Cherry Butter Cake

[Photograph: Carrie Vasios]

This buttery, fruit-filled cake is like a buckle without the streusel topping.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Cherry Butter Cake

About This Recipe

Yield:makes one 9- by 9-inch cake
Active time:30 minutes (includes pitting cherries)
Total time:1 hour
Special equipment:stand mixer, 9- by 9-inch metal baking pan
This recipe appears in: Wake and Bake: Cherry Butter Cake


  • 1 3/4 cups (about 8.75 ounces) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 tablespoon lemon zest from about 1 lemon
  • 1/2 cup milk
  • 1 cup pitted, halved cherries


  1. 1

    Butter pan and preheat oven to 350°F.

  2. 2

    In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer, beat together butter and sugar until creamy, about 4 minutes. Add eggs one at a time, beating until just combined. Beat in lemon zest.

  3. 3

    Add 1/2 dry ingredients to bowl and beat to combine. Beat in milk then remaining dry ingredients. Stir in cherries.

  4. 4

    Pour batter into prepared pan and bake until a cake tester inserted into the middle of the cake comes out clean and top is golden, 30-40 minutes. Let cool 15 minutes before turning out of pan.


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