I absolutely adore this recipe because the blending of Chambord and cherries gives the cake such a rich, indulgent flavor that feels like a little luxury in every bite. Plus, the process of alternating the dry ingredients with buttermilk is just so satisfying and guarantees a delightfully moist texture that can’t be beaten!
The Chambord Cherry Cake features the rich and fruity notes that Chambord brings. The cake is made with a base of creamy, softened butter, and the perfect blend of granulated sugar and the tang of buttermilk makes this cake sing.
The addition of fresh cherries (and, yes, a bit more Chambord) offers delightful texture—juicy bursts of flavor—and makes this cake truly decadent.
Ingredients
Butter (unsalted): Imparts richness and moisture through the addition of healthy fats.
Granulated Sugar: The chief sweetening agent that increases the cake’s sweetness.
All-Purpose Flour: Supplies the framework with its intricate carbs.
Baking powder: Ensures a light, airy texture—main leavening agent.
Raspberry: Imparts a distinctive flavor.
Cherries: Provide an innate sweetness and a wealth of antioxidants.
Buttermilk: Keeps the cake tender while adding a tangy flavor.
Ingredient Quantities
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- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup Chambord (raspberry liqueur)
- 1 cup fresh or frozen cherries, pitted and chopped
- Powdered sugar for dusting (optional)
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Instructions
1. Set your oven to 350°F (175°C); grease and flour a 9×13-inch baking pan.
2. In a spacious mixing bowl, combine the room-temperature butter and sugar and mix until the result is light and fluffy.
3. Incorporate the eggs singly, mixing well after each addition. Add the vanilla extract, and beat well into the mixture.
4. In another bowl, combine and whisk the flour, baking powder, baking soda, and salt.
5. In a slow stream, add the dry ingredients to the creamed mixture, alternating with the buttermilk, and ending with the flour mixture. Mix until just combined.
6. Add Chambord and mix until fully blended.
7. Carefully incorporate the chopped cherries.
8. Put the batter into the lined baking pans, spreading it evenly with a spatula.
9. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool all the way in the pan on a wire rack, then, if you want, you can dust it with powdered sugar right before you serve it.
Equipment Needed
1. Oven
2. 9×13-inch baking pan
3. Mixing bowls (at least 2)
4. Measuring cups
5. Measuring spoons
6. Hand or stand mixer
7. Whisk
8. Spatula
9. Toothpick
10. Wire rack
FAQ
- Q: Can I use frozen cherries instead of fresh ones?You can use either fresh or frozen cherries. If using frozen cherries, be sure to thaw and drain them well before adding them to the batter.
- Q: What is Chambord and can it be substituted?Chambord is a raspberry liqueur that gives the cake a fruity flavor. Substitute it with another berry liqueur or nonalcoholic raspberry syrup, and you should get a similar taste.
- Q: Can I make this cake gluten-free?You can try to replace the all-purpose flour with a gluten-free flour blend, but be careful to use a baking blend that is meant to be a 1:1 substitute for regular flour.
- Q: How should I store the cake?A: Keep the cake in an airtight container at room temperature for as long as 2 days or put it in the fridge for up to a week.
- Q: Can this cake be made ahead of time?Q: Can I prepare the cake a day in advance? A: Yes, you can prepare the cake a day in advance. It often tastes better after resting as the flavors meld together.
- Q: Will leaving out the powdered sugar for dusting affect the taste?The powdered sugar dusting is optional and mainly serves a decorative function. Omitting it will not significantly affect the taste.
Substitutions and Variations
1 cup unsalted butter, softened
may be substituted with
1 cup margarine
1 cup buttermilk can be replaced with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.
You can use 1/2 cup of orange juice or 1/2 cup of another fruit-flavored liqueur as a substitute for 1/2 cup of Chambord.
1 cup fresh or frozen cherries can be replaced with 1 cup fresh or frozen raspberries.
Pro Tips
1. Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature before starting. This helps achieve a smoother batter and a more even bake.
2. Creaming the Butter and Sugar: Spend sufficient time creaming the butter and sugar—around 3-5 minutes—until it’s light and fluffy. This process incorporates air into the batter, leading to a lighter cake texture.
3. Avoid Overmixing: When incorporating the flour mixture, mix until just combined to prevent overdeveloping the gluten, which can result in a denser cake.
4. Fold Cherries Gently: To prevent the cherries from sinking in the batter, toss them in a little flour before folding them gently into the batter. This helps distribute them more evenly throughout the cake.
5. Check Doneness Early: Start checking for doneness at around 40 minutes by inserting a toothpick into the center. Every oven is different, and you don’t want the cake to dry out.
Chambord Cherry Cake Recipe
My favorite Chambord Cherry Cake Recipe
Equipment Needed:
1. Oven
2. 9×13-inch baking pan
3. Mixing bowls (at least 2)
4. Measuring cups
5. Measuring spoons
6. Hand or stand mixer
7. Whisk
8. Spatula
9. Toothpick
10. Wire rack
Ingredients:
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- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup Chambord (raspberry liqueur)
- 1 cup fresh or frozen cherries, pitted and chopped
- Powdered sugar for dusting (optional)
“`
Instructions:
1. Set your oven to 350°F (175°C); grease and flour a 9×13-inch baking pan.
2. In a spacious mixing bowl, combine the room-temperature butter and sugar and mix until the result is light and fluffy.
3. Incorporate the eggs singly, mixing well after each addition. Add the vanilla extract, and beat well into the mixture.
4. In another bowl, combine and whisk the flour, baking powder, baking soda, and salt.
5. In a slow stream, add the dry ingredients to the creamed mixture, alternating with the buttermilk, and ending with the flour mixture. Mix until just combined.
6. Add Chambord and mix until fully blended.
7. Carefully incorporate the chopped cherries.
8. Put the batter into the lined baking pans, spreading it evenly with a spatula.
9. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool all the way in the pan on a wire rack, then, if you want, you can dust it with powdered sugar right before you serve it.
