Gluten-Free Cherry Cake
This Gluten-Free Cherry Cake is a delightful, moist, and flavorful dessert, perfect for any occasion. Packed with sweet maraschino cherries and topped with a light, whipped cream frosting, it's a treat that everyone will enjoy.
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.
Notes
Store in an airtight container to maintain freshness.
Tried this recipe?Let us know how it was!