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Cherry Cake Recipes Made with Oil Soluble Flavoring
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Cherry
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
35 minutes
This Cherry Cake is a soft, fluffy, and flavor-packed dessert infused with the irresistible taste of ripe cherries. Made using Oil Soluble Cherry Flavoring Extract, this recipe ensures a smooth, even cherry flavor throughout the batter—without the separation or dullness that comes with water-based flavorings. The result is a moist, tender crumb with a rich aroma that’s perfect for birthdays, tea time, or any celebration. The cake bakes beautifully golden and can be enjoyed as-is or topped with cherry frosting for extra indulgence.
Ingredients
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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1 cup (2 sticks) unsalted butter, softened
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1 ½ cups granulated sugar
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3 large eggs, room temperature
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1 tsp Oil Soluble Cherry Flavoring Extract
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1 cup whole milk
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(Optional) ½ cup chopped maraschino cherries for added texture
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(Optional) A few drops of natural pink or red coloring for a rosy hue
Directions
Preheat and prepare – Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar – In a large mixing bowl, beat butter and sugar with an electric mixer for about 2–3 minutes until light and fluffy.
Add eggs and cherry extract – Add eggs one at a time, beating well after each addition. Stir in Oil Soluble Cherry Flavoring Extract for a rich, fruity aroma.
Combine wet and dry ingredients – Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Add color and cherries (optional) – For a vibrant pink cherry cake, mix in a few drops of natural coloring and fold in chopped maraschino cherries.
Bake the cake – Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve – Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Serve plain, dusted with powdered sugar, or topped with Cherry Flavor Frosting.
Recipe Note
Top 10 FAQs About Cherry Cake with Oil Soluble Cherry Flavoring Extract
1. Why use oil soluble cherry flavoring extract instead of regular cherry extract?
Oil soluble flavoring mixes perfectly with fats like butter, providing stronger, smoother, and longer-lasting cherry flavor in baked goods.
2. Can I use this recipe for cupcakes?
Yes! This recipe makes about 18–20 cupcakes. Bake for 18–20 minutes at 350°F (175°C).
3. Can I add real cherries to the batter?
Absolutely—fold in ½ cup of chopped maraschino or fresh cherries for extra texture and bursts of flavor.
4. What frosting pairs best with this cherry cake?
Try Cherry Flavor Frosting (also made with Oil Soluble Cherry Extract) or classic vanilla buttercream for contrast.
5. Can I make this cake dairy-free?
Yes, use plant-based butter and any non-dairy milk such as almond or oat milk.
6. Can I use cake flour instead of all-purpose flour?
Yes, use 2¾ cups of cake flour for a lighter, softer crumb.
7. How can I store cherry cake?
Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
8. Can I freeze this cake?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw overnight before serving.
9. How strong is the cherry flavor?
Start with 1 teaspoon of oil soluble cherry extract; it’s concentrated, so adjust to taste for stronger cherry notes.
10. Can I turn this into a layered cake?
Definitely! Double the recipe for a two-layer 9-inch cake and fill with cherry frosting or whipped cream.