Cherry Cake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This cherry cake is a delightful blend of sweet cherries and fluffy cake, making it a perfect dessert for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something sweet, this cake is sure to impress. The vibrant flavor of cherries paired with creamy frosting makes each bite a heavenly experience. Let’s dive into this delicious recipe!
Ingredients
Here is the list of ingredients.
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups fresh cherries, pitted and halved
- 1 cup whipped cream for topping
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 35-40 minutes.
Nutritional Value
The nutritional value per serving (1 slice) is approximately 300 calories, 15g fat, 40g carbohydrates, 4g protein, and 25g sugar. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk.
- Fold in the halved cherries gently.
- Divide the batter evenly between the prepared pans.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Alternative Ingredients
If you want to make the cake gluten-free, you can substitute all-purpose flour with a gluten-free blend. Additionally, you can use almond milk in place of buttermilk for a dairy-free version. Feel free to experiment with different fruits like blueberries or raspberries for a unique twist.
Serving and Pairings
This cherry cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing drink, serve with iced tea or lemonade. The flavors complement each other beautifully, creating a delightful dessert experience.
Storage and Reheating
Store any leftover cherry cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual slices in the microwave for 10-15 seconds. The cake can also be frozen for up to 2 months; just wrap it tightly in plastic wrap and foil before freezing.
Cooking Mistakes
- Not preheating the oven can lead to uneven baking.
- Overmixing the batter may result in a dense cake.
- Using cold ingredients can affect the texture; ensure they are at room temperature.
- Skipping the cooling time can lead to a cake that crumbles when sliced.
- Not measuring ingredients accurately can throw off the recipe.
Helpful Tips
- Ensure your cherries are fresh and ripe for the best flavor.
- Use a toothpick to check for doneness; it should come out clean.
- Chill the whipped cream for easier spreading on the cake.
- Add a sprinkle of powdered sugar on top for a beautiful presentation.
FAQs
Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries, but make sure to thaw and drain them well to avoid excess moisture in the cake.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator until you’re ready to frost and serve.
What can I use instead of buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or plain yogurt for a similar effect.
How should I store the cherry cake?
Store in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
Conclusion
This cherry cake is not only visually stunning but also bursting with flavor. Its moist texture and sweet cherry topping create a delightful dessert that will leave everyone wanting more. Perfect for any celebration or a simple family gathering, this recipe is sure to become a favorite!
Cherry Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups fresh cherries pitted and halved
- 1 cup whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk.
- Fold in the halved cherries gently.
- Divide the batter evenly between the prepared pans.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
