Description
A moist and fluffy cherry cake topped with whipped cream and homemade cherry sauce, perfect for summer gatherings and celebrations.
Ingredients
Scale
- 1 lb fresh or frozen cherries, pitted
- 1/2 cup granulated sugar (for cherry sauce)
- 1/2 cup water
- 2 Tbsp cornstarch
- 1/4 tsp kosher salt
- Cooking spray
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup granulated sugar (for cake)
- 3/4 cup unsalted butter, softened
- 3 large eggs, room temperature
- 2 tsp almond extract
- 1 3/4 cups buttermilk, room temperature, divided
- 1 1/2 cups heavy cream
- 3 Tbsp powdered sugar
- 1 tsp pure vanilla extract
Instructions
- In a small pot, combine cherries, 1/2 cup sugar, water, cornstarch, and 1/4 tsp salt. Boil, then simmer for 2 minutes until thickened. Cool and puree if desired.
- Preheat oven to 350°F (175°C). Spray a 13×9 pan and line with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and 1 cup sugar until fluffy. Add eggs one at a time, then almond extract.
- Alternate adding dry ingredients and buttermilk to wet mixture in three additions, starting and ending with dry. Fold gently to combine.
- Pour batter into the pan and bake for 25–35 minutes until set. While warm, poke holes all over the cake with a skewer.
- Reserve 1/4 cup cherry sauce and pour remaining sauce over the cake, filling holes. Cool, then refrigerate overnight.
- Next day, whip cream, powdered sugar, and vanilla until medium peaks form.
- Spread whipped cream over chilled cake. Use reserved cherry sauce to decorate. Serve cold and enjoy!
Notes
- Use frozen cherries if fresh aren’t available—just thaw before using.
- Make cherry sauce a day ahead for deeper flavor.
- Let the cake chill overnight for best texture and taste.
- Whip the cream just before serving for a fresh, airy texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cherry cake, cherry sauce, whipped cream cake, summer desserts, cherry dessert recipe