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Cherry Cake with Vanilla Pudding

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Cherry Cake with Vanilla Pudding

This cherry cake with vanilla pudding is quick to make, incredibly delicious, and perfect for any occasion.

Ingredients

  • 350g (1 jar) sour cherries, drained
  • 200g all-purpose flour
  • 100g granulated sugar
  • 100g unsalted butter, softened
  • 1 packet vanilla pudding mix (serves 4)
  • 500ml milk
  • 2 large eggs
  • 1 teaspoon baking powder
  • A pinch of salt

Instructions

  1. Prepare the Cherries
    Drain the sour cherries and set them aside.
  2. Make the Batter
    In a mixing bowl, cream the butter and sugar together until light and fluffy.
  3. Mix the Ingredients
    Add the eggs, flour, baking powder, and salt to the butter mixture. Mix until the batter is smooth.
  4. Fill the Cake Pan
    Grease a springform pan or line it with parchment paper. Pour the batter into the pan and spread it evenly.
  5. Add the Cherries
    Evenly distribute the drained cherries over the batter.
  6. Prepare the Pudding
    In a small saucepan, prepare the vanilla pudding using the packet instructions and milk. While still warm, pour the pudding over the cherries, spreading it gently.
  7. Bake
    Preheat the oven to 180°C (350°F) and bake the cake for 30-35 minutes, or until golden brown. Let it cool before serving.

Fast Tips for Success

  • For best results, use room-temperature ingredients to ensure a smooth batter.
  • If using fresh cherries, pit them before adding, and adjust the sweetness as fresh cherries may vary in tartness.
  • To prevent sticking, grease and flour the pan or use parchment paper.
  • Serve the cake chilled for a firmer texture, or warm for a softer pudding layer.

Tips for a Perfect Cherry Cake with Vanilla Pudding

  1. Room-Temperature Ingredients
    Ensure the butter, eggs, and milk are at room temperature for a smoother batter and even baking.
  2. Drain the Cherries Well
    Excess liquid from the cherries can make the batter soggy. Pat them dry with a paper towel for better results.
  3. Prevent Sticking
    Grease the pan thoroughly or line it with parchment paper for easy removal.
  4. Customize the Fruit
    If cherries aren’t available, substitute them with other fruits like blueberries, raspberries, or apricots.
  5. Even Pudding Layer
    Pour the pudding while it’s still warm, spreading it gently to avoid disturbing the cherries.
  6. Serving Options
    Serve the cake warm for a gooey pudding layer or chilled for a firmer, sliceable texture.
  7. Storage Advice
    Store leftovers in the fridge for up to 3 days. Cover the cake tightly to prevent it from drying out.
See also  Simple sweets with 5 ingredients: Mouth-watering recipe: Ready in 10 Minutes, Flourless

FAQs about Cherry Cake with Vanilla Pudding

1. Can I use fresh cherries instead of jarred ones?
Yes! Fresh cherries work well, but you’ll need to pit them first. Taste-test the cherries and adjust the sugar in the batter if they are too tart.

2. Can I make this cake gluten-free?
Absolutely. Replace the all-purpose flour with a gluten-free flour blend. Ensure the pudding mix is also gluten-free.

3. What can I use instead of vanilla pudding mix?
You can make homemade vanilla custard using milk, sugar, cornstarch, and vanilla extract.

4. Can I freeze this cake?
Yes. Freeze individual slices wrapped in plastic wrap and foil. Thaw in the fridge before serving. Note: The pudding layer might slightly change texture after freezing.

5. Why is my cake too dense?
This can happen if the batter is overmixed or if the baking powder is not fresh. Mix just until combined, and check that your baking powder isn’t expired.

6. What’s the best way to serve this cake?
Serve it as is, or add a dollop of whipped cream or a dusting of powdered sugar for an elegant touch.

7. Can I use a different type of pudding?
Yes, chocolate or caramel pudding could add a unique twist to the cake.

By following these tips and FAQs, your cherry cake with vanilla pudding will be a showstopper! 🍒🍰

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