irresistible Cherry Vanilla Cake

Author: Clara Published: 07/14/2026

This cherry vanilla cake perfectly blends the sweet vanilla and bright cherry flavors into a moist, tender layer cake, all beautifully topped with a luscious cherry vanilla frosting that’ll have everyone asking for seconds.

This cherry vanilla cake isn’t just delicious—it’s surprisingly easy to make. It strikes that perfect balance between sweet and a little tart, making it a go-to dessert for everyday treats or special celebrations because it’s both stunning and straightforward.

Why It’s So Irresistible

Delightfully moist and tender texture
A simple recipe anyone can follow
A unique and tasty combo of vanilla and cherries
Rich, creamy frosting bursting with vanilla and cherry flavors

This cherry vanilla cake is one of those gems—easy enough for a weekday dessert but pretty and impressive enough for guests. In just about 45 minutes (it serves around 15), you get a moist, tender cake that’s packed with the bright flavors of vanilla and cherry. The frosting is a silky cream-cheese buttercream that you can tint a soft pink with reserved cherry juice or a dab of gel color, making it look as good as it tastes.

Perfectly moist with balanced flavor: The rich vanilla blends beautifully with just the right amount of cherry tartness to create a sweet but bright cake — just as you’d hope.
Friendly for beginners & fast to make: Simple steps, easy ingredients like jarred cherries, yogurt, butter, and sugar, plus clear timing make this a fantastic pick even if you’re new to baking.
Frosting you can tweak: The cream cheesebuttercream is delightfully smooth and tangy. Use the leftover cherry juice to flavor and soften it, or add a few drops of food coloring for a pretty pink hue.
Flexible batter & easy swaps: Bake it as a 13×9 cake, cupcakes, layers, or even a bundt! Swap the cherry yogurt for plain yogurt plus cherry extract, or mix in sour cream, fresh or frozen cherries, or even chocolate chips for a fun twist.
Make-ahead and fridge/freezer friendly: Store leftovers in the fridge for up to 6 days, or freeze the unfrosted cake for quick dessert options later on.
Beautiful and crowd-pleasing: Chopped cherries scattered throughout and that soft pink frosting option make this cake perfect for birthdays, baby showers, or any time you want a special yet easy dessert.

If you want a stress-free, reliably moist cake with a little something special, this cherry vanilla cake is it—it’s cozy, flavorful, and versatile enough for many occasions.

What You’ll Need

2 ½ cups all-purpose flour (Important: measure correctly by spooning into the cup and leveling it off—don’t scoop and pack it down to avoid a dense cake.)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup cherry yogurt, at room temperature
1 (10 ounce) jar maraschino cherries, chopped and drained — save the juice (make sure to remove stems)
⅓ cup reserved maraschino cherry juice (save about a tablespoon of this for the frosting)
2 teaspoons vanilla extract
½ tablespoon vegetable oil
¾ cup unsalted butter, softened to room temperature
1 ⅔ cups granulated sugar
3 large eggs, at room temperature
½ cup unsalted butter, room temperature (1 stick)
1 (8 ounce) package cream cheese, softened
Pinch of salt
1 teaspoon vanilla extract
3-4 cups confectioners’ sugar
2-3 teaspoons cherry juice
Optional: pink food coloring

How to Make the Cake

Preheat oven to 350°F and grease or spray a 13×9-inch baking pan.
Chop and drain the maraschino cherries; reserve about ⅓ cup of the juice and set aside ~1 tablespoon of that juice for the frosting.
Bring cold ingredients (butter, eggs, yogurt, cream cheese) to near room temperature.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
In another bowl, whisk cherry yogurt, chopped cherries, ⅓ cup reserved cherry juice, vegetable oil, and vanilla until combined.
Beat the softened butter and granulated sugar in a large bowl on medium-high for about 2 minutes until light and fluffy.
Beat in the eggs one at a time, mixing about 20 seconds after each addition.
Scrape down the bowl sides and mix briefly on medium speed to incorporate.
Alternate adding the dry mixture and the cherry yogurt mixture to the butter mixture, starting and ending with the dry; add in portions and mix gently until just combined.
Scrape the bowl and gently mix one last time for about 7–10 seconds.
Pour the batter into the prepared pan and bake on the middle rack for 30–35 minutes, beginning to check at 30 minutes.
Test doneness with a toothpick — it should come out clean or with a few moist crumbs — then remove from oven.
Cool the cake completely on a wire rack before frosting.
Beat the butter, cream cheese, salt, and vanilla in a large bowl on medium-high until smooth and creamy.
Add the confectioners’ sugar and beat on medium-high until the frosting is smooth.
If the frosting is too thick, stir in reserved cherry juice 1 teaspoon at a time until desired consistency is reached.
Add a few drops of pink gel food coloring, if desired, and mix until evenly colored.
Spread the frosting over the completely cooled cake.

