Cherry Batter Cake Recipe With Pictures To Show You How To Make It
As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases.
Cherry Batter Cake is so much fun to make! Fresh cherries are topped with cake batter and then sprinkled with a special sugar mixture that forms a magic crust. The result is a perfect crunchy cake topping over a light and airy cherry cake.
Cherry Batter Cake Recipe
It’s a cake. It is a cobbler. This is a fresh cherry delight. This fresh cherry dessert is magic.
The bottom consists of fresh, sweet cherries baked into a homemade vanilla (or almond) cake. Then, a sugar crust forms over top for the perfect amount of crunch. It’s a match made in heaven. When cherries are in season, I’m all over this bad boy.
Is your mouth watering yet? If not, check out this view of this dark cherry cake.
In all honesty, this isn’t my first batter cake rodeo. It all started with our Peach Batter Cake recipe that was given to us by our neighbors. They have a farm stand which includes a peach orchard, so you know it has to be amazing.
Then, that recipe inspired my Blackberry Batter Cake.
And, I just couldn’t get enough. So when cherry season rolled around, I conquered this fresh cherry batter cake.
The rest is history.
Ingredient List
- Pitted, Fresh Sweet Cherries
- Cornstarch
- Granulated Sugar
- Unsalted Butter, room temperature
- Milk
- All Purpose Flour
- Baking Powder
- Salt
- Vanilla extract or Almond Extract (choose the flavor or your choice)
- Boiling Water
How to Make Fresh Cherry Cake
Step by Step Instructions
- Preheat oven to 375 degrees F. Spray an 8 x 8 inch baking dish with nonstick cooking spray.
- Mix pitted cherries with cornstarch; arrange in the bottom of the prepared dish.
- Cream sugar and butter with hand mixer, electric mixer or stand mixer on medium-high speed; add milk and dry ingredients alternately until the cake batter forms.
- Spread the cherry cake batter so that it covers all the cherries up to the edge of the dish.
- Sprinkle with a mixture of sugar, salt and cornstarch in a thick layer over the batter.
- Pour boiling water over the cake until the entire top is moistened.
- Bake cherry batter cake for 45-55 minutes or until golden brown.
Storage Instructions
Cover cooled dessert with a tight-fitting lid or plastic wrap. Store in the refrigerator.
For the full instructions for fresh cherry cake recipe, scroll to the bottom of this post.
Recipe FAQs
- Be sure to pit your fresh cherries before adding to this magic cherry cake. To make it easy, use a cherry pitter like this one.
- I used dark sweet cherries for this fresh cherry cake. If you use tart cherries, you may want to add more sugar to the cake batter.
- If you choose to use frozen cherries, thaw them first and drain so that you don’t get a soupy filling.
- This cherry cobbler recipe is very unique due to its crunchy topping. To achieve this perfection, sprinkle the sugar mixture over top the cake evenly. Then, pour boiling water over the sugar mixture until it is all wet. It will take approximately 1/2 cup boiling water. You may not need the entire 1/2 cup; just use enough to wet the entire surface.
- This cake is delicious on it’s own or serve this cake hot with vanilla ice cream (try our Grandma’s homemade version).
More Cherry Recipes
Our Favorite Fruit Desserts
While chocolate is still our family’s go-to dessert choice, we do have a few fruit dessert fans. Here are some of our go-to fruit dessert recipes,
Linking up to Meal Plan Monday.
Cherry Batter Cake
Ingredients
Fresh cherry cake
- 4 cups fresh cherries
- 1 Tablespoon cornstarch
- 3 Tablespoons butter, softened
- 3/4 cup sugar
- 1/2 cup milk
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla or almond extract
Crunchy Sugar Topping
- 1 Tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup boiling water
Instructions
- Combine pitted cherries with cornstarch; arrange in an 8 x 8 inch baking dish that has been sprayed with nonstick cooking spray.
- For cake batter: cream softened butter and sugar. Add alternately milk and dry ingredients (flour, salt and baking powder). Mix until smooth. Stir in vanilla or almond extract (optional).
- Spread the cake batter over the cherries from edge to edge covering all the cherries.
- In a small bowl, combine sugar, cornstarch and salt. Sprinkle over the cake batter in a thick layer.
- Pour boiling water over the sugar mixture until it is all moistened, approximately 1/2 cup.
- Bake in a preheated 375 degree F oven for 45-55 minutes or until golden brown.
Notes
- Be sure to pit your fresh cherries before adding to this magic cherry cake. To make it easy, use a cherry pitter like this one.
- I used dark sweet cherries for this fresh cherry cake. If you use tart cherries, you may want to add more sugar to the cake batter.
- If you choose to use frozen cherries, thaw them first and drain so that you don’t get a soupy filling.
- This cherry cobbler recipe is very unique due to its crunchy topping. To achieve this perfection, sprinkle the sugar mixture over top the cake evenly. Then, pour boiling water over the sugar mixture until it is all wet. It will take approximately 1/2 cup boiling water. You may not need the entire 1/2 cup; just use enough to wet the entire surface.
- This cake is delicious on its own or serve this cake hot with vanilla ice cream (try our Grandma’s homemade version).
- If you love this cake as much as we do, try our Blackberry and Peach versions!
Nutrition
