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This vanilla cake with cherries and mascarpone is a beautiful, easy-to-assemble dessert that tastes as impressive as it looks.
A boxed vanilla cake serves as the base, but it’s the juicy balsamic cherries and creamy mascarpone topping that take it to the next level.
Why This Recipe Works
Every element in this dessert works together to strike the perfect balance of sweet, creamy, and tangy. It’s the kind of recipe that feels fancy but is surprisingly simple to pull together.
I’ve made plenty of summertime desserts over the years, and this one, along with my almond cherry cobbler, got rave reviews from both my kids and coworkers. Always a good sign!
- Boxed cake shortcut: Using a high-quality boxed mix keeps the base foolproof and soft without extra steps.
- Cherry topping with a twist: A quick balsamic soak brings out the cherries’ sweetness and adds a sophisticated note.
- Mascarpone layer: Light and creamy with just enough tang, it ties everything together without overwhelming the cake.
Key Ingredients
You’ll find the full ingredient list and measurements in the recipe card below, but here are a few things that make this cake stand out:
- Fresh cherries: Look for sweet red cherries in season. Pitting them takes a little time, but it’s worth it. Just double-check your work. I once left one in by mistake and learned the hard way! This recipe uses sweet cherries, unlike my cherry pie that uses tart cherries.
- Mascarpone cheese: Make sure it’s at room temperature so it blends smoothly. It’s a softer, more mellow alternative to cream cheese. When I make any recipe that calls for mascarpone like my Mascarpone Frosting, Trader Joe’s version is my favorite.
- Balsamic vinegar: Use an aged balsamic if you have it. It deepens the cherry flavor without overpowering the dessert.
- Vanilla cake mix: I used the Trader Joe’s vanilla bean cake mix, which baked up soft and rich. Sadly, it has since been discontinued. If you use a different brand, check the box for ingredient requirements. I added the amount of eggs, melted butter, and milk that was indicated on the cake mix instructions.
How to Make It
This cake is made in three simple parts: baking, soaking, and assembling.
- Bake the cake: Use your favorite vanilla cake mix and bake it in an 8×8 or 9×9 inch pan. Let it cool completely before topping.
- Macerate the cherries: Toss pitted cherries with sugar and balsamic vinegar. This process will develop flavor and release juices.
- Assemble the topping: Whip half the cherry liquid into softened mascarpone to create a light, tangy topping. Spread over the cooled cake. Then spoon the cherries on top and drizzle with the remaining balsamic syrup.
Recipe Tip
Room temperature mascarpone blends more easily and gives you a smooth topping.
Let the cherries soak long enough so they release plenty of juice and soften slightly.
Layer with care: Use a slotted spoon for the cherries so your cake doesn’t get soggy from too much liquid.
Storage
This cake holds up well in the refrigerator. Store any leftovers in an airtight container for up to 3 days. The mascarpone and cherries keep the cake moist without becoming overly soft.
FAQs
Here are some commons questions I get with this cake recipe.
Yes, but thaw and drain them well before macerating to avoid excess moisture.
Absolutely. The cake and cherries can be made a day in advance. Assemble everything just before serving for the best texture.
Cream cheese is a good substitute, especially if cut with some heavy cream, but it will have a tangier, more pronounced flavor and may require some powdered sugar to balance out the flavor.
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Ingredients
Cake:
- 16 ounces vanilla cake mix see note
- 2 eggs
- 1/2 cup butter melted
- 1 cup whole milk
Topping:
- 16 ounces sweet red cherries pitted with stems removed, fresh or thawed frozen can be used
- 3 tablespoons granulated sugar
- 2 tablespoons aged balsamic vinegar
- 8 ounces mascarpone cheese room temperature
Instructions
- Preheat oven to 350℉.
- In a large bowl, combine 16 ounces vanilla cake mix with 2 eggs, 1/2 cup butter (melted), and 1 cup whole milk. Stir well.
- Pour cake batter into a greased or parchment lined 9×9 or 8×8 inch baking pan and bake 25-35 minutes until an inserted toothpick or cake tester comes out clean. Remove the cake from the oven and allow to cool on a cooling rack.
- In a large bowl, combine 16 ounces sweet red cherries with 3 tablespoons granulated sugar and 2 tablespoons aged balsamic vinegar. Allow the mixture to soak and macerate for at least 2 hours.
- Combine half of the liquid from the cherries with the 8 ounces mascarpone cheese and blend well using an electric mixer. Spread on top of the cooled cake.
- Using a slotted spoon, add the macerated cherries to the top of the cake. Drizzle the remaining liquid over the cherries.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely amazing!! Everyone at my house loved it!
Cherries are my favorite. Cherry desserts like this one make life better! Thanks for the recipe.