Buttery Cherry Cake is made with simple ingredients & is perfect for cherry lovers! Fantastic cherry almond flavor in this lovely, buttery homemade sheet cake recipe.
Make this crumb cake for your next family gathering, the easy instructions and basic pantry ingredients make it a perfect casual dessert. This cherry cake recipe is made from scratch, the simple steps are easy to follow and great for novice bakers.
Buttery Cherry Cake
This simple to make cake is made from scratch and it always a huge hit with my family and friends. I love taking a basic cake recipe and adding fruit to it, I think it tastes incredible. The juicy cherries, combined with the soft cake texture is heavenly. And by adding the butter crumble on top it takes this dessert up a notch in deliciousness. The extra buttery taste is simply amazing. This cake is so light and fluffy, it makes a great treat to make for a casual get together with friends or when you have an impromptu party and want to impress your guests with a homemade dessert.
Why we think you will love this easy from scratch cherry cake recipe
If you were not already convinced to give this cake a try, the following reasons are sure to convince you!
- Simple ingredients. This recipe is so easy, the cake is made from scratch but that does not mean it has to be difficult. Most of the ingredients can be found in your kitchen. If cherries aren’t in season, use frozen cherries!
- Amazing flavor! This homemade cherry cake makes for a great spring or summer dessert, when fresh cherries are in season. The moist cake, buttery crumble topping and sweet fruit is a fantastic combination that tastes incredible.
- Beauty and function. It’s a pretty cake that also serves up so easily! It cuts into nice, neat squares and everyone loves the tender crumb.
Cherry Butter Cake Ingredients
Flour: For the structure and base of this cake recipe, use 2 cups of all purpose flour. NOTE: You can use the called for all purpose flour, or you could use cake flour and even bread flour. If you want to give this a try with gluten free flour, you can give that a try too! The cake texture will be slightly different based on the flour you use, but it will still taste amazing.
Sugar: Add in 1 ½ cups of granulated sugar for the perfect sweet and chewy cake.
Butter: Use ½ cup of salted butter, cold and cut into small cubes, for a rich and buttery flavor.
Baking powder: You need 1 teaspoon of baking powder to help this cake rise as it bakes.
Salt: To help balance all the wonderful flavors, add in ½ teaspoon of salt.
Vanilla extract: By adding in 1 teaspoon of vanilla extract it will enhance all the amazing flavors in this cake recipe.
Almond extract: For even more great taste, add in 1 teaspoon of almond extract.
Egg whites: To make the cake so fluffy and soft, use 3 egg whites. NOTE: Also, you can choose to use 2 whole eggs instead of 3 egg whites. I just love using egg whites because of the soft, fluffy texture they give cake. But again, whatever works best for you will still result in an amazing cake.
Milk: Add in 1 cup of milk to make the batter the perfect consistency and give it moisture.
Cherries: You need 2 cups of fresh or frozen (and unthawed) cherries, quartered, for a bright pop of fresh fruit flavor.
Icing
Powder sugar: For the smooth sweet cake topping, use 1 cup of powdered sugar.
Vanilla extract: Use ½ teaspoon of vanilla extract to flavor the icing well.
Almond extract: You need ½ teaspoon of almond extract for more great taste.
Water: Adding in 2-3 tablespoons of hot water will create the perfect icing consistency. It drizzles well, then hardens up quickly.
How to make Easy Buttery Cherry Cake
Prep
Begin by spraying a 9×13 baking dish with non-stick spray and set aside. Also, get the oven preheating to 350°F.
Next, cut the cold butter into small cubes and have ready for when needed.
Now, wash, pit and cut the cherries into quarters and set aside. If you are using frozen cherries, keep them frozen until ready to use.
Batter
In a large mixing bowl, combine the flour and sugar. Next, add in the cold butter cubes and mix quickly, so that butter is incorporated and the mixture is crumbly. Proceed to remove 3/4 cups of the mixture and set it aside.
