Easy Cherry Cake
Delightfully simple and bursting with fruity goodness, this Easy Cherry Cake is the perfect homemade treat for any occasion. Made with fresh, juicy cherries folded into a soft and buttery vanilla-infused batter, this cake strikes the perfect balance between light sweetness and vibrant cherry flavor. Ready in just under an hour with minimal prep, it’s ideal for bakers of all skill levels. A dusting of powdered sugar adds a charming finishing touch, making it perfect for everything from midweek snacks to special desserts. Whether served on its own or paired with a dollop of whipped cream, this moist and tender cake is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups milk
- 1 teaspoons vanilla extract
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1.5 cups fresh cherries, pitted and halved
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the pitted and halved cherries using a spatula, ensuring the cherries are 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.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 50.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 287 mg | 22% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1043 mg | 22% | |
*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.
