Here’s a classic Cherry Cake—soft, buttery, and full of sweet cherry flavor 🍒🍰. This version works beautifully as a simple sheet cake or coffee cake.
Cherry Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 ½ cups cherries, pitted and halved
(fresh, frozen—thawed & drained, or canned—well drained)
Optional Topping
- Powdered sugar for dusting or
- Simple glaze (see below)
Instructions
- Preheat oven
- 350°F (175°C)
- Grease a 9×13-inch pan or 9-inch round pan.
- Mix dry ingredients
- Whisk flour, baking powder, and salt together.
- Cream butter & sugar
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Combine
- Add dry ingredients alternately with milk.
- Mix just until combined.
- Add cherries
- Toss cherries with 1 tbsp flour (prevents sinking).
- Gently fold into batter.
- Bake
- Spread batter evenly in pan.
- Bake 40–45 minutes, until a toothpick comes out clean.
- Cool completely.
Optional Simple Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk or cherry juice
- 1/2 tsp vanilla
Whisk and drizzle over cooled cake.
Tips & Variations
- Almond twist: Add 1/2 tsp almond extract (pairs beautifully with cherries).
- Cherry chip cake: Fold in white chocolate chips.
- Coffee cake style: Sprinkle with streusel before baking.
- Upside-down version: Caramelize cherries with butter & brown sugar first.
If you want, I can also give you:
- Cherry loaf cake
- Cherry pound cake
- Chocolate cherry cake
- Old-fashioned bakery cherry sheet cake
Just tell me 🍒✨
