Cherry Cake
Indulge in the sweet allure of this classic Cherry Cake, a perfect dessert for any occasion. Moist and tender, this homemade cake is bursting with juicy pitted cherries, creating pockets of natural sweetness in every bite. The buttery vanilla base is delicately infused with fluffy eggs and a splash of creamy whole milk, while a hint of baking powder ensures it rises to perfection. This easy-to-follow recipe combines simplicity with elegance, making it ideal for casual tea times or celebratory gatherings. Finished with a light dusting of icing sugar, this cherry-studded cake is as delightful to look at as it is to taste. Ready in under an hour, this crowd-pleasing treat serves up to 8 and can be made with fresh or canned cherries. Whether you’re searching for a fruity dessert or dreaming of homemade baked goods, this Cherry Cake will quickly become your go-to recipe!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 150 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 3 units Large eggs
- 120 milliliters Whole milk
- 200 grams Pitted cherries, fresh or canned
- 2 tablespoons Icing sugar, for dusting
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a medium-sized bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the vanilla extract and mix until incorporated.
Add the eggs one at a time, beating well after each addition.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the pitted cherries using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once fully cooled, dust the cake with icing sugar before serving.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 355.2 g | 129% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 188.0 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 322 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
