A Cherry Butter Cake is a moist, tender dessert made with rich butter and sweet or tart cherries. Perfect for afternoon tea, special occasions, or when you’re simply craving a fruity, buttery treat. This classic cake is easy to make and always a crowd-pleaser.
⏱️ Prep Time
- Prep time: 20 minutes
- Cook time: 40–45 minutes
- Cooling time: 20 minutes
- Total time: ~1 hour 25 minutes
🧰 Equipment
- 9-inch round or square cake pan (or loaf pan)
- Mixing bowls (2)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Knife (for pitting/slicing cherries, if using fresh)
🍒 Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup (60ml) milk
- 1 ½ cups pitted cherries (fresh, frozen, or canned and drained)
Optional:
- 2 tbsp powdered sugar (for dusting)
- ¼ tsp almond extract (enhances cherry flavor)
📝 Ingredient Notes
- Butter: Use high-quality unsalted butter for best flavor. Let it soften at room temperature.
- Cherries: Fresh cherries are best, but frozen (thawed and drained) or well-drained canned cherries also work.
- Flour: All-purpose is standard, but you can substitute with cake flour for a finer crumb.
- Sugar: You can reduce sugar by 1–2 tbsp if using very sweet cherries.
- Milk: Adds moisture. You can substitute with plant-based milk if needed.
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and line your cake pan with parchment paper.
- Cream the butter and sugar together in a bowl using a mixer until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in vanilla (and almond extract, if using).
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the butter mixture in 2 parts, alternating with the milk. Mix until just combined—don’t overmix.
- Fold in the cherries gently with a spatula.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar (optional) before serving.
🔍 Nutrition Facts (per slice, assuming 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Fat | 17g |
| Saturated Fat | 10g |
| Carbohydrates | 36g |
| Sugar | 21g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 120mg |
Note: Nutrition values are approximate and can vary based on ingredients used.
💡 Tips & Variations
✅ Tips:
- Prevent cherries from sinking: Toss them in 1 tbsp of flour before folding into the batter.
- Don’t overbake: Check for doneness around 38–40 minutes to avoid drying out the cake.
- Room temperature ingredients: Ensures smooth mixing and better texture.
🍰 Variations:
- Cherry Almond Cake: Add ¼ cup ground almonds or almond flour to the batter and top with slivered almonds.
- Chocolate Cherry Cake: Add ½ cup dark chocolate chips to the batter.
- Lemon Cherry Cake: Add 1 tbsp lemon zest and 1 tsp lemon juice for a fresh twist.
- Cherry Upside-Down Cake: Place cherries at the bottom of the pan with a little brown sugar before adding the batter.
