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cherry cake-1

Cherry Cake

Classic cherry cake is a moist, fluffy vanilla sponge studded with juicy cherries. It’s an easy dessert that’s great for tea time, gatherings, or as a sweet treat after dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 persons
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 125 g unsalted butter, softened
  • 180 g granulated sugar
  • 3 large eggs Room temperature
  • 1 tsp vanilla extract
  • 80 ml whole milk
  • 250 g fresh or pitted sour cherries Use well-drained jarred cherries if fresh are unavailable.
  • 2 tbsp powdered sugar For dusting, optional.

Equipment

  • 1 9-inch round cake pan
  • 2 mixing bowls
  • 1 sifter
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 kitchen scale (optional)
  • 1 wire rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease the cake pan and line the bottom with parchment paper.
  2. Sift the flour, baking powder, and salt together into a bowl. Set aside.
  3. In a separate large bowl, cream the softened butter and sugar together with an electric mixer for 2–3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add half of the flour mixture to the wet ingredients, mix briefly, then add half of the milk. Repeat with the remaining flour and milk, mixing until just combined.
  6. Gently fold in 2/3 of the cherries using a spatula.
  7. Pour the batter into the prepared pan, smoothing the top. Scatter the remaining cherries over the surface.
  8. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden on top.
  9. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

If using fresh cherries, pit them before use. If using jarred or canned cherries, drain them thoroughly so the batter isn’t too wet.
For an almond twist, replace 40g of flour with ground almonds and add 1/2 tsp almond extract.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf-life.