Cherry Vanilla Cake 13×9 Pan Recipe

Why You’ll Love This Vanilla Cherry Cake

This vanilla cherry cake stands out as a go-to cherry cake recipe for home bakers. Picture a tender vanilla sheet cake baked in a 13×9 pan, loaded with juicy cherries for bursts of flavor in every bite. Its straightforward method makes it ideal for busy parents and working professionals who crave homemade treats without hassle.

• Ease of preparation: Whip up this 13×9 cake recipe in under 15 minutes of active time. Just mix basic pantry staples, fold in cherries, and bake. No fancy equipment needed, perfect for students or seniors starting in the kitchen. The dump-and-bake style keeps cleanup simple, letting you focus on enjoying the cherry vanilla cake 13×9 pan recipe results.
• Health benefits: Cherries pack antioxidants and vitamins that support heart health and reduce inflammation. For more on cherries benefits, check reliable sources. This easy cherry vanilla sheet cake uses natural fruit for sweetness, making it a smarter pick for diet-conscious individuals over heavy desserts.
• Versatility: Adapt this homemade vanilla cherry dump cake for vegan, gluten-free, or low-sugar needs with simple swaps. Serve it plain, with whipped cream, or as a trifle layer. Travelers and newlyweds appreciate its portability for picnics or potlucks.
• Distinctive flavor: The warm vanilla pairs perfectly with tart-sweet cherries, creating a balance unlike basic cakes. Baking enthusiasts love how the fruit juices soak into the crumb for moist texture. It’s a crowd-pleaser that sparks joy around the table, just like the simple recipes on no-bake energy bites for quick snacks.

With its crowd-pleasing appeal, this vanilla cherry cake fits right into your baking routine. Food enthusiasts rave about the fresh twist on classic flavors.

Essential Ingredients for Vanilla Cherry Cake

Gather these items for your cherry vanilla cake 13×9 pan recipe. Each plays a key role in achieving that perfect moist crumb and fruit-filled delight.

Main Ingredients:

• 1 cup softened butter – Adds richness and creates a tender, fluffy texture that holds the cherries in place.
• 1 ½ cups sugar – Provides the right sweetness to complement the tartness of cherries without overpowering the vanilla notes.
• 4 eggs – Bind the batter, add moisture, and contribute to the cake’s light rise and structure.
• 1 tsp vanilla extract – Infuses classic warm flavor that pairs seamlessly with cherries for signature taste.
• 2 ½ cups all-purpose flour – Forms the base, giving structure while keeping the vanilla sheet cake soft.
• 2 tsp baking powder – Acts as leavening agent for a perfect lift in this 13×9 cake recipe.
• ¼ tsp salt – Balances flavors, enhancing both the vanilla and cherry elements naturally.
• 1 ½ cups pitted cherries (fresh or frozen, drained) – Delivers juicy bursts and natural sweetness central to this cherry cake recipe.
• ½ cup milk – Adjusts batter consistency for even baking and moist results in the pan.

Special Dietary Options:

• Vegan: Swap butter for vegan butter or coconut oil; use flax eggs (1 tbsp flax + 3 tbsp water per egg); almond milk for dairy milk.
• Gluten-free: Replace flour with 2 ½ cups 1:1 gluten-free blend; ensure baking powder is GF-certified.
• Low-calorie: Use ½ cup butter + ½ cup applesauce; opt for low-fat milk or yogurt; reduce sugar to 1 cup if cherries are sweet.

This lineup keeps your vanilla cherry cake accessible and delicious for all. Precise measures ensure success every time.

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

Follow these clear steps for an easy cherry vanilla sheet cake. This 13×9 pan cherry cake recipe yields a large sheet perfect for gatherings. Total time: about 1 hour.

First Step: Preheat and Prep the Pan

Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan with butter or non-stick spray, then line with parchment for easy removal. This prevents sticking and ensures clean slices. For gluten-free bakers, use a GF spray. Measure all ingredients to streamline the process, mimicking a true dump cake simplicity.

Second Step: Cream Butter and Sugar

Beat 1 cup softened butter with 1 ½ cups sugar using a mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape sides often. This step incorporates air for tenderness. Vegan option: Use plant-based butter here for the same fluffy result.

Third Step: Add Eggs and Vanilla

Add 4 eggs one at a time, beating well after each. Mix in 1 tsp vanilla extract. Batter may look curdled briefly, but it smooths out. Room-temp eggs blend better, avoiding lumps. For low-calorie, substitute two eggs with ½ cup unsweetened applesauce.

Fourth Step: Combine Dry Ingredients

Sift together 2 ½ cups all-purpose flour, 2 tsp baking powder, and ¼ tsp salt in a bowl. Gradually add dry mix to wet batter alternately with ½ cup milk, starting and ending with flour. Mix on low until just combined, about 1-2 minutes. Overmixing toughens the crumb.

Fifth Step: Prepare and Fold in Cherries

Pit and halve 1 ½ cups cherries (fresh preferred; thaw frozen and drain). Toss with 1 tbsp flour to coat, preventing sinking. Gently fold into batter. This keeps fruit suspended for even distribution in your homemade vanilla cherry dump cake. Dietary note: Use drained canned cherries for convenience.

Sixth Step: Bake the Cake

Spread batter evenly in the prepared 13×9 pan. Bake at 350°F for 35-45 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Rotate pan halfway for even browning. Sheet cakes bake faster than rounds, so check at 35 minutes.

Final Step: Cool and Serve

Cool in pan on a wire rack for 15 minutes, then transfer to rack fully. Dust with powdered sugar or drizzle glaze. Slice into 24 pieces. Serve warm with ice cream. Store as noted below. Pro tip: For travelers, wrap individual pieces for on-the-go treats.

