Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup pitted fresh or frozen cherries
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, toss the cherries with 2 tablespoons of granulated sugar.
- Step 2: In a large bowl, cream together the softened butter and the remaining 1 ⅔ cups of granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Step 4: Spread the sugared cherries evenly over the bottom of the prepared baking pan. Pour the batter over the cherries.
- Step 5: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. The cherries will be on top. Let cool completely before serving.
Notes
- Store leftover cake airtight at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, gooey experience, reheat individual slices briefly in the microwave or oven.
- Serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
- To prevent the cherries from sinking, gently press them into the batter after pouring it over them in the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American