Cherry Vanilla Cake Recipe for 13×9 Pan

Why You’ll Love This Vanilla Cherry Cake

This vanilla cherry cake stands out as a simple dessert that brings big flavor to your table. Perfect for busy home cooks or baking enthusiasts, it fits right into a 13×9 pan for easy serving at gatherings. You get the sweet vanilla base paired with juicy cherries in every bite.

• Ease of preparation: Whip up this cherry cake recipe in minutes with basic steps. No fancy equipment needed, just mix and bake in a 9×13 cake pan. Total time stays under an hour, ideal for busy parents or students craving a quick treat.
• Health benefits: Cherries pack antioxidants and vitamins that support wellness. This vanilla cake recipe uses fruit for natural sweetness, keeping it lighter than many sheet cakes. Enjoy a slice guilt-free as part of a balanced diet.
• Versatility: Adapt this easy cherry vanilla sheet cake for various needs. Make it gluten-free or vegan with simple swaps. Serve it plain, frosted, or with ice cream for different occasions.
• Distinctive flavor: The creamy vanilla pairs perfectly with tart cherries, creating a unique taste. Unlike plain vanilla cake recipes, this cherry vanilla dump cake recipe offers juicy bursts that keep things exciting.

These perks make the vanilla cherry cake a go-to for food lovers. It suits hot weather with minimal oven time or meal prep for the week. Families love how it comes together fast yet tastes homemade.

Check out our peach cobbler dump cake for another easy baked treat idea.

Essential Ingredients for Vanilla Cherry Cake

Gather these items for your vanilla cherry cake 9×13 pan recipe. Each plays a key role in texture and taste. Focus on fresh cherries for the best results in this sheet cake.

Main Ingredients:

• 2 cups all-purpose flour – Forms the base for a tender crumb in this cherry vanilla cake recipe 13×9.
• 1.5 cups sugar – Adds sweetness to balance the tart cherries in the vanilla cake recipe.
• 1/2 cup butter – Provides richness and moisture for the soft sheet cake texture.
• 3 eggs – Binds ingredients and adds lift to the 9×13 cake.
• 1 cup milk – Keeps the batter smooth and helps the cherry cake recipe stay moist.
• 2 tsp vanilla extract – Delivers classic flavor that shines in this vanilla cherry dump cake recipe.
• 1 tsp baking powder – Ensures the cake rises evenly in the 13×9 pan cherry cake.
• 2 cups pitted cherries – Brings juicy, fruity pops essential for the easy cherry vanilla sheet cake.

For the glaze:

• 1 cup powdered sugar – Creates a smooth topping.
• 2 tbsp milk – Thins the glaze for drizzling.

Special Dietary Options:

• Vegan: Swap butter for coconut oil, eggs for flax eggs (1 tbsp flax + 3 tbsp water each), and milk for almond milk.
• Gluten-free: Use almond flour or a 1:1 gluten-free blend instead of all-purpose flour.
• Low-calorie: Reduce sugar to 1 cup, use Greek yogurt for half the butter, and fresh cherries without added syrup.

These choices keep your vanilla cherry cake adaptable. Source cherries fresh for peak flavor, as noted in cherry nutrition benefits.

How to Prepare the Perfect Vanilla Cherry Cake: Step-by-Step Guide

Follow these clear steps for a flawless vanilla cherry cake. This cherry vanilla dump cake recipe simplifies baking in a 13×9 pan. Preheat your oven to 350°F (175°C) first.

First Step: Prep Your Pan and Ingredients

Grease a 9×13-inch pan with butter or cooking spray. Line with parchment for easy removal if desired. Pit and halve 2 cups fresh cherries, pat dry, and toss with 1 tbsp flour to prevent sinking. Measure all dry and wet items. This mise en place keeps things smooth for busy cooks. For vegan adaptations, prepare flax eggs ahead.

Second Step: Mix the Wet Ingredients

In a large bowl, cream 1/2 cup softened butter and 1.5 cups sugar until light and fluffy, about 2 minutes. Add 3 eggs one at a time, beating well after each. Stir in 2 tsp vanilla extract and 1 cup milk. Use room-temperature items for best emulsion. This base sets up the moist texture in your vanilla cake recipe.

Third Step: Combine Dry Ingredients

In another bowl, whisk 2 cups all-purpose flour and 1 tsp baking powder. For gluten-free, use a certified blend here. Gradually fold dry into wet mixture until just combined. Avoid overmixing to keep the sheet cake tender. Batter should be thick but pourable.

Fourth Step: Fold in Cherries

Gently fold the prepared cherries into the batter. Distribute evenly for every slice to have fruit. This step highlights the cherry vanilla cake recipe 13×9 style. If using frozen cherries, thaw and drain first to control moisture.

Fifth Step: Bake the Cake

Pour batter into the prepared pan and smooth the top. Bake at 350°F for 40-50 minutes. Test with a toothpick; it should come out clean or with a few moist crumbs. Fresh cherries might add 5 minutes. Rotate pan halfway for even baking. Cool in pan 10 minutes, then on rack.

Sixth Step: Make and Apply Glaze

Whisk 1 cup powdered sugar with 2 tbsp milk until smooth. Drizzle over cooled cake. For low-calorie, thin with water. Let set 15 minutes. This finishes your easy cherry vanilla sheet cake.

Final Step: Serving Suggestions

Slice into 12-15 pieces. Serve warm with whipped cream or ice cream. Pairs great with coffee. Store leftovers as detailed later. Total yield serves a crowd perfectly.

These steps make the 13×9 pan cherry cake foolproof. Adapt timings for high altitude by adding 2 tbsp flour. Beginners succeed every time.