After that, add in the baking powder, salt, vanilla extract, milk and egg whites. Continue to mix the batter thoroughly for 3-4 minutes on medium-high speed, using an electric handheld mixer.
Bake
Then, pour the cake batter into the prepared pan and sprinkle with the cherries. Then add the reserved cake batter crumble mixture on top of the cherries to cover the top as much as possible.
Place the baking dish in the preheated oven and bake for 30-35 minutes, until golden brown. Let the cake cool for about 20 minutes before adding the icing.
Icing
In a medium size bowl, whisk together the powder sugar, vanilla extract, almond extract and hot water until smooth. Proceed to drizzle the icing on the slightly cooled cake. If desired, top with 1/4 cup of sliced almonds.
Serve immediately and enjoy!
Buttery Cherry Cake
Ingredients
- 2 cups all purpose flour
- 1 ½ cups granulated sugar
- ½ cup salted butter cold and cut into small cubes
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 egg whites
- 1 cup milk
- 2 cups cherries fresh or frozen and unthawed cherries, quartered
Icing
- 1 cup powdered sugar
- ½ tsp vanilla extract
- ½ tsp almond extract
- 2-3 TBSP hot water
Instructions
- Prep: Begin by spraying a 9×13 baking dish with non-stick spray and set aside. Also, get the oven preheating to 350°F.
- Next, cut the cold butter into small cubes and have ready for when needed. Now, wash, pit and cut the cherries into quarters and set aside. If you are using frozen cherries, keep them frozen until ready to use.
- Batter: In a large mixing bowl, combine the flour and sugar. Next, add in the cold butter cubes and mix quickly, so that butter is incorporated and the mixture is crumbly. Proceed to remove 3/4 cups of the mixture and set it aside.
- After that, add in the baking powder, salt, vanilla extract, milk and egg whites. Continue to mix the batter thoroughly for 3-4 minutes on medium-high speed, using an electric handheld mixer.
- Bake: Then, pour the cake batter into the prepared pan and sprinkle with the cherries. Then add the reserved cake batter crumble mixture on top of the cherries to cover the top as much as possible. Place the baking dish in the preheated oven and bake for 30-35 minutes, until golden brown. Let the cake cool for about 20 minutes before adding the icing.
- Icing: In a medium size bowl, whisk together the powder sugar, vanilla extract, almond extract and hot water until smooth. Proceed to drizzle the icing on the slightly cooled cake. If desired, top with 1/4 cup of sliced almonds. Serve immediately and enjoy!
Notes
Nutrition
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HOW LONG WILL CHERRY CAKE LAST?
This cake should be stored in an airtight container, in the refrigerator, and it will be good for 3-5 days. The icing and cherries taste best when kept cold.
CAN YOU FREEZE CHERRY CAKE?
Yes you can. To freeze it, let it cool completely and then wrap in plastic wrap before placing in an airtight container to freeze for up to 3 months. To thaw place it on the counter or a few hours before eating. Be aware the texture of the cherries will change when thawed out, but they will still taste amazing.
We love cherries! See more cherry recipes here:
- CHERRY ALMOND SHORTBREAD COOKIES
- PINEAPPLE CHERRY QUICK BREAD
- CHERRY ITALIAN CREAM SODAS
- CHOCOLATE CHERRY COBBLER
- CHERRY PIE COOKIES
- NO-BAKE CHERRY LUSH DESSERT
- CHERRY PIE RECIPE WITH FRESH CHERRIES
- BEST CHERRY FLUFF
- CHOCOLATE CHERRY QUICK BREAD
- EASY CHERRY CHOCOLATE CAKE
- CHERRY CHOCOLATE SCONES
Buttery Cherry Cake is a delightful and simple to make treat that is always a huge hit with family and friends. This recipe for crumb cake calls for basic ingredients but the results are an incredibly fluffy and stunning dessert.
Camille says
Sour or sweet cherries
Jessica says
I use sweet cherries!