Perfect for gatherings or a quiet afternoon treat, this cake is as visually appealing as it is delicious. Let’s dive into how to make it step by step!
What Makes This Cake Stand Out?
- The sweetness of cherries shines through in every bite, whether fresh or canned cherries are used.
- A soft, fluffy texture is achieved by alternating buttermilk with dry ingredients during mixing.
- The powdered sugar dusting adds a simple yet elegant finish, perfect for serving on any occasion.
Ingredients You’ll Need For Delicious Vintage Cherry Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or canned cherries, pitted and halved
- Powdered sugar for dusting
How to Prepare This Delightful Dessert
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it. This step ensures the cake doesn’t stick, making it easy to remove later.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
In a large mixing bowl, cream the softened butter with the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
Gradually incorporate the dry ingredients into the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
Gently fold in the cherries, ensuring they are evenly distributed throughout the batter. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar and serve. This final touch adds a simple yet elegant look to the finished cake.
How to Store and Enjoy Later
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it and enjoy within 5 days.
If you prefer a warm slice, reheat individual portions in the microwave for 10-15 seconds.
Perfect Pairings for This Cake
Serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a hot cup of tea or coffee for a delightful afternoon treat.
For a refreshing option, enjoy it with a glass of chilled lemonade or sparkling water.
Frequently Asked Questions
Can I use frozen cherries instead of fresh or canned? Yes, just thaw and drain them before folding into the batter to avoid excess moisture.
What if I don’t have buttermilk? You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Vintage Cherry Cake
Ingredients
- 2 cup all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1.5 cup fresh or canned cherries, pitted and halved
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cherries until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
Notes
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