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Cherry-Frosted Vanilla Symphony

If you’re searching for a dessert that’s as stunning as it is delicious, this Cherry-Frosted Vanilla Symphony is the perfect treat. A moist and fluffy vanilla cake meets a luscious cherry frosting, creating a dessert that’s both classic and irresistible.

The first time I made this, it was for a birthday celebration, and let me tell you—there were no leftovers! The combination of rich vanilla cake and smooth cherry-infused frosting is an absolute dream. My family adored the balance of flavors, and now it has become one of our go-to desserts for special occasions.

What makes this dessert truly magical is the light and airy texture of the cake, paired with the sweet and slightly tangy cherry frosting. The flavors blend beautifully, making every bite an experience to savor. Whether you’re making this for a celebration, a tea party, or just because you love cherries and vanilla together, this recipe is a must-try.

So, let’s dive in and make this Cherry-Frosted Vanilla Symphony that will have everyone asking for seconds!

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Why You’ll Love This Cherry-Frosted Vanilla Symphony

Why This Recipe is a Must-Try

  • Light & Fluffy: The vanilla cake is tender and moist, with just the right amount of sweetness.
  • Cherry Bliss: A creamy cherry frosting adds the perfect fruity complement.
  • Visually Stunning: The beautiful pink frosting makes this cake a showstopper.
  • Easy to Make: No complicated steps—just classic baking made simple.
  • Perfect for Any Occasion: Birthdays, holidays, or just an indulgent weekend treat.

Cuisine: Classic American Baking

What You Need for Cherry-Frosted Vanilla Symphony

Ingredients

For the Vanilla Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup whole milk

For the Cherry Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup maraschino cherry juice
  • 1/2 tsp almond extract
  • 1/2 cup finely chopped maraschino cherries
  • 1-2 tbsp heavy cream (if needed, for consistency)

Optional Garnishes:

  • Whole maraschino cherries for decoration
  • White chocolate shavings
  • Edible glitter for an elegant touch

How to Make Cherry-Frosted Vanilla Symphony

Step 1: Prepare the Vanilla Cake

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter & Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy.
  4. Add Eggs & Vanilla: Beat in the eggs, one at a time, then mix in vanilla extract.
  5. Alternate Dry & Milk: Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the flour mixture.
  6. Bake: Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool Completely: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 2: Make the Cherry Frosting

  1. Beat the Butter: In a large bowl, beat the butter until creamy and smooth.
  2. Add Sugar & Cherry Juice: Gradually add powdered sugar, alternating with maraschino cherry juice.
  3. Enhance the Flavor: Stir in almond extract and finely chopped cherries.
  4. Adjust Consistency: If needed, add heavy cream 1 tablespoon at a time to reach a spreadable consistency.

Step 3: Assemble & Frost the Cake

  1. Layer the Cake: Place one cake layer on a serving plate and spread a layer of cherry frosting on top.
  2. Top It Off: Place the second cake layer on top and frost the entire cake with the remaining cherry frosting.
  3. Decorate: Garnish with whole cherries, white chocolate shavings, or edible glitter for an elegant finish.
  4. Chill & Serve: Refrigerate for 30 minutes before slicing to allow the frosting to set.

Tips for the Best Cherry-Frosted Vanilla Symphony

  • Use Room-Temperature Ingredients: This ensures a smooth batter and even baking.
  • Don’t Overmix: Overmixing can make the cake dense instead of fluffy.
  • Chill the Frosting: If the frosting is too soft, chill it for 10-15 minutes before spreading.
  • Add a Tart Kick: A splash of fresh lemon juice can balance the sweetness.
  • Perfect Slices: Use a hot knife to get clean, picture-perfect slices.

Substitutions and Variations

  • Gluten-Free Option: Use a 1:1 gluten-free flour blend.
  • Dairy-Free Alternative: Substitute butter with vegan butter and use almond milk.
  • Extra Cherry Flavor: Add chopped cherries to the cake batter for bursts of cherry goodness.
  • Chocolate Twist: Add a thin layer of chocolate ganache between cake layers.
  • Cupcake Version: Bake as cupcakes and pipe frosting on top for individual treats.

