Vanilla Cake with Cherries and Cream


by: NuttyChef

When a cake is this easy to make and so good, who needs a cake mix? The vanilla-scented cake is simply irresistible slathered with your favorite frosting or layered in whipped cream and strawberries.


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serves: 8-10

1 tablespoon unsalted butter

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon kosher salt

1 cup granulated sugar

3 large eggs, at room temperature

1/2 cup whole milk

1/3 cup canola oil

2 teaspoons pure vanilla extract

2 pints ripe cherries, pitted and quartered

4 tablespoons granulated sugar, divided

1 tablespoon fresh lemon juice

1 cup heavy cream

Nutrition Facts
Vanilla Cake with Cherries and Cream

Servings Per Recipe: 8

Amount per Serving

Calories: 453

  • Total Fat: 19 g
  •     Saturated Fat: 6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 95.7 mg
  • Sodium: 115.5 mg
  • Total Carbs: 65.6 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 41.4 g
  • Protein: 6.7 g

how is this calculated?

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1.  Grease a 9inch cake pan [2 inches high] with the butter. In a medium bowl, sift the flour, baking

2.  Powder, and salt.

3.  In the bowl of a stand mixer or using a hand-held mixer, whisk the sugar and eggs until the mixture is pale yellow in color, about 5 minutes. Add the milk, oil, and vanilla and whisk for 2 minutes more. Add the flour mixture and whisk until just combined, scraping down the sides of the bowl. Pour the cake batter into the cake pan. Spread with a spatula to even out, if necessary.

4.  Cook over Indirect Medium heat [about 350°F] for 20 minutes. Rotate the pan 90 degrees for even cooking. Continue to bake until a skewer inserted in the center comes out clean and there is no jiggle in the center of the cake, 15 to 20 minutes more. Let cool completely on a wire rack. Run a knife around the edge of the cake, making sure to run the tip along the bottom of the pan. Invert out of the pan onto a board. Invert the cake again onto a serving platter.

5.  In a medium bowl, mix the cherries, 2 tablespoons of sugar, and the lemon juice. Allow to sit at room temperature for 5 to 10 minutes. Meanwhile whip the cream with the remaining 2 tablespoons of sugar to stiff peaks. Slice the cake and serve with the cherries and whipped cream on top.

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