Cherry Buttermilk Cake
Make from scratch this Cherry Buttermilk Cake–the most delicious buttermilk cake to make with fresh summer cherries. Pit your own cherries, and this cake comes together in 40 minutes! Serve warm with vanilla ice cream, creme fraiche, or whipped cream. This recipe doesn’t require a mixer and it’s perfect for breakfast, a snack, or dinner dessert. It even makes a nice housewarming gift. It’s my favorite summer cake!
This Cherry Buttermilk Cake is the epitome of summer baking, and I love a fresh coffee cake in the summer months! It’s super moist, and you can eat it with a spoon, right out of the pan. We love to serve this as a Buttermilk Breakfast Cake, because it’s like a coffee cake–delicious served with coffee and scrambled eggs or an omelette.
Cherry Buttermilk Cake
The best kind of cherry cake is a moist buttermilk cake, scented with vanilla, and topped with a scattering of fresh summer sweet dark cherries! This from-scratch recipe is make with fresh flavorful cherries! Yes, you have to pit them first, but if you have a cherry-pitter, then you’re all set.
Read more: Cherry Buttermilk Cake
Why I love this recipe
- It can be served for breakfast, a snack, or dinner dessert.
- Pairs well with vanilla ice cream.
- It’s the best buttermilk cake recipe to whip up for weekend guests.
Oh, this is the best everyday breakfast cake. It comes together easily (40 minutes, because you need to pit your own cherries).
Gather these ingredients:
- Pitted cherries
- Unsalted butter
- Buttermilk
- Flour
- Eggs
- White and brown sugar
- Salt
- Baking powder
- Vanilla extract
How do you make Buttermilk Cherry Cake?
- Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square or round, and set aside.
- Using a cherry-pitter, pit the cherries.
- Combine the brown sugar with the cherries. Mix with your hands, adding pressure to release some of the juices (but don’t mash them into a pulp). Set aside.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
- In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, and vanilla.
- Incorporate the flour mixture into the wet ingredients, adding about 1/4 cup at a time, until a smooth batter forms. Pour into the prepared pan, and smooth the top using a spatula. Spread the sugared cherries over the top evenly, juices included, then place in the oven for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice cream, or a sweetened crème fraîche!
Tips and substitutions:
- Pit the cherries (oh, beautiful cherries!). Do you have a cherry pitter? You can buy a OXO Good Grips Cherry and Olive Pitter [affiliate link]. I love this kitchen tool!
- Serve warm our cold. Easy to make ahead and store in the fridge. Easy to freeze (wrap tightly so air doesn’t get on the cake), then defrost before serving.
- Optional to add almond extract if you like almond flavor.
- Makes a great housewarming gift. Have you ever thought of bringing over a breakfast cake as a gift? [swoon!]
- Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice-cream, or a sweetened crème fraîche.
More cherry recipes you may want to try while you are here:
- Summer Cherry Compote Recipe
- Chocolate Chip Cherry Bars
- Blueberry Cherry Cobbler
- Black Cherry Ice Cream
Get the Recipe:
Cherry Buttermilk Cake
Ingredients
- 2 c pitted cherries
- ½ cup unsalted butter, plus 2 tsp to grease pan
- ½ c buttermilk, room temp
- 1 c flour
- 2 eggs, (1 egg + 1 yolk)
- ⅓ c white sugar
- ⅓ c brown sugar
- ¾ tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease with butter an 8 or 9 inch baking dish, square or round, and set aside. (Optional to use cooking spray.)
- Pit the cherries.
- Combine the brown sugar with the cherries. Mix with your hands, adding pressure to release some of the juices (but don’t mash them into a pulp). Set aside.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
- In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, and vanilla.
- Incorporate the flour mixture into the wet ingredients, adding about ¼ cup at a time, until a smooth batter forms. Pour into the prepared pan, and smooth the top using a spatula.
- Spread the sugared cherries over the top evenly, juices included, then place in the oven for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice cream, or a sweetened crème fraîche!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Can I use frozen cherries and if so do I need to thaw them first?
You can! I would defrost them first.