Donnas Sherry Wine Cake – The Delish Recipe

Moist, flavorful, and utterly decadent, Donna’s Sherry Wine Cake is a masterclass in indulgent baking. With the subtle tang of Sherry wine infused throughout, this cake is sure to impress at any gathering.

Perfect for special occasions or cozy nights in, this rich treat is sure to satisfy any sweet tooth.

Ready Time

1 hrs 10 mins

Yields

6 servings

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
1 cup whole milk, at room temperature
1/2 cup Sherry wine (not cooking wine)

Instructions

Preheat your oven to 350°F (180°C) and grease two 8-inch round cake pans. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract.

With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.

Stir in the Sherry wine until fully incorporated.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

To ensure your cakes release easily, make sure to grease those pans well! You can also flour them lightly if you’re feeling extra cautious. Don’t overmix the batter, especially when adding the flour mixture and milk.

You want to see a little streak of flour remaining – that’s okay! When working with Sherry wine, be gentle so you don’t end up with a batter that’s too thin.

Keep an eye on your cakes around the 25-minute mark – all ovens are different, and you don’t want to overbake! If you want a moist, tender crumb, make sure to not overmix and to not open the oven door during the baking time. This cake is perfect for serving with a light dusting of powdered sugar or a dollop of whipped cream – the Sherry wine flavor will shine!