These steps make the cherry pie filling vanilla cake adaptable yet foolproof. Baking enthusiasts, experiment with batter thickness for your perfect texture.

this …

Dietary Substitutions to Customize Your Vanilla Cherry Cake

Protein and Main Component Alternatives

Though egg-light, swap eggs for structure: Use 4 flax eggs for vegan. Flour alternatives include almond flour (reduce to 2 cups + ½ cup coconut flour) for nutty, low-carb. Cake mix shortcut: One box vanilla cake mix replaces flour, bp, salt for ultra-easy cherry dump cake. Test bake time reduces by 5 minutes.

Vegetable, Sauce, and Seasoning Modifications

Cherries as fruit star: Swap for peaches or blueberries seasonally. No cherries? 1 ½ cups cherry pie filling stirred in. Vanilla boost: Add almond extract (½ tsp) for depth. Low-sugar sauce: Top with Greek yogurt instead of glaze. Season with cinnamon pinch for warmth, suiting seniors’ tastes.

These tweaks keep your 13×9 pan cherry cake recipe flexible for all diets.

Mastering Vanilla Cherry Cake: Advanced Tips and Variations

Elevate your skills with these pointers for standout results.

• Pro cooking techniques: Coat cherries in cornstarch for no-sink guarantee. Bake with steam (pan of water below) for extra moisture. Chill batter 30 minutes pre-bake for taller rise in sheet pan.
• Flavor variations: Add lemon zest for brightness or chocolate chips for decadence. Spice with nutmeg in dry mix. Like our mini muffin pancake bites, try pancake mix for breakfast cake twist.
• Presentation tips: Cut into squares, top with whipped cream rosettes and whole cherries. Layer in trifle with custard for parties.
• Make-ahead options: Prep batter night before, bake fresh. Freeze baked cake (unglazed) up to 3 months.

Small changes yield big flavor wins in this vanilla sheet cake.

Busy parents love these hacks for consistent success.

How to Store Vanilla Cherry Cake: Best Practices

• Refrigeration: Cover tightly; lasts 5 days. Fruits keep moist but chill firms texture let warm before eating.
• Freezing: Slice, wrap individually in plastic then foil; freeze 2-3 months. Thaw in fridge overnight.
• Reheating: Microwave 10-15 seconds per slice or oven at 300°F for 5 minutes. Avoid crisp loss.
• Meal prep considerations: Portion for grab-and-go; label dates. Ideal for working pros.

Proper care maintains that fresh cherry cake recipe taste.

FAQs: Frequently Asked Questions About Vanilla Cherry Cake

Vanilla Cherry Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🍒 Perfect for potlucks and family gatherings, this easy sheet cake combines sweet cherries with classic vanilla flavor in a moist, tender crumb
🎂 Simple one-pan preparation makes this dessert accessible for bakers of all skill levels while delivering impressive results

• Total Time: 1 hour 55 minutes
• Yield: 12 servings

Ingredients

– 1 cup softened butter for adding richness and creating a tender, fluffy texture

– 1 ½ cups sugar for providing the right sweetness to complement the tartness of cherries

– 4 eggs for binding the batter, adding moisture, and contributing to structure

– 1 tsp vanilla extract for infusing classic warm flavor

– 2 ½ cups all-purpose flour for forming the base and giving structure

– 2 tsp baking powder for acting as leavening agent

– ¼ tsp salt for balancing flavors

– 1 ½ cups pitted cherries for delivering juicy bursts and natural sweetness

– ½ cup milk for adjusting batter consistency

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Preheat and Prep the Pan Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan with butter or non-stick spray, then line with parchment for easy removal. This prevents sticking and ensures clean slices. For gluten-free bakers, use a GF spray. Measure all ingredients to streamline the process, mimicking a true dump cake simplicity.

2-Second Step: Cream Butter and Sugar Beat 1 cup softened butter with 1 ½ cups sugar using a mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape sides often. This step incorporates air for tenderness. Vegan option: Use plant-based butter here for the same fluffy result.

3-Third Step: Add Eggs and Vanilla Add 4 eggs one at a time, beating well after each. Mix in 1 tsp vanilla extract. Batter may look curdled briefly, but it smooths out. Room-temp eggs blend better, avoiding lumps. For low-calorie, substitute two eggs with ½ cup unsweetened applesauce.

4-Fourth Step: Combine Dry Ingredients Sift together 2 ½ cups all-purpose flour, 2 tsp baking powder, and ¼ tsp salt in a bowl. Gradually add dry mix to wet batter alternately with ½ cup milk, starting and ending with flour. Mix on low until just combined, about 1-2 minutes. Overmixing toughens the crumb.

5-Fifth Step: Prepare and Fold in Cherries Pit and halve 1 ½ cups cherries (fresh preferred; thaw frozen and drain). Toss with 1 tbsp flour to coat, preventing sinking. Gently fold into batter. This keeps fruit suspended for even distribution in your homemade vanilla cherry dump cake. Dietary note: Use drained canned cherries for convenience.

6-Sixth Step: Bake the Cake Spread batter evenly in the prepared 13×9 pan. Bake at 350°F for 35-45 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Rotate pan halfway for even browning. Sheet cakes bake faster than rounds, so check at 35 minutes.

7-Final Step: Cool and Serve Cool in pan on a wire rack for 15 minutes, then transfer to rack fully. Dust with powdered sugar or drizzle glaze. Slice into 24 pieces. Serve warm with ice cream. Store as noted below. Pro tip: For travelers, wrap individual pieces for on-the-go treats.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍒 Use fresh cherries when in season for a more intense flavor, just increase sugar by 2 tablespoons
🎂 Room temperature ingredients mix better and create a smoother batter
⏰ This cake tastes even better the next day, so it’s perfect for making ahead

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cooling Time: 1 hour
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 280mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg