Easy Cherry Snack Cake


  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1 cup dark sweet or sour cherries** (fresh or canned, drained well)


  • Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper, leaving an overhang on the sides to lift the finished cake out. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium-high speed until light and fluffy, about 4-5 minutes.
  • Add one egg at a time and mix for 20 seconds after each addition. Add vanilla extract. Mix until combined.
  • In a small bowl combine flour, baking powder, and salt.
  • With the mixer running at medium speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don’t overmix.
  • Pour batter into prepared pan and spread evenly. Top with cherries and spread evenly. **If the cherries are large, half them and toss them with a few tablespoons of flour so they don’t sink to the bottom of the pan.)
  • Bake for about 40-45 minutes, or until a toothpick comes out clean. Let the cake rest for about 10 minutes then transfer to a cooling rack.
  • Top with whipped cream.

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