A white cake made with fresh cherries and cherry juice. My wife's favorite!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.

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  • Whisk flour, baking powder, and salt together in a bowl.

  • Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.

  • Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. 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.

Cook's Note:

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. To remove the pit from the half with the cherry, put the edge of the blade into the pit and pull it out.

Nutrition Facts

302 calories; 8.7 g total fat; 22 mg cholesterol; 245 mg sodium. 54.1 g carbohydrates; 3.5 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2018
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. Read More

Most helpful critical review

Rating: 3 stars
07/15/2019
It s a little too sweet so I might try it with sour cherries next time. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/08/2018
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. Read More
Rating: 5 stars
05/26/2018
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. Read More
Rating: 5 stars
06/14/2018
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. Read More
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Rating: 5 stars
08/08/2018
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. Read More
Rating: 4 stars
08/12/2017
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. Read More
Rating: 5 stars
07/07/2018
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. Read More
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Rating: 3 stars
07/15/2019
It s a little too sweet so I might try it with sour cherries next time. Read More
Rating: 4 stars
06/04/2018
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. Read More