BEST Cherry Buttermilk Cake
Best Cherry Buttermilk Cake is a perfect recipe for fresh summer cherries. Pit your own cherries, and this moist cake comes together in 40 minutes!
Friends, this BEST Cherry Buttermilk Cake is the epitome of summer baking! It’s super moist, and you can eat it with a spoon, right out of the pan. That is, unless you have weekend company! HA!
This Buttermilk Cherry Cake is just one example of a great everyday breakfast cake. It comes together easily (40 minutes, because you need to pit your own cherries). Last week we served this Perfect Peach Buttermilk Cake to our weekend guests. [I’m dying to try these Cherry Pie Bars.]
BEST 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! The perfect cake for breakfast or dessert, with a dollop of whipped cream. So good!
All you need are these ingredients:
- Pitted cherries
- Unsalted butter
- Buttermilk
- Flour
- Eggs
- White and brown sugar
- Salt, baking powder
- Vanilla extract
OXO Good Grips Cherry and Olive Pitter
Pit the cherries (oh, beautiful cherries!). Do you have a cherry pitter? You can buy a OXO Good Grips Cherry and Olive Pitter for only $12.99 [affiliate link]. I love this kitchen tool! Oh, and try this Summer Cherry Compote Recipe or Chocolate Chip Cherry Bars!
This cake doesn’t require a mixer! The whole process takes less than 20 minutes, and it’s perfect for breakfast, snack, or even a gift.
Have you ever thought about making a cake as a housewarming gift?
Or serve it this way! Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice-cream, or a sweetened crème fraîche.
One thing I miss about my old house is my ginormous island for serving. [Plus I love this Lemon Yogurt Parfait Dessert.]
It was a great place for our family to congregate, especially when setting out dinner. It was magical for entertaining! I’m trying to figure out a new normal now in our new house. I’ve served food on our double, pushed together dining table (this works great when we eat outside), or I cram it all together on a tiny space that has normal flow for buffet style serving.
Breakfast is easy. Scramble the eggs and serve right in the pan. Set out a warm buttermilk cake, and bake your bacon for the best summer breakfast! [Here’s a peek at my new modern kitchen.]
How do you serve buffet style in your kitchen?
Get the Recipe:
BEST Cherry Buttermilk Cake
Ingredients
- 2 c pitted cherries
- 1 stick unsalted butter, plus 2 tsp to grease pan
- 1/2 c buttermilk, room temp
- 1 c flour
- 1 egg and 1 yolk
- 1/3 c white sugar
- 1/3 c brown sugar
- 3/4 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square or round, and set aside.
- 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!
Can I use frozen cherries and if so do I need to thaw them first?
You can! I would defrost them first.