Oh, the joy of a slice of homemade cake! Especially one studded with bright, sweet cherries. There’s something so delightfully old-fashioned and comforting about a cherry cake. It’s perfect for a casual afternoon tea, a simple dessert after dinner, or just because you’re craving something sweet and a little bit fruity.
But let’s be honest, haven’t we all experienced the great cherry disappointment? You bake a beautiful cake, slice into it with anticipation, only to find all those lovely cherries have taken a one-way trip to the bottom of the pan, leaving the top half bare. It’s happened to me more times than I care to admit! For years, I thought it was just an unavoidable quirk of cherry cake.
Well, dear reader, I’m here to tell you there is a simple, brilliant trick to prevent those pesky cherries from sinking. It’s easy, it requires just one extra ingredient you already have, and it works wonders. With this simple technique, your homemade cherry cake will have perfect cherry distribution in every single bite. No more sad, cherry-less top layers! Get ready for a moist, flavorful cherry cake recipe that will become your go-to.
Why You’ll Love This Cherry Cake Recipe
This isn’t just any cherry cake; it’s the cherry cake that solves a common baking frustration while delivering fantastic flavor and texture. Here are a few reasons it’s sure to become a favorite:
- Say goodbye to sunken cherries! The simple flour coating trick ensures cherries stay suspended throughout the batter as it bakes.
- It’s incredibly moist and tender. The combination of butter, milk, and a special ingredient (maraschino cherry juice!) creates a beautifully soft crumb.
- Bursting with cherry flavor. Not only do you have chopped maraschino cherries in every bite, but the juice adds an extra layer of sweet, distinct cherry goodness to the cake itself.
- Easy to make. This recipe follows standard cake-making techniques, making it approachable for bakers of all levels.
- The frosting is optional but highly recommended! A classic buttercream gets a hint of cherry flavor from the juice, making it the perfect sweet topping.
Gathering Your Ingredients for the Perfect Cherry Cake
Creating a delicious cherry cake starts with having the right components ready to go. This recipe uses standard pantry staples, plus our star fruit – maraschino cherries! Let’s break down what you’ll need and why these ingredients are essential for our moist, evenly-cherried masterpiece.
For the cake base, we build on classic foundations:
All-purpose flour: This provides the structure for the cake. We’ll use 1 1/2 cups for the batter and an extra 2 tablespoons – this extra bit is the secret weapon for keeping those cherries afloat!
Baking powder: Our leavening agent! This helps the cake rise, giving it a light and airy texture. Ensure your baking powder isn’t expired for the best results.
Salt: A pinch of salt balances the sweetness and enhances the overall flavors.
Unsalted butter: Using softened unsalted butter gives you control over the salt content and provides richness and tenderness to the cake crumb. Make sure it’s truly softened, but not melted – it should yield easily when gently pressed.
Granulated sugar: Sweetens the cake and works with the butter during creaming to create pockets of air, contributing to the cake’s texture.
Large eggs: Eggs bind the ingredients together, add richness, and contribute to the cake’s structure and moisture.
Vanilla extract: A touch of vanilla complements the cherry flavor beautifully.
Now for the liquid components that bring moisture and flavor:
Milk: Adds necessary liquid for the batter structure and contributes to a tender crumb.
Maraschino cherry juice: This is key! Using some of the juice from the jar of cherries adds a wonderful, vibrant cherry flavor directly into the cake batter itself, intensifying the overall taste.
And, of course, the star of the show!
Chopped maraschino cherries: You’ll need about a cup of chopped cherries. Make sure they are well-drained before tossing them with the flour – excess liquid can negatively affect the batter consistency.
Don’t forget the dreamy frosting!
Unsalted butter: Softened butter is the base for our smooth and creamy buttercream.
Powdered sugar: The essential sweetener for frosting, it dissolves easily to create a smooth consistency.
Milk or maraschino cherry juice: You can use milk for a classic vanilla frosting, or use more cherry juice for a lovely pink frosting with extra cherry flavor. This is where optional red food coloring comes in if you want a more vibrant pink hue.
Vanilla extract: A touch more vanilla rounds out the frosting flavor.
Pinch of salt: Balances the sweetness.
And for that final touch of elegance:
Whole maraschino cherries for garnish (optional): These add a pretty flourish to the finished cake.
Crafting Your Cherry Cake: Step-by-Step
Now that you have all your lovely ingredients ready, let’s walk through the process of baking this delightful cherry cake. Each step is designed to build layers of flavor and ensure that perfect cherry distribution.
Preparation is key! Start by preheating your oven to 350 degrees F (175 degrees C). Taking a few moments to properly grease and flour your 8×8 inch baking pan is crucial. This prevents the cake from sticking and ensures it releases cleanly after baking.
In a medium bowl, combine your dry ingredients for the cake batter: the 1 1/2 cups of all-purpose flour, baking powder, and salt. Give them a good whisk to ensure the leavening agent and salt are evenly distributed throughout the flour. This initial mix helps prevent pockets of leavening in the final cake. Set this bowl aside for a moment.
