What Is Cherry Butter Cake
A Cherry Butter Cake is a rich, buttery cake (often called a butter cake) studded with cherries. The cherries add juicy sweetness and a nice burst of flavor and texture. The butter gives it richness; the cake tends to have a tender crumb. Some versions also have lemon (or other flavor) accents to brighten it.
One good base recipe to refer to is the Serious Eats Cherry Butter Cake.
Serious Eats
Recipe Yield & Timing
Yields: 1 cake (enough for ~8‑10 slices, depending on size)
Pan: a 9‑inch square metal baking pan works, or a similar size (could be a round 9‑inch pan, or loaf pan if halved)
Prep time: ~20‑30 minutes (including prepping cherries, mixing)
Bake time: ~30‑40 minutes (depending on oven and pan)
Cooling time: at least 15 minutes in the pan, more out of pan before slicing
Ingredients
Here are ingredients for a standard Cherry Butter Cake, based largely on the Serious Eats recipe, plus some optional extras for enhancements or variations.
Ingredient Quantity Purpose / Notes
All‑purpose flour 1 3/4 cups (≈ 8.75 oz / ~220‑225 g) Main dry ingredient.
Baking powder 1 teaspoon To lift the cake.
Serious Eats
Baking soda ¼ teaspoon Helps lighten and assist with slight browning.
Serious Eats
Salt ½ teaspoon To balance sweetness.
Serious Eats
Unsalted butter, room temperature 6 tablespoons (≈ 85 g) The “butter” in butter cake — richness, flavor.
Serious Eats
Sugar (granulated) ¾ cup (≈ 150‑160 g) Sweetness and helps texture.
Serious Eats
Eggs 2 large, room temperature For structure, richness.
Serious Eats
Lemon zest from about 1 lemon (≈ 1 Tbsp) Adds brightness, a contrast to butter & cherries.
Serious Eats
Milk ½ cup (≈ 120 ml) Moisture and to help batter consistency.
Serious Eats
Cherries, pitted & halved 1 cup fresh cherries Or frozen, if you can; if frozen, keep them unthawed, coat with flour so they don’t sink. (We’ll talk more about cherries below.)
Serious Eats
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Optional & Variation Ingredients
Vanilla extract (1 tsp) — adds depth.
Almond extract (tiny amount) — good with cherries.
Lemon juice — just a little if you want more tartness.
Sour cream or yogurt — to make cake extra moist (swap small portion of milk).
Extra cherries (fresh or frozen) for topping or decorative effect.
Glaze or powdered sugar dusting on top (after cooling) if you like finishing touches.
Equipment
Oven, preheated to about 350°F (≈ 175°C)
9‑inch square cake pan (metal pans respond well to this type of cake)
Mixing bowls
Mixer (handheld or stand) or beaters + spatula
Measuring cups & spoons, or kitchen scale for greater precision
Parchment paper (optional, for lining pan, easier removal)
Cooling rack
Step-by-Step Instructions
Here is the full method with tips at each stage.
Step 1: Prep
Preheat oven to 350°F (≈ 175°C). Make sure your oven rack is in the middle to ensure even baking.
Prepare pan: Butter or grease your 9‑inch square pan. If possible, line the bottom with parchment paper so the cake lifts out easier. Grease the sides too.
Prepare cherries:
If using fresh cherries, pit and halve them.
If using frozen cherries, do not thaw (or thaw just enough to remove excess water, but very lightly) so they don’t bleed too much juice into the batter.
Toss the cherries with a tablespoon or so of flour (taken from your dry flour amount) so they are coated—this helps them suspend in the batter instead of sinking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together all‑purpose flour, baking powder, baking soda, and salt. Set aside. This ensures the leavening agents are evenly distributed.
Step 3: Cream Butter & Sugar, Add Eggs
In your mixing bowl, beat the butter (room temperature) until smooth & creamy. Then add the sugar and beat until light and fluffy. This incorporates air and helps the cake lighten.
Add eggs one at a time, beating after each addition until just incorporated. If using vanilla extract or lemon zest, add them with the eggs or right afterwards.
Step 4: Combine Batter
Alternate adding the dry ingredients and the milk into the butter/egg/sugar mixture. For example: add about half the dry flour mixture, mix, then add milk; then the rest of the dry mixture. Mix gently, just until combined. Over‑mixing can lead to a dense or tough crumb.
Fold in the cherries gently, using a spatula. Try not to crush them. Spread them as evenly as possible through the batter.
Step 5: Bake
Pour batter into the prepared pan, smooth the top lightly.
Bake in preheated oven for 30‑40 minutes. Because oven temperatures and pans vary, start checking at ~30 minutes: insert a cake tester or toothpick in center; if it comes out clean or with a few moist crumbs (not wet batter), the cake is done. Top should be golden.
If top is browning too fast while interior still raw, cover loosely with foil for the remaining baking time.
Step 6: Cooling & Serving
When done, remove cake from oven and let it rest in pan about 15 minutes. Then turn out (if lined with parchment, lift; or use edges) onto a wire rack to cool further.
Once cooled, you can dust with powdered sugar, brush a light glaze, or simply slice and serve. Fresh cherries or whipped cream are nice accompaniments.
Detailed Timeline Example
Here’s what a session might look like, to help you plan:
Time What You’ll Do
0‑5 min Preheat oven; prepare pan; pit/halve cherries; coat cherries with flour.
5‑15 min Whisk dry ingredients; cream butter & sugar; add eggs; add flavorings (zest, extracts).
