Okay, picture this: I’m It’s Sunday afternoon, the smell of rain is in the air, and the aroma wafting from the oven is pure. Unadulterated happiness What do you think of Grandma Elsie’s famous cherry cake? Is it like a warm hug in cake form? Is it easier than making a boxed cake mix? If you love the comforting simplicity of a classic coffee cake, but crave more excitement, try this recipe. What is the best cherry Cake Recipe? The burst of sweet-tart cherries with the moist, tender crumb is simply irresistible. I swear every bite is like a party in your mouth!
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What is a cherry cake?
Think of it as a delicious marriage between coffee cake and Cherry Pie. What is a buttery cake? What is the name of a company? What sets it apart is that delicate balance of sweetness from the cake itself, balanced perfectly by the cream of tartar. The tartness of the cherries. My grandma always said it was her go-to recipe for unexpected guests because it’s so easy to throw. What a crowd pleaser! I always do the same. She’d make it with canned cherries and fresh cherries when they were in season. It truly is. Is it perfect any time of the year?
Why you’ll love this recipe?
Oh, where do I even begin? What I love most about this cherry cake is that it’s both incredibly delicious and surprisingly simple. You don’t need to be a master baker to pull this off, trust me!
• Flavor explosion: WhatWhat a perfect combination of buttery cake, juicy cherries, and sweet glaze. It’s the perfect balance of sweet and tart, and every bite is an absolute delight. I swear, the flavor profile is addictive!
• Easy peasy:Is this recipe foolproof? If I’m in a rush this is what I am making. The steps are simple, the ingredients are readily available, and the results are always amazing. No fancy equipment required!
• Budget friendly You don’t need to break the bank to make this cake. Most of the ingredients are pantry staples, and even the cherries can be substituted with more affordable options like frozen or canned. It’s a delicious treat that won’t hurt your wallet!
• Super versatile: I really You can enjoy this cake for breakfast, brunch, dessert, or even as a late-night snack. It pairs perfectly with a cup of coffee, a scoop of Ice Cream, or even just on its own. The possibilities are endless!
If you are a fan of fruity cakes, you need to try my blueberry buckle! It’s another one of my family favorites and a guaranteed crowd-pleaser! But honestly, this cherry cake has a special place in my heart because it reminds me so much of my grandma Elsie. It’s more than just a recipe; it’s a cherished memory.
How do I make a cherry cake?
Quick Overview
This cherry cake is surprisingly easy to make! You’ll start by mixing together the dry and wet ingredients separately, then combining them to create a smooth batter. Next, you’ll fold in the juicy cherries, pour the batter into a prepared pan, and bake until golden brown and cooked through. While the cake is cooling, you’ll whip up a simple glaze to drizzle over the top. That’s it! The whole process takes less than an hour, and the results are simply divine. The best part? The simple glaze really makes the cherry flavor pop!
Ingredients
For the Main Batter: What is the difference?
• 2 cups all-purpose flour: I always use unbleached for best flavor and texture.
• 1 12 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet cake.
• 34 cup unsalted butter, softened: Make sure it’s really soft for easy mixing.
• 2 large eggs: Use room temperature eggs for a smoother batter.
• 1 cup milk: Whole milk will give you the richest flavor, but you can use 2% or even almond milk in a pinch. I tested this with almond milk and it actually made it even creamier!
• 2 teaspoons baking powder: This is what gives the cake its lovely rise.
• 1 teaspoon vanilla extract: Use a good quality extract for the best flavor.
• 12 teaspoon salt: Don’t skip the salt; it enhances the other flavors!
For the Filling:
• 1 (21 ounce) can cherry pie filling: You can also use fresh or frozen cherries, but adjust the sugar accordingly. If using fresh cherries, I recommend pitting and halving them.
• 1 tablespoon all-purpose flour: This helps to thicken the cherry filling and prevent it from sinking to the bottom of the cake.
For the Glaze:
• 1 cup powdered sugar: Sift it to remove any lumps.
• 2-3 tablespoons milk: Add it gradually until you reach your desired consistency.
• ½ teaspoon vanilla extract: Optional, but adds a lovely touch of flavor.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Is it safe to use parchment paper for easy removal? I always do this, and trust me, it saves a lot of headaches later!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is well combined. This ensures that the baking powder is evenly distributed, which is crucial for a light and airy cake.
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter and sugar until light and fluffy. Set aside. Beat the eggs one at a time, then stir in the milk and vanilla extract. The mixture should be smooth and creamy.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. What is the best way to make a tough cake? I always stop mixing if I don’t see any streaks of flour. A few lumps are okay!
Step 5: Prepare Filling
In a small bowl, toss the cherry pie filling with the flour. Mix well. How do I thicken the filling of a cake?