Time to cream the butter and sugar! In a large mixing bowl, beat the softened unsalted butter and granulated sugar together. Creaming means beating them until they are light and fluffy, and pale yellow. This process incorporates air into the batter, which helps with the cake’s lift and tenderness. Next, beat in the large eggs one at a time, mixing well after each addition. Finally, stir in the teaspoon of vanilla extract. This wet mixture is your flavor base.
In a separate, small bowl, whisk together the liquid components: the milk and the maraschino cherry juice. This allows them to be easily added in stages to the batter.
Now, combine the wet and dry mixtures gradually. Begin by adding about a third of your dry ingredient mixture to the creamed butter/sugar/egg mixture. Mix on low speed until just combined. Then, add about half of the milk and cherry juice mixture, mixing until incorporated. Continue alternating between the dry and wet ingredients, always starting and ending with the dry. Mix just until the batter comes together – be careful not to overmix, as this can develop the gluten in the flour too much, resulting in a tough cake.
Here it is, the magic step for no more sunken cherries! Take your well-drained, chopped maraschino cherries and place them in a small bowl. Add the reserved 2 tablespoons of all-purpose flour. Gently toss the cherries with the flour until each piece is lightly coated. This thin layer of flour absorbs some of the cherries’ moisture and helps create friction within the batter, preventing them from sinking during baking. It’s a simple trick, but incredibly effective!
Gently fold the floured cherries into the cake batter. Use a spatula and a gentle motion to distribute the cherries evenly throughout the batter. Don’t overmix here either; you just want them incorporated so that every bite has a lovely cherry.
Pour the batter evenly into your prepared 8×8 inch baking pan. Spread it out gently with the spatula to ensure a flat top for even baking.
Place the pan in your preheated oven and bake for 30 to 35 minutes. Baking time can vary depending on your oven, so start checking around the 30-minute mark. You’ll know the cake is done when a toothpick or cake tester inserted into the center comes out clean, with no wet batter attached (a few moist crumbs are okay!).
Once baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. This allows the cake to set slightly before you attempt to remove it. After 10 minutes, carefully invert the cake onto a wire rack. Lift the pan away and let the cake cool completely on the wire rack. Cooling completely is essential before frosting.
While the cake cools, prepare the frosting. In a medium bowl, beat the softened butter until it’s smooth and creamy. Gradually add the powdered sugar, alternating with the milk or cherry juice (whichever you chose), beating on low speed until smooth and well combined. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and a pinch of salt. If you want that classic pink cherry frosting color, add a drop or two of red food coloring and beat until the color is uniform and lovely.
Once the cake is entirely cool to the touch, spread the prepared frosting evenly over the top. You can make swirls or just spread it flat. Cut the cake into squares or slices. For a pretty presentation, you can top each piece with a whole maraschino cherry if you like! Now, all that’s left is to enjoy your perfectly baked, evenly-cherried cake!
Tips for Perfect Cherry Cake Every Time
Even with a foolproof recipe, a few extra tips can elevate your baking game and ensure your cherry cake turns out beautifully every time. Baking is a science, after all, and these little details can make a big difference!
Measure Your Flour Correctly: The extra 2 tablespoons of flour for coating the cherries is vital. For the cake batter itself, make sure you measure the 1 1/2 cups correctly. Spoon the flour lightly into your measuring cup and level off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry cake.
Don’t Skip Draining the Cherries: Maraschino cherries packed in syrup are quite wet. Draining them thoroughly is important. You can even gently pat them dry with a paper towel before tossing them with the flour in step 6. Less moisture on the cherries means the flour coating adheres better.
Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before you start. Room temperature ingredients emulsify better, creating a smoother batter that rises more evenly. For butter and eggs, take them out of the fridge about 30-60 minutes before you plan to bake. Milk can usually warm up quickly on the counter.
Don’t Overmix: Overmixing cake batter develops gluten, leading to a tough cake. Once you start adding the dry and wet ingredients alternately, mix just until everything is combined. A few small lumps of flour are better than overmixing!
Test for Doneness Accurately: The toothpick test is reliable. Insert it into the very center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter, give it a few more minutes and test again. Overbaking can result in a dry cake.
Cooling Time: Letting the cake cool in the pan for 10 minutes allows it to firm up before you try to invert it. Trying to remove it too soon can cause it to break apart. Cooling completely on the wire rack ensures the cake is fully set before the weight of the frosting is applied.
Frosting Consistency: If your frosting seems too thick, add a tiny splash more milk or cherry juice (about 1/2 teaspoon at a time) until it reaches your desired spreading consistency. If it’s too thin, add a tablespoon or two more powdered sugar.
Experiment with Flavor: While maraschino cherries give this cake its classic look and flavor, you could adapt this method for other fruits! Imagine a blueberry cake where the berries don’t all sink! Or perhaps a cake with finely diced apples or pears. The principle of tossing fruit with a little flour before folding it into the batter works for many additions.