Pro Tips for Perfect Results

Bring ingredients to room temperature: Let butter, eggs, cream cheese, and yogurt warm up a bit before mixing. This helps them blend into a smoother batter and creates a lighter, fluffier cake.
Measure flour the right way: Spoon your flour into the cup and level it off instead of scooping—it prevents a dry, heavy cake.
Drain your cherries well: Pat chopped maraschino or fresh/frozen cherries dry to avoid extra liquid that can mess with your batter’s consistency or make the cake sink.
Use the cherry juice wisely: Add just the ⅓ cup to the batter, and in frosting, add only small amounts (a teaspoon at a time) until it looks and tastes just right.
Mix gently and just until combined: Alternate dry and wet ingredients and stop mixing as soon as the batter is uniform. Overmixing can make the cake tough or cause it to fall.
Check doneness early: Begin testing your cake with a toothpick at the 30-minute mark. It should come out with moist crumbs or clean.
Cool completely before frosting: This prevents the frosting from melting and sliding off. Patience here = pretty cake!
Adjust the frosting gradually: Add cherry juice a little at a time to thin it, or more powdered sugar to thicken. Add gel color sparingly for just the right shade.

Flavor Swaps and Add-Ins

No cherry yogurt? No problem: Use plain or vanilla yogurt and stir in 1 teaspoon cherry extract to keep that cherry punch.
Try sour cream: Swap yogurt for sour cream to get an even richer, moister texture.
Fresh or frozen cherries: Use fresh pitted or well-drained frozen cherries instead of maraschino. Make sure to chop and drain them well to avoid excess moisture.
Chocolate cherry combo: Add ½ cup mini white or dark chocolate chips for a delicious twist on this classic cake.
Almond version: Substitute ½ to 1 teaspoon almond extract for vanilla for a nutty cherry flavor—start small since almond is strong.
Buttercream frosting option: If you prefer a non-dairy or less tangy frosting, swap cream cheese for classic vanilla buttercream and stir in 1-2 tablespoons cherry juice to flavor and tint it.
Different pans and shapes: This batter works great for cupcakes (24 cupcakes; bake for 20-25 minutes), two 8-inch layer cakes (bake at 325°F, start checking at 30 min), or bundt cakes (grease well; longer bake time).
Gluten-free tweak: Use a 1:1 gluten-free baking flour blend, but be aware the texture might shift slightly; test for doneness as timing can vary.

Storage and Freezing Tips

Because of the cream cheese frosting and fruit in this cake, keep it refrigerated in an airtight container or wrapped tightly. It’ll last up to 6 days refrigerated.

Want to freeze? Wrap the unfrosted cake or slices tightly in plastic wrap, then foil, or use a freezer-safe container. Freeze for 2-3 months. For frosted cake, chill it first so the frosting sets, then wrap well to protect it. The texture might soften a bit when thawed.

To thaw, move the cake to the fridge overnight. Before serving, let it come to room temperature for 15-30 minutes—this softens the butter and cream cheese for the best texture and flavor.

For reheating a slice, microwave on medium for 10-20 seconds to take the chill off or warm in a 300°F oven for 8-10 minutes covered loosely. Avoid microwaving the whole frosted cake.

Make-ahead tip: Bake the cake 1-2 days ahead, cool it, wrap well, and refrigerate or freeze. The frosting can be made up to 3 days ahead—keep it chilled and whip briefly before spreading if it firms.

If storing the unfrosted cake at room temp for a day or two, keep it tightly wrapped but remember the fruit may reduce freshness faster.

FAQs and Troubleshooting

Can I swap plain yogurt for cherry yogurt?

You sure can! But cherry yogurt adds that lovely fruity pop that’s hard to replicate, so expect a slightly less intense cherry flavor.

Can I use salted butter instead of unsalted?

Unsalted butter is ideal because it gives you control over the salt level. If you only have salted, just skip the added salt in the recipe.

Why do ingredients need to be room temperature?

This helps everything mix smoothly without lumps or clumps, giving your cake a nice, even texture. Cold ingredients can make the batter curdle or not combine well.

Can I use regular buttercream instead of cream cheese frosting?

Absolutely! Any buttercream frosting you like will work well—just remember to add cherry juice if you want that cherry flavor.

How can I tell when the cake is baked through?

It’s done when a toothpick inserted near the center comes out clean or with only a few moist crumbs. No wet batter should stick to it.

How should I store this cake and how long does it keep?

Because of the cream cheese and fruit in it, keep the cake covered tightly in the fridge. It stays fresh up to 6 days.

Could this recipe work for cupcakes?

I’ve not tested it exactly, but it should work. Fill cupcake liners about two-thirds full and bake at 350°F, starting to check around 20-25 minutes.

What about making it a layer cake?

Yes, you can pour the batter into two 8-inch pans, bake at 325°F, and start testing for doneness around 30 minutes. Layers may take a bit longer than a sheet cake.

Can I bake this in a bundt pan?

Likely so! Grease and flour your bundt pan well. Bake at 325°F but expect a longer bake time. Be sure it’s fully baked—not jiggly—before pulling it out. A toothpick test is a reliable guide here.

Can I bake it in 6-inch round pans?

Yes! If using two 6-inch pans, fill them about two-thirds full and bake. Leftover batter makes great cupcakes. Check for doneness earlier—about 15 minutes sooner—since smaller pans bake faster. If you have three pans, divide the batter evenly; layers will be thinner, so start checking for doneness about 15-20 minutes earlier.

What’s the best way to serve this cake?

This cherry vanilla cake is tasty at room temperature or chilled. Butter cakes get a bit firmer in the fridge, so for a softer slice, take it out 15-20 minutes before eating.