Make a Healthier Version

  • Reduce Sugar: Cut down the sugar in both the cake and frosting for a lighter sweetness.
  • Swap White Flour: Use half whole wheat flour for added fiber.
  • Lower-Fat Option: Use Greek yogurt instead of some of the butter in the cake.
  • Natural Coloring: Use beet juice instead of cherry juice for a natural pink hue.

Closing Thoughts

And there you have it! This Cherry-Frosted Vanilla Symphony is a dessert that sings with flavor and elegance. Whether you’re making it for a celebration or simply indulging in a baking session, this cake is sure to impress. Try it out and let us know how it turns out!

Frequently Asked Questions

1. Can I make this cake ahead of time?

Yes! Bake the cake layers in advance and frost the next day for convenience.

2. How do I store leftover cake?

Keep in an airtight container in the fridge for up to 5 days.

3. Can I freeze this cake?

Yes! Wrap the unfrosted cake layers in plastic wrap and freeze for up to 2 months.

4. What’s the best way to get smooth frosting?

Beat the frosting well and use a bench scraper to smooth the sides of the cake.

5. Can I use fresh cherries instead of maraschino cherries?

Yes! Puree fresh cherries and strain the juice for a natural cherry flavor.

6. What’s the best cake pan to use?

Two 9-inch round pans work best, but you can also use a sheet pan for a different presentation.

7. How do I get a stronger cherry flavor?

Add a bit of cherry extract for extra intensity.

8. Can I add nuts?

Yes! Finely chopped almonds or pecans add a nice crunch to the frosting.

9. How do I make this cake extra moist?

A tablespoon of sour cream in the batter adds extra moisture.

10. Can I make this without eggs?

Yes! Use a flax egg or applesauce as an egg replacement.

Cherry-Frosted Vanilla Symphony

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Vanilla Cake:
  • 2 1/2 cups 2 1/2 all-purpose flour

  • 2 1/2 tsp 2 1/2 baking powder

  • 1/2 tsp 1/2 salt

  • 1 cup 1 unsalted butter, softened

  • 1 3/4 cups 1 3/4 granulated sugar

  • 4 large 4 eggs

  • 2 tsp 2 vanilla extract

  • 1 cup 1 whole milk

  • For the Cherry Frosting:
  • 1 cup 1 unsalted butter, softened

  • 4 cups 4 powdered sugar

  • 1/4 cup 1/4 maraschino cherry juice

  • 1/2 tsp 1/2 almond extract

  • 1/2 cup 1/2 finely chopped maraschino cherries

  • 1 1 -2 tbsp heavy cream (if needed, for consistency)

  • Optional Garnishes:
  • Whole maraschino cherries for decoration

  • White chocolate shavings

  • Edible glitter for an elegant touch

Directions

  • Step 1: Prepare the Vanilla Cake
  • Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  • Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
  • Cream Butter & Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy.
  • Add Eggs & Vanilla: Beat in the eggs, one at a time, then mix in vanilla extract.
  • Alternate Dry & Milk: Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the flour mixture.
  • Bake: Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool Completely: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  • Step 2: Make the Cherry Frosting
  • Beat the Butter: In a large bowl, beat the butter until creamy and smooth.
  • Add Sugar & Cherry Juice: Gradually add powdered sugar, alternating with maraschino cherry juice.
  • Enhance the Flavor: Stir in almond extract and finely chopped cherries.
  • Adjust Consistency: If needed, add heavy cream 1 tablespoon at a time to reach a spreadable consistency.
  • Step 3: Assemble & Frost the Cake
  • Layer the Cake: Place one cake layer on a serving plate and spread a layer of cherry frosting on top.
  • Top It Off: Place the second cake layer on top and frost the entire cake with the remaining cherry frosting.
  • Decorate: Garnish with whole cherries, white chocolate shavings, or edible glitter for an elegant finish.
  • Chill & Serve: Refrigerate for 30 minutes before slicing to allow the frosting to set.

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