Welcome to my kitchen, where I'm thrilled to share this recipe: a delightful Gluten-Free Cherry Cake. This recipe is not just a treat for the taste buds; it's a celebration of cherries, one of nature's sweetest offerings. Whether you're an experienced baker or new to the gluten-free world, this recipe is for you.
Why You'll Love This Gluten-Free Cherry Cake
Imagine a cake that's moist, fluffy, and packed with the juicy goodness of cherries. That's what this Gluten-Free Cherry Cake offers. It's perfect for any occasion, whether a cozy family gathering or a festive celebration. Plus, being gluten-free, it's suitable for those with gluten sensitivities or anyone looking to reduce gluten in their diet.
Looking for more gluten-free recipes? Check out this Easy No-Knead Gluten-Free Bread, perfect for your breakfast needs!
Key Ingredients
- Gluten-Free Flour: The foundation of our cake, ensuring it's safe for gluten-sensitive individuals. I use this specific gluten-free flour for its fine texture and ability to mimic traditional flour.
- Unsalted Butter: Adds richness and moisture, creating a tender crumb.
- Sugar: Sweetens the cake, complementing the cherries' natural tartness.
- Eggs: They provide structure and help in leavening the cake.
- Vanilla Extract: Enhances the overall flavor profile.
- Milk: Adds moisture, ensuring a soft, delicious cake.
- Baking Powder & Salt: Essential for a good rise and balanced flavor.
- Maraschino Cherries: The star ingredient, infusing the cake with its distinct, sweet cherry flavor.
Indulge in another fruity dessert with The Best Gluten-Free Pear Crumble - a must-try!
Step by Step Instructions
- Preheat your oven and prepare your cake pans with butter and parchment paper rounds 8 inch.
- Beat eggs until frothy, then mix in sugar, vanilla, and melted butter.
- Sift in the gluten-free flour, salt, and baking powder, combining thoroughly.
- Gradually add milk, mixing to a smooth batter, then fold in the cherries.
- Divide the batter between the pans and bake until a toothpick comes out clean.
- Let the cakes cool before frosting.
Ingredient Substitutions
- For a dairy-free version, use almond milk and a dairy-free butter substitute.
- If you prefer a different fruit, try raspberries, which offer their own set of health benefits.
Craving something chocolaty? You'll love this Chocolate Covered Pineapple for a unique gluten-free treat!
Why I Prefer 8-Inch Cake Pans
I love using 8-inch cake pans for this recipe because they create taller, more visually appealing cakes. The extra height gives a professional bakery-style look that's sure to impress.
For a zesty twist to your gluten-free baking, discover How to Make the Best Oven-Dried Orange Slices.
Frequently Asked Questions About Gluten-Free Cherry Cake
Absolutely! While this recipe uses maraschino cherries, you can easily substitute them with fresh, frozen, or canned cherries. Each type will bring a slightly different texture and sweetness to your cake.
Definitely! While cherries are the highlight of this recipe, feel free to experiment with other fruits like blueberries, chopped peaches, or even raspberries for a different twist. It's a great way to adjust the recipe to whatever you have on hand or to suit your personal taste preferences.
Yes, you can make this cake dairy-free by substituting the milk with almond milk or another dairy-free alternative. Also, use a dairy-free butter substitute for the unsalted butter.
A simple whipped cream frosting is used in this recipe, but you can also try a glace icing for a sweeter touch or even a cream cheese frosting if you prefer a richer texture.
While this recipe is designed for a layered cake, you can adapt it to make a bundt cake. Just be sure to adjust the baking time accordingly and ensure that your bundt pan is well-greased and floured (or lined) to prevent sticking.
Gluten-Free Cherry Cake
Equipment
- Two 8-inch cake pans
- Mixing bowls
- Sifter
Ingredients
The Cake:
- 2 sticks unsalted butter melted
- 3 cups gluten-free flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 ½ cups milk
- 1 cup maraschino cherries without stems
The Frosting:
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Butter and line two 8-inch cake pans with parchment paper.
- In a large bowl, beat eggs until frothy. Add sugar, vanilla extract, and melted butter, mixing until combined.
- Sift in gluten-free flour, salt, and baking powder. Mix to combine.
- Gradually pour in milk, whisking until smooth. Fold in cherries.
- Divide batter between pans. Bake for 30-35 minutes. Cool before frosting.
- For the frosting, whip heavy cream, vanilla, and powdered sugar until thick.
- Frost the cake once cool and top with cherries.
