Cherry Vanilla Loaf Cake

Last updated on July 15th, 2026

It’s cherry season and I’m so here for it! My boys absolutely love them, especially my youngest who was born during cherry season! It’s wild because when he was in my belly, that is the one and only craving I ever had. Cherry! This Cherry Vanilla Loaf Cake was like a breakfast loaf that gave dessert vibes! It was dense but fluffy, bursting with delicious, dark sweet cherries, and covered in a vanilla glaze. The glaze reminded me of those cake donuts with the vanilla glaze on top! This just felt super fresh and sweet. Between my two young boys and my husband, it was all gone in a day! It felt straight out of a bakery.

This post may contain affiliate links

So, how do cherry and vanilla fit together in this loaf cake?

Vanilla is sweet and simple, while cherries are also sweet but a little tart. The cherries add moisture to the cake, while also creating little pockets of juicy cherry within the loaf’s crumbs. They become kinda jammy!

The vanilla adds a bit of aroma and helps to amplify the flavors of the fruit. And while this leans sweet and dessert forward, it still remains balanced. After all, cherry and vanilla have been paired since as early as the 1900’s! It’s a match made in heaven.

Did you know?

Cherries are part of the rose family! Peaches, almonds, apricots, even roses are a cousin of cherries. Isn’t that interesting? Cherries contain natural melatonin, helping to support sleep cycles. They’re also rich in antioxidants, fiber, vitamin C, potassium, and anti-inflammatory compounds. They’re so good for you!

Way back in the day, cherries were actually considered a luxury. They were prized by ancient Romans, who would carry the pits around and plant them along military routes.

What ingredients to I need to make this?

For the cherry vanilla loaf cake:

Dark Sweet Cherries
Flour
Baking Powder
Salt
Cinnamon
Salted Butter
Granulated Sugar
Eggs
Applesauce
Vanilla
Milk

For the vanilla glaze:

Powdered Sugar
Milk
Vanilla

What equipment do I need?

• 9×5 Loaf Pan
• Mixing Bowls
• Whisk
• Beater or Stand Mixer
• Measuring Cups and Spoons
• Rubber Spatula
• Paring Knife or Cherry Pitter
• Cutting Board
• Cooling Rack
• Toothpicks

How do I make it?

To prep:

To get started on this recipe first take your eggs and butter out of the fridge and let them get down to room temperature. Next, let’s wash all of our cherries and pluck the stems off. Pit, roughly chop them, then set them off to the side in a large mixing bowl.

Pro Tip: A cherry pitter makes this a breeze, but you can also just use a paring knife.

Next, preheat the oven to 350 F, then lightly grease a 9×5 loaf pan and line it with parchment paper.

Pro Tip: Greasing the pan AND lining it helps us remove the loaf when it’s all done. All we have to do is pull the loaf out using the sides of the parchment paper and bam – it’s perfect! No need to scrape, slice, or shove a spatula into the side to get it out. It’s a total hack.

To make the cherry vanilla loaf cake batter:

Add a bit of flour to the bowl with the cherries, then toss to coat. Add the rest of the flour for the cake to a large mixing bowl along with the salt, baking powder, and cinnamon.

Whisk to combine.

In a separate large bowl, beat the butter and the sugar on medium until fluffy. Beat the room temp eggs in one at a time, then stir in the vanilla and applesauce.

Combine the wet and dry ingredients, stirring until smooth. It’ll be thick!

Next, stir in the milk, then gently fold in the cherries.

Spoon the batter into the prepared loaf pan, using a rubber spatula to smooth out the top.

To bake the loaf:

Bake the loaf for just under an hour, until the top appears golden brown and an toothpick inserted into the center comes out with just a few bits on it.

Allow the loaf cake to cool for several minutes before lifting it out of the pan and moving to a cooling rack to cool completely.

While we wait, let’s make the glaze!

To make the vanilla glaze:

Add the powdered sugar, vanilla, and milk to a medium sized bowl and whisk until smooth. Once the loaf cake has completely cooled, drizzle it over the top.

To serve:

Wait several minutes before slicing the loaf cake, as this allows the icing to set.

Serve immediately. Have this for breakfast with a coffee, have it as a late-night snack, wrap a slice up and put it in your lunchbox! It’s really versatile. Enjoy!

Tips:

• This cherry vanilla cake will keep for 3 days if stored in an airtight container at room temperature. You could also refrigerate it for 4 additional days if desired to extend its life. Keep in mind, this could dry it out quicker. Alternatively, you may freeze this for up to 3 months!
• I used apple cinnamon applesauce in this recipe but feel free to use whatever kind you have. You could also substitute with sour cream or yogurt. This gives the cake moisture, so don’t skip it!
• I used dark sweet cherries in this loaf, but you could use bing or rainier cherries instead. If you don’t have fresh cherries, you could also get away with using frozen, even canned cherries. If using frozen, no need to thaw. If using canned, make sure to drain them.
• I always use salted butter in my baking recipes, but you can use unsalted if you want and then just up the salt by 1/4 tsp.
• If you want, add some slivered walnuts to the top of this. It would probably be next level!

Love a sweet loaf? Check these recipes out!

• Tropical Banana Bread
• Triple Lemon Poppy Seed Loaf
• Orange Cranberry Bread

Can’t get enough fresh fruit? Try these!

• Cherry and Cranberry Cobbler
• Grape Salad with Candied Walnuts
• Apple Cherry Muffins