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Cherry Cake

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This Cherry Cake is soft, buttery, and filled with juicy cherries in every bite. Whether you’re using fresh, frozen, or maraschino cherries, this cake is a crowd-pleaser that’s perfect for tea time, brunch, or as a simple yet stunning dessert.

Ingredients

Scale

For the Cake:

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • ½ cup whole milk or buttermilk

  • 1 teaspoon vanilla extract

  • Zest of 1 lemon (optional, for brightness)

  • 1 ½ cups pitted cherries (fresh, frozen, or maraschino—quartered if large)

  • 1 tablespoon flour (for tossing cherries)

For the Glaze (Optional):

  • 1 cup powdered sugar

  • 1–2 tablespoons milk or lemon juice

  • ½ teaspoon vanilla or almond extract

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan (or line with parchment paper).

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar:

In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).

4. Add the Eggs and Flavoring:

Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest if using.

5. Combine Wet and Dry:

Add the flour mixture in two additions, alternating with milk. Mix until just combined—don’t overmix.

6. Prepare and Add Cherries:

Toss the chopped cherries with 1 tablespoon of flour (prevents sinking). Gently fold them into the batter.

7. Bake the Cake:

Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Optional Glaze:

8. Make the Glaze:

Whisk powdered sugar with milk or lemon juice and extract until smooth. Drizzle over cooled cake.

Serving Suggestions:

  • Dust with powdered sugar or drizzle glaze for a simple finish.

  • Serve with whipped cream or vanilla ice cream.

  • Top with extra cherries or slivered almonds.

Notes

Pro Tips:

  • If using frozen cherries, thaw and drain them first to prevent excess moisture.

  • For a pink hue, use maraschino cherry juice in place of some milk.

  • Almond extract pairs beautifully with cherry—add ¼ tsp for extra depth.

Common Mistakes to Avoid:

  • Skipping the flour coating on cherries – they’ll sink to the bottom.

  • Overmixing the batter – can make the cake dense.

  • Not adjusting bake time for different pan sizes—test with a toothpick.

Storage Instructions:

  • Store at room temperature (covered) for up to 2 days

  • Refrigerate for up to 5 days—bring to room temp before serving

  • Freeze slices (wrapped well) for up to 2 months; thaw and enjoy

 

Enjoy your Cherry Cake—sweet, soft, and beautifully fruity!

Find it online: https://bakesbliss.com/cherry-cake/