Description
This Decadent Cherry Swirl Cake is a luscious American dessert featuring moist vanilla cake bathed with sweet cherry pie filling swirled throughout. Finished with a light almond-scented cherry filling and a smooth powdered sugar glaze, this bundt or sheet cake is perfect for special occasions or comforting treats. The combination of buttery cake and tart cherry filling yields a rich, flavorful dessert sure to impress.
Ingredients
Scale
Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
Cherry Swirl:
- 1 cup cherry pie filling
- ½ teaspoon almond extract
Glaze:
- ½ cup powdered sugar
- 2–3 teaspoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9×13-inch baking pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for blending later.
- Cream Butter and Sugar: Using an electric mixer, cream the softened butter and granulated sugar together in a large bowl until the mixture becomes light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then add the vanilla extract and mix well.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the batter, alternating with the milk. Begin and end with the dry ingredients. Stir until just combined without overmixing.
- Prepare Cherry Filling: In a small bowl, mix the cherry pie filling with the almond extract to add a subtle nutty aroma.
- Layer Batter and Cherry Filling: Pour half of the cake batter into the prepared pan. Spoon half of the cherry filling over the batter. Using a knife or skewer, gently swirl the filling into the batter to create a marbled effect. Repeat with the remaining batter and cherry filling, swirling again.
- Bake the Cake: Bake in the preheated oven for 45–50 minutes if using a bundt pan or 35–40 minutes for a 9×13-inch pan. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before removing to prevent breaking.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and 2–3 teaspoons of milk until smooth. Adjust consistency as needed.
- Glaze the Cake: Drizzle the glaze evenly over the cooled cake right before serving to add a sweet finishing touch.
Notes
- For extra richness and indulgence, top slices with whipped cream or a scoop of vanilla ice cream.
- You can substitute the cherry pie filling with raspberry or blueberry filling for a different fruity twist.
- Store the cake covered at room temperature for up to 3 days or refrigerate to keep it fresh longer.
