Description
This Decadent Cherry Swirl Cake is a moist and flavorful dessert featuring swirls of sweet cherry pie filling throughout a tender vanilla batter. Finished with a dusting of powdered sugar, it offers a delightful balance of rich buttery cake and fruity cherry goodness, perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/4 teaspoon almond extract (optional)
Cherry Filling
- 1 cup cherry pie filling (plus more for topping if desired)
Finishing
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking and ensure easy release of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined, which will provide the leavening and structure for the cake.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, incorporating air for a tender cake texture.
- Add Eggs and Extracts: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition to create a smooth batter. Stir in the vanilla extract and almond extract if using, to enhance the cake’s flavor profile.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined to avoid overworking the batter, which can make the cake tough.
- Layer Batter and Cherry Filling: Pour half of the batter into the prepared baking pan, spreading it evenly. Spoon dollops of cherry pie filling over the batter. Pour the remaining batter on top and spread evenly. Add additional cherry pie filling on the top layer.
- Swirl Filling: Use a knife to gently swirl the cherry pie filling into the batter, creating a marbled effect without fully mixing the filling in.
- Bake: Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool completely in the pan before removing. Dust with powdered sugar if desired to add a touch of sweetness and decorative finish.
Notes
- For a stronger cherry flavor, double the amount of cherry pie filling or substitute with cherry compote.
- Almond extract enhances the cherry notes but can be omitted if preferred.
- This cake also works well baked in a Bundt pan; increase baking time to 50–55 minutes and test doneness with a toothpick.
