Swirled Cherry Cake
Delight your taste buds with this Swirled Cherry Cake, a visually stunning and irresistibly moist dessert that's sure to impress. Featuring layers of tender vanilla cake swirled with luscious cherry pie filling, this recipe creates a beautiful marbled effect that’s as pleasing to the eye as it is to the palate. With its fluffy, buttery crumb and vibrant bursts of cherry goodness, this cake strikes the perfect balance of sweetness and richness. Ideal for family gatherings, picnics, or a simple weekday treat, this easy-to-follow recipe comes together in just 20 minutes of prep time. Top it off with a dusting of powdered sugar for a touch of elegance, and enjoy a slice of this delightful dessert that tastes like pure comfort. Perfect keywords for this recipe include "swirled cherry cake," "cherry dessert," "easy cherry cake recipe," and "layered cake with cherry filling."
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 1 can (21 ounces) cherry pie filling
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract.
On low speed, mix the dry ingredients into the wet mixture in three additions, alternating with the milk in two additions. Start and end with the dry ingredients. Do not overmix.
Pour half of the batter into the prepared baking pan and spread it out evenly with a spatula.
Spoon half of the cherry pie filling over the batter in dollops. Use a knife to gently swirl the cherries into the batter.
Repeat with the remaining batter and cherry filling, adding dollops of cherry filling on top and swirling again.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 44.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 114 mg | 2% | |
*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.
