Cherry Butter Cake is a beautifully simple yet indulgent treat that combines the richness of buttery cake with the sweetness of cherries. Whether you use candied, maraschino, or
cherry pie filling, the bursts of fruit add color and flavor to every bite. Perfect for teatime, brunch, or a casual dessert, this classic cake is as easy to make as it is delightful to enjoy.
Ingredients
200 g (1 cup) unsalted butter, softened
200 g (1 cup) sugar
4 large eggs
200 g (1½ cups) all-purpose flour
1½ teaspoons baking powder
1 teaspoon vanilla extract
2 tablespoons milk
150–200 g candied cherries, halved (or cherry pie filling or maraschino cherries)
Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour and baking powder, then gradually fold it into the wet mixture.
Add the milk to loosen the batter slightly, then gently fold in the cherries. Spoon the batter into the prepared pan and smooth the top.
Bake for about 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
How to Make
Start by ensuring all your ingredients are at room temperature to help create a smooth, well-emulsified batter.
Creaming the butter and sugar properly will give the cake its tender, airy texture. Add the eggs gradually to prevent the batter from curdling.
After folding in the dry ingredients and milk, be careful not to overmix. Gently incorporate the cherries so they stay evenly distributed.
Bake until golden and springy to the touch, and let the cake cool before slicing to keep it from crumbling.
Variations
You can switch out the cherries for fresh berries like raspberries or blueberries for a more tart contrast.
Add a tablespoon of lemon or almond extract to change the flavor profile. A dusting of powdered sugar or a simple glaze made with lemon juice and sugar can elevate the cake for special occasions. For a festive touch, use red and green candied cherries during the holidays.
Tips
To prevent cherries from sinking to the bottom, lightly toss them in a bit of flour before folding them into the batter. Use a serrated knife to slice the cake cleanly once cooled. If using cherry pie filling, reduce the added milk slightly to avoid an overly wet batter. Make sure not to overbake the cake, as it can dry out quickly once fully risen.
Conclusion
Cherry Butter Cake is a timeless and versatile dessert that brings together the creamy richness of butter with the bright, cheerful flavor of cherries. Whether served plain with a cup of tea or dressed up with glaze or cream, it’s a sweet and satisfying treat that’s sure to win over any crowd.
