Rich and buttery cake with fresh cherries baked in, this Cherry Butter Cake is easy to make and packs a ton of flavour. And the crispy edges of this cake will have you hooked.
A simple cake recipe that uses fresh cherries and makes a great dessert to serve after a BBQ meal. And it is perfect for topping with ice cream on those hot summer evenings.
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Ingredients For Cherry Butter Cake
There are two parts to this recipe: the cherries and the cake batter.
For the cherries, you will need:
- Fresh cherries, pitted.
- White sugar.
- Cornstarch.
- Lemon juice.
- Vanilla extract.
- Almond extract.
For the cake batter, you will need:
- Butter.
- All-purpose flour.
- White sugar.
- Baking powder.
- Salt.
- Milk.
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What Size Pan is Used?
Our go-to pan to make this dessert is a brownie pan that is 11 inches by 7 inches.
An 8″x8″ square cake pan can also be used.
Baking this Cake on the Smoker
Easily baked this cake on a pellet smoker using cherry wood for extra cherry flavour. Adding smoke to the cake gives it an extra layer of flavour.
Set the smoker for 350ºF and bake the cake just like you would in an oven. Even melting the butter in the smoker works just as well as in the oven.
Serving Cherry Butter Cake
This cake is best when it is served while it is still warm.
When serving this cake, we like to top it with a sprinkle of powdered sugar. This is the easiest way to serve it.
If we are entertaining guests with a backyard BBQ, we add a scoop of vanilla ice cream on top of the cake. It is a great ending to a barbecued meal and pairs well with after-dinner cocktails or coffee and tea.
The recipe can easily be doubled and baked in a larger pan when serving for a crowd. We also like to use disposable foil pans to make this cake recipe on the smoker for outdoor get-togethers.
Storing Cherry Butter Cake
This cake should cool in the pan. Once it is cooled, it can be cut into squares and served. If you have leftovers, store them in an air-tight container at room temperature for up to two days or in the fridge for up to five days.
Reheat the cake before serving.
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Cherry Butter Cake
Ingredients
Cherry Filling
- ½ cup white sugar
- 1½ Tbsp cornstarch
- 2 Tbsp lemon juice
- ½ tsp vanilla extract
- 3 cups fresh cherries, pitted and cut in half
Cake Batter
- ⅓ cup butter
- 1 cup all-purpose flour
- 1 cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
Instructions
Cherry Filling
- Combine sugar, cornstarch, lemon juice, vanilla extract, and almond extract in a saucepan.
- Add cherry halves and heat over medium heat until sugar is dissolved and the liquid has thickened, about 5-8 minutes. Set aside.
Cake Batter
- Preheat oven to 350℉.
- Place butter in a brownie pan or square cake pan and place in the oven to melt butter while it preheats.
- Whisk together the flour, sugar, baking powder, and salt.
- Add milk and stir to combine.
- Remove the pan from the oven when the butter is melted.
- Pour the cake batter into the pan of melted butter. Don't stir.
- Pour the cherry filling evenly over the batter.
- Bake for 35-40 minutes or until the cake is baked through and pulling away from the edges.
- Cool in pan for 5 minutes before serving.
- Serve warm with a sprinkle of powdered sugar or a scoop of ice cream.
