Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup milk
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen cherries, pitted and chopped
For the Cherry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup cherry juice (from canned cherries or fresh cherry puree)
Equipment Needed
– 9×13 inch cake pan
– Mixing bowls
– Electric mixer or whisk
– Measuring cups and spoons
– Rubber spatula
– Cooling rack
Step-by-Step Instructions
To begin making this wonderful Cherry Cake, first, preheat your oven to 350°F (175°C). While the oven warms up, I like to prepare my baking pan with a little butter and flour to prevent sticking. In a large mixing bowl, sift together the flour, baking powder, and salt. Then, in another bowl, cream together the softened butter and granulated sugar until it’s fluffy and light in color. Gradually add the eggs, milk, and vanilla, mixing everything together until it’s combined. This is where the magic really begins; I love how the butter and sugar create such a dreamy texture. (See the next page below to continue steps…)