Cherry Cake
A tender vanilla cake layered with whipped cream and juicy cherries, topped with a pink frosting and festive piped decorations. Perfect for a celebration or a special treat.
- Total time
- 50 min
- Servings
- 8
- Calories
- 320
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1.5 cups cherries, pitted and halved
Instructions
- 1
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- 2
In a medium bowl, whisk together the 1.5 cups flour and 2 teaspoons baking powder.
- 3
In a large bowl, cream the 0.5 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Beat in the 2 eggs one at a time, then stir in the 1 teaspoon vanilla.
- 4
Add the flour mixture alternately with the 0.5 cup milk, starting and ending with flour. Mix until just combined; do not overmix.
- 5
Fold in the 1.5 cups cherries. Pour batter into the prepared pan and smooth the top.
- 6
Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 7
Once cool, frost with your favorite pink frosting and decorate with additional cherries if desired.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- electric mixer
- whisk
- spatula
- wire rack
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