Cherry cake is a soft and moist dessert featuring fresh or canned cherries folded into a buttery, rich batter. The cherries are coated in flour to prevent them from sinking during baking, ensuring even distribution throughout the cake. The cake is baked until golden and can be topped with an optional cherry glaze for added sweetness. Perfect for special occasions or a comforting tea-time snack, it’s easy to make with basic ingredients. Serve it plain or with whipped cream or ice cream for an indulgent treat.
Ingredients:
- For the Cake Base:
- 2 cups all-purpose flour (maida)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup milk (room temperature)
- 1 ½ cups fresh or canned cherries (pitted and halved)
- 2 tablespoons all-purpose flour (to coat cherries)
- For the Glaze (Optional):
- ½ cup powdered sugar
- 2 tablespoons cherry juice or milk
Step-By-Step Instructions
1. Prepare the Ingredients
- Preheat your oven to 350°F (175°C) and grease a round or square cake pan. Line the bottom with parchment paper for easy removal.
- Pit and halve the cherries. If using canned cherries, drain them thoroughly. Toss the cherries in 2 tablespoons of flour to prevent sinking during baking.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
2. Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar using an electric mixer until light and fluffy. This step incorporates air, giving the cake its soft texture.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract.
3. Combine Dry and Wet Ingredients
- Gradually add the sifted dry ingredients to the butter-sugar mixture in three batches, alternating with the milk. Start and end with the dry ingredients.
- Mix gently after each addition until just combined. Overmixing can make the cake dense.
4. Fold in the Cherries
- Carefully fold the coated cherries into the batter using a spatula. Ensure they are evenly distributed.
5. Bake the Cake
- Pour the batter into the prepared 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.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Glaze (Optional)
- For a glossy finish, mix powdered sugar with cherry juice or milk until smooth. Drizzle over the cooled cake.
- Decorate with extra cherries or a dusting of powdered sugar for presentation.
Serving Suggestions
- Serve the cherry cake as it is or with a dollop of whipped cream or vanilla ice cream. It’s perfect for celebrations, tea-time snacks, or simply as a dessert to enjoy at home.
Tips for Success
- Ensure the butter and eggs are at room temperature for a smoother batter.
- Coat cherries in flour to avoid them sinking to the bottom of the cake.
- Use fresh, ripe cherries for the best flavor, but canned cherries work as a convenient substitute.
Enjoy your delicious, homemade cherry cake.
