Very Cherry Cake with Vanilla Buttercream
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Indulge in a Sweet Delight
Whenever I think of celebrations, I get transported back to the very first time I made a Very Cherry Cake with Vanilla Buttercream. It’s not just a dessert—it’s a memory-maker, perfect for birthday parties, holiday gatherings, or simply a cozy evening at home with loved ones. The vibrant hue of this cake, paired with the luscious vanilla buttercream, brings joy not just because of its look, but also its delightful flavors. Whether you’re a cherry lover or simply in search of a unique cake recipe, this one won’t disappoint!
Reasons You Should Try This Delicious Cake
What makes this Very Cherry Cake special? For starters, it’s incredibly easy to whip up, thanks to the use of a box cake mix that provides a great base while saving you time. The maraschino cherry juice infuses the cake with a subtly sweet cherry flavor, which is perfect for both kids and adults. Plus, the fluffy vanilla buttercream adds a rich creaminess that complements the cherry perfectly.
If you’re hosting a gathering or just want to treat yourself, this cake is a fantastic choice. It’s the kind of dessert that impresses without requiring hours of labor in the kitchen.
“This cake was a hit at my daughter’s birthday party! Everyone loved the cherry flavor and the frosting was just divine. I couldn’t believe how easy it was to make!” – A happy home baker
How This Recipe Comes Together
Making this Very Cherry Cake is a straightforward process that even novice bakers can master. Here’s what you’ll be doing: mixing, baking, cooling, and frosting. It’s a delightful journey that results in a beautiful, mouthwatering cake! First, you’ll combine the ingredients for the cake, then allow it to bake to fluffy perfection. After cooling, you’ll whip up a creamy buttercream to cover and decorate your cherry cake.
What You’ll Need
- 1 box white cake mix
- 1 cup water
- ¼ cup maraschino cherry juice
- ⅓ cup canola oil
- 3 egg whites
- ½ teaspoon almond extract
- 1–2 drops red food coloring (optional)
- 1 cup (2 sticks) unsalted butter, softened
- 4–5 cups confectioners’ sugar
- 3–4 tablespoons whole milk or heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
Feel free to substitute almond extract with vanilla for a more classic flavor, or replace the canola oil with melted coconut oil for a tropical twist!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, combine the cake mix, water, maraschino cherry juice, canola oil, egg whites, almond extract, and optional red food coloring. Mix until smooth.
- Divide the batter evenly into prepared cake pans and bake for 25-30 minutes. Check for doneness by inserting a toothpick; it should come out clean.
- Cool the cakes in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- In a mixing bowl, cream together softened butter and confectioners’ sugar until it’s light and fluffy. Gradually mix in the milk or heavy cream, vanilla extract, and kosher salt. Beat until the frosting is smooth and creamy.
- Once the cakes are completely cool, spread a layer of buttercream between the two layers, then frost the top and sides. Optionally, create decorative swirls with your spatula for that extra flair.
Best Ways to Enjoy Your Very Cherry Cake
Serving your Very Cherry Cake is where the fun really begins! A slice with a dollop of whipped cream on the side elevates this cake even more. You could also serve it alongside a scoop of vanilla ice cream for an extra indulgent dessert. For a drink pairing, consider a light sparkling soda or a nice cup of coffee to balance the sweetness.
Keeping Leftovers Fresh
To maintain your cake’s amazing flavor and texture, it’s best stored at room temperature if you’re going to eat it within a few days. Otherwise, place it in an airtight container in the refrigerator for up to a week. If you need to keep it longer, you can freeze the cake. Just wrap the layers in plastic wrap and foil before placing them in the freezer. To reheat, allow it to thaw overnight in the refrigerator and bring it back to room temperature before serving.
Helpful Cooking Tips
- Measure accurately to keep the texture perfect; too much liquid can lead to a dense cake!
- If you want a deeper cherry flavor, consider adding more maraschino cherry juice but keep an eye on the consistency of the batter.
- For a fun presentation, don’t shy away from additional decorations like fresh cherries or colorful sprinkles!
Creative Twists to Try
Feeling adventurous? Here are some delicious variations of your Very Cherry Cake:
- Chocolate Cherry Cake: Use chocolate cake mix and enhance the cherry flavor with chocolate-covered cherries on top.
- Almond Cherry Cake: Add more almond extract to the cake batter for a stronger almond flavor that mixes beautifully with cherries.
- Layered Trifle: Crumble the cake and layer it with cherries and whipped cream for a delightful trifle.
Your Questions Answered
How long does it take to make this cake?
From start to finish, you will need about an hour, including baking time and cooling.
Can I substitute the butter in the frosting?
Yes, you can use margarine or a dairy-free butter alternative for a vegan version.
Is it possible to make this cake in advance?
Absolutely! You can bake the cake layers a day ahead and store them in the fridge until you’re ready to frost and serve.
Ready to bake your Very Cherry Cake with Vanilla Buttercream? Enjoy every delicious bite and the joyful moments it brings to your table!
