If you’re looking for a cake that strikes the perfect balance between buttery richness and fruity sweetness, the Cherry Butter Cake is your answer. Soft, golden, and delicately flavored with vanilla, this cake is dotted with juicy cherries that add a burst of flavor and color in every slice.
This timeless recipe brings together simple ingredients to create a dessert that feels both comforting and elegant — perfect for afternoon tea, family gatherings, or special occasions.
Let’s go step-by-step through this delicious recipe, ensuring that your Cherry Butter Cake turns out perfectly moist, tender, and beautifully golden every single time.
Why You’ll Love This Cherry Butter Cake
- Rich & Buttery Texture: The combination of butter and sugar creates a soft, velvety crumb.
- Delightfully Fruity: Candied or maraschino cherries add sweetness and a pop of color.
- Simple Ingredients: Everything you need is likely already in your pantry.
- Versatile: Perfect as a dessert, breakfast cake, or afternoon treat with tea or coffee.
Ingredients Breakdown
Before you start baking, it’s helpful to understand what each ingredient brings to the table:
Unsalted Butter (200 g / 1 cup)
The heart of this cake. Butter gives the batter richness, tenderness, and that classic buttery flavor that defines this recipe. Make sure your butter is softened to room temperature for easy creaming.
Sugar (200 g / 1 cup)
Sugar doesn’t just sweeten — it also helps create a light texture by trapping air when beaten with butter.
Eggs (4 large)
Eggs add structure, moisture, and richness. Adding them one at a time ensures the batter stays smooth and emulsified.
All-Purpose Flour (200 g / 1 ½ cups)
The flour gives the cake its body. Make sure to sift it along with the baking powder to keep the texture light.
Baking Powder (1 ½ tsp)
This leavening agent gives the cake a gentle lift, keeping it fluffy and not too dense.
Vanilla Extract (1 tsp)
Adds warmth and depth, enhancing the overall flavor of the cake.
Milk (2 tbsp)
Helps loosen the batter and adds a little extra moisture. You can substitute with cream or even cherry syrup for a richer flavor.
Candied or Maraschino Cherries (150–200 g)
These add a touch of color, flavor, and a chewy contrast to the tender cake crumb. If using maraschino cherries, be sure to drain and pat them dry before folding them in to avoid excess moisture.
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 180°C (350°F).
Grease and line a 20 cm (8-inch) round cake tin with parchment paper. This will ensure your cake releases easily after baking and maintains a perfect shape.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter and sugar.
Using an electric mixer or a wooden spoon, beat the mixture on medium speed for 3–5 minutes until it becomes pale, creamy, and fluffy.
✅ Tip: Creaming introduces air into the batter, which is key to achieving a light, soft cake.
Step 3: Add Eggs One at a Time
Crack in the eggs, one at a time, beating well after each addition. This ensures that the mixture doesn’t curdle and stays smooth.
After all the eggs are incorporated, stir in the vanilla extract for flavor.
If the batter looks slightly curdled at this stage, don’t worry — it will come together once you add the dry ingredients.
Step 4: Combine the Dry Ingredients
In a separate bowl, sift together flour and baking powder.
Gradually fold the dry mixture into the butter-egg mixture using a spatula or a wooden spoon. Mix just until combined — overmixing can lead to a dense cake.
If the batter seems too thick, add 2 tablespoons of milk to achieve a smooth, spoonable consistency.
Step 5: Layer the Batter and Cherries
Pour half of the batter into the prepared cake tin and spread it evenly with a spatula.
Add a layer of candied or maraschino cherries, distributing them evenly across the surface.
Pour the remaining batter over the cherries and smooth the top. Press a few extra cherries gently onto the surface for a decorative finish — they’ll sink slightly as the cake bakes, leaving beautiful cherry pockets inside.
Step 6: Bake the Cake
Place the cake in the preheated oven and bake for 40–50 minutes, or until:
- The top is golden brown.
- A toothpick inserted in the center comes out clean or with just a few moist crumbs.
If the top starts to brown too quickly, you can loosely cover the cake with aluminum foil halfway through baking.
Step 7: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Then carefully transfer it to a wire rack to cool completely.
This cake can be served warm, at room temperature, or slightly chilled — each way has its charm.
Dust lightly with powdered sugar before serving for a simple yet elegant presentation.
Tips for the Perfect Cherry Butter Cake
- Dry the cherries: If using maraschino or jarred cherries, pat them dry with paper towels to prevent the batter from becoming too wet.
- Toss cherries in flour: To prevent them from sinking to the bottom, toss the cherries in a little flour before folding them into the batter.
- Room temperature ingredients: Make sure butter, eggs, and milk are at room temperature for a smoother, more consistent batter.
- Don’t overmix: Overmixing once the flour is added will make the cake dense. Gently fold until just combined.
- Check doneness early: Every oven differs — start checking at the 40-minute mark to avoid overbaking.
Serving Suggestions
This Cherry Butter Cake is incredibly versatile. Here are a few delightful ways to serve it:
- With whipped cream or ice cream: Add a creamy contrast to the buttery crumb.
- With a cherry glaze: Mix powdered sugar and cherry juice for a glossy drizzle on top.
- As an afternoon tea treat: Serve slices with hot tea or coffee.
- With fresh fruit: Garnish with extra cherries, strawberries, or raspberries for added color and freshness.
Storage and Make-Ahead Tips
- Room Temperature: Store the cooled cake in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 5 days when covered tightly. Bring to room temperature before serving.
- Freezer: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Variations
This recipe is a great base for creativity. Here are a few variations you might enjoy:
- Cherry Almond Butter Cake: Add ½ teaspoon of almond extract for a nutty, aromatic twist.
- Chocolate Cherry Cake: Mix in 2 tablespoons of cocoa powder for a rich chocolate variation.
- Lemon Cherry Cake: Add the zest of one lemon to the batter for a citrusy note.
- Nutty Cherry Cake: Fold in chopped pecans or almonds for extra crunch.
Conclusion
The Cherry Butter Cake is a classic, timeless dessert that combines buttery richness with the sweetness of cherries in every bite. Its tender crumb, aromatic vanilla notes, and pops of bright fruit make it an irresistible treat for any occasion.
Whether served plain, dusted with sugar, or topped with a cherry glaze, this cake never fails to impress. It’s easy to make, beautifully balanced, and guaranteed to become one of your go-to recipes for years to come.
So grab your mixing bowl, preheat your oven, and get ready to enjoy a slice of simple, homemade perfection — the kind of cake that brings comfort and joy in every bite.