15‑20 min Combine dry + wet; fold in cherries; pour into pan.
20‑60 min Bake 30‑40 minutes; check for doneness; cover with foil if needed.
After Bake Cool in pan ~15 min; remove to rack; finish with topping/glaze; slice.
Tips & Tricks for Best Results
Room‑temperature ingredients: Make sure the butter, eggs, and milk are at room temperature. Cold ingredients lead to lumps or poor mixing.
Don’t overmix after adding flour: Once you add dry ingredients, mix just until no streaks of flour remain. Overmixing develops gluten and makes texture tougher.
Cherry handling: Pitting carefully so you avoid broken cherries; coating cherries with flour helps them not sink.
Oven calibration: If your oven runs hot, you might bake at a slightly lower temp or watch carefully. If underbakes (middle is still wet), either bake longer or check pan size.
Pan choice: Metal pans usually bake more evenly. Dark pans brown faster. Glass pans sometimes require lower temperature or more careful timing.
Flavor balancing: If you like, a little lemon zest or a splash of lemon juice brightens butter & cherry flavors. Vanilla helps round out.
Storage: Cover cake well (plastic wrap or in airtight container). It stays fresh for ~2‐3 days at room temp. If refrigerating, bring back to room temp or warm a little before serving (butter cake firms in fridge).
Variations & Adaptations
You can adapt the base Cherry Butter Cake recipe in multiple ways:
Variation What You Would Change / Add
Glaze or frosting Make a simple glaze of powdered sugar + a bit of cherry juice or lemon juice and drizzle over the top. Or a whipped cream topping.
Almond addition Add almond extract (¼‑½ tsp) for flavor; add slivered almonds on top for crunch.
Cherry types Use fresh cherries when in season, or frozen (unthawed) in off‑season. Sour/tart cherries give sharper flavor vs sweet cherries. Canned cherries are possible but may add extra moisture; drain well.
Buttermilk or yogurt Replace part of the milk with buttermilk or yogurt for extra moisture and slight tang.
More fruit Add other stone fruits (peach, plum), or berries. Could swirl other fruit purees.
Bigger cake pans You can double or scale up; use 9‑inch round pans, or loaf pans for smaller loaves. Adjust bake time accordingly.
Spiced version Add a pinch of cinnamon or nutmeg, especially if cherries are sweet or you want autumn vibes.
Lemon or citrus twist Add zest of lemon or orange, maybe a light lemon glaze on top.
Full Example Recipe (Cherry Butter Cake)
Here’s a fully written‑out recipe you can follow.
Cherry Butter Cake
Servings: ~8‑10 slices
Preparation time: ~25 minutes
Bake time: ~30‑40 minutes
Cooling & finishing: ~15‑20 minutes
Ingredients
1 3/4 cups all‑purpose flour (≈ 220‑225 g)
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, room temperature (~85 g)
¾ cup granulated sugar (~150‑160 g)
2 large eggs, room temperature
1 tablespoon lemon zest (from 1 lemon)
½ cup milk, room temperature
1 cup pitted & halved cherries (fresh or frozen)
1 teaspoon vanilla extract (optional)
Optional Finishing
Powdered sugar, for dusting
Lemon glaze (powdered sugar + lemon juice)
Extra cherries or whipped cream to serve
Directions
Preheat your oven to 350°F (≈175°C). Grease a 9‑inch square cake pan (or similar), lining with parchment if you like for easier removal.
Pit and halve cherries; toss with a tablespoon of flour and set aside.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, or using stand mixer, cream the butter until smooth. Add sugar; beat until light & fluffy (3‑4 minutes). Scrape sides.
Add eggs, one at a time, beating after each until just incorporated. Add lemon zest and vanilla extract, mixing briefly.
Add half of the dry mix; mix gently. Add milk; mix again. Add remaining dry mix; mix until just combined. Avoid overmixing.
Fold in the cherries gently, distributing them evenly.
Pour batter into prepared pan; smooth top.
Bake for 30‑40 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. If the top browns too fast, cover with foil.
When done, remove from oven; let rest in pan for about 15 minutes. Then turn out onto a rack to cool further.
When largely cooled, dust with powdered sugar or drizzle with lemon glaze if desired. Slice and serve. Whipped cream or vanilla ice cream are nice additions.
Troubleshooting & Common Problems
Problem Likely Cause What to Do
Cake is dense or heavy Overmixing; too much flour; cold ingredients; cake weight from cherries too much without proper flour coating Mix gently; measure flour correctly; ensure butter/sugar/eggs/milk are room temp; coat cherries in flour.
Cherries sink to bottom Too much fruit weight; cherries not floured; batter too wet; pan too big Coat cherries in flour; reduce quantity slightly; ensure batter consistency is right; maybe use smaller pan.
Cake too dry Overbaking; not enough moisture; too much flour or not enough fat Bake just till done; include enough butter; you might add yogurt or sour cream; measure flour properly (not packed).
Top browns too fast Oven hot; pan type (dark pans get hot); baking too long Tent with foil; lower temperature slightly; use lighter colored pans.
Underbaked center Too little bake time; pan too small; too much batter for the pan; cherries add moisture so need longer baking Check with toothpick; extend bake time; use correct pan size.
If you like, I can also send you a version of this recipe adapted to local ingredients in Morocco (e.g. using local cherries or dried fruit), or one that uses a loaf pan so it’s easier. Do you want me to prepare that for you?
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