Cherry cake is a delightful dessert that brings together the sweet and tart flavors of fresh cherries with a light and airy sponge. Perfect for summer gatherings or as a comforting treat, this cake is sure to impress your friends and family. With its beautiful presentation and rich taste, cherry cake is a classic that you will want to make time and again.
Ingredients
– 2 cups fresh cherries, pitted
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp baking powder
– ½ tsp salt
– ½ cup milk
– Powdered sugar for dusting
Servings and Cooking Time
This recipe serves 8 people. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 36g carbohydrates, 3g protein, and 2g fiber. This information is based on a standard slice from the entire cake.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. 2. In a large bowl, cream the softened butter and sugar until light and fluffy. 3. Add the eggs one at a time, mixing well after each addition. 4. Stir in the vanilla extract. 5. In a separate bowl, whisk together the flour, baking powder, and salt. 6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. 7. Gently fold in the pitted cherries. 8. Pour the batter into the prepared cake pan, spreading it evenly. 9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. 10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. 
Alternative Ingredients
If fresh cherries are not available, you can substitute them with frozen cherries. Just ensure they are thawed and drained to prevent excess moisture in the batter. You can also use almond extract for a different flavor profile.
Serving and Pairings
Cherry cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve it alongside a berry compote or a drizzle of chocolate sauce.
Storage and Reheating
Store leftover cherry cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds.
Cooking Mistakes
– Overmixing the batter can lead to a dense cake. – Not pitting the cherries properly may result in a bitter bite. – Using cold eggs can affect the texture; always use room temperature eggs. – Baking at the wrong temperature can cause uneven baking. – Forgetting to grease the pan may lead to sticking.
Helpful Tips
– Use ripe cherries for maximum flavor. – Sift the flour to ensure a light texture. – Experiment with adding lemon zest for a citrusy twist. – Let the cake cool completely before frosting for best results. 
FAQs
Can I use canned cherries for this recipe?
Yes, you can use canned cherries, but be sure to drain them well and reduce the sugar in the recipe slightly to account for the syrup.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 replacement for the best results.
Can I freeze cherry cake?
Yes, cherry cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil, and it will last for up to 3 months.
What can I add for extra flavor?
Adding a splash of almond extract or a pinch of cinnamon can enhance the flavor profile of your cherry cake.
How should I serve cherry cake?
Cherry cake is best served at room temperature, either plain or with whipped cream. You can also add fresh cherries on top for garnish.
Conclusion
Cherry cake is a timeless dessert that combines the sweetness of cherries with a light and fluffy cake. Whether for a special occasion or a simple treat, this recipe is sure to satisfy your sweet tooth and impress your guests. Enjoy every delicious slice!
Cherry Cake
Ingredients
- 2 cups fresh cherries pitted
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Gently fold in the pitted cherries.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Nutrition
