Description
This delightful Cherry Cake features a moist, tender crumb studded with fresh or frozen cherries, perfectly complemented by a luscious cherry cream cheese frosting. Ideal for celebrations or a sweet treat, the cake combines a subtle vanilla flavor with the natural tartness of cherries, finished with a smooth, tangy frosting infused with cherry preserves for extra color and taste.
Ingredients
Scale
Cake
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1½ cups fresh or frozen cherries, chopped and drained
- 1 cup buttermilk
- 1 tsp vanilla extract
Cherry Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2-3 tbsp cherry juice or cherry preserves
Instructions
- Prepare Ingredients: Measure out all ingredients accurately. If using large cherries, chop them and drain thoroughly if frozen to avoid adding extra moisture to the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender and airy cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition for proper emulsification. Mix in the vanilla extract for added flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the drained cherries to prevent them from breaking apart and coloring the batter.
- Bake the Cake: Pour the batter into a prepared cake pan, smoothing the top. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Frosting: While the cake cools completely, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar to reach the desired sweetness and consistency. Fold in cherry juice or cherry preserves to give the frosting a fruity flavor and a pop of color.
- Frost the Cake: Once the cake has cooled, evenly spread the cherry cream cheese frosting over the top. Optionally, garnish with fresh cherries or sprinkles as a decorative touch.
Notes
- Drain the cherries thoroughly to avoid making the cake batter too wet.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- If fresh cherries are not available, frozen cherries can be used but should be thawed and drained well.
- The amount of powdered sugar in the frosting can be adjusted to taste and desired frosting thickness.
- You may substitute buttermilk with milk and 1 tbsp vinegar or lemon juice if buttermilk is unavailable.
