Fresh Cherry Cake
Bursting with the natural sweetness of juicy fresh cherries, this Fresh Cherry Cake is the ultimate summer dessert that feels as light as it is indulgent. Made with tender, buttery batter and crowned with a gorgeous layer of cherries that caramelize slightly as they bake, this recipe achieves the perfect balance of fruity and rich. Fluffy and moist thanks to the addition of whole milk, and enhanced with the warmth of vanilla, every bite melts in your mouth. With just 20 minutes of prep time, this easy yet elegant treat is perfect for casual family gatherings or special occasions. Serve it dusted with powdered sugar for a rustic finish or pair it with whipped cream for an extra touch of decadence. Whether served warm or at room temperature, this cherry cake is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 300 grams fresh cherries, pitted and halved
- 250 grams all-purpose flour
- 200 grams granulated sugar
- 120 grams unsalted butter, softened
- 3 large eggs
- 120 ml whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a round 9-inch (23 cm) cake pan with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, add the dry ingredients to the wet mixture in three additions, alternating with the milk (starting and ending with the dry ingredients). Mix until just combined. Do not overmix.
Gently fold in 2/3 of the halved cherries using a spatula, reserving the remaining cherries for the top of the cake.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Arrange the reserved cherries, cut side up, evenly over the top of the batter.
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 allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Once the cake has cooled, dust the top lightly with powdered sugar before serving.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 452.2 g | 164% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 247.6 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 183 mg | 14% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1175 mg | 25% | |
*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.
