Description: A delightful and moist cherry cake topped with a tangy-sweet cherry cream cheese frosting. This cake is perfect for any occasion, bringing a burst of fruity flavor and creamy goodness in every bite. Whether it’s a birthday, holiday, or simply a weekend treat, this cherry cake is sure to impress.
Ingredients:
For the Cake:
- 2 1/4 cups all-purpose flour: Provides the structure for the cake.
- 1 1/2 cups granulated sugar: Adds sweetness and moisture.
- 3/4 cup unsalted butter, softened: Adds richness and tenderness.
- 3 large eggs: Binds the ingredients and adds moisture.
- 1 cup whole milk: Adds moisture and helps create a smooth batter.
- 1 tablespoon baking powder: Leavens the cake, making it light and fluffy.
- 1/2 teaspoon salt: Enhances the flavors.
- 1 teaspoon vanilla extract: Adds a warm, classic flavor.
- 1/2 teaspoon almond extract: Complements the cherry flavor with a nutty undertone.
- 1 cup fresh or frozen cherries, pitted and chopped: Provides the signature cherry flavor and adds moisture.
For the Cherry Cream Cheese Frosting:
- 8 oz cream cheese, softened: Creates a tangy and creamy base for the frosting.
- 1/2 cup unsalted butter, softened: Adds richness and helps create a smooth, spreadable texture.
- 4 cups powdered sugar: Sweetens and thickens the frosting.
- 1/4 cup cherry preserves: Intensifies the cherry flavor and adds a beautiful color.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Ensuring the oven is at the correct temperature is crucial for even baking. Prepare a 9×13-inch pan by greasing it generously with butter or cooking spray. This prevents the cake from sticking to the pan. Lightly flour the pan to ensure the cake releases cleanly once baked. Tap out any excess flour.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is essential for creating a tender cake. Use an electric mixer for best results, beating the mixture on medium speed for about 3-5 minutes. The mixture should become pale and airy.
Step 3: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Adding eggs one at a time helps to create a smooth and emulsified batter. Stir in the vanilla and almond extracts. These extracts enhance the flavor of the cake, adding depth and warmth.
Step 4: In a separate bowl, combine the flour, baking powder, and salt. Whisk these dry ingredients together to ensure the baking powder is evenly distributed. This is important for a consistent rise and texture. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients. This method prevents the gluten in the flour from developing too much, resulting in a more tender cake. Mix until just combined, being careful not to overmix.
Step 5: Gently fold in the chopped cherries. Evenly distribute the cherries throughout the batter. Be gentle when folding to avoid crushing the cherries and discoloring the batter.
Step 6: Pour the batter into the prepared pan and spread evenly. Use a spatula to ensure the batter is evenly distributed, reaching all corners of the pan.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Start checking for doneness at 30 minutes. If the toothpick comes out with wet batter, continue baking for a few more minutes. Be careful not to overbake, as this can result in a dry cake.
Step 8: Let the cake cool completely in the pan before frosting. Cooling the cake completely prevents the frosting from melting. You can speed up the cooling process by placing the cake in the refrigerator for about 30 minutes.
Step 9: For the frosting, beat the softened cream cheese and butter together until smooth and creamy. This step is crucial for a smooth, lump-free frosting. Use an electric mixer on medium speed for about 2-3 minutes.
Step 10: Gradually mix in the powdered sugar, one cup at a time, until fully incorporated. Be sure to scrape down the sides of the bowl to ensure all ingredients are evenly mixed. Add the cherry preserves and vanilla extract. Mix until well combined. The cherry preserves add a beautiful color and intense cherry flavor to the frosting.
Step 11: Spread the frosting evenly over the cooled cake. Use an offset spatula or knife to create a smooth, even layer of frosting.
Step 12: Store the frosted cake in the refrigerator until ready to serve. This helps the frosting to set and keeps the cake fresh.
Why you will love this recipe:
This cherry cake with cherry cream cheese frosting is a delightful treat that combines the classic flavors of vanilla and almond with the sweet and tart taste of cherries. The moist and tender cake, coupled with the creamy and flavorful frosting, makes it a perfect dessert for any occasion. It’s easy to make, visually appealing, and incredibly delicious. The combination of fresh or frozen cherries ensures that you can enjoy this cake year-round. The tangy cream cheese frosting complements the sweetness of the cake, creating a balanced and irresistible flavor profile.
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with fresh cherries or a sprinkle of powdered sugar.
- Serve with a cup of coffee or tea for a delightful afternoon treat.
- Cut into squares or slices for easy serving.
Tips:
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter to avoid a tough cake.
- Adjust the amount of cherry preserves in the frosting to your taste.
- For a more intense cherry flavor, add a tablespoon of cherry juice to the batter.
- If using frozen cherries, thaw and drain them well before adding to the batter.
- Store the cake in an airtight container in the refrigerator to maintain its freshness.
- For a festive touch, decorate with maraschino cherries or cherry candies.
- To prevent the cake from sticking, line the bottom of the pan with parchment paper.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Nutritional Information: (per serving, approximate)
- Calories: 450 kcal
- Protein: 5g
- Sodium: 200mg
Conclusion:
This cherry cake with cherry cream cheese frosting is a delightful and easy-to-make dessert that is sure to impress. The combination of moist cake, sweet cherries, and tangy frosting creates a perfect balance of flavors and textures. Whether you’re baking for a special occasion or simply want to treat yourself, this cake is a guaranteed crowd-pleaser. Enjoy the burst of cherry goodness in every bite!
Questions and Answers:
- Can I use a different type of flour?
- Yes, you can substitute all-purpose flour with cake flour for an even more tender cake. However, be aware that the texture may be slightly different.
- Can I use a different type of fruit?
- Absolutely! While this recipe is designed for cherries, you can experiment with other fruits such as blueberries, raspberries, or strawberries. Just be sure to adjust the flavors accordingly.
- Can I make this cake ahead of time?
- Yes, you can bake the cake a day in advance and store it tightly wrapped at room temperature. Frost the cake just before serving for the best results.
- What is the best way to store leftover cake?
- Store leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
- Can I freeze this cake?
- Yes, you can freeze the cake, either whole or in slices. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw completely before serving.