What to Serve With Your Cherry Cake
This cherry cake is delightful on its own, especially with that lovely buttercream frosting. But if you want to make it a more complete dessert or snack experience, here are a few ideas:
- A simple cup of tea or coffee makes for a perfect pairing, especially for an afternoon treat.
- Serve slices with a scoop of vanilla ice cream for an extra layer of indulgence. The cold creaminess is a wonderful contrast to the moist cake.
- A light fruit salad on the side can add freshness and another dimension to the dessert. Consider berries or stone fruits that complement cherries.
- Looking for other sweet treats to enjoy with your beverage? You might like our Classic Chocolate Chip Cookies or perhaps our Classic Fudgy Brownies for a different kind of indulgence.
Your Cherry Cake Questions Answered (FAQ)
Got questions about making this delicious cherry cake? Here are some common queries and helpful answers to ensure your baking success.
Can I use fresh cherries instead of maraschino?
While this specific recipe is designed for the moisture and flavor of maraschino cherries and their juice, you absolutely can make a cake with fresh cherries! However, you’ll need to prepare them differently. Fresh cherries have more moisture and natural sugars. Pit and chop the fresh cherries, then toss them with the 2 tablespoons of flour as instructed. You would also substitute the maraschino cherry juice in the batter with milk or another liquid like buttermilk or even a little lemon juice mixed with milk for a different flavor profile. The baking time might also need slight adjustment.
Why do cherries sink in cake?
Cherries (and other fruits) are denser than cake batter. As the cake bakes, the batter around the fruit cooks and sets. If the fruit is significantly heavier or wetter than the batter, it can pull down through the uncooked batter to the bottom of the pan before the structure sets enough to hold it. The flour coating trick helps by giving the fruit a rougher, drier surface that grips the batter better as it rises, making it less likely to sink.
Can I make this in a different-sized pan?
Yes, you can, but you’ll need to adjust the baking time. An 8×8 inch pan results in a fairly thick cake. You could likely use a 9×9 inch pan for a slightly thinner cake (reduce baking time by a few minutes) or even double the recipe for a 9×13 inch rectangular pan (significantly increase baking time, likely 40-50 minutes or more, test with a toothpick). Ensure the pan size is appropriate for the amount of batter so it doesn’t overflow.
How should I store the cherry cake?
Store the cooled and frosted cherry cake at room temperature in an airtight container for up to 2-3 days. If your kitchen is very warm, or if you prefer to extend its freshness, you can store it in the refrigerator for up to 4-5 days. Allow refrigerated cake to come to room temperature for the best flavor and texture before serving.
Can I freeze this cherry cake?
Yes, cherry cake freezes well! It’s best to freeze the unfrosted cake. Once completely cooled, wrap the cake tightly in plastic wrap, then in a layer of aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving. You can also freeze individual slices using the same wrapping method.
My cake still sank a little (besides the cherries!), what went wrong?
If the cake itself sank in the center, it could be due to a few things: the oven temperature was too low, you opened the oven door too early during baking, your baking powder was expired, or the cake wasn’t fully baked when removed from the oven. Ensure your oven thermometer is accurate, resist opening the door during the crucial rising phase, check your leavening agent’s date, and always perform the toothpick test before removing the cake.
Enjoy Your Homemade Cherry Cake!
There you have it – a foolproof method for baking a beautiful, moist cherry cake where every slice is guaranteed to have that perfect pop of cherry flavor. No more searching for cherries hidden at the bottom! This recipe is easy enough for a beginner but yields results that will impress everyone. It’s a delightful treat for any occasion or just when you need a little bit of sweet, cherry-filled happiness.
Give this cherry cake recipe a try, and let me know how it turns out! Did the cherry trick work for you? Leave a comment below and share your thoughts or any variations you tried. Happy Baking!
Cherry Cake
Ingredients
- 1 1/2 cups all-purpose flour, plus 2 tablespoons
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup maraschino cherry juice
- 1 cup chopped maraschino cherries, drained
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons milk or maraschino cherry juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Red food coloring (optional, for pink color)
- Whole maraschino cherries for garnish (optional)
Directions
- Preheat oven to 350 degrees F. Grease and flour an 8×8 inch baking pan.
- In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the milk and maraschino cherry juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- This is the key step! Place the well-drained chopped maraschino cherries in a small bowl. Add the remaining 2 tablespoons of flour and gently toss to coat the cherries completely. This thin coating helps the cherries stay suspended in the batter.
- Gently fold the floured cherries into the cake batter until evenly distributed.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the frosting. In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the milk or cherry juice, beating until smooth and creamy. Stir in the vanilla extract and salt. Add a drop or two of red food coloring if you want a pink frosting, and beat until evenly colored.
- Once the cake is completely cool, spread the frosting over the top. Cut into squares and top each slice with a whole maraschino cherry if desired.