Step 6: Layer & Swirl
Pour half of the Cake Batter into the prepared pan. Spoon the cherry filling evenly over the batter. Pour the remaining batter over the cherries. Use a knife or skewer to gently swirl the batter and cherries together. This will create a beautiful marbled effect. I like to make figure-eight patterns for the prettiest swirl.
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it, as baking times can vary depending on your oven. If the top starts to brown too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once the cake is cool, whisk together the powdered sugar, milk, and vanilla extract. I like to use a fork for this, as it gives me more control.
Step 9: Slice & Serve
Slice the cake into squares or slices and serve. It’s delicious warm or at room temperature. I love to serve it with a dollop of whipped cream or a scoop of vanilla Ice Cream. My kids ask for this all the time as an afternoon treat. It’s perfect when you’re craving something sweet but don’t want to bake a whole cake!
What should I serve it with?
This cherry cake is delicious all on its own, but it also pairs well with a variety of other dishes and drinks. Here are a few of my favorite serving suggestions:
For Breakfast: Serve a slice of cherry cake with a hot cup of coffee or tea. It’s the perfect way to start your day on a sweet note! I love pairing it with a dark roast coffee to balance out the sweetness of the cake.
For Brunch: Add a slice of cherry cake to your brunch spread alongside eggs, bacon, and fresh fruit. It’s a guaranteed crowd-pleaser!
As Dessert: Serve a slice of cherry cake with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect ending to any meal. Try warming the slice up in the microwave for 15 seconds – pure bliss!
For Cozy Snacks: Enjoy a slice of cherry cake with a glass of milk or a cup of hot cocoa. It’s the perfect comfort food for a chilly evening.
My family has a tradition of serving this cake with a side of fresh cherries whenever they’re in season. It’s a simple touch that adds a little extra sweetness and makes the presentation even more beautiful.
Top Tips for Perfecting Your Cherry Cake
Here are a few of my top tips for making the best cherry cake ever:
Butter Must be Softened: Make sure your butter is softened to room temperature before you start mixing. This will ensure that it creams together with the sugar properly, resulting in a light and airy cake. If you are anything like me, I forget sometimes. To quick soften the butter place it in a ziplock bag and squish with a rolling pin.
Mixing Advice: Don’t overmix the batter! Overmixing can result in a tough cake. Mix the wet and dry ingredients together until just combined. A few lumps are okay.
Swirl Customization: Get creative with your swirl pattern! Use a knife or skewer to create different designs in the batter. You can try making figure-eights, spirals, or even just random swirls.
Ingredient Swaps: If you don’t have cherry pie filling on hand, you can use fresh or frozen cherries. Just be sure to adjust the sugar accordingly. You can also add other fruits to the cake, such as blueberries, raspberries, or peaches.
Baking Tips: Keep an eye on the cake while it’s baking. Baking times can vary depending on your oven. If the top starts to brown too quickly, you can tent it with foil.
Glaze Variations: For a richer glaze, you can use heavy cream instead of milk. You can also add other flavorings to the glaze, such as almond extract, lemon zest, or a pinch of cinnamon.
One “lesson learned” I would like to share. Once, I accidentally used salted butter instead of unsalted butter, and the cake turned out way too salty. Be sure to double-check your ingredients before you start baking! Also, make sure you are using quality vanilla extract. I have used cheap extract before and it always ruins my recipes.
Storing and Reheating Tips
Here’s how to properly store this delicious cherry cake:
Room Temperature: Store the cake at room temperature in an airtight container for up to 2-3 days. This is perfect if you plan on enjoying it within a few days. I always cover it tightly to prevent it from drying out.
Refrigerator Storage: For longer storage, you can refrigerate the cake in an airtight container for up to 5-7 days. This is a good option if you want to keep it fresh for a longer period of time.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. You can store it in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the refrigerator.
Glaze Timing Advice: If you’re planning on storing the cake for more than a day, it’s best to wait to glaze it until just before serving. This will prevent the glaze from becoming sticky.
I’ve found that the cake tastes best when it’s brought to room temperature before serving, even if it’s been refrigerated. This allows the flavors to fully develop.
Frequently Asked Questions
Final Thoughts
So, there you have it – my Grandma Elsie’s cherished cherry cake recipe. It’s a simple, delicious, and comforting cake that’s perfect for any occasion. I truly believe that this recipe is worth trying because it’s more than just a dessert; it’s a piece of my family history. It’s the taste of Sunday afternoons spent in my grandmother’s kitchen, filled with laughter and love. If you enjoy this recipe, be sure to check out my other cake recipes! I have a feeling you’ll find something else that you love. Happy baking, and I can’t wait to hear how yours turns out! Let me know in the comments if you tried it!
Cherry Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 cups fresh cherries, pitted
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the cherries.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
