Dried Cherry Cake

Moist and flavorful, this Dried Cherry Cake is a delightful treat that’s perfect for any occasion. Sweet dried cherries are generously scattered throughout the tender crumb, adding a burst of fruity flavor to every bite.

This cake is sure to become a new favorite in your household!

Ready Time

1 hrs 45 mins

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup dried cherries, chopped
1 cup buttermilk

Instructions

Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Set it aside.

In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture in three parts, alternating with buttermilk, beginning and ending with the flour mixture.

Beat just until combined. Stir in the chopped dried cherries.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Use high-quality dried cherries for the best flavor and texture. Make sure to chop them finely so they’re evenly distributed throughout the cake.

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

Let it sit for 5-10 minutes to thicken before using. Don’t overmix the batter, especially when adding the flour mixture and buttermilk.

It’s okay if it’s slightly lumpy.

Grease the cake pans generously to prevent the cakes from sticking. If you want to get fancy, you can top this cake with a cream cheese frosting or a powdered sugar glaze.

Store leftovers in an airtight container at room temperature for up to 3 days.

You can also wrap the cakes tightly and freeze for up to 2 months.