Description
This Cherry and Vanilla Layered Cake is a delightful and easy-to-make dessert featuring the sweet flavors of maraschino cherries and vanilla bean. With a soft, moist texture and a vibrant pink hue, this cake is perfect for birthdays, celebrations, or any time you crave a delicious treat.
Ingredients
Units
Scale
- 1 (18.25 oz) package white cake mix
- 1/3 cup oil
- 1/2 cup water
- 2–3 eggs (follow cake mix instructions)
- 15 maraschino cherries, chopped
- 3/4 cup maraschino cherry juice
- Seeds of one vanilla bean
- Frosting of your choice (homemade or store-bought)
Instructions
- Preheat the Oven – Set your oven to the temperature specified on the cake mix box (typically 325–350°F). Grease and flour two 8-inch cake pans.
- Prepare the Cake Batter – In a large mixing bowl, combine the cake mix, oil, water, and eggs. Mix according to package instructions until smooth.
- Add Flavor Enhancements – Stir in the maraschino cherry juice and vanilla bean seeds. Gently fold in the chopped maraschino cherries.
- Bake the Cake – Divide the batter evenly between the two prepared cake pans. Bake according to the package instructions, or until a toothpick inserted in the center comes out clean.
- Cool Completely – Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Frost the Cake – Once the cakes are completely cool, spread frosting on the top of one layer, then place the second layer on top. Frost the entire cake as desired.
- Decorate & Serve – Garnish with additional cherries or a sprinkle of vanilla bean seeds. Slice and enjoy!
Notes
- If you prefer a homemade frosting, a vanilla buttercream or cream cheese frosting pairs beautifully.
- For an even stronger cherry flavor, add a teaspoon of cherry extract to the batter.
- This cake can also be made as cupcakes—adjust the baking time to around 18–22 minutes.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
