Summer time in Michigan means gallons of fresh cherries. I wanted to make something other than a cherry pie so I did a little experimenting and came up with this cherry cake recipe topped with a sweet cherry buttercream frosting. It’s definitely a new customer favorite!

Cherry Cake

Ingredients

  • 2 1/2 cups sugar
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 cup vegetable oil
  • 1/4 teaspoon almond extract
  • 2 cups lightly smashed fresh pitted tart cherries

Directions

  1. In a large bowl use a potato masher and press cherries, or pulse in blender quickly, set aside.
  2. In mixing bowl combine sugar, eggs and oil. Mix well.
  3. Add flour, baking soda and baking powder, blend together thoroughly.
  4. Mix in cherries and almond extract (I omitted as much extra juice as possible).
  5. Pour into two prepared 8-9 inch round pans.
  6. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean.
  7. Cool completely.

Cherry Buttercream Frosting

Ingredients

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1/4 cup lightly smashed fresh pitted tart cherries

Directions

  1. In large mixing bowl blend butter until whipped.
  2. Add powdered sugar one cup at a time until well blended.
  3. Mix in heavy cream, vanilla, almond extract and cherries.
  4. Mix on high speed for a few minutes until frosting becomes fluffy.
  5. Spread about 1/4 of frosting on bottom layer, add top layer of cake and spread frosting over top and sides of cake.

You can also make these as cupcakes! Use paper liner or spray non stick spray into cups. Fill each cup about 2/3 full. Bake for 12 to 15 minutes or until toothpick comes out clean. You can also try using blueberries or another one of your favorite fruits!