Directions
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan to ensure your cake comes out effortlessly after baking.
- In a bowl, whisk together the flour, baking powder, and salt. This step helps to incorporate air and allows the cake to rise beautifully.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy, which usually takes about 3-4 minutes. This tremendous base ensures a moist cake.
- Add the eggs one at a time to the mixture, stirring well after each addition. Then, stir in the vanilla extract for that loved flavor.
- Mix the dry ingredients into the wet ingredients alternately with the milk, starting and ending with the dry mixture. This creates a harmonious blend of flavors and textures.
- Gently fold in the cherry pie filling, being careful not to overmix. The cherries will provide delightful pockets of flavor that make every bite special.
- Pour the batter into the prepared pan and spread it evenly across the surface.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cake should be slightly golden and spring back when touched.
- Cool the cake completely in the pan before transferring it to a wire rack to prevent it from breaking.
- For the buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing until well combined.
- Mix in the milk and vanilla extract until the buttercream is smooth and spreadable.
- Frost the cooled cake generously with the buttercream and enjoy this tremendous treat!
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