Moist Cherry Cake Recipe
Incredibly moist and fluffy cherry cake made with cherry pie filling! Super easy and perfect for snacks or desserts!
Servings: 16 Servings
Calories: 172kcal
Ingredients
- ½ cup unsalted butter , room temperature
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon milk
- 410 g cherry pie filling , canned
Instructions
- Preheat the oven to 180C / 350F and line a 20x20 cm baking pan with parchment paper.
- In a mixing bowl, cream butter and sugar together until fluffy; add the eggs (one at a time) and vanilla extract, and mix until combined.½ cup unsalted butter, ¾ cup granulated sugar, 1 teaspoon vanilla extract, 3 large eggs
- Mix in the milk, then stir in flour, baking powder, and salt until incorporated.1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, 2 tablespoon milk, ¼ teaspoon salt
- Now, pour the batter into the baking pan and spread the cherries on top evenly.410 g cherry pie filling
- Bake for about 40-45 minutes, let the cake cool, then cut and serve.
Notes
I store this cake at room temperature for three days. Make sure to wrap it using cling film or keep it in an air-tight container, though.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 35mg | Sodium: 96mg | Potassium: 101mg | Fiber: 1g | Sugar: 10g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg