Kids can help make this recipe because it’s so simple. If desired, top with chocolate chips or cherry pie filling.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups white sugar, divided
- ½ cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups halved and pitted cherries
- 1 ¼ cups cherry juice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a deep 9×13-inch baking dish.
- Whisk flour, baking powder, and salt together in a bowl.
- Beat 1 cup sugar and butter in a separate bowl with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla. Add flour mixture and mix until batter is well blended and thick, 2 to 3 minutes.
- Spread batter in the prepared baking dish. Arrange cherries over the batter, then drizzle cherry juice over top. Sprinkle remaining 1/2 cup sugar over the surface.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
- The most time-consuming part of the prep work is pitting the cherries. This is easily done by slicing the cherry along its equator with a sharp knife and twisting the two halves. Put the edge of the knife blade between the pit and the fruit, and pull out the pit.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 245 mg |
| Sugars | 37 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
So yummy and delicious. Just my cup of tea.
I thought this cake was fairly good. It didn’t rise as much as I thought it would; but I wonder if that has to do with adding the cherry juice to the top of the cake? Either way, it still tasted alright. I agree with the other reviewers that it’s almost missing something flavor-wise–whether that’s some lemon juice/zest or maybe some spices. If I made it again, I’d probably use sour cream in place of the milk, and try adding an egg to the batter. That might help with both the flavor and the rise of the cake. Other than that, it was nice when paired with a cup of coffee. Thanks for sharing your recipe!
A consistent favorite when our cherry trees are abundant.
Made this morning. Used the food processor for the batter. I added about a cup more cherries than asked, no problem. I might add an egg next time to make it a little lighter. Overall it was very delicious and really good with ice-cream.
The cake was a little crumbly (I couldn’t get the butter to the fluffiness desired so that’s probably why) but it tasted great and was the perfect non-fussy summer dessert.
After the cherry pitting, this was super fast to make. I used my food processor to mix, and instead of regular milk I substituted buttermilk. I skipped the juice drizzle part. A perfect summertime cake! So happy I found this recipe.
I used home-canned cherries and the syrup they were canned in instead of fresh cherries and juice. Tastey; but the think next time I’ll add some spices, I think cinnamon, nutmeg or maybe some cardamom that’s hanging out in the back of my cupboard. I was worried after adding all the juice it would be a soggy mess, but it was not, though it did stick to the pan quite a bit.
Easily adaptable to your own tastes, this recipe is simple and makes for a great cake – not too sweet, just the right amount of tart. I subbed Egg Beaters and a Truvia-blend sugar so it was only 239 calories per serving. Also added a little homemade vanilla extract. It was a touch dry so, in future, I would add an additional cup of cherries and keep those on the side to spoon over the top when serving. 40 minutes seemed about 5 minutes too long on the cook time.
I was not sure about making a white cake without egg whites, but the cake was good. My coworkers ate it as if they had never eaten cake before. It’s the perfect sweetness. I’ll have to remember to buy extra cherries to make juice.