Moist Cherrie Cake
Indulge in the irresistible charm of this Moist Cherrie Cake, a dessert that’s soft, buttery, and bursting with juicy cherry goodness. Perfectly balanced with the warm notes of vanilla and almond extract, this homemade cake brings together fresh or frozen pitted cherries for a delightful burst of flavor in every bite. The tender crumb is achieved by alternating dry ingredients with creamy whole milk, making it irresistibly moist. With just 15 minutes of prep time and an optional dusting of powdered sugar for a touch of elegance, this cherry cake is ideal for celebrations, tea-time treats, or a simple weeknight indulgence. Whether served warm or at room temperature, this easy-to-make cake will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1.5 cups granulated sugar
- 3 units large eggs
- 2 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 0.75 cups whole milk
- 2 cups fresh or frozen pitted cherries (halved)
- 2 tablespoons powdered sugar (for optional dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the halved cherries gently using a spatula, ensuring they 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 comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before serving. Slice and enjoy!
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 45.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 169 mg | 4% | |
*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.