Expand on each for perfection. For more ideas, see this classic vanilla cherry cake.

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Dietary Substitutions to Customize Your Vanilla Cherry Cake

Protein and Main Component Alternatives

Cake relies on flour and eggs as mains. Swap all-purpose flour for almond or oat flour in gluten-free versions. Use aquafaba or commercial egg replacers for egg-free. Greek yogurt adds protein boost, replacing half the milk for creamier texture. These keep the vanilla cherry cake structure intact for diet-conscious eaters.

Vegetable, Sauce, and Seasoning Modifications

No veggies here, but add chopped apples for variety. Swap cherry syrup glaze for lemon icing with zest. Boost vanilla with almond extract. For low-sugar, use stevia. Seasonal tweaks like blueberries suit summer. These mods fit preferences without altering the core cherry cake recipe.

Customization makes this sheet cake everyone’s favorite.

Mastering Vanilla Cherry Cake: Advanced Tips and Variations

Take your vanilla cherry cake to the next level with these ideas. Perfect for baking enthusiasts.

Pro Cooking Techniques: Sift dry ingredients for lighter crumb. Chill batter 15 minutes before baking to suspend cherries better. Use convection oven at 325°F for even results.

• Score cherries before pitting for easier handling.
• Brown butter for nutty depth.

Flavor Variations: Add coconut flakes or chocolate chips. Lemon zest brightens. Spice with cinnamon for fall twist.

Presentation Tips: Dust with powdered sugar. Top with toasted almonds. Cut into squares for bars.

Make-Ahead Options: Bake and freeze unglazed up to a month. Thaw and glaze day-of. Prep batter night before.

These elevate your easy cherry vanilla sheet cake effortlessly.

How to Store Vanilla Cherry Cake: Best Practices

Proper storage keeps your vanilla cherry dump cake recipe fresh. Follow these guidelines.

• Refrigeration: Cover tightly; lasts 5-7 days. Prevents cherry moisture from drying cake.
• Freezing: Slice, wrap individually, bag airtight; good 2-3 months. Thaw in fridge overnight.
• Reheating: Microwave 10-15 seconds or oven 300°F 5 minutes. Revives moisture.
• Meal Prep Considerations: Portion for grab-and-go. Label with dates.

Airtight containers block odors. Avoid room temp over 2 days due to fruit.

FAQs: Frequently Asked Questions About Vanilla Cherry Cake

Vanilla Cherry Cake

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🍒🎂 Revel in ultra-moist cherry vanilla cake baked in convenient 13×9 pan, bursting with sweet-tart cherries in every forkful.
🍰 Simple one-bowl batter yields crowd-pleasing sheet cake – perfect for potlucks, picnics, or family gatherings anytime.

• Total Time: 1 hour 5 minutes
• Yield: 24 servings

Ingredients

– 2 cups all-purpose flour

– 1.5 cups sugar

– 1/2 cup butter

– 3 eggs

– 1 cup milk

– 2 tsp vanilla extract

– 1 tsp baking powder

– 2 cups pitted cherries

– 1 cup powdered sugar

– 2 tbsp milk

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Instructions

1-First Step: Prep Your Pan and Ingredients Grease a 9×13-inch pan with butter or cooking spray. Line with parchment for easy removal if desired. Pit and halve 2 cups fresh cherries, pat dry, and toss with 1 tbsp flour to prevent sinking. Measure all dry and wet items. This mise en place keeps things smooth for busy cooks. For vegan adaptations, prepare flax eggs ahead.

2-Second Step: Mix the Wet Ingredients In a large bowl, cream 1/2 cup softened butter and 1.5 cups sugar until light and fluffy, about 2 minutes. Add 3 eggs one at a time, beating well after each. Stir in 2 tsp vanilla extract and 1 cup milk. Use room-temperature items for best emulsion. This base sets up the moist texture in your vanilla cake recipe.

3-Third Step: Combine Dry Ingredients In another bowl, whisk 2 cups all-purpose flour and 1 tsp baking powder. For gluten-free, use a certified blend here. Gradually fold dry into wet mixture until just combined. Avoid overmixing to keep the sheet cake tender. Batter should be thick but pourable.

4-Fourth Step: Fold in Cherries Gently fold the prepared cherries into the batter. Distribute evenly for every slice to have fruit. This step highlights the cherry vanilla cake recipe 13×9 style. If using frozen cherries, thaw and drain first to control moisture.

5-Fifth Step: Bake the Cake Pour batter into the prepared pan and smooth the top. Bake at 350°F for 40-50 minutes. Test with a toothpick; it should come out clean or with a few moist crumbs. Fresh cherries might add 5 minutes. Rotate pan halfway for even baking. Cool in pan 10 minutes, then on rack.

6-Sixth Step: Make and Apply Glaze Whisk 1 cup powdered sugar with 2 tbsp milk until smooth. Drizzle over cooled cake. For low-calorie, thin with water. Let set 15 minutes. This finishes your easy cherry vanilla sheet cake.

7-Final Step: Serving Suggestions Slice into 12-15 pieces. Serve warm with whipped cream or ice cream. Pairs great with coffee. Store leftovers as detailed later. Total yield serves a crowd perfectly.

Last Step:

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Notes

💡 Pat cherries dry to prevent soggy batter; toss in 1 tbsp flour if juicy.
🥛 Sour cream ensures tenderness; substitute yogurt if needed.
❄️ Store airtight up to 3 days or freeze slices for quick treats.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 piece
• Calories: 220 kcal
• Sugar: 22g
• Sodium: 210mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg