customizations
Chocolate Cherry Version: Add ½ cup of mini chocolate chips to the batter or use a chocolate cake base instead of vanilla for a Black Forest-inspired twist.
Almond Cherry Cake: Substitute half the vanilla extract with almond extract and add slivered almonds to the frosting or as garnish.
Gluten-Free Option: Use a 1:1 gluten-free flour blend suitable for baking. Be sure to check that other ingredients are certified gluten-free.
Vegan Version: Substitute dairy butter with vegan butter, eggs with flaxseed or applesauce, and use a dairy-free cream cheese for the frosting.
Sheet Cake Format: Instead of layering, bake the cake batter in a 9×13-inch pan for a simple, single-layer presentation with cream cheese frosting spread over the top.
Filling Options: Add a layer of cherry preserves or fresh cherry compote between the cake layers for extra moisture and intense fruit flavor.
Decorating Ideas: Top with whole cherries, shaved white chocolate, or piped rosettes of cream cheese frosting for a stunning finish.
Health Considerations and Nutritional Value
While this cake is an indulgent treat, it can be made slightly healthier with a few smart swaps. Cherries offer antioxidants, vitamin C, potassium, and anti-inflammatory benefits, making them one of the more nutritious fruit choices for desserts. Using Greek yogurt instead of sour cream or part of the butter can reduce fat and add protein. Cream cheese, especially full-fat, is rich and satisfying but calorie-dense—opt for a lighter version or use less frosting for a healthier balance. Whole milk can be swapped with plant-based milk for a dairy-reduced option. Reducing the sugar in both the cake and frosting by 10–20% still yields excellent results without drastically changing flavor or texture. While this is not a “light” dessert, it can be enjoyed as part of a balanced diet and even adjusted to suit specific dietary needs with careful ingredient choices.
FAQ
Can I use frozen cherries? Yes, just be sure to thaw and pat them dry before folding into the batter to prevent excess moisture.
Can I make this cake in advance? Absolutely. The cake layers can be baked a day ahead and stored wrapped at room temperature. Frost the day of serving.
How should I store leftovers? Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.
Can I use maraschino cherries? They can be used for decoration, but fresh or frozen cherries provide better texture and flavor for the cake itself.
How do I make this cake nut-free? Simply omit any almond extract or nut-based garnishes—no other nuts are used in the base recipe.
Can I freeze this cake? Yes. Freeze the unfrosted cake layers wrapped tightly in plastic. Thaw completely before frosting. Frosted cake can also be frozen in slices and thawed as needed.
Fluffy Vanilla Cherry Cake with Cream Cheese Frosting
Ingredients
For the Cherry Cake:
- 2¾ cups 330g all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons 145g unsalted butter, at room temperature
- ⅓ cup 80mL vegetable oil
- 1½ cups 300g granulated sugar
- 3 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup 120g full-fat sour cream, at room temperature
- 1 cup 240mL buttermilk, at room temperature
- 1½ cups about 300g fresh cherries, pitted and chopped (measured after pitting)
For the Cherry Swirl Frosting:
- 1½ cups 340g unsalted butter, at room temperature
- 6 cups 780g powdered sugar, sifted
- ½ teaspoon salt
- 5 to 8 tablespoons milk as needed for desired consistency
- 2 teaspoons pure vanilla extract
- ¼ cup 60g cherry jam, for swirling into the frosting
- 1 cup about 200g fresh cherries, pitted and chopped (optional – for layering between cake tiers)
Instructions
- Preheat your oven to 325°F (163°C). Grease two 8-inch round cake pans with sides at least 2 inches high and line the bottoms with parchment paper. Lightly dust the sides with flour, then tap out any excess. Set the pans aside.
- Prepare the cherry cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside. In a large bowl, combine the butter, vegetable oil, and sugar. Using an electric mixer with the paddle attachment, cream the mixture on medium speed for 2 to 3 minutes, until light and fluffy. (If mixing by hand, whisk vigorously for 3 to 4 minutes.)
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Alternately add the dry ingredients and the sour cream and buttermilk to the wet mixture, beginning with about one-third of the dry ingredients, followed by the sour cream, then another third of the dry ingredients, the buttermilk, and finally the remaining dry ingredients. Be careful not to overmix.
- Gently fold the chopped cherries into the batter. Divide the batter evenly between the prepared pans.
- Bake the cakes on the center rack of your oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the cakes cool in the pans for 10 minutes, then carefully invert them onto wire racks to cool completely to room temperature before frosting.
- Make the cherry swirl frosting: In a large bowl, beat the butter with an electric mixer (using the paddle or whisk attachment) on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar, salt, 5 tablespoons of milk, and vanilla extract. Mix on low speed until combined, then increase to medium speed and whip for 2 to 3 minutes, until the frosting is light, fluffy, and smooth. If the frosting is too thick, add more milk one tablespoon at a time until the desired consistency is reached.
- Assemble the cake: Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top and sprinkle with fresh chopped cherries if desired. Place the second cake layer on top and frost the entire outside of the cake with the remaining frosting. For added decoration and flavor, spread cherry jam around the sides of the cake to create a beautiful swirl effect.
- Chill the assembled cake for at least 1 hour before slicing and serving. This cake is best enjoyed slightly chilled but not straight from the refrigerator for the best texture and flavor.