Moist Cherry Cake with Pudding (Print Version)

# Ingredients:

→ For the cake base

01 - 125g butter, softened to room temperature
02 - 1 teaspoon vanilla bean paste or extract
03 - 2 large eggs, at room temperature
04 - 90g granulated sugar
05 - 100g all-purpose flour
06 - 1 teaspoon cream of tartar baking powder
07 - 2 tablespoons chocolate sprinkles or mini chocolate chips

→ For the custard filling and topping

08 - 350ml whole milk
09 - 1 packet vanilla pudding mix (about 40g)
10 - 40g granulated sugar
11 - 200g sour cream
12 - 1 egg yolk
13 - 1-2 jars sour cherries, drained (about 350-400g drained weight)
14 - 1 packet red cake glaze (clear fruit gel)
15 - 1 tablespoon sugar for the glaze

# Instructions:

01 - Preheat your oven to 350°F (180°C) with fan. In a large bowl, beat the softened butter with vanilla paste, eggs, and sugar until light and fluffy, about 3-4 minutes. Gently fold in the flour and baking powder until just combined, then stir in the chocolate sprinkles.
02 - Line a small baking sheet (approximately 8×12 inches) with parchment paper. Spread the batter evenly across the sheet and bake for 15 minutes until golden brown. Remove from the oven and allow to cool slightly while preparing the filling.
03 - In a medium saucepan, whisk together the milk, sugar, and vanilla pudding powder until smooth. Bring to a boil over medium heat, stirring constantly until thickened. Remove from heat, cover the surface directly with plastic wrap to prevent a skin from forming, and let cool for about 15 minutes. Once cooled, whisk in the egg yolk and sour cream until smooth.
04 - Spread the custard mixture evenly over the partially cooled cake base. Distribute the drained sour cherries over the custard layer. Return to the oven and bake for an additional 15 minutes to set the custard. Remove and let cool completely.
05 - Prepare the red cake glaze according to package instructions, using cherry juice from the jar instead of water if possible, and adding 1 tablespoon of sugar. Pour the glaze evenly over the cooled cake to create a shiny top layer. Refrigerate for at least 2 hours or overnight to allow everything to set properly.

# Notes:

01 - This cake actually tastes even better the next day, as the flavors have time to meld and the textures soften perfectly.
02 - Feel free to substitute the sour cherries with fresh raspberries or strawberries for a different flavor profile.